See a list of our flavors and their ingredients
We make all of our own ice cream right here on the farm. Our ice cream is made from a 15% butterfat mix (pasteurized milk, cream, and sugar mixture). 15% butterfat ice cream is very rich in taste. It has a smooth, creamy texture and blends well with many flavors.
We make our ice cream with machines called batch freezers,
which make 5 or 10 gallons of ice cream per batch. Each batch takes
about 12-15 minutes to make. We add the flavorings at different stages of the process depending on how we want the ingredients mixed in.
The ice cream comes out of the machine at about 23-25 degrees and is immediately put into a specially built walk-in freezer that has a high wind velocity and an average temperature of 30 degrees below zero.
Freezing ice cream quickly is one secret of making excellent ice cream.
If you allow the ice cream to freeze slowly, large ice crystals will form and a rough texture will result (this is why when you try to freeze homemade ice cream it sometimes doesn't taste very good the next day).
After the ice cream freezes hard, it’s ready to move to the store freezers. These freezers hold the ice cream at about 10 degrees below zero.
At this temperature, ice cream maintains a fresh, creamy taste.
Check out our Special Homemade Flavor of the Week!
Even though we feel our ice cream is the best around, nothing beats ice cream your family makes together on a hot day. There is a great recipe to try at the end of this page. This recipe requires some cooking.
If you prefer a recipe you don’t have to cook, just leave out the flour and eggs and mix the remaining ingredients together.
Homemade Ice Cream Recipe
Mix sugar, flour, and salt in top of double boiler; gradually stirring in milk. Place over boiling water and cook until slightly thickened--about 10 minutes--stirring occasionally. Reduce heat so that water in bottom part of boiler does not boil. Beat eggs slightly, stir in a little of the hot milk mixture. Cook over hot water 5 minutes, stirring constantly. Remove from stove, chill. Combine with cream, add vanilla, and churn in ice cream freezer until you get proper consistency. Makes 3½ quarts. If you want fruit flavor, fold in whole or sliced fresh fruit at the very end, after the ice cream is already frozen.
