Continuing our exploration of local cuisine, the Year 9/10 Tasting Timboon students undertook a field trip to learn about Timboon Fine Ice Cream where they were hosted by Caroline Simmons. Caroline described her introduction to country life when, as a Deakin university nursing student, she met and married Tim Marwood and they worked on the family farm. Looking to diversify and value add to their dairy income, Tim and Caroline had a ‘light bulb’ moment and decided to produce ice cream from their milk whilst using the Timboon name in their branding and marketing. They consulted experts including a professor of ice cream and conducted trials endeavouring to find the most popular flavours. After owning both the Timboon Railway Shed Distillery and the Ice Cream business they decided to focus on the Ice Creamery where they now welcome over 80,000 visitors a year. The ingredients in their ice cream are natural as the emulsifiers, made from bean gum, are added to help mix water and fat together while stabilizers, made from seaweed, bind to the water molecules to make the ice cream smoother. Caroline and Tim source their milk from Doolan Farms, their cream from UDC in South Australia, sugar from Queensland sugar cane and skim milk powder from Saputo’s Allansford plant. Ice Cream flavour sales are dependent on the weather with limes or gelato popular in summer, but whiskey or stronger flavours more popular during the colder months with honeycomb their most successful flavouring. Of course we had to taste test for quality...and we even had an experienced ice cream server on hand. What a journey - from cow to cone, thanks Caroline! Comments are closed.
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