Production

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Production

Correct Handeling of Ice Cream

Correct Handling of Ice Cream

Ice cream Containers

Davisons Ice Cream is a delicious, but delicate frozen food, which should never be allowed to rise above -18C. Scoop ice cream may be dispensed at -15C.

Ice cream is stored at colder temperatures than most frozen foods and needs special care. When ice cream is allowed to rise above these temperatures it will lead to "Heat Shock", where large ice crystals form and the product starts to shrink. These defects can never be reversed. When taking ice cream home always put it into your shopping cart last to minimise the time before you can put it back into your own freezer at home. If travelling time will be prolonged put ice cream into a cooler to take home.

Ice Cream Production

Only the finest natural ingredients, butter, milk and double cream, blended together with the finest natural flavours to give a delicious creamy texture and taste go into Davison's Manx Dairy Ice Cream.

Homogenisation

Vat of Cream

Automated Production Filling Capable of 5,000 Tubs An Hour

Currently our factory has a capacity to produce over 350 gallons of ice cream an hour. Our ice cream is packed in many different sizes from individual tubs to catering size containers.

Chocolate Production

Melting Chocolate The Davisons Factory is a little like a trip to Willy Wonkas, not only can you taste their heavenly ice cream but the aroma of freshly melted chocolate fills the air. This factory really is the stuff of fantasies.
Chocolate Moulds

These pictures show the production of Davisons famous Manx Three Leg chocs popular with Restaurants, hotels and tourists to the Island. We also sell them in our Ice Cream Parlour along with a large selection of our Hand Made Chocolates.