Ben and Jerry’s Ice Cream: Secrets to their Chunk-to-Ice-Cream-Ratio

Ben and JerrysWe may think of Ben & Jerry’s as quintessential Vermont, but it turns out they have factories across the US, and wait for it, in Tel Aviv Israel. A perfectly natural choice for ice cream production.

The factory tour is filled as much with clever tidbits as it is eccentric painting and massive obsession with ice cream. And isn’t that really the way we want all tours to be?

Chunk-to-Ice-Cream-Ratio
Cookies, candy and other detectible chunks are added when the ice cream reaches a consistency like soft serve. Makes sense. And adds to that time-honored tradition of scooping out the biggest chunks possible when you hold a cone–or pint–in your hand.

Peace Love and Ice CreamWhat Small Containers You Have
B&J intentionally use pint-size containers becuase the larger the container the higher the air content, and the more susceptible to freezer burn. So a gallon container is in and out of the freezer a lot; more chance for spoiled ice cream. A B&J pint is only touched a few times once home. Stays fresh.

Flavor History
Over 300 flavors have retired; they weren’t a hit or it’s time to move on. Cherry Garcia is the #1 flavor of all time (feh, not by my standards), and suggested by a customer–who now gets free ice cream for life. I see pros and cons to this arrangement. You?

Tasting Room
Ever improving, the tour ends in the tasting room where we get to try a new flavor that’s in development.

My day: Late Night Snack for Jimmy Fallon: vanilla bean ice cream with salty caramel swirl and fudge covered potato chips. Umm, couldn’t have come up with anything better myself.

What ice cream flavor would you create?


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