We make our ice cream one batch at a time in a Forty Quart Emery Thompson Batch Freezer. One batch of ice cream yields four three gallon boxes of ice cream or about seventy-two pints.
The ice cream starts as a liquid “mix” of milk, cream, sugar, and egg yolk. The mix goes into the machine six gallons at a time.
We add the flavor with pure, natural, ingredients, like Nielsen Massey Vanilla, Guittard Chocolate, fresh ripe bananas, wild Alaska Blueberries, etc.