From Cow to Cone! Our Full Process

It is an early start for our Farmers as we begin our day at 5.30am with our morning milkings. Here we milk over 200 of our Prize winning Dairy Herd, producing over 5000 Litres of milk each day.  We transport our milk from the Dairy to our Factory using a Milk Bowser.

After we have pumped our milk into our pasteuriser and our milk has reached our desired temperature it is at this stage our team of trained ice cream magicians begin to add our secret ingredients. Our recipe has been with our family for 18 years.

Our ice cream mix is heated to a very high temperature killing off any unwanted germs and bacteria which is an extremely crucial stage in our process.

The next step in our process is homogenization. It is here that the fat globules are reduced in size contributing to the ice cream structure as well as increasing the creamy, smooth mouth feel and taste. THE CREAM OF THE CROP!

The cooling process is equally important as pasteurization. We cool our Ice Cream mix rapidly to below 4oC to stop any growth of bacteria.  We then let the Ice Cream mix age overnight in our cooling tanks, which helps to also improve the body of our Ice Cream, as well as the luscious, velvety texture.

Now for the fun part!! The flavour explosion! Each of our cooling tanks holds 650 Litres of Woody’s heavenly Ice Cream mix, and once the Ice Cream has aged overnight, our team of highly trained staff plan the production of which flavours to produce for YOU to enjoy!

We use only the finest Italian Flavourings in our Recipes, as well as sourcing local ingredients where we possibly can.  A balance of both gives our Ice Cream the freshest qualities from locally sourced ingredients, as well as the authentic Italian flavours within our traditional recipe of Dairy Ice Cream mix.

We get very excited when we get the chance to experiment with exciting new flavours, but wait for it….. VANILLA WILL ALWAYS BE WOODY’S TOP SELLER!

Once we have made our batches of Ice Cream with our very clever Ice Cream machines, it is all stored within our Industrial sized freezers at a temperature of -18 and below.  Yes it does get cold in there!

The temperature of our freezers do fluctuate slightly.  We want our Ice Cream to freeze, but equally not too hard so that our customers cannot scoop it easily.  The ideal serving temperature for Ice cream is between -12 – 16 degrees.  Is your mouth watering yet?!

We have a lovely Delivery Driver Drew, who is always happy to be of service!  Drew’s van gets loaded 3 times per week all year round, and he sets off his journey, each day with a different route. We deliver our Ice Cream to Retail outlets and Restaurants throughout Ayrshire and Glasgow, and surrounding areas.  During peak Ice Cream season we have 2 Woody’s vans on the road, so be sure to give us a wave as we deliver to a Shop or Restaurant near you!