Starting at 3am, we milk the cows in these early morning hours. By 5am our creamery staff has arrived and gets to work pasteurizing and homogenizing the milk and cream. Creamery staff fills 10 gallon milk cans with pasteurized milk and cream to send to the bakery.

The bakery staff takes the milk and cream and heats it up in a 40 gallon steam kettle. While it's heating they mix in sugar, corn syrup solids, eggs, and a stabilizer. We try to use as few ingredients as possible without sacrificing quality and texture. Once the mix has been made it is transferred to 3 gallon containers and rolled into our blast chiller. The chiller rapidly cools the mix down and allows it to age. Aging the mix ensures the protein, fat, and water molecules are properly emulsified.

We take the ice cream mix and churn it into ice cream. Think of the mix as a blank canvas. We can add vanilla or strawberry, mint, or cookie dough. 3 gallons of mix plus flavorings go into the ice cream machine for 14 minutes. What comes out is like a soft serve consistency. We pack it into containers and send it to the freezer for a deep freeze.

Finally! It's time to scoop and serve!