Non-homogenised milk the key to success


When it comes to ice-cream, Cowaramup dairy farmers Trish and Paul Miller know a thing or two about perfecting a winner.

Since opening their farm cafe in Cowaramup in 2010, Millers Ice Cream has won a range of awards - but none so high as this year's gold at the IGA Perth Royal Show.

In addition to winning the best vanilla ice-cream/gelati category, the couple collected silver awards for their whole milk and ice-cream flavours chocolate mint crisp, ginger-infused coffee with chocolate ripple and passionately fruit.

Mr Miller said he was rapt to have developed a winning recipe for vanilla ice-cream.

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"There's nowhere to hide with vanilla, so you have to get it right," he said. "Developing new ice-cream flavours, and perfecting traditional ones, is really rewarding."

The Millers use full cream milk from their Cowaramup farm to produce a range of flavoured ice-creams.

"Our ice-cream falls into the gelati category, meaning it has a lower fat content than ice-cream," Mr Miller said.

"Customers find this hard to believe, because they find our product really creamy in texture and flavour."

Mr Miller attributed the creaminess to his dairy's full cream milk, which is not homogenised.

"You can taste the difference in our milk and that flows into our ice-cream," he said.

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