How is Millers Ice Cream Made?
Well, it’s a hands-on process. Right from milking the cows twice a day
every day of the year, to serving an amazing scoop straight to you.
Paul Miller briefly explains the “Cow to Cone” process
1. Get Out of Bed!
The alarm roars daily, I keenly spring out of bed, around 5am, pull on my work clothes & boots, hop onto my trusty motorbike to herd the girls (cows) from the paddock to the dairy, with help from Olly (our faithful farm dog).
Our dairy herd (150 girls) are Holstein Friesians. Each cow provides about 25-35 litres of creamy milk daily. I love their markings…not one ever the same! Our herd is machine milked twice daily (5am & 3pm).
3. Milking + Pasteurising
Milk straight from a cow is warm & needs to be cooled in a refrigerated vat before storage. Australian milk must be pasteurised, the process where milk is gently heated, under strict temperature control, to ensure the absence of pathogens.
Milk bottles are filled daily by hand & delivered directly to local outlets. Our milk is 100% fresh, unhomogenised, whole milk (nothing added & nothing taken out), so after a day or so, thick cream rises to the top, just like in the old days!
5. Ice Cream
I mix our pasteurised milk with a variety of delicious ingredients before it’s chilled & aerated. I apply some nifty handiwork, to give our ice cream its irresistible appearance. Before long it’s deep frozen & transported up the road to our Farm Cafe display cabinet & outlets.