THE PREPCentral Coast, grass-grazed milk & cream, egg yolks and cane sugar is...
HomogenizedFiltered, at high pressure, to build consistency in texture and mouth feel.
PasteurizedQuickly & gently heated, to lock-in and preserve quality.
AgedTo meld flavors and settle to a consistent, thickened custard ice cream base.
FLAVORThe ice cream base is transferred to small batch tanks, where it’s steeped & infused with extracts, oils and/or reductions.
THE FREEZEWe do not use batch freezers that force air* into the ice cream-making process (FYI, air is the enemy of great ice cream). Batch freezers beat the hell out of ice cream (spinning ice cream destroys texture & consistency).
McC's ProcessWe slowly and continuously churns our ice creams to just above freezing.
Variegates & InclusionsAre gently folded-in. And finally, the finished ice creams are flash frozen at -40 degrees.
THE RESULTMcConnell’s uniquely dense, flavorful ice creams, with a smooth, consistent texture and a rich, velvety mouth feel.
*The amount of air (“overrun”) spun into artisan ice creams? 40+% McC’s? 10%