The serious farm enterprise that’s good to eat, too
Thursday, September 2nd, 2010
Farmer’s wife Sarah Redman knew exactly the recipe to use when launching her new venture, Daisy’s Farmhouse Ice Cream.
“I chose to make Italian gelato ice cream. It’s very high quality because it’s exceptionally rich in milk content,” she says.
And one thing Sarah, 37, is not short of is dairy products. From the windows of her kitchen near Bude she can see her cows Primrose, Daffodil and Honeysuckle, plus all their many friends, quietly filing into the milking parlour on her family farm.
Once they are milked, Sarah simply carries brimming buckets across the farmyard. Within a few hours she transforms the milk into delicious ice cream with the judicious addition of cream, fresh local fruit and a range of all-natural ingredients.