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ICE ON THE FARM: enhance your milk!

Are you a farmer, farmer, farm manager? Do you want to diversify your activity, generate additional income, add value to the milk from your cows or the fruits from your orchards? The concept of ice cream on the farm is made for you! The selling price of conventional milk varies on average between 425 per 1000 liters. With the concept of ice cream on the farm, your milk will be valued on average at more than 10 euros per liter. You thus control production and financial benefits directly, without responding to requirements set by intermediary players... In addition, consumers are increasingly sensitive to short circuits and therefore to local consumption called locavorism. And that's good, our machines have been made in France since 1973... Entirely French production, from our ice cream turbines, to your artisanal ice creams! The Hubert Cloix company supports you from A to Z to become an ice cream maker. First of all, we will provide you with quality equipment, but our commitments do not stop there. We will train you and your staff, giving you all the “grandma’s” tips and recipes that will make your products the best ice creams and sorbets in the region! And believe us, we will also be the first to taste them!0

Start of the ice farm project: the equipment

To be able to produce homemade ice cream from the milk of your cows, at least two machines are necessary: one pasteurizer and ice turbine.

These two ranges of machines made in France have mainly made Hubert Cloix's reputation since 1973.

Whether you want a large daily production, or a smaller one, we have the right solutions. These two machines are each available in 5 different tank capacities.

The ice cream pasteurizer mixes, emulsifies, rises in temperature, pasteurizes, cools and matures all your ice cream or sorbet mixes.

The ice turbine will allow you to strap, turbinate, fill your ice creams, ice creams and sorbets. Our latest generation scraper will allow you to obtain a homogeneous mixture for a perfect texture of your preparations.

Programming allows you to start the machines, then do something else by letting them do the work. A real time saver in your marathon days…

Second step: Conditioning, Storage and cold storage of ice on the farm

You are now an ace of ice cream and sorbets. The recipes have no secrets for you, production is a breeze. We must now think about the storage and conservation of your ice cream on the farm. It is this good preservation that will allow the ice to "crust" on the surface to prevent it from falling or crystals forming on top. This is called the freezing process.

This process occurs immediately after the turbine outlet. The negative storage cabinet will then allow you to store your ice at a temperature of around -18 ° C.

Third step: marketing your farm ice cream

You have produced your ice cream (the best in the region, don't forget), it is properly stored and kept in your negative storage cabinet. The next step is to sell your artisanal production. To do this, you can set up a point of sale directly on the farm and thus start marketing your ice cream, ice cream and sorbets. You can also opt for b2c sales via supermarkets and out-of-home catering.

Again, the Hubert Cloix team will be with you for this great moment of your new activity. In addition to the production machines, we offer ALL the small sales equipment. Display cases, ice cream trays, various utensils ...

In short, everything to set up your small shop and enhance your production.

What budget to plan?

If you are still reading, you can only be convinced of the quality of our machines.

But you are necessarily wondering what the budget is to plan for the launch of this new ice cream activity on the farm.

The "farmhouse ice cream" packs offered:

41 000 €

Small equipment (induction, hand blender, sink, hand basin, scales, etc.)
Positive conservation cabinet
30 liter ice pasteurizer
17 liter / hour ice cream maker
5-plate blast freezer
Horizontal negative conservation cabinet
Recipe book + 2 days of training

91 500 €

Small equipment (induction, hand blender, sink, hand basin, scales, etc.)
Positive conservation cabinet
60 liter ice pasteurizer
200 liter ice cream maker
60 liter / hour ice cream maker
10-plate blast freezer
Negative storage cabinet
Negative presentation window
Recipe book + 3 days of training

126 000 €

Small equipment (induction, hand blender, sink, hand basin, scales, etc.)
Positive conservation chamber
240 liter ice pasteurizer
100 liter / hour ice cream maker
300 liter ice cream maker
15-plate blast freezer
Negative storage cabinets
Negative presentation window
Recipe book + 4 days of training

Development of the ice cream activity on the farm

Between idea and creation, there is only one step: daring.
And as it is common to admit, luck often favors the daring ...
The desire for development and diversification allows us to explore new worlds and generate additional income with ice cream on the farm. It’s also a good way to get your work in front of a wider, more diverse audience.

