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Had the day been more pleasant, we would have sat at one of the tables spaced the prescribed 6 feet from each other on the covered patio. The tzatziki sauce had coagulated a bit, but the overall effect with thinly sliced onions, shredded lettuce, black olives and small pieces of tomato was enjoyable. I expected small chunks of seasoned lamb in my gyro, but the meat had been ground and formed into tender, flavorful patties. The wrap was too thick for me to bite easily, so I did the next best thing and ate the contents with the supplied plastic fork.
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Mama’s offered beef and chicken gyros ($7.25) as well as lamb ($7.50). I’m a fan of gyros, especially lamb gyros. There was no discernible meat - Buffalo chicken or otherwise - in the piece I ate. The piece I sampled was much like a thin crepe folded with cheddar cheese. While I meant absolutely no offense to the bottler or to Mama’s, I smiled at the difference of opinion two people could have about the same food.Ī hungry man, Guest also ordered a Buffalo-chicken-and-cheese quesadilla ($8). My take on the same dressing was that it was bottled “lite” Italian. He remarked that the salad included the best Italian dressing he’s had recently in a restaurant. Perhaps the same is true for soft ice cream?įavorite Friend’s fish fry dinner, which consisted of an unidentified rectangle of what appeared to be previously frozen breaded fish, was accompanied by fries and a garden salad ($9). I remembered that the same glass of wine tastes different with different foods. When I returned to the last spoonful or two of my soft ice cream, I found the flavor had miraculously improved. We ate them on the spot while the huge rain drops pelted the windshield. The rings were still hot on the inside and crispy on the outside. They were rushed out to the car during a deluge by a smiling staff member. Our next course consisted of sharing an order of excellent fried onion rings ($5). Chocolate and peanut butter can cover a variety of flaws - if indeed there were any. Guest had no complaints about his Moose Tracks.
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I was once told by an ice cream maker that all flavors of leftover ice cream are blended and chocolate is added, so pure chocolate ice cream is rarely produced. Guest referred to its flavor as “medicinal.” I respect vanilla because it is transparent - a real test of flavor and quality. I’ve always believed one should eat dessert first. There seemed to be a back-up in the kitchen. We were in a food mood, but our ice cream - a dish of soft vanilla for me, a cone of Moose Tracks for my guest ($4.75 each) - arrived before our food. And, of course, ice cream (more than 20 flavors). Today, more than 20 staff now helps the farm and ice cream businesses all run smoothly.The Mama’s menu was short and predictable: just a couple of items under classic categories like burgers, fish, hot dogs (Nathan’s), quesadillas, salads, Greek gyros, sandwiches, sides and snacks. When they were chosen to supply ice cream to The Pump Room in Bath, Will and Dawn’s hard work was given some real credibility and they realised that they had something special.Īfter a slow start and many years of hard work and long hours the farm has grown to nearly 1,000 acres of organically farmed land. Will married Dawn in 1991 and together they ran the ice cream business as a hobby in their spare time. When he was at school he set up his own ice cream business, selling ice creams to his friends, so he decided to combine his two life-long passions – farming and ice cream. The herd had doubled in size and there was plenty of fresh milk about, he had always loved ice cream. Will needed something to keep him busy on the farm, he had an idea. On cold mornings it would take him several hours just to defrost the pipes before milking could even begin.īy the time Will returned from agricultural college in the mid 1980s, the farm was pretty well established. Will’s father would milk their small dairy herd of 50 Friesian cows out in the field in a mobile milking parlour. Times were hard, but they were young and enthusiastic. It all began when Will Hawking's parents first came to Marshfield Farm in 1971. The delicious ice cream is made from cows at a farm just outside Bath (Image: Marshfield Ice Cream)