How We Make Our Ice Cream
To
recognize the freshness and quality of ingredients that go into Frosty
Frog Creamery ice cream, it is important to know; what is ice cream?
Ice Cream is an original American term that describes a rich, sweet and creamy frozen food. Ice cream is made from flavored cream and milk products that are churned or stirred to a smooth consistency as it goes through a freezing process. Many delicious items are added such as fruit, candies, nuts and a host of other edible goodies.
The Tasty Frosty Frog Creamery Difference
Many products are presented to the public under the name ice cream. But real ice cream has to have a minimum amount of butterfat in its content to be classified as ice cream by the American Dairy Association. That minimum number is 10%. If it is less than 10%, it is really an ice milk! Good ice creams are made with a cream base of somewhere between 10% butterfat to 24% butterfat.
Frosty Frog Creamery ice cream is made with 16% butterfat cream, which gives it an exquisitely smooth and creamy texture and its rich taste, plus we do not add preservatives to our ice cream. We make all of our ice cream in small batches, beginning with 2.5 gallons of our cream and sweetener recipe, to which we add flavorings, fruit nuts, cookies and candies to complete the ice cream flavor that we are making.
Ingredients are added into the batch freezer, where a combination of a turning dasher, freezing temperatures and the proper amount of air added over time, converts the mixture into a sensational ice cream flavor.
When the ice cream is ‘ready’ in the batch freezer, it has a consistency of soft serve ice cream which allows it to be extruded into ice cream tubs. The tubs are then sealed and placed in a blast freezer for final freezing.
The blast freezer is capable of taking the temperature down to 40 degrees below zero Fahrenheit quickly to freeze the mixture so that all of the ingredients stay mixed just the way we want them! How cold is –40 degrees? That is roughly the average day time temperature at the NORTH POLE in winter!
After the ice cream has been in the blast freezer for a minimum of 48 hours, we move it to a more moderate temperature… -10 degrees Fahrenheit. This is our holding temperature for the ice cream until we are ready to put the ice cream in the dipping cabinets for you to enjoy. This temperature keeps the ice cream in its best condition so the flavors do not deteriorate. The ice cream is ‘warm’ enough so that within a few minutes of being placed in the dipping cabinets, it can be ‘warmed’ to +5 degrees Fahrenheit for ease of scooping into either a cone or dish.
