Here at Half Pint, all of our ice creams are made completely from scratch. At the height of the summer, each week we will be crackin’ over 500 eggs, working with gallons upon gallons of milk and up to our elbows in sugar, cocoa, fruit, nuts…..you get the point.
There is a lot of time and lot of love that goes into making Half Pint ice cream. Here’s a few photos of the process, courtesy of photographer extraordinaire, Tiffani Jones:
It all starts with milk from local dairy Smith Brothers Farm.
Cracking eggs. Lots n' lots of eggs. Endless eggs. Infinite eggs...
Using the Hobart mixer to mix the custard base.
Pouring hot milk into the egg and sugar mixture.
Cooking the custard.
Straining the custard.
Adding cream.
The custard is then chilled and later poured into the ice cream machine for churning and freezing. Photos of the machine to come…
Now that you’ve seen a little bit of the ice cream-making process, come sample the goods at your local farmers market! Spring is in full swing and ice cream weather is upon us. See you there.
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Yum! My family recipe uses half-and-half, and doesn’t use heat at all… scary, right!? It would never work as a recipe you could serve to the public.
I always check my eggs to make sure they’re perfectly sound, hoping to minimize my salmonella risk, but it’s still a potential problem. Someday I suppose I ought to try a heating step to see how things change.
Thanks for the photos!