WHAT WE DO
Local, sustainable and organic, from many of the same farms & purveyors we’ve partnered with throughout our almost 70-year history.
McC's ICE CREAM BASE
Three SIMPLE INGREDIENTS
Milk & CreamFrom cows that graze year ‘round on Central Coast grass.
EggsFrom local, organically-fed, cage-free hens.
Pure Cane SugarA bit. It is ice cream, after all.
NO STABILIZERS, FILLERS OR PRESERVATIVES.*
THE CREAMIEST**, CLEANEST, ICE CREAM IN THE BUSINESS!
VARIEGATES & INCLUSIONSHouse (and partner)-made, grown, crafted, cooked, roasted, prepared and purveyed...
JAMS, PRESERVES, CHOCOLATES, CARAMELS, COFFEES, NUTS, FRUIT, COOKIES, CRUMBLES & CRISPS......from peerless, whole ingredients, sourced fairly and humanely, from family orchards & ranches throughout The Golden State (and beyond).
KEEPING THINGS SIMPLE IS THE MOST COMPLICATED THING WE DO.
*The things other companies use to thicken, increase melt time and reduce iciness, including gums, starches and who knows what else...? **Artisan ice creams typically contain 13-14% milkfat. At McC’s, our house-made base contains an industry-highest 18+% milkfat.
PROCESSTo make the finest ice creams, we control the process, every step of the way.
PREPRaw milk & Cream arrives at The Old Dairy, where it’s combined with egg yolks and sugar then...
PASTEURIZED...quickly & gently heated, to stabilize and preserve quality...
HOMOGENIZED...filtered, to build consistency in texture and mouth feel, then...
AGED...to build flavor and body to become a thickened custard:
McC'S ICE CREAM BASEFrom there, it’s on to the ice cream-making.
COOKING, BOILING, BAKING, BREWING...
JAMS & PRESERVES & CHOCOLATES & COFFEES & CARAMELS & REDUCTIONS, PUREES, EXTRACTS & OILS, NUTS & CRUMBLES & CRISPS......and everything else it takes to turn the finest ingredients into McConnell’s Fine Ice Creams.
MIXING, FREEZING AND CHURNING...Finished recipes are transferred to...
BATCH TANKS...and churned to build consistency and incorporate ingredients. The mix is then pumped to our...
FREEZERTemperatures drop. The ice cream thickens as it’s...
SLOWLY & CONTINUOUSLY CHURNEDTo preserve smoothness and body and restrict overrun.*
VARIEGATES & INCLUSIONS...are folded-in, and the almost-finished ice creams are...
BLAST-FROZEN...at -320.44° degrees!
*The amount of air (“overrun”) whipped into most artisan ice creams? 40+% McC’s continuous churning process? An industry lowest 10%.