Frozen Dessert Industry & Machine Articles

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...

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 premixing. 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 interest to add vanilla extract...

 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,...

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...

 In this segment of Scoop School, Mr. C gives us the rundown on freezing your ice cream, yogurt, Gelato, and/or custard mix.  When you receive your mix from the manufacturer the Use-By date has already been set based on its pasteurization process. For High Temp. Short Time (HTST) products the use-by date is usually 20 days out. For Ultra High Temp. (UHT) products the use-by date is usually 60-90 days out. However, you can preserve your mix simply by keeping it under constant refrigeration. Scoop School recommends keeping it in a freezer with a temperature of less than 25 degrees...