A funny picture says many words. When I visit the farm and interact with the cows, they should enjoy my interaction. If dairy cows fear people, then that tells me they are not treated humanely. Stress hormones affect the quality and composition of milk. Speaking of hormones, our cows are rBST free. Happy cows make excellent ice cream!

The farm makes our preferred formula in a closed food-safe system for maximum purity. I also get to see the facility which is called the milk processing plant. The farm does lab testing everyday to insure no harmful bacteria or pathogens will ruin the ice cream. Our goal is clean ice cream and happy customers.

Jersey cows are not the most common breed of dairy cows. They are caramel color with beautiful eyes and great personalities. In comparison to the more common Holstein cows, their bodies produce milk with a sweeter milkfat, higher protein and calcium content. That translates into a superior mouthfeel in ice cream and cheese. Jersey cows also produce A2 milk. It refers to the casein protein responsible for lactose intolerance. Without making any health claims, people who experience lactose intolerance often consume A2 milk for easier digestibility. Studies are being done to prove this claim and it looks promising.

Our preferred formula gets delivered to us. It is our job to create the right ratios of fruit, chocolate, cinnamon, citrus oil, flavoring or add-ins for your favorite finished pint.

We taste every batch and constantly make adjustments. When dealing with fresh whole dairy straight from the farm, winter milk is different than summer milk . We have no machine that let’s us ‘set it and forget it’. Only skilled artisans with trained palates can determine what adjustments are needed.

We watch the progress of each batch and see when it is time to draw it from the machine and add chocolate chunks, chips, pieces of cake or marshmallows in a sanitary manner.

The ice cream gets packed into pint or half pint containers immediately and then set in a blast freezer to bring down the temperature as fast as possible. This prevents crystal formation and ensures your ice cream is smooth and creamy.

Within an hour, the ice cream gets as cold as -40 degrees and is then put in our holding freezer until we transfer the ice cream to our store.

Each batch is sealed, frozen and completed before the next batch. This minimizes the chance of cross contact with any flavors made with allergens.

Our freezers are kept clean and as frost free as possible. Even if the pint is sealed, when frost builds up on the outside of an ice cream container, crystals form on the inside of the ice cream container. Thanks to physics, crystals beget crystals. If we minimize any ice crystals in our freezers, your ice cream stays fresh and creamy.

PRO TIP: If you ever shop for ice cream and the container is covered in heavy frost, put it back. This is a sign of heat shock. Heat shock is from partial melting and refreezing. Maybe the freezer is malfunctioning or someone left the delivery out too long before putting it in the freezer. Either way, the ice cream will likely have a sandy texture and it will shrink from its packaging. While it might not be spoiled, the quality will suck. This is very different from taking a container from a cold freezer on a hot humid day and having frost develop immediately on the sides. That is normal.

Whether you take it home, to a friend’s house or slam down a couple spoonfuls in the front seat of your car when you leave the store, know that great thought and attention was paid at every step in making your ice cream. We want optimal purity, quality, texture and flavor.

In fact, in November of 2020, the National Ice Cream Retailers Association awarded Mrs. Moriconi’s vanilla and chocolate flavors in all of those categories. Enjoy!