I’ve been a bit quiet here for a lot longer than I intended to be. It’s all change right now. Life is moving very fast and I’ve just started a new business producing frozen treats. It’s just become my adventures in ice cream! What originally started as a brain fart has balled out of control like you wouldn’t believe. I’m now the proud co-owner of several ice cream machines, a waffle cone maker and lots of freezers. It’s been a funny few weeks if I’m honest. Filled with recipe development, sourcing local suppliers of milk and cream, form filling and anxiously waiting for machinery to arrive.
There has been lots of things involved that were important to us whilst we have been setting up the prep kitchen. Being environmentally conscious was a big deal to the team and I. We have been very prudent with making sure all our appliances were as friendly to the planet as possible. Who knew that it would be so easy to compare energy efficient large chest freezers here? It was easy to
identify which would be the most energy efficient to use in our prep kitchen to store the products between being made and being sold.
We have managed to source biodegradable packaging and spoons. They will be placed in the compost after use to keep waste down. The eggs come from free range chickens which are owned by friends not far from the prep kitchen. We don’t like to have many miles on our ingredients before we churn them. The milk & cream come from just 13 miles away! They’re even delivered in an Eco friendly refrigerated van! The fruit used in the ice cream is grown on site and the honey comes from our own bees. It’s all about the local, responsible things where the ice cream is concerned. We have a local supplier for almost all of our ingredients that we are not able to grow on site. With the exception of just one ingredient, chocolate!
To say I’m super excited about it all would be an understatement! I’ve got lists on top of lists. I’m slightly bogged down by all the paperwork and ted rape right now. There are so many regulations which need to be correctly followed. Checks to be carried out by the relevant agencies and we even need a special number for our packaging from the food standards agency to make sure everything can be traced back to us. Manufacturing frozen food products involving dairy produce is a lot trickier than our initial brain fart but it’s all coming together nicely.
In addition to the red tape, I have millions of flavour ideas. There’s so many that they are coming out of my eyeballs. I plenty of pinterest boards for inspiration though so my list is ever expanding. The next few months are going to be absolute chaos. But I am certain it will all be worth it in the end.
This post is in collaboration with Alexanders Direct
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