The process of ice cream making hasn’t changed, in essence, for years. It is mainly the improvement in technology that has led to better machinery in the processes, and the refrigeration units.
As Granelli’s say ‘The ice cream was kept frozen by packing wooden tubs with ice and salt round a zinc cylindrical container full of the freshly made ice cream, which was churned by hand in a French pot ice cream freezer packed with ice and salt.’
“Angelo Granelli sourced his ice to keep the ice cream frozen from the local Bosley Ice Works and the milk and cream from the Gleave’s Dairy. The other ingredients, vanilla and sugar were readily available from the sweet making at the shop.” Granelli’s Site