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Frozen Dessert Industry & Machine Articles

Scoop School: How to Make Pumpkin Tarts with ICE CREAM

Posted by Destini Miller on

 In this episode, Scoop School shares the secret recipe for super tasty pumpkin ice cream pie.  Mr. C shares a few tips before getting started. First, the pies work best if frozen, so place them in the freezer overnight before use. 🥧 Next, use caramel topping to create a thin layer on the bottom and sides of the pie. This will help seal up any holes in the pie crust, as well as prevent it from crumbling.  Next, place your pies in a blast freezer for about ten minutes. Blast freezers work well for this recipe because they are compact,...

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Build People & Deliver Joy - Learn more about Frozen Dessert Supplies

Posted by Joe Kearns on

In 2008, Tim Porter opened a gelato shop called “Gelato Freeze”. He had one dream: to givepeople, especially teenagers, the opportunity to make money and start their lives. Tragically,the financial crisis hit shortly after and he had to close his shop. Determined to find a way tohelp the young people in his town, he decided to turn this setback into an opportunity.Running a gelato shop taught Tim exactly how hard it was to get supplies. From this struggle,Frozen Dessert Supplies was born! Frozen Dessert Supplies has stayed true to our original goal, and has refined it into an officialpurpose; Build...

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Scoop School: Preflavoring Ice Cream Mix

Posted by Destini Miller on

It may be hard to know if pre flavoring your mix before running it through your used ice cream machine is a good idea. Will it make the product taste better? Will it be just as consistent? There's a couple things to consider when learning how to flavor ice cream. First, its important to note the kind of vanilla you’re using. This will greatly affect the consistency of your product depending on what type of vanilla you're using for pre- flavoring. For vanilla extracts, they take a while to mature with the ice cream so it may be in your best...

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Scoop School: Proprietary "cRaZy" Menu Products

Posted by Destini Miller on

 Scoop School gives us tips on putting nontraditional items on your ice cream menu. Your menu board should be as simplistic as possible. You don't want to draw customers in just to make them read! 👎 With that being said, you don't want too many words. And with nontraditional menu items, you'll need to explain to your customer what it is. If your menu is composed of a bunch of random ice cream puns to create your menu, you may find your customers are more confused than intrigued.  This is because without some sort of picture or paragraph for reference,...

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Scoop School: Store Bought Ingredients in Ice Cream Recipes🛒

Posted by Destini Miller on

Getting creative in the ice cream business is essential for keeping clientele. By serving nontraditional and original recipes in your ice cream store, you offer a product your customers can get nowhere else. This is how you start bringing in the dough.   However, you may find yourself in the grocery store one day searching for new ingredients to put in your ice cream. You stumble across something like peanut butter and think “an original PB and banana sundae”. Now while this may sound tempting and adventurous, you may want to think twice about just using any store-bought ingredient in your ice cream...

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