Advice for icecream makers

BE COMMITTED and determined, understand the regulations governing food production on farm and take advantage of the consumer‘s desire for locally-produced food.

This was the message to producers considering adding value to milk by turning it into ice-cream from Robert Moore of Brymor icecream near Masham, North Yorks, at a Dairy Event MilkMade seminar.

“You need to have full traceability of raw ingredients and all staff must have at least a basic food hygiene certificate before they can start work producing ice-cream. We have to pay for that training,” he added.

Getting planning permission is another vital factor in processing milk on farm.

The Moore family, which has been making ice-cream for 20 years from its 120-cow Guernsey herd, had five years of planning application problems when it started.

“But I would say to anyone build your own retail outlet, such as an icecream parlour, because then you can be in charge of the process all the way.

“This is particularly so when you operate small scale and want the full mark-up,” he said.

The other advantage is getting full feedback from customers, which is essential when developing flavours to add to the 30 already in the range.