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We pasteurize our own ice cream mixes from fresh local dairy products. This means that the flavors are cooked in. Most small-scale producers buy an Ice Cream Mix from a dairy and then flavoring components from other sources. They simply mix the ingredients that they have purchased while the ice cream is freezing. Average time per "recipe"? Fifteen to 20 minutes.
Each batch of Sinplicity is a multi-day process. We cook and flavor the ice cream bases ourselves, cooking in the vanilla, coffee or other predominate flavors. We then "age" the mixes for a minimum of 4 hours to overnight before freezing and packaging them. This allows for the flavors to fully meld and develop.
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While many small-scale ice cream makers use flavorings and extracts almost exclusively to create their ice creams, we have a no extracts, no shortcuts, no excuses approach to our craft. We do use a bit of vanilla extract here and there to round out some flavors, but ironically, we use none in our Vanilla ice cream. It's made by splitting and scraping the finest Madagascar Bourbon Beans and cooking them in as described above. Ours is likely the only Vanilla ice cream on the market to be totally alcohol free.
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Our ice creams are made in a gelato machine, so they contain very little air. We tell people that our ice creams are a marriage of gelato and American-style ice cream: Dense, chewy and "big flavored" like gelato, but with the lovable high fat content that we Americans crave so much.
The score: Our ice creams are 17% total fat (from cream, milk and egg yolks which comprise up to 7% of the total recipe), and contain between 10 and 15% air. They are also the finest handcrafted ice creams and sorbets on the market today.
