• Welcome to Fredericks!
  • Welcome to Fredericks!
  • Welcome to Fredericks!
  • Welcome to Fredericks!
  • Welcome to Fredericks!
  • Welcome to Fredericks!
  • Welcome to Fredericks!
  • Welcome to Fredericks!

How We Make Our Ice Cream

Ever wondered how we make our delicious ice cream?

See how we make our ice cream »

Pasteuriser

Pasteurisation is the first step in the ice cream making process here at Fredericks. All the basic ingredients, plus some secret ones are placed inside the pasteuriser and mixed together using the agitator fitted inside. The ingredients are then heated up using steam, which is created between the outer vat skin and the inner vat lining. The milk, as we call it, is heated up at 79.5 degrees Celcuis for more than 15 seconds, and this pasteurises it. All ice cream sold for us to eat must be pasteurised.

Homogeniser

The milk from the Pasteuriser passes on to the Homogeniser, still at the final pasteurisation temperature. The homogeniser breaks down all the ingredients of the milk, compressing them together to form smaller globules. This makes all the ingredients combine, which helps to create a smoother, richer and tastier ice cream. Homogenisation also stops our ice cream melting too quickly.

Cooling Plate

After being pasteurised and leaving the Homogeniser, the milk must be cooled to a temperature below 7.2 degrees Celcius within 90 minutes. To do this we use a Cooling Plate. The cooling plate is controlled by a water cooled compressor and as the milk is pumped from the homogeniser on to the cooling plate the temperature drops very quickly. It is very important that we cool the milk as quickly as possible to ensure it passes through the temperature zone 5 - 63 degrees Celcius, as this is when most bacteria are able to grow.

Ageing Vat

Once cooled, the milk is put into an Ageing Vat. Here it is kept cool, below a temperature of 7.2 degrees Celcius (preferably 0 - 4 degrees Celcius). The ageing vat is fitted with a stirrer to enable the milk to be gently agitated. There is also a recording device to monitor temperature. The milk is then left to age for a length of time, this enables the milk to become smoother and richer when frozen.

Continuous Freezer

When the time is right, the milk is pumped from the Ageing Vat into the Continuous Freezer. As this machine has a small cylinder and bore it ensures that the flow of milk and air is continuous throughout the freezing chamber, and that it freezers very quickly. This rapid freezing produces ice cream, which is rich in flavour and smooth in taste.

Cold Store

Once frozen the ice cream is put into containers and is stored in our Cold Stores at temperatures between -20 and -25 degrees Celcius, ready to be delivered to you in one our vans.