When we make a vanilla bean ice cream, we scrape the beans, if we make a lemon sorbet, we squeeze the lemons, one at a time. We use the finest bar chocolate we can use to make our chocolate ice cream. We are committed to keeping our ingredients real. 

We like to make ice cream in forward thinking flavors minus the sensationalism, with respect for the classics as well.  The butterfat is high, the air churned in is low.