Who: Timboon Fine Ice Cream, husband and wife Tim Marwood and Caroline Simmons
Where: Timboon, Corangamite Shire, Wadawurrung and Eastern Maar Country
Tim, talk to us about local ingredients.
The raw product for the 24 different flavoured ice-creams is milk from a local farm. Timboon is in the rolling hills to the north of the Great Ocean Road, with the perfect climate for dairy. Our milk is produced by a mixed herd of Friesians, Jerseys, and Swiss Browns, with the cream and milk solids from local suppliers. We support some local small businesses, such as conserve maker Lana’s Garden. We fold its rhubarb and raspberry jam through our vanilla ice-cream to achieve a delicious swirl.
What’s your secret to the beautiful texture?
We limit the amount of air incorporated into our ice-cream. Industrial ice-cream is bulked out with air. Some manufacturers start with 50 litres of liquid and end up with 150 litres of ice-cream, or a 150 per cent overrun. Timboon has just 25 per cent, hence its creaminess.
How did it all start?
In the late 1990s, we left our jobs in the city to return to the family farm. We needed to replace a tractor, couldn’t raise funds, and didn’t know how much the local big dairy processor was going to pay for milk. We decided to stop being price takers and become price makers.
Where can we get it?
Come to the shop at 1A Barrett Street in Timboon. We have a scoop shop in Ballarat and a summer shop in Port Campbell. We sell to a lot of fine food stores across Melbourne and also wholesale. You can also visit our website, timboonfineicecream.com.au.