The Hubert Cloix company has been working with small artisans and producers for many years. We understand and appreciate the current issues facing operations managers.

This is why the idea of “ ice cream on the farm« won us over.
It boosts a production that sometimes hurts; promotes products and harvests and highlights French know-how by promoting farm products.

Our ice pasteurizers et ice cream makers will be the best allies to develop the aromas of your ice cream and sorbet production.

It's up to you to produce ice cream on the farm, eskimos, sticks and meringues for homemade frozen desserts!
Support and training are at the heart of this project, and our teams will be there to help you, from the start of production, until the first tasting!

Renewal of the farm ice cream activity

You have already taken the plunge of your farmhouse ice cream and you need something new? You want new material from pasteurization as well as turbine for your ice cream business? Is investing in solid and durable equipment your priority?
That turns out well ! Our machines are renowned for their robustness ! They will accompany you for years, throughout your projects to make your homemade ice cream ...

We support you and help you in your process of renewing the equipment and choosing the right machines. We offer you ice pasteurizers, et professional ice turbines. For cooking your mix et sorbet syrups and the production of your ice creams, our machines will be by your side, and so will we!

Contact

Tell us about your project!

ideas for flavors and flavors of farm ice cream:

Vanilla ice cream
Almond ice cream
Caramel ice cream
Pistachio ice cream
Chocolate ice cream (dark or milk)
White chocolate ice cream
Fresh milk ice cream
Ginger ice cream
Cork ice cream
Pistachio ice cream
Tiramisu ice cream
Yogurt ice cream
Apricot sorbet
Lemon sorbet
Raspberry sorbet
Seasonal fruit sorbet
Passion fruit sorbet
Red berry sorbet
Pear sorbet
Mango sorbet
Mint sorbet

Introduction

Nothing beats the pleasure of savoring a ice cream on the farm, prepared with care and passion. This article explores the world of frozen desserts, highlighting the rich flavors and superior quality of the products used in artisanal manufacturing. Classics like vanilla ice cream and chocolate ice cream to innovations such as lemon sorbet and pistachio ice cream, each spoon is a promise of freshness and deliciousness.

Smoothness at the Basis of Ice Cream Making

The basis of all good homemade ice cream lies in its creaminess, obtained through the use of crème fraîche as well as whole milk coming directly from dairy farms. This creamy texture is the result of a perfect balance between fats and sugars, finely worked to give a light and airy consistency, which melts deliciously in the mouth.

The Authentic Flavor of Dairy Products

In a true artisanal ice cream, the choice of dairy products is crucial. THE sheep milk, for example, brings incomparable wealth, while the raw milk ensures a pure and natural flavor. These ingredients, combined with fresh eggs and at a custard carefully prepared, enhance the natural aromas of fruits and other gourmet additives such as praline or nougat chips.

Gourmet and Fruity Varieties

The farm's ice creams and sorbets come in a multitude of varieties to satisfy all taste buds. Of the fresh fruits as the strawberry, bananas, and theananas are transformed into purees or generous pieces which mix perfectly with milk bases. Sorbets, especially Strawberry ice cream and Lemon sorbet, offer a freshness intense and are often chosen for their lightness and low fat content.

The Secrets of Artisanal Manufacturing

La ice cream making on the farm is an art that is passed down from generation to generation. Each artisanal ice cream parlor uses specific techniques to create homemade ice cream which reflect not only unique know-how but also the authenticity of the ingredients used. The process often begins with a infusion vanilla pods or verveine, and ends with a expansion mastered which incorporates just the right amount of air to ensure this particularly creamy texture.

Innovation and Novelty in Flavors

Ice cream parlors continue to innovate, offering original flavors and combinations like salted butter caramel, tangerine sorbet, or even more daring creations such as ice cream basil or the family rhum. These new flavors are often the result of collaborations with local producers who provide the highest quality ingredients, reflecting the glaciers' commitment to freshness and authenticity.

Conclusion

Farm ice cream is much more than just frozen dessert; they are an enriching taste experience that highlights the best of local products and traditional crafts. Whether for a simple ball of vanilla ice cream in a cornet or an sundaes elaborate, choosing an ice cream made on the farm means choosing to support a tradition of quality and taste that delights greedy with each spoonful.