The technique is pretty easy – a bit like pulling a pint – but making sure the ice cream slops into its tin evenly and in a ripple-like fashion can take a bit of concentration. Two shots of espresso are added to my jug of nutty, chocolatey custard. We pour in any liquid extras, before the custard is popped into another big machine to be frozen for five minutes and then whipped for a few more to ensure a silky smooth texture. It’s about getting stuck in with the mixing and the stirring, immersing yourself in the sweet smells – the kind that make your eyes roll with delight – and enjoying those all-important taste tests along the way. Vicky is on hand to make sure everything is measured out exactly, but as she enthuses, it’s not really about the mathematics that make this step the most important. We take great pleasure in adding our chosen pastes to the mix digging heaped, mouth-watering spoonfuls out of the tubs and dolloping them into the custard. We add plump plums from the farm to my white choc ice cream Once it’s reached its peak, it tastes and looks just like any great custard should: creamy, comforting and on the thicker side. Ours has already been made and is warming up in a big, heated mixer, whirling away until it reaches the maximum temperature for freezing. Hairnets and blue overshoes on, we learn that each batch of ice cream begins its life as a custard, made with raw whole milk from Northern Pedigree farm, near Slaley. The possibilities are near endless – you’ll find everything from peach to peanut – and it isn’t long until I lay eyes on my key three players white chocolate, milk chocolate with a slight hazelnut-like aftertaste, and coconut. We take some time lifting up lids and having a good sniff around for a few that smell like our idea of heaven.
#Vallum ice cream free
We discover that they’re basically just thick pastes in tubs concentrated and all-natural, free from additives, E numbers and other nasties. They’re imported to a Manchester-based ice cream supplier and sent up to the farm from there.īeing a part of the class means you get to have a nosey through the collection. We learn that the farm gets its flavours from a small gelato company, based in Rimini, Italy. And yet, to my surprise, Vicky appears hopeful. But, most of all, I’m fantasising about making my own coconut ice cream – just like the kind myself and my family only ever seem to find abroad.īut would it be do-able? I’ve forgotten to bring Milky Bars, we’re without Nutella and, the last time I checked, palm trees didn’t grow on farms. I’m toying with the idea of mixing milk chocolate with nuts and coffee.
I like the idea of marrying creamy white chocolate with some sort of fruit. Like most pupils, I arrive with a vague idea of what I’d like to rustle up, but have no clue as to whether or not the combinations I have in mind are possible. She admits it’s been some time since she last led an ice cream class at the farm, but assures us that after 20 minutes or so of instruction, we’d be all-singing, all-dancing dairy queens (and kings), going at it alone.
She’s super welcoming – a really pleasant person to be in the company of – with a great sense of humour that never falters throughout the class. Today’s class is taken by Vicky Moffitt, who owns and runs Vallum with her husband, Peter.
#Vallum ice cream how to
Those with a love for familiar, old-school flavours, such as vanilla or strawberry, learn how to turn up the volume and make them even tastier, while more adventurous types are welcome to bring along their most loved chocolate bars, soft sweets, such as jelly babies or Haribo, and even drinks (creamy liqueurs are popular) to add to their chilled creations. Experimenting with ingredients and textures is encouraged, no matter how safe or ambitious. Those taking part learn all about flavour matching and freezing methods, get hands-on with machinery and taste-test their way to their ultimate, tailor-made ice cream, all under one roof. Inventing your ‘dream’ ice cream is the name of the game during their ice cream making courses, which last around two hours and take place all year round at the farm’s Little Dairy Lab. They’re also passionate about creativity. It’s made the traditional way, with clean, good-quality ingredients. Theirs is award-winning, created on-site by a highly-trained and skilled team of individuals and served daily in the farm’s renowned Tea Room & Ice Cream Parlour. The people at Vallum Farm know a thing or two about ice cream. Now, artisan ice cream can be anything you like, from maple and mango to cacao and cardamom. Or possibly a tub of good quality vanilla – the kind with the tiny black dots in it. There was a time when luxury ice cream meant a Viennetta.
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