We make all our homemade ice cream
here in the store in our 5-gallon batch freezer.
It's nothing but Cream, Non-fat Milk, Cane Sugar, and just a bit of stabilizer (Locust Bean Gum and Guar Gum)... that's it!
Next, we add the other ingredients .We use stuff like real vanilla, natural flavorings, chips, nuts,
Some go in at the beginning, some during the mixing process - it all depends on the recipe (and most of our ice creams are our own recipes).
The batch freezer mixes and chills - just like a crank freezer that you may have at home (except ours is MUCH bigger).
Each batch takes about 10-15 minutes to produce 5 gallons of ice cream - that's 2 buckets.
After about 10 minutes of churning, we extract the almost finished product into the two buckets.
The buckets go into the "flash freezer" where they are frozen at 16 below zero for 10 hours. While in the
deep freeze, the ice cream not only hardens, but also cures, as the flavors intensify.
The final step:
We scoop it into cones, dishes, milkshakes, or sundaes - just for you!
we make our own waffle cones, too!
a reason people say we're the best ice cream
more information about Zinger's, click on our FAQ/News
website, like our ice cream, is homemade. It's also (c) Zinger's Inc, 2018