Bold Batch Creamery

We have a winner! The Flight Club elected Unbaked, a Ben and Jerry’s inspired flavor, as their May winner. It’s kind of a banger. I’ll have pints available for purchase starting at this weekend. Interested in joining? Sign up by Friday to get this month’s Pride themed box with 4 bespoke scoops. 50% of profits will go to . Link in bio ✨🌈

We interrupt your regularly scheduled scrolling with an announcement from the Bold Batch Flight Club. Each month, we curate a themed ice cream flight with 4 pre-packaged scoops of ice cream. The Flight Club tries each flavor & votes for a monthly pint drop winner. No, it's not a democracy. You can't hate from outside the club, but you CAN enjoy the winning flavor: "NOT CARVEL CAKE" when pints drop in our grab and go freezer at Sugar Euphoria this Friday.

Here, we reveal April's box (our first box) and May's theme. There are about 9 slots remaining before we spill over into a waitlist, and you have until Friday to sign up. May's box will be ready for pick-up next Friday, the 29th.

Totally not a cult, don't call your dad.

You just got brunch plans for Saturday. We’re working on something fun with our friends at for the weekend! I’ll be parking the cart at their location from 11am-3pm for scoops & ice cream sandwiches featuring their *perfect* cookies. The menu is stacked with 🍪 sandwich classics & ice cream homages to the menu (Spiced Honey CC fans, stand up)… and I’m fully expecting at least one of you to have your scoop on a bagel. Mark your calendar, and let your dogs know I’ll have Pup Cups restocked.

Ice cream is a fickle beast. Recipe balance… sugars, solids, fats, emulsifiers, & stabilizers. Cure time. Churning time, temperature, & speed. Changing any of these factors WILL change the ice cream.

When I first started this business, I was scaling up with recipes that weren’t built for commercial equipment. Their high butterfat percentage and lack of stabilizers became obvious when I got my first commercial batch freezer. What churned beautifully at the lower speed of my Musