Davison's Ice Cream - Factory Videos

When bring your little brother to work day turns into a drum and bass freezer rave at 8.30 in the morning, volume up. I’m to old for this 😂

NuttyFella has turned white, literally, with the shock of this one 😱, white chocolate and hazelnut ice cream with caramelised hazelnuts and bueno sauce 😋. Another of our specials hitting Davison's Ice Cream Parlour, Peel this weekend 😁🍦🇮🇲

White chocolate and pomegranate ice cream hitting Davison's Ice Cream Parlour, Peel this week 😍🍦🇮🇲

All set up and ready to go at Peel Clothworkers school summer car boot sale along with ours faves over @filbeysfood . Make sure you pop along and have a skeet as there’s plenty of stalls all set up selling plenty of those items that you didn’t realise you actually needed, as they say one persons rubbish is another persons treasure 😉😁🍦🇮🇲

Who needs a gym when you have 12 pallets ( 200 boxes) of packaging to get onto the mezzanine 😂, probably why I need to go and see Align 4 Life so much 😂.

Our new packaging for our fully compostable new 500ml product range has arrived, now I just need to find space for the 80,000 tubs we had to order in as a minimum order 😬

Therapeutic Thursday @davisonsicecream continues this week with Coconut and lime 😁🍦🥥 🍋‍🟩 🍦🇮🇲

Our Dairy Free 120ml’s are now back in stock and available to our wholesale customers after managing to have enough of a little break from producing dairy over the last few months in order to get them done without any cross contamination risks. They’re available in Vanilla & Chocolate SOYA milk and Strawberry Oat milk. • Look out for them in your local convenience stores around the island over the summer and remember all the info is on the bottom of the tub 😁 😋🇮🇲🍦

Therapeutic Thursdays @davisonsicecream • Each week we’ll post a new quick vid of an ice cream that we’ve produced that week. This weeks is 1 litre Raspberry Ripple, this idea wasn’t stolen from Sayeh over @energyfmiom at all 😉🍦🇮🇲 #therapeutic #therapeuticthursday #satisfying #satisfyingvideos #supportlocal #isleofmanicecream #isleofmanfoodanddrink #ttisleofman #visitisleofman #mesmerizing #icecream #icecreamporn

Busy making a firm favourite for our little customers today, Blue Bubblegum 😊🍦🇮🇲

Look at all that lovely Manx Double Cream
Busy old day pasteurising ice cream mix today, even had to fire up the spare pasteurising kit to get it all done. Takes me back to a summers day again, except for the good old Manx weather that is 😂 come back sun 🙏 ☀️ . Theres 300 litres of Aalin Dairy and 600 litres of Isle of Man Creamery deliciously fresh double cream going into making our everyday base mix and also our Salted Caramel base mix which we put under a different 8-12 hour process to make 😁🍦🇮🇲

Little Elijah bean definitely hard at work earning his £2 today, and don’t worry he got all of the legal requirements for breaks that a 4 year old should get 😂, the joys of being brought up like myself in the family business . 😁🇮🇲🍦

Little Elijah bean definitely hard at work earning his £2 today, and don’t worry he got all of the legal requirements for breaks that a 4 year old should get 😂, the joys of being brought up like myself in the family business . 😁🇮🇲🍦

Pasteurisation and cooling
So today’s little behind the scenes insight is pasteurisation which is probably the most important part of our production process and is our first CCP (critical control point) we must hit in order to make sure that all of our products start of as safe as possible and stay that way throughout the whole process, right up until the point that you dig into your favourite flavour . So for those that don’t know Pasteurisation involves heating an item up to a certain temperature, for a certain period of time to kill any little nasties (bacteria) that might be present in any of the raw ingredients we use. We have 4 thermally insulated batch pasteurisation tanks in total, 2 x 300ltrs & 2 x 1200ltrs, the video shows our 1200 ltrs ones as that’s what I’m using today. All of the tanks agitate/ blend all of the raw ingredients together that are added to them, by hand, while slowly heating the contents up to the required temperature where they are then left for the required time. Once the correct temp and time has been achieved the mix is safe and free from any little nasties that might have been in there. The mix then travels through the stainless steel pipes through a 1mm micro filter to remove any unwanted particles that might be in the mix and cause a choking hazard, then through an homogeniser which pressurises the mix up to 2,300 psi while passing it through small platelets. This process breaks down the fat particles in the double cream, butter and milk we use and blends them together with the rest of the ingredients to stop them from separating in the maturation tanks, bit like if you tip vegetable oil into water. After being homogenised we pass the mix through a plate cooler which rapidly chills the mix from above 75 degrees C to 0.7 degrees C in 3 seconds, yes you read that correctly 3 seconds. This rapid chill stops bacteria again being able to grow once in the holding/ maturation tanks. Once chilled the fresh mix, which we also use for our Whippy’s, is the

There’s a hurricane brewing in the Chocolate Kitchen today 🍫🇮🇲🧉 @outlierdistilling @iomfoodanddrink #rumtruffles