We call it our farm-to-spoon mission and we swear you can taste the difference.
We’re obsessed with making small-batch ice cream packed with big flavor ice cream.
All our flavors are made from scratch with only the best local ingredients.
No preservatives, mixes, additives, or shortcuts. We even pasteurize our ice cream in-house!
We’re committed to our craft so you can feel great about eating ice cream every day.
Our Process
Making a batch of ice cream from scratch, like we do, takes two to three days.
Step 1: Pasteurize!
On Day 1, we run our pasteurizer. This step ensures a safe and healthy product. It cooks and melds the flavors into the blend of local milk, local cream, organic sugar, local eggs at 170°. This process takes about 5 hours from start to finish.
Once the custard is complete in the pasteurizer, we rapidly cool it before being moved to our fridge, where it continues to cool overnight. We like to have the custard sit for at least 24 hours in the fridge to cool and age. This period enhances the taste.
On Day 2, we churn the base. Using our batch freezer in house we are able to create the perfect mouthfeel. For the ice creams that have crunch, ripples and chunks we mix those in by hand as the semi-soft ice cream comes out of the churn.
Each three-gallon batch takes about 10 minutes. The ice cream is then hand-packed into pints, labeled and placed into the freezer to harden.
Step 2: Churn!
Next the ice cream is hardened enough to enjoy and is placed in our shop’s freezers to be sold to anyone who stops by!
Naturally, we conduct lots of quality control tests to ensure only the best ice cream possible!
Need we say more?!?