2. spinning and churning  the ice cream

 
 
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Once our ice cream base has matured overnight in the cooler, it is time to spin the base!

 

Here's an overview of what happens next:

Once our ice cream base has matured overnight in the cooler, it is time to spin the base! This means, pour it into our ice cream machine and allowing it to be churned to the proper consistency. When the base is finished churning, it will be extracted and that is when we add the mix-in

 

What's happening to the ice cream while it churns:

  • When ice cream is being churned, the paddles of the machine are incorporating the perfect amount of air into the base and the walls of the machine are freezing the base on contact. The faster the process happens, the smaller your ice crystals will be and the smoother texture your ice cream will have. Once, the perfect texture is achieved by the machine it will then be extracted into our white ice cream tubs. Each tub holds about eight quarts of product. We fill the tub three-quarters of the way. Each "batch" (from your ice cream base) of ice cream will produce two to three tubs depending on the flavor.

 

  • NOTE: It is very important to act quickly when you are working with ice cream. You DO NOT want your ice cream to melt. This will collapse all the structure of the ice cream, that you have worked so hard to achieve by having the perfect formula for your base. When ice cream melts, it will refreeze with large ice crystals. Have you ever microwaved ice cream and then put it back into the freezer?  Your next encounter with your beloved pint will be remarkably icy and not so tasty. Yikes! So, it is very important to move quickly, because processing ice cream is serious business!

adding mix-ins:

  • Mix-ins are all made by our team. We are really able to get creative with this part. Our mix-ins range from berry jams, caramels, to almond toffees. These are layered as the ice cream is being extracted from the machine. They are perfectly swirled and mixed into the freshly spun ice cream. The ice cream tub is then labeled with the appropriate date, and quickly put into the walk-in freezer to freeze!   

 

Note: You will want to be sure to push the older tubs to the front and push the freshly spun tubs in the back. This is called FIFO! First In, First Out! Very important!

 

what happens to the ice cream next? 

processing.

Next Step in ice cream production is the processing of our perfectly spun ice cream. Our ice cream is now going to be scooped into two different vessels: We have our PINTS and SAMMIE MOLDS. Processing ice cream just means you will be scooping the spun product into the the pints or the molds. This process depends on swiftness, as the ice cream will begin to melt as it is out at room temperature. It is important to work quickly and get the product back into the walk-in freezer in a timely manner. This is so the consistency will not be compromised while processing.

 

 

 

- PINTING -

Pinting Equipment / set-up:

  • To begin pinting you will want to set yourself up for success by making sure all your pints and labels are ready to go. With each label we will neatly hand write the flavor and the spun on date, then stick the labels evenly onto the blank pint containers. Also, you will need to be sure your pint lids are ready with the big spoon sticker on top. Next, you will want to have a bain of hot water and two scoops, a clean towel, and an offset metal spatula. 

    • Bain of hot water
    • Two scoops
    • Clean towel
    • Offset metal spatula
    • Pint containers
    • Pint labels
    • Pint lids

pinting process:

Now that you are all set it is time to pull the tub of ice cream out onto the table. You will start by grabbing your hot ice cream scooper and add one scoop to the bottom of the pint. Press down firmly to ensure there are no air bubbles. Then you will add three to four more scoops until you have reached the top. Grab your offset spatula and smooth the top, last add the lid. If it is your first time pinting, I would suggest grabbing a buddy to help with the process. This will allow you to complete the task prompty without any melted ice cream.

 

 

 

 

 

-MOLDING -

MOLDING EQUIPMENT / SETUP

  • Just like pinting, before you begin molding the ice cream you want to set yourself up for success!! So make sure you have all of the necessary equipment listed below:
    • A Bain of hot water
    • Two scoops
    • Offset metal spatual
    • Towel
    • Molds on full sheets

 

 

Molding process:

Now that you are all set it is time to pull the tub of ice cream out onto the table. You will start by grabbing your hot ice cream scooper and add one scoop to each mold. Press down firmly to ensure there are no air bubbles then you will grab your offset spatula and smooth the top. If it is your first time molding, I would suggest grabbing a buddy to help with the process. This will allow you to complete the task prompty without any melted ice cream.

 

 

 

 

 

 

 

 

- UNMOLDING -

EQUIPMENT / SETUP:

  •  Once the ice cream molds are frozen hard, it is now time to unmold them onto our homemade cookies. To unmold the Sammies you will need to have all your cookies out and lined up properly. 24 to a full sized sheet trey. All facing upside, so it is easy to add the disc of frozen ice cream as you unmold. Have all your cookie treys loaded and ready to go before you bring out the ice cream molds. Once you are ready with your cookies, you will then pop each mold out one by one and place them on the cookie. After everything is unmolded, now it’s time to add the top cookie to each ice cream mold. Once that is finished you will quickly return them to the freezer. 

 

 

 

 

 

 

 

 

 

assembling sammies:

  • After everything is unmolded, then it is time to wrap! Sammie wrapping may seem overwhelming at first, it for sure takes some practice. But don’t be intimidated! You will get it! As all the other processes, it’s important to be setup before you begin!
  • Assemble your boxes by re-taping and labeling them. You will need to have all your labels written and stuck onto the sides of the table to match how many you need to wrap. Then you will place the brown paper down on the table glossy soft facing down. 12-15 at a time! Now it’s time to grab your already sandwiched Sammies and place them on the brown paper. Wrap them in sets of 12 and then box them. Return them back to the freezer as soon as they are wrapped! Voila!