ICE CREAM PINTS
PHILLY STYLE ICE CREAM
About The Ice Cream
I use a Philly style ice cream base which doesn’t use eggs. By keeping the fat content lower, more flavor comes across and the ice cream finishes cleanly on your palate. Plus…I live in Philly, so the decision to go this route was a no-brainer. With a low air content (aka overrun), the ice cream is dense and chewy.
I only use whole Madagascar Bourbon Vanilla pods. The beans are scraped to incorporate the seeds into the base, and I leave the pods in the base to infuse during the overnight curing processes. The sugar in the ice cream comes from my sugar cellar where dehydrated pods are added to make vanilla sugar. The end result is a warm and rich vanilla flavor to accompany your holiday baked goods.
Nov. 21st (ordering cut-off is Nov. 18th)
Dec. 21st (ordering cut-off is Dec. 16th)