In my youth, come half term holidays, rain or shine, and we were there at Brymor ice cream parlour; 9:45am and waiting with trepidation for the doors to open at 10:00am for an unusual breakfast of the frozen variety.
You don’t have to eat it for breakfast (Brymor is open all day…) but back in the day in my household you did not refuse food and were told to “shurrup and gerrit etten.” (Look out for more Yorkshire lingo in future posts – I have some crackers.)
The Moore family founded Brymor in 1984 as a clever way to use up excess milk when milk quotas were introduced in the UK. (A milk quota is the maximum quantity of milk that a farmer may sell in a year free of a levy; they were introduced in the ’80s as a means of controlling rising milk production.)
Located at High Jervaulx Farm, near Masham in North Yorkshire, Brymor is one of Britain’s few genuine on-farm manufactures where milk produced only on the farm is used in the production of the ice cream.
This year, in my October “half term holiday,” after my pork pie success story, I stopped off at Brymor…
With 30 different flavours on the menu, including classics such as mint choc chip and rum ‘n’ raison, they also serve more unusual flavours such as pineapple, tiramisu, raspberry cheesecake, nutty toffee, and fudge brownie.
The favour that wins hands down for me, and always has, is praline pecan delight. Also good is Cinderella (light caramel ice cream with toffee pieces and hazelnut crunch).
Find out more about Brymor, how they make their ice cream and where you can buy it from by visiting their website here.