Frozen Dessert Industry & Machine Articles — ice cream

Ice Cream Facts: 1. NYC   The first ice cream parlor opened in the United States in 1776 in New York City. 2. World War Two  Towards the end of World War Two, the US Navy repurposed a refrigerated concrete barge to make ice cream for troops. The barge could hold 2000 gallons of ice cream and made 10 gallons every 7 minutes. After the war ended, the popularity of ice cream soared partially due to the troops' love of ice cream.  3. National Ice Cream Month In 1984, President Ronald Reagan declared July as National Ice Cream Month and...

  We sat down with Marty from Global Refrigeration. Preciously the marketing director at Ralph Lauren, he decided to switch gears into the refrigeration industry . Since then, he has been selling high quality refrigeration units for the Global.  Global Refrigeration is the worldwide industry leader in manufacturing American made refrigeration products. They use the historically successful Kelvinator design. When recommending products to customers, Marty says there is a plethora to choose from. From the previously mentioned Kelvinator designed units, Global Refrigeration features units with patents that no other competitor has. They have great dipping, merchandising, and hardening cabinets. Buying...

Slices Concession sat down with Kirk Berggren from KC Wine Co. Vineyard and Winery. They are a popular vineyard located in Olathe, KS. They are an avid buyer of machines from Slices Concession. What got Kirk into the wine industry is actually a funny story. The lease on their pumpkin patch had expired, and the piece of new land that they found ironically had a vineyard on it.  Instead of getting rid of the grapes, they decided to keep them and start their own vineyard! This all happened in 2014, they opened a year later in 2015. They feature a...

In this segment of Scoop School, we get a look at how easy it is for ice crystals to expand inside your product and how we can prevent them from growing any larger. Ice crystals are inevitable. There's no ice cream, custard, or frozen yogurt completely immune to ice crystal formation. This is because they are so small they are almost impossible to detect. So how do we know there are ice crystals in our ice cream?  Ice crystals tend to clump together and create an odd texture inside your product. This will be most apparent when eating your dessert...

 In this segment of Scoop School we learn one of the many ways we can boost customer morale.  Customers that order milkshakes don't always want the standard toppings that come with it: nuts, whipped cream, and a cherry. Once you've extracted product from your used ice cream machine or from the batch freezer, you may serve it in a cup and top it with whipped cream. Naturally, you see whipped cream and think: this must also be topped with nuts and a cherry! But this shouldn't always be the case. By giving these toppings to every customer you use a...