The idea came from the Hamiltons' son, who at six wanted a farm that made food to sell. Martin and Emma started with a second-hand Mr Whippy machine and a marquee at events; they now churn jersey milk ice cream in their café around the corner from City Park. Sorbets run through a separate churner to keep them dairy free, everything is gluten free, and part of the profits goes to the Save the Tasmanian Devil Appeal.
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