There must be something in the water – or the grass. That is the only explanation for the way that Dixon’s ice cream tastes. If you have no idea what I’m talking about, get in your car and drive to Huddersfield.
When you get there, ask around for directions to Dixon’s Ice Cream shop on Swan Lane. Anyone who is anyone in Huddersfield will know where it is. It’s a shop that people have been visiting for years – they literally come from all over. When my step dad was at university in Cambridge, he used to go back to Huddersfield laden with freezer boxes. He would fill them all with Dixon’s and then drive back to his flat. This type of dedication is not uncommon when it comes to Dixon’s. Once you’ve sampled their ice cream, you may be able to fully appreciate what I’m saying.
Dixon’s generates in me something of a Marmite conundrum. I love Dixon’s and my non-elastic jeans hate Dixon’s. Dixon’s satisfies me and frustrates me. You know the feeling I’m trying to describe – when you taste something and you can’t quite tell what’s in it. Well Dixon’s invokes this emotion in me every time I eat the stuff (which isn’t often for fear of heart disease). We managed to plough our way through 2 litres of the stuff with the pretence of trying to discern the ingredients. It is unbelievably dangerous.
I cannot understand how they make milk taste so good. It is basically milk and sugar (and some other stuff I can’t quite make out), but they must have magic cows in Huddersfield that make extra nice milk or something. Either that or the farmers are out in the fields spraying the grass with some crazy concoction developed in the secret laboratories under the barns of Huddersfield (This is pure conjecture – please don’t go round digging under barns in order to locate said fictional rooms). Whatever they are doing, they have it down to an art, and they are keeping the secret strictly under wraps (we did try to break them, but to no avail). This might be why it is so fantastic though. The recipe has been guarded by the owners and its all made from local produce. Maybe this is why it’s so special – local goodness. Ben and Jerry’s is wonderful, but you know it’s mass produced and preserved. Dixon’s must be made fresh every day, and it does taste fresh. Maybe that’s the secret ingredient.
To save motoring bills, we attempted to make our own version of Dixon’s at home to satisfy our cravings. We used milk, condensed milk and sugar and we felt pretty confident that we had cracked it. Needless to say it was a let down. It was nice, don’t get me wrong, but it’s like when you eat co-op’s own chocolate spread – it isn’t Nutella…