DIVERSIFICATION may not always be readily accepted in farming – but when it’s into an assortment of delicious luxury ice creams, then life can’t be so bad.

The delightful alternative allows farmer Geoffrey Jones to do what he loves doing best, farming on the Gloucestershire/Herefordshire border at Kempley looking after his 250 breeding ewes, which keeps him more than busy, while his wife Sue and son Andrew perfect their art of making a cool summer pudding.

Ice cream seemed the ideal choice with the availability of local milk, cream and fruit and, in less than a year, mother and son have not only launched Hillbrooks Ice Cream, but were recognised in the diversification competition run by the Hereford Corn Exchange Fund and have picked up a national award for their product.

With the changing fortunes in farming, Geoff, whose family have been in the business for 80 years, knew it was time to look into other fields.

“We talked about the various ways we could go but it was Andrew who came up with making ice cream. Both Sue and Andrew love ice cream and that was all the motivation that was needed,” said Geoff.

A new building had to be put up that was up to environmental health standard with a good size kitchen kitted out with ice cream makers and freezers.

A chalk board charts the flow of sales and, while Sue supervises the produce, Andrew looks after sales.

“We made a decision early on that we wanted to make the best ice cream in the area and we have,” said Andrew.

Andrew and Sue employ a staff of three and they produce 240 litres a day with an extensive range of natural, additive free ice creams Flavours include caramel cream, chocolate, chocolate mint chip, coconut cream, coffee cream, forest fruits, hazelnut, raspberry ripple, tiramisu, toffee, vanilla and white chocolate and various sorbets.

The locally produced ice cream has been a big hit with hotels and pubs around the area and Andrew and Sue sell to passing customers from their Hillbrook Farm.

“We are amazed at the speed of the way it’s taken off – but not because of the quality because we make sure that we put in the best ingredients we can and we use fresh wherever possible,” he said.

If the thought of making ice cream put a smile on their face, then the ever-increasing sales proved that they had good taste and while sales go from strength to strength, both Andrew and Sue are thrilled with their success.