INGREDIENTS
& RECIPES

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 & Cream

From cows that graze year ‘round on Central Coast grass.

Eggs

From local, organically-fed, cage-free hens.

Pure Cane Sugar

A bit. It is ice cream, after all.

NO STABILIZERS, FILLERS OR PRESERVATIVES.*

THE CREAMIEST**, CLEANEST, ICE CREAM IN THE BUSINESS!

VARIEGATES & INCLUSIONS

House (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).

NOTHING ELSE.

KEEPING THINGS SIMPLE IS THE MOST COMPLICATED THING WE DO.

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*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.

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PROCESS

To make the finest ice creams, we control the process, every step of the way.

PREP

Raw 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 BASE

From 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...

FREEZER

Temperatures drop. The ice cream thickens as it’s...

SLOWLY & CONTINUOUSLY CHURNED

To 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 RESULT?

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*The amount of air (“overrun”) whipped into most artisan ice creams? 40+% McC’s continuous churning process? An industry lowest 10%.

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