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HOW WE MAKE ICE CREAM

loading the mix
We make all our homemade ice cream in the store in our 5-gallon batch freezer.  We start with an 18% butterfat mix that's as rich and sweet and pure dairy as you can get - cream, whole milk, sugar, non-fat milk powder, egg yolks, and natural stabilizers (guar gum and  carrageenan)...and that's it! 

loading chips


Next - we add the other ingredients - real vanilla, flavorings, chips, nuts, and fruit.  Some go in at the beginning, some during the mixing process - it all depends on the recipe (and most of our 50+ homemade ice creams are our own recipes). 

here it comes!
The batch freezer mixes and chills - just like a crank freezer at 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, we extract the almost finished product into the buckets.


into the blast freezerThe 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.  At night, we move the buckets to the storage freezer where they "warm up" to 0º, and they will be ready to serve the next day.

 

The final step: we scoop it into cones or dishes, just for you!

 

HOW WE MAKE ICE CREAM - BETTER

Not all ice cream is created equal.  There are two industry standards for ice cream, and there are some other factors that separate the best from the rest.  The first factor is the level of butterfat in the mix.  Legally, it's ice cream if it has at least 10% butterfat.  Premium ice cream has 12% butterfat, and super-premium is 14%.  We use an 18% butterfat mix - that's ultra-premium ice cream, and no one else on the North Coast has it.

The second industry standard is the amount of air (called overrun) in the final product.  All ice cream has air - that's what helps give it that indescribable creaminess and mouth feel.  Too much air  (high overrun) makes a fluffy (and cheap) product.  We make a low overrun ice cream, so you taste the flavor, not air.

The other ingredients in the ice cream - also help to determine whether you're eating a quality product.  We use the best mix available (made here in Oregon), and the best ingredients (real fruit, premium nuts, and chocolate) so that you taste quality.  

We used to go on and on about other stuff we do to make the best ice cream you can get.  But we decided that perhaps the BEST way to convince you is to list our ingredients, and then list "the other guys" and you can decide for yourself (our "Very Vanilla" is similar to their "French Vanilla"):

Zinger’s Very Vanilla - Ingredients:  Cream, Whole Milk, Organic Sugar, Non-Fat Milk Powder, Egg Yolks, Vanilla, Stabilizer (Guar Gum and Carrageenan).
Brand "CG" French Vanilla - Ingredients:  Milkfat and Nonfat Milk, Sugar, French Custard Base (Sugar, Egg Yolks, Natural Flavor, Annatto, Turmeric), Corn Syrup, Whey, Vanilla and Vanillin (Artificial Flavor), Stabilizer (Mono and Diglycerides, Guar Gum, Locust Bean Gum, Polysorbate 80, Carrageenan), Annatto. 
Brand "T" French Vanilla - Ingredients:  Nonfat Milk, Cream, Sugar, Corn Syrup, Custard Base (high fructose corn syrup, egg yolks, water, corn syrup, cultured skim milk, natural and artificial flavor, xanthan, guar, and carob bean gums, citric acid, annatto (color), potassium sorbate and sodium benzoate (preservatives)), Contains less than 2% of the following: Microcrystalline Cellulose, Cellulose Gum, Mono- and Diglycerides, Polysorbate 80, Carrageenan, Vanilla, Vanillin.
Brand "D" French Vanilla - Ingredients:  Milk, cream, skim milk, corn syrup, sugar, egg yolks, natural flavor, cellulose gum, mono and diglycerides, ground vanilla beans, guar gum, carrageenan, Yellow #5, Yellow #6, dextrose.

Regarding vanillin - this is an artificial vanilla, made from by-products largely from the lumber and petroleum industries (coal tar and wood pulp).  There is a third source, but you really, really don’t want to know where it comes from.

Sources for "their stuff":

www.tillamookcheese.com/OurProducts/IceCream/ 

www.dreyers.com/brand/grand/flavor.asp?b=133&f=1604

There's a reason people say we're the best ice cream 
they've ever had - come in and find out for yourself!

For more information about Zinger's, click on our FAQ/News page.

 


 
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e-mail us at:
homemade@zingersicecream.com

This website, like our ice cream, is homemade.  It's also (c) Zinger's Inc, 2005. 
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