Small batches
Made in small batches
Most industrial ice cream is frozen continuously — the mix runs through the machine in a steady stream, and everything turns out the same. We do the opposite: we churn one batch at a time, and each one is judged on its own.
Why batch rather than continuous
A batch freezer freezes a limited amount of ice-cream mix at a time. It takes longer and requires more hands, but it gives us something a continuous line never can: the ability to adjust along the way. If the berries from this week's harvest are tarter than last time, we adjust that batch — not next month's production.
Air is an ingredient
During churning, air is whipped into the mix. The amount is called overrun, and it determines everything about the mouthfeel. Cheap ice cream can contain up to 100% air — double the volume, half the flavour. We keep overrun low, so the ice cream turns out dense and full-bodied and melts slowly on the tongue instead of vanishing.
Tasted through, batch by batch
Every batch is tasted before it moves on. Consistency, sweetness, acidity, temperature. This isn't a quality check on paper — it's a person with a spoon saying yes or no. If a batch doesn't hit the mark, it doesn't go out.
In brief
- Method
- Batch freezer, one batch at a time
- Overrun
- Low — dense, full-bodied consistency
- Control
- Every batch is tasted before release
- Adjustment
- Recipe adapted to the season of the ingredients