Our award winning ice cream is handmade in small batches everyday at our Williamstown factory.
Each batch is pasteurised to maintain its quality and then homogenised for consistency. During homogenisation we carefully monitor the base dairy mix for consistency and good air stability. This gives the ice cream smoother character and fuller taste. It also helps in preventing the ice cream melting rapidly.
The dairy mix is then measured and poured into one of our batch freezers by hand. Dry ingredients are also weighed and measured by hand and blended with the dairy mix during the churning process.
The ice cream is light and airy as we pour it out of a batch freezer into containers. Depending on the flavour, we finally add a ribbonette, nuts, chocolate bar pieces or topping sprinklings.
The batch is then aged to allow it to cool and crystallise. Proteins fully hydrate during aging. Allowing the batch time to age also gives the ice cream full body and rich texture.
Each batch is then frozen overnight in our blast freezer at -33C. This hardens the ice cream and any water content which may remain in the mix is frozen. This prevents ice crystals from occurring.
We quality check each batch after hardening and then store the ice cream in a freezer at -25C.
We usually serve our ice cream within days of making it.
If you’d like more information on our process, we’d be very happy to hear from you. If you’d like to tour our factory feel free to call or email us.