The Ice Cream Podcast

in this episode with chat with Holly Anderson of Andersons Frozen Custard. Holly shares with us the amazing history of Andersons and some of the structure and philosophies that have guided the business through the good times and the bad. In this episode Holly refers to https://www.instagram.com/simonsinek You can find our more about Holly and the business at https://www.andersonscustard.com/ For i...

In this episode we cover all of the significant and substantial dates of the year including Conecon registration, Competition shipping dates and all your "Save the Date" dates. Get your calendars out and get writing. For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecrea...

In this episode, we chat with Steve and Beth from Klempire about all things merch. Stickers, T shirts mugs, the whole box and dice. Some great information here to add sales to your ice cream and frozen dessert business. Find out more about klempire at https://theklempire.com/ For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a comm...

In this episode we talk to Chad Hartley of Stella's Ice Cream. Chad and his crew won many awards at last years Conecon event and Chad shares his thoughts about how many elements make up a successful ice cream business For more information on Stella's Ice Cream, go to https://www.stellasicecream.com/ For information about the North American Ice Cream Assoc, and how you can open and grow y...

In this episode we talk to Crys Ruiz and Stephanie Garcia from Ice Cream Equipment Specialists with some amazing insights to exhibiting at Conecon that our attendees don't get to see. Our supplier members are the best in the industry, so hearing of all the work that goes into preparation, execution and pack up of an exhibitor at our trade event is quite interesting. You can find out more abou...

In this episode we talk to David Lopresti of Florentia out of Australia. David demonstrated some great flavor profiles at the recent Conecon event, and even featured a Vegemite variegate. Learn more about the secrets of flavor development and how to create signature styles. You can find our more about Florentia at https://florentia.com.au/ For information about the North American Ice Cream Assoc,...

In this episode we chat to Tim Ruff who, with his family, won the Non Dairy Flavor of the Year in 2024. The flavor is Apple Cinnamon Oatmeal. Tim's origin story is one to remember. Through the example of his grandmother and some grit and determination mixed in, Austin's Homemade is a successful business that now owns a monster trophy. Austin's Homemade details are below: https://www...

In this episode we chat with Dr Sam Alcaine, head of testing at Cornell University. Dr Sam gives us great insight into making clean and award ribbon ice cream, and breaks down the testing procedure at Cornell. Some great information here for competition contestants, or even those wanting to make higher quality Ice Creams. Some links referred to: https://www.idfa.org/safeicecream https://www.idfa.o...

In this episode, we speak to Takeshi Nishikawa of Snow Crane, a frozen dessert concept utilizing flavors and techniques from Japan. Takeshi shares his culinary journey and how flavors from his native country inspire his passion for ice cream flavor and menu items. For more info on Snow Crame go to https://www.snow-crane.com/ For information about the North American Ice Cream Assoc, and how you can...

In this episode, we chat with Rick Pizzi and David Draper, both Board Members and both organizing the Soft Serve competition this year at Conecon. Get the inside swirl on how you could be standing on the podium at this year's tallest cone comp at Conecon 2024  For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that...

In this episode, we speak to Robert and Kristen of Millican Pecan and chat about the mother tree, harvesting, and whether it is pronounced Peekan, or peckaarn. For more information about Millican go to https://millicanpecan.com/ For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecr...

In this episode we chat with our favorite scholarship committee Chairperson, Sue Kloter. Sue shares some exciting news about updates to the scholarship program and pointers as to how to get the most out of your application. For more information on the scholarship, go to https://icecreamassociation.org/page/Scholarship For information about the North American Ice Cream Assoc, and how you can open a...

In this episode, we discuss the age-old discussion about Hardening Cabinets vs Blast Freezers. Even your humble host has mixed the terminology up from time to time. Evan discusses the functionality and application for both, and which you should be using. For more information on Ice Cream Equipment Specialists go to: https://ices.cool/ For information about the North American Ice Cream Assoc, and h...

In this episode, the tables are turned and Association President Kelly Larson asks our Executive Director Steve Christensen about his background, experience in ice cream, and other hard-hitting questions. For more information you can go to: www.scoopschool.com www.ieccream.video For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a c...

In this episode, Greg Pryal of Taylor Company talks about all things soft serve with the pros and cons of pump, gravity, and modified pumps. It's a lot more entertaining and informative than it sounds. You can find out more information about Taylor at https://www.taylor-company.com/ For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business...

in this episode, we chat with Dan Vishny of Red Ape Cinnamon about how we get one of our most beloved spices and the origin of the Red Ape name. Also, the great work that is happening with orangutan preservation in the process. Find out more about Red Ape Cinnamon at https://redapecinnamon.com/ For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream b...

In this episode, we discuss the ice cream competitions for the Association. It is a recording of the recent live stream we did on the Association's Facebook page. The audio-only version is easy to follow along as well. This info goes over the types of competitions, how to enter and some frequently asked questions. REMEMBER - Cut-off for registrations will be on Nov 22, 2024. All of the inform...

In this episode, we delve into the world of ice cream equipment with Steve Thompson and Christi Brown of Emery Thompson. Lots of lessons here about HR, customer service, and generation businesses. You can find out more about Emery Thompson at https://www.emerythompson.com/ For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a communi...

in this episode, we talk to Kyle Cameron of Joy Cone who informs us of the state of the cone industry, new trends, and some interesting tidbits of how the cone industry has grown in the US To find out more about Joy go to: https://joycone.com/fs_products/ Kyles Cone video can be found here: https://www.youtube.com/watch?v=v-CW3aeW-g8&t=20s For information about the North American Ice Cream Ass...

In this episode, we talk to Roger Trahin of Trahin Miller Insurance. Roger has been in the insurance game and a member of the association for a long time, and has incredibly invaluable advice on insurance and coverage. The biggest issue for ice cream owners is spoilage, and many do not have the right coverage. You can find out more information about Roger and his company at https://trahinmiller.co...

In this episode, we talk to Tara Berg of Tara Berg Designs. Tara has a great eye for branding and design as seen in our recent "Ice Cream for Breakfast" and "National Ice Cream Month" branding. There is some sage advice here on how to strengthen your brand image and when or if you should consider a brand refresh. For more info on Tara's company, you can go to https://www.t...

In this episode of the Ice Cream podcast, we speak to Chef Sabrina from Bravo North America about the differences (and similarities) between ice cream and gelato, and some of the misconceptions of the two. You can find out more information regarding Bravo and Chef Sabrina at: https://www.bravonorthamerica.com/ https://www.instagram.com/chefsabrinamancin/ For information about the North American Ic...

In this episode, we talk to Brian Zeit of Kappus Company - Cleveland OH. Its that time of the season when we need to make sure our "Golden Goose" is primed, well-groomed, and ready to start making ice cream, soft serve, frozen custard, gelato, or any other specialty dessert that we offer. Brian goes through some steps to make sure we are ready for the season equipment-wise. You can find...

In this episode, we talk to Randy Pratt of Randy's Ice Cream, Pompton Lakes, New Jersey.  Randy and a group of fellow New Jersey Association members have banded together to organize an ice cream tour of sorts and the result had customers traveling the length and breadth of the Garden State to taste some great ice cream. You can find out more about Randy's at https://randyshomemadeicecrea...

This week we talk to Sabrina Smith of C Nelson carts who explains the pros and cons of plug-in mobile carts vs using a cold plate system.  there's some sage advice here on how to grow your business through outside events. even a bonus discussion on display cases versus reach in dipping cabinets. You can find more about C Nelson at https://www.cnelson.com/ For information about the North Ameri...