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To Make Great Ice Cream

All of our ice creams at Fountainville are made from scratch.  What this means is that we are 

making the “base” of the ice cream.  The base is the milk, cream, and sugar part before any flavors or inclusions are added.   Making the base involves cooking these ingredients together in a 

pastuerizer and then cooling it all to certain temps and for certain times.  



Our ice cream is made fresh, from our own recipe, not a mix.  We use local ingredients and natural flavors and colors from fruits and vegetables.  


In this process, we avoid chemical dyes, preservatives or unnatural ingredients. We don’t use wheat or flour to thicken,  making many flavors gluten free (unless cake or cookies are added later).  We use naturally occurring color found in plants and veggies, such as purple carrot, beets and spirulina.

Spirulina, a blue color, is a fungus called a super food, because of its prebiotic properties.


Once the pasteurizing is done, we “age” the batch then make the churned ice cream.  To age the ice cream it is held at a certain temp in a 90-gallon dairy chiller for one day or more.  This will make the sugar crystals which are rough or grainy to align in flat layers, that will feel smooth to the tongue.  

In the aging the cream mixture thickens and gets full of flavor.  


To begin the ice cream we flavor with our natural flavors using vanilla, mint, peppermint, lavender,

coconut and many others to enhance our unique, personal recipes.  The chef went to the Cordon Bleu School in Austin, a prestigious college of cuisine.  There he learned the skills he uses to bake the cakes and cookies, roast and flavor the peaches and strawberries, and cook the ice cream base.  


Our unique recipes give you a lower sugar, lower fat content and dye free ice cream, which is healthy and safe.This special blend is made for our climate, which is usually hot and dry and leaves you feeling not too full.


After flavoring, the ice cream is churned and then the add-ins, like cake, cookies and fruit, are layered in the ice cream as it flows into the container. Churning is similar to whipping whipped cream and adds volume and fluffiness to the product.


Your ice cream is now ready for blast freezing.  This freezer goes very cold, like 25-30 degrees below 0.  This is so that the water involved can’t form crystals.  It will take another day for this to be completed.  


Next is the tempering phase.  The ice cream is put in the dipping cabinet and brought up to 1-4 degrees, for ease of dipping and rolling it into a ball.


So, in all it takes four days to cook, age, freeze, and temper the ice cream. But the wait is worth it!  

Nobody makes ice cream the way Fountainv
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