WHAT'S IN OUR ICE CREAM?

Cream and Milk - these ingredients make up 70% of our ice cream and comes from New England Dairy Farmers.

Sugars - we use a combination of cane sugar, beet sugar and corn syrup. The combination of sugars keeps the product smooth without making the ice cream too sweet or "icy".

Egg Yolks - We use egg yolks (pasteurized, of course).

Carob Bean Gum, Locust Bean Gum and Carrageenan - These ingredients are all stabilizers from natural plants and seaweed. They comprise less than 1/3 of 1% of the ice cream, so they do not affect the taste. They are necessary to keep the ice cream from breaking down while in transit and on the shelf to keep it as fresh as possible!

WHAT'S IN OUR SORBETS?

All our sorbets are 100% natural ingredients. We use only fruit, fruit juices, fruit purees, sugars, natural extracts, natural stabilizers, and water.

HOW ABOUT SHERBET?

Us Vermonters want to spell it Sherbert, but alas it has only one "r". Sherbet is a mixture of fruit juice and about 10% milk to provide a creamy texture. We use real fruit juice, not flavorings. Our Orange Sherbet tastes like a fresh squeezed orange!

FROZEN YOGURT?

Made from a yogurt base we get from a farmer in Shoreham, Vermont. It's more "fruity" than ice cream with a tart finish, quite refreshing.