We think anything worth doing is worth overdoing, so we choose to go further. Our ice cream is made using a 16% milk-fat base, which the USDA qualifies as “Super Premium”. The higher cream content creates a naturally rich, smooth texture and allows for a more balanced sweetness — indulgent, yet refined.

Another defining element is air. In ice cream making, overrun refers to the amount of air incorporated during freezing. We intentionally keep our overrun low, producing a denser, creamier ice cream with more substance and fuller flavor in every scoop.

Each batch is made in small runs of fewer than 9 gallons, allowing us to closely control ingredients, texture, and quality. The result is ice cream made with care, meant to be enjoyed fresh.

We enjoy making both classic and adventurous flavors, often letting seasonal ingredients from the farm guide what we create next. Flavors change regularly, reflecting what’s ripe, available, and worth celebrating.