The first part of the process is to put the milk and cream into the pasteuriser in the Milk Room. The milk, double cream and free range egg yolk are then heated to 30°C, the sugar, skimmed milk power and dextrose are then added and at this stage it becomes known as a plain base mix (chocolate is added at this stage if a chocolate base mix is being made). The base mix is then heated to 65.5°C for 30 minutes and is then quickly cooled to and held at 3°C ready for making each batch of ice cream.

The base mix is transferred in small batches of approximately 8 litres to the Ice Cream Manufacturing Room. The flavours are added to the base mix and poured into the Batch Freezer where it is frozen down to the desired consistency to become ice cream. Any inclusions, such as chocolate chips, fudge chunks etc are added to the ice cream while it is in the Batch Freezer. Every batch of ice cream is then tasted to ensure it meets our quality standards and once approved it transferred to a tub filler. The tubs are filled and lidded and then quickly placed  in our freezer room.