We churn our ice cream in a batch freezer that makes 1.5 gallons at a time. This is a little larger than most home ice cream makers, but still much, much smaller than mass produced ice cream. Each batch is mixed in it’s own container and the add-ins measured out by hand.

All of our ice cream bases are made from scratch. We also make most of our add-ins from scratch, including walnut brownies, cookies, marshmallows, almond butter toffee, pecan turtles, cobblers, cakes, and crumbles. The same goes for our hot fudge, caramel sauce, whipped cream, and waffle cones.

No, we don’t use a hand-cranked churn to freeze the ice cream! But we do customize each recipe so that each ice cream flavor is it’s own masterpiece. We make the bases and most of the add-ins from scratch and then stir them in by hand. We manually put in each ingredient and oversee the entire process from start to finish when we put the lid on the tub or hand-pack it into a pint.

Because we don’t use chemicals that other ice creams use to maintain consistency, we have custom recipes for our bases depending on the flavor. Most of our bases contain only 4-6 basic ingredients, including cream, milk, sugar, and eggs.