Running an ice cream parlour is a dream job for many people, but if you want to make sure that people come back to you for more, then you need to be able to stand out from the crowd. One way to do this is to make your own product inside your parlour. Not only does this give your ice-cream more flavour and more natural texture, but it also allows your customers to see that you care about the products you are selling. Customers will always come back to a parlour that cares about its products, and are more likely to return to you than to a big name retailer that doesn’t make its own product.
Why artisan ice-cream is best
Artisan is the new hot property in food production. Really, all that this term means is that it has been made by an independent maker, such as a parlour owner, rather than in a factory. Artisan ice cream will taste very different to those sold in restaurant chains, and it is also likely to be a very different texture. This is because this ice-cream, essentially ‘home made’, contains the elements used for original ice-cream recipes, including cream, sugar and milk. If you make the product yourself, then it will also be fresh and customers will notice this as its flavour will be much richer and tastier.
Make Ice cream thick and flavoursome
By manufacturing your own ice-cream, you can make ice-cream which is distinctly different from the whipped ice-cream that is commonly sold in shops and restaurants. The secret to making ice-cream thicker and richer is to churn the cream slowly, so that a reduced amount of air is pumped into the product. Manufactured ice-cream tends to have lots of air blown into it during churning, in a process known as overrun. Less air will create a thicker, more delicious ice-cream for your customers.