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So with the Mallard website up and running, the ice cream makers have been encouraged to share some notes and thoughts on life in the Mallard kitchen. We'll be posting often with information on what goes into making ice cream, new flavors we are particularly excited about, music we bump to help the ice cream churn, quality ingredients, directions for bribing us into making your personal favorite and other things we find interesting and special about Mallard. We hope you enjoy reading this blog, please feel free to post a comment or question; we love feedback.
-Dazzle Jenkins |
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As most (but not all) of our customers already know, all our ice cream is made on site in the kitchen behind our serving area. If you look, you can see a bit of the kitchen through the porthole. We each take a lot of pride in the ice cream, and all strive to make it as good as it can possibly be. We use real food ingredients in all our ice creams and sorbets. Not only do we strictly avoid artificial flavorings, of the over 500 flavors we make, only two use any flavorings at all: Root Beer and Licorice. In general, we won't make an ice cream unless we can get the flavor from real food, which has prevented us from making "Blue Bubble Gum" or "Rainbow Sprinkle", a sacrifice we are willing to live with.
Our base of our ice cream is a custard, which in ice-cream speak means egg yolks are an ingredient as well as milk and cream...
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