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HOW WE MAKE ICE CREAM
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!
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).
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.
 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. 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).
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| 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.
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| 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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