Producer of Irish Artisian Farmhouse Ice-cream
Our Process
Fresh Air | Fertile Soil | Rain
The perfect combination for Ice-cream making
The Good Family Farm dates back to the mid 1800. Steeped in farming tradition with a wealth of knowledge in dairy farming. My husband Tom is a fourth generation farmer and takes great pride in he's farm, herd and the quality of the milk which is produced. Here on our family farm, in the rolling pastures that overlook the Atlantic Ocean in West Cork, we enjoy the ideal combination of fresh air, fertile soil and rain which produces a plentiful supply of lush grass for our Pedigree Friesian cows to graze. The pure milk they produce is rich, nutritious and delicious – perfect for Ice-cream making. For most of the year our Pedigree Friesian cows leisurely graze on lush, nutritious grass. During winter, months, when grass growth slows, the cows move inside and enjoy a balanced diet of grass silage grown on our dairy farm.
We are very proud of our herd, which we have developed with years of breeding. The Cows produce a high quality milk and we have always known that there is something very special about the taste of our cows milk, which was confirmed by all our ice-cream customers.
How It's Made
From field to freezer in just one day
Our Pedigree Friesian Cows
Milked twice a day - at the same time each day to provide a fresh tank of whole milk ready for each day of making ice cream.
Fresh Milk and Cream
Within one hour of milking our cows, we take our fresh milk and cream into the tank where we make the ice cream.
We then mix by adding some other ingredients like sugar, skimmed milk powder, secret ingredients and other natural stabilisers and emulsifiers.
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Add a little bit of ‘magic’
We pasteurise at a secret higher temperature than is normal for pasteurisation – this helps create the unique, sweet, subtly caramelised taste of The Good Dairy Ice-Cream. It helps the mix become a smooth blend and also makes sure that the final ice cream will be smooth and creamy.
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Add flavour
To create other flavours in our ranges, we do add other delicious ingredients like Madagascan Vanilla, pieces of our home-made honeycomb or a ripple of our own fruit compote.
The Big Freeze
The freshly filled tubs go into our big freezer, which quickly reduces the temperature of the ice cream, from -4°C to -18°C. Freezing quickly is best to make sure our ice cream will be smooth and creamy.
