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How we Make Ice Cream at Ample Hills

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Ample Hills Creamery

Ample Hills Creamery

By Brian Smith and Jackie Cuscuna

Published 2014

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Ice cream making isn’t a quick process. At our shop, it takes us 2 days to make a full batch of ice cream. On Day 1, we run the VAT pasteurizer, cooking our blend of milk, cream, sugar, eggs, and skim milk powder. This takes about 5 hours. Then we cool our mix to 60 degrees in the 100-gallon chiller before moving the mix to the walk-in fridge, where it cools overnight even more (to 40 degrees). On Day 1 we also cook and chop our various mix-ins—brownies, cookies, etc. On Day 2, we churn the base into various flavors of ice cream. Churning each 6-gallon batch takes about 15 minutes. Then we harden the ice cream in our blast freezer for 8 to 12 hours.

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