ice cream

“Butterfat melted below body temperature because I was working with other fats that perfumers often use fats that are solid at room temperature but melt immediately on contact with your skin. And so I knew that butterfat was that kind of a fat, and that ice cre…”

“I mean, I like making ice cream, and I want to make ice cream, and that's what I do, and how I, it's actually how I think. You know, I'm 44 years old, I started making ice cream when I was 21, 22, so more than half my entire life, most of what I remember, has …”

“We don't use stabilizers, emulsifiers, corn syrup, high fructose corn syrup, and a whole bunch of other ingredients that are sort of very typical in ice cream, or even egg yolks.”

“What makes ice cream so smooth and have this great mouthfeel when you eat it is fat and sugar. And we wanted to remove or reduce those items and add in protein. And so we were taking out a lot of the key components that does make ice cream so delicious. And th…”

“Something that we believe wholeheartedly now and we didn't know when we launched is that to be an ice cream You have to have some indulgence. You have to have some chocolate chips or cookie dough. And once we unlocked that, we unlocked tremendous flavor.”

“It also has much, much lower fat. It could be half the amount of butter fat. And then it has really high solids, so you, you're avoiding water, and that lends itself to texture and flavor.”