Flavours

We have created over 26 flavours of ice cream, each flavour is brimming with fresh, pure cream - in many cases Cornish Clotted Cream. Also we have added 8 flavours of sorbet to our repertoire, all made with water from our own spring here at Callestick Farm - the perfect pallet cleanser.

Any of these tickle your fancy?

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• Clotted Cream Vanilla
• Crunchy Toffee
• Clotted Cream & Blackcurrants
• Chocolate Fudge
• White Chocolate & Raspberries

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• Honeycomb
• Mint Choch Crisp
• Lemon Curd
• Pistachio
• Raspberry Sorbet

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• Butterscotch & Pecan
• Café Espresso
• Apple Pie
• Clotted Cream & Strawberries

How ice cream is made

Milk arrives fresh into the factory each day from the dairy and the ice-cream making process begins

The milk from the dairy flows into the 'heating tank'. Here we add all the key ingredients such as cream and sugar. It is then homogenised to produce a very smooth consistency.

It is pumped into the pasteurising vat where it is held at 65.5°C for half an hour to destroy any bacteria, it then passes through a plate cooler and into one of the holding tanks to finish cooling and age over night.

Any flavours are then added to the ice cream mixture before it is then pumped into the ice cream machine, a continuous freezer where the cool milky mixture goes in and ice-cream comes out at the other end.

If we are making an ice-cream which contains any fruit or confectionary, this is the stage where it is added via the fruit feeder.

The ice cream is now ready for dispensing into tubs. The portion sized tubs are filled by a very speedy, high-tec automatic filling machine called a flexifill. The larger tubs are filled by a less speedy but equally high-tec Sebastian Parker.

Once filled, the tubs are date coded, boxed and stored overnight in the blast freezer at -32°C.

We are proud to have qualified for the food industry's leading quality assurance certificate, issued by the British Retail Consortium.