Our Story
La Normande was born from a wish to get a fairer price for our milk and, above all, to showcase its quality. Aware of that quality, in 2013 we decided to turn part of our milk into ice cream. The idea took shape when we converted a cowshed into a fully certified workshop and opened a farm shop, with one main goal: bringing consumers closer to the farmer.
To create delicious recipes and master this new product, we trained with Gérard Taurin, Meilleur Ouvrier de France and world ice-cream champion in Turin in 2003.
Our ice creams are made with passion, right here on the farm
Our sorbets contain 60% locally grown fruit.
Our ice creams are guaranteed GMO-free and free of artificial colourings
Why choose La Normande?
Our ice creams are made with the milk and cream of our 45 Normandy cows, which spend much of the year out in the fields. Our cows eat mostly grass, which gives us top-quality milk and cream, rich in omega 3!
We choose our ingredients with care and are always looking for more original recipes! Our ice creams get their flavour from the natural ingredients in them, not from flavour enhancers or preservatives. For some flavours, such as yoghurt or caramel, we make the base product ourselves before turning it into ice cream.
For sorbets such as strawberry, we source as locally as we can. The apples come from our orchard and the mint from our garden.
Unlike industrial ice cream, La Normande is much denser, so there is far less air in it.
Anne-Marie Rauline
