What Makes Us Different
An inside look at how we make our quality ice cream.
EGG? WHAT’S THE BIG DEAL?
Egg creates a natural emulsion that allows us to keep our ice cream 100% all natural without the use of stabilizers, gums or preservatives.
What You Need to Know
Emulsion is the process of mixing two or more liquids that are normally unmixable. Oil and water alone are unmixable. By using eggs, it creates a natural emulsion to bring water and oil from the milk and cream, together.
Why Doesn’t Everyone Use Eggs?
Using eggs to create an emulsion is slightly more expensive due to the added cost. Alternatively, to cut costs, some ice cream shops use gums and stabilizers to control the loose water, never forming a natural stable emulsion; this impacts the texture of the ice cream. Using eggs (referred to as a Custard Base) makes a creamier ice cream. Using gums and stabilizers (referred to as Philly Style), tends to have an elastic texture. While our ice cream is slightly more expensive, you can expect a quality taste made with 100% all-natural ingredients.
How It's Made 👨🏼🍳
Creating the Base
Step 1: Starting the Base
Step 2: Add Sugar
Step 3: Create an Emulsion
Bringing Out the Flavor
Step 4: Bring the Heat
Step 5: Rapid Cooling
Step 6: Infusion
The Freezing Process
Step 7: Flash Freeze
Step 8: Into the Hardener
Step 9: Stored for Serving
The More You Know
If you freeze ice cream right after you make it, it leaves water creating an icier product
Milk is about 80% water and Cream is about 50% water.
Yes. Ice Cream is richer with more Milk and Cream.
A Custard base Ice Cream uses egg yolks, which act as a natural emulsifier. The process is typically more expensive and labor-intensive but eliminates the need for gums and chemical stabilizers. Ice Cream made without egg yolks is called Philly Style and uses gums and chemical stabilizers.
Our Madagascar Vanilla Ice Cream.
Dulche de Leche is his all-time favorite but he loves the new flavors he creates each week.