EVERY cloud has a silver lining, so they say, but perhaps that is also the case for the recent cloudless weather that has been causing just a few issues for Scottish farmers.

Although the drought has been less than ideal for many farmers, the heat has meant that people have been enjoying ice cream more than ever, and nobody has benefitted more from that than farm shops that specialise in the cold treat.

The Scottish Farmer got in touch with some of those businesses, which range from having farm shops, to supplying restaurants, to having an ice cream parlour, to find out about how they established their ice cream business, and whether or not the recent weather has improved sales.

Cream o’ Galloway Dairy Co. Ltd

SINCE the 1920s, the Finlay family have farmed at Rainton, Gatehouse of Fleet, at which they originally produced farmhouse cheese with their own milk.

However, in the 60s and 70s, mass manufacture made cheese production for the family unprofitable, and so the family went back to producing mostly milk.

In 1993, Rainton became organic, and one year later, the Finlays decided to try something different with their milk, to make the most of its rich and creamy flavour, and that is when Cream o’ Galloway Dairy Co. Ltd ice cream was developed, using natural ingredients.

Launched at the Royal Highland Show in 1994, the ice cream business has been expanded over the years, and the number of ice cream flavours on offer has also increased.

Numerous awards have since been won by Cream o’ Galloway ice cream, and it is sold throughout the UK and overseas.

With a passion to be more sustainable, the family looked at ways they could change and develop the farm, and recently they invested in cutting-edge renewable energy systems and a groundbreaking new dairy, ensuring their cows are given the best treatment possible.

Cream o’ Galloway doesn’t only offer ice cream, with a visitor centre being in place at the site, as well as a nature trail and adventure playground, which is suitable for all ages.

With the recent dry and warm weather, Cream o’ Galloway sales have been up, with visits to the farm being much busier, which can only be a good thing for the business.

Sales and marketing executive at Cream o’ Galloway, Jane Malcolm, commented: “The hot summer has had a massive impact on ice cream sales, and we have had a 40% increase.

“Our visitor centre has also been much busier, particularly in July, with 20% more people buying double or treble scoops.”

www.creamogalloway.co.uk

Thorntonhall Farmhouse Ice Cream

RUN BY John and Micki Henderson, Thorntonhall Farmhouse Ice Cream is a joint venture between the couple, which sees John produce milk at the couple’s Meikle Dripps Farm, based at Thorntonhall, on the south-side of Glasgow, which goes straight into the company’s ice cream. He has a herd of 100 Holstein Friesian cows.

Keen to keep the ingredients as natural as possible, the couple pride themselves on having no artificial colours, stabilisers or emulsifiers in their ice cream, and that is why the Thorntonhall mint chocolate chip flavour is white in colour, as opposed to the standard light green colour.

Supplying mostly Glasgow restaurants, all-year-round, the ice cream is on the menu in upmarket establishments like the Crabshakk; Ox and Finch; Gamba; The Red Onion; and WEST brewery – where a beer ice cream is made exclusively for the business, using one of the firm’s speciality beers.

Speaking about recent supply changes due to the warm weather, Micki said: “During the spell of hot weather, we had a lot of one-off orders for company offices, etc, and of course we supplied them.”

Discussing supply during normal Scottish weather, she continued: “A lot of the time, it really does depend on the weather. It’s a bit hit or miss with ice cream sales, especially if the weather isn’t great, but this year we have been very busy at events due to the good weather.

“We go to events such as Carmunnock Highland Games, Easglesham Beer Festival, East Kilbride Show and Biggar Show, and we have been very busy at those, so that people can cool down.”

As for general demand, Ms Henderson added that it tends to stay the same.

She commented: “We find that during the warmer months, the restaurants we supply don’t generally require any more ice cream than usual, and that’s because they find that people are having barbecues at home during the better weather, rather than eating out, and so they are not as busy.”

A wide range of ice cream and sorbet is available to purchase direct from Meikle Dripps Farm in 100ml and 500ml tubs.

thorntonhallicecream.co.uk

Woody’s Luxury Dairy Ice Cream

ESTABLISHED in Janaury 2005, Woody’s Luxury Dairy Ice Cream is based at the Woodburn family’s Killoch Farm, Galston, and specialises in dairy ice cream, fresh fruit sorbets, and fat free frozen yoghurts, with milk coming from Killoch’s Ayrshire dairy herd every morning, and then going straight into the products, which are made at the on-farm factory.

With Ayrshire cattle’s milk having been proven to have a high yield of butter fat and protein, Woody’s has a unique rich and creamy taste. The Woodburn family has now been producing their own milk for five generations.

The business is in full production six days of the week, meaning that the products are as fresh as possible for customers, which are based throughout Glasgow and Ayrshire. Types of customers range from the hospitality sector, to local authorities, retail, events and members of the public.

Recently, the business expanded further, and opened its first ice cream parlour, in Mauchline, Ayrshire, which is a joint venture by Woody’s managing director, Jill Woodburn, and her sister, Gail.

There, you will find 16 different flavours of Woody’s ice cream and sorbets, with a mix of desserts, including hot waffles and cakes, as well as milkshakes.

Appealing to the younger generation, especially on Sunday afternoons, the parlour also has a Tango Ice Blast machine – apparently one of the best hangover cures there is.

Commenting on the opening of the parlour, and also the recent hot weather, Jill and Gail said: "We couldn’t have timed the opening of our ice cream parlour and dessert bar any better, and it has been an overwhelming experience.

"We have been blown away by the support of the local community, and it has also been amazing to see people from far and wide coming to taste our luxury dairy ice cream.

"Woody’s also smashed record highs last month, of producing more 12,000 litres of ice cream, and we believe the weather definitely contributed to that.

"We are now aiming to create lots of new flavours over the coming months."

www.woodysicecream.co.uk