What makes Westonbirt Ice cream different? Most importantly, the consistent quality and sustainability of the ingredients we use. The ice cream is made in exactly the same way as you would do at home with a custard base of milk, cream, egg yolks and sugar. We then add or infuse real flavours and no expence is spared. For example, our vanilla ice cream is made with whole vanilla pods not ready prepared powdered vanilla, which many ice cream companies claim to be the real thing.
In 2004 we decided to change our herd of black and white holstein cows for the much more sustainable dairy shorthorn. Our aim was to restore the grade I historic parkland on which we farm. Unlike holsteins, hardier dairy shorthorns graze for much of the year and also live for 60% longer. This promotes wildlife as the grass doesn't need to be cut with the use of heavy agricultural machinery as often (to make silage), which can damage the historic parkland trees.
In the 1950's the shorthorn was the most popular dairy cow and they were milked at Home Farm by my great grandfather. Sadly, they are now on the critical list of the rare breed survival trust. This is due to the demand for ever cheaper food and the rise of the genetically improved holstein. In 2005 Westonbirt ice cream was established in order to diversify with a commitment to sustainable organic practices, traditional methods, and above all high quality.
Follow BigBarn via these methods: