During the summer months Glaswegians are always on the search for a decent ice cream - but we rarely think about the people behind the scoop.
The Crolla family are one of the big hitters when it comes to the cold sweet treat and have been creating it for 128 years.
In 1895 a young Serafino Crolla made the journey from Italy to Scotland bringing with him an expertise in gelato. He set up his first shop on Queen Mary Street.
Serafino's son, Giuseppe, opened a second shop in Clydebank and later expanded even further. By the 1950s the family business had 30 vans driving around the streets of Glasgow and selling their delicious ice cream.
Now the company is being run by the fourth-generation of Crolla, Serafino's great-grandson, Peter.
However, he didn't always have his eyes set on taking over the ice cream empire
He told Glasgow Live: "I was never one for coming into the business at a young age, I was always looking to do my own thing. I lived in America where I did a golf scholarship for four years.
"When I came back, rather than going into the business, I went and did my own thing. I worked at a car dealership for five years.
"As I got a wee bit older I came into the business to help my dad and just last October I acquired it off him. There's no regrets."
There is a lot of work that goes into creating the delicious frozen goods.
Around 2000 to 3000 litres of raw milk are delivered to the site a day.
It is pasturised by Crolla and boiled, before being moved to a vat where it is constantly mixed to stop the ice cream from becoming gritty. The mixture then goes from 85C to 3C in seconds and left in ageing tanks. It is then brought down to another vat where more flavours are added.
The factory produces 1000 litres of the summer dessert favourite an hour. Ten vans travel the length and breadth of the city to deliver their iconic ice cream to thousands of different parlours, venues and more.
As for the longevity of the business, Peter believes there is one core ingredient that has kept them going.
He said: "Selling ice cream is the key.
"When there is a recession the ice cream business seems to do better because it is a product that makes people happy.
"There is a feel good factor about it. Don't get me wrong, covid did hit us.
"We supplied a lot of the hospitality sector and they were closed. But the ice cream parlours became much busier.
"Which resulted in us having a decent couple of years and ever since then it has been an upward spiral.
"We recently created another ice cream business, Soave's, so we are doing ok."
Demand for their products have sky rocketed over the past few weeks as Glasgow is gripped by heatwave, with temperatures nearing 30C.
With the blistering weather comes new obstacles for Crolla.
Peter said: "It's the same people that are coming but they are ordering double or four times than they normally do.
"Keeping up with that demand can be tough. With the hot weather comes challenges, we're trying to keep things frozen so everything needs to work properly.
"Every night your looking at your phone to make sure the freezers are still working."
Crolla's name can be spotted around Scotland with parlours franchised out in Aberdeen, Edinburgh and Wishaw filled with the creamy delights
Although the ice cream company has seen a lot change since Serfaino arrived on Scottish shores in 1895, the familial connection is still very much alive and something Peter hopes can continue for many decades to come.
The dad said: "I'm proud, lucky and fortunate to be in a position where I can take the business on and know what I'm doing.
"It's in the family and I'd love to keep it in the family. I've got two young daughters and I'd love them to take over from me one day.
"But you just never know what they want to do."
Crolla now do more than 70 flavours of ice cream, however, the business owner is adamant that the recipe developed by his great-grandfather well over a century ago is still unbeatable.
Peter said: "You just can't beat vanilla.
"Everything is based on vanilla, it's just magic.
"The recipe we have has been here since the beginning and it is just the best."
