Old-Fashioned Ice Cream with a New-Fangled Twist

Sue and Tom create their especially creamy ice cream by starting with old-fashioned techniques, like a high 14 – 16% butterfat content and slow churning to reduce the air in the frozen cream.

Then, drawing on Tom’s chemistry background, he does something pretty advanced – he “blasts freezes” it at -50 F so that the small water crystals in the ice cream freeze very rapidly. Instead of that “grainy” texture you get in most ice creams, you’ll enjoy ice cream that’s smoother and velvety. With 24-hour notice you can take it back home with you to New York or Boston with just a few of your own ice packs.

(Note: 4 hour maximum hold time in an ice pack environment.)

When it comes to ingredients, local’s the way to go

You’ll find a nice variety of flavors at the Chocolate Barn. What makes every one so uniquely delicious is the ingredients.

Whenever possible, Sue and Tom source the ingredients locally. Fresh seasonal fruits like strawberries, blueberries and peaches come from nearby farms. The wildflower honey flavor comes from a beekeeper right across the border in New York State. And the maple is from a sugarmaker right up the road.

When local ingredients aren’t an option, Sue and Tom choose the finest available. Chocolate is high-quality Callebaut from Belgium, vanilla is Madagascar vanilla and the Scotch (yes, there’s a Scotch flavor!) is 12-year-old Macallan.

Today’s Flavors

( November 20, 2024)

Vanilla Malt	Vanilla	Cookies n Cream
Peppermint Stick	Vanilla Fudge Swirl	Mint Chocolate Chip
Scotch	Coffee n Cookies	Cranberry

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