Production and Quality

Until recently, few establishments made their own ice cream because of the labor involved, the equipment required, and the convenience of commercially made products. Also, in some areas, strict health codes made it difficult for all but large producers to make ice cream. Today, more and more restaurants are making their own ice creams and sorbets.

A basic ice cream mix is simply a crème anglaise or custard sauce mixed with 1 or 2 parts heavy cream for every 4 parts milk used in the sauce. This base is flavored as desired with vanilla, melted chocolate, instant coffee, crushed strawberries, and so on. It is then chilled thoroughly and frozen according to the instructions for the equipment being used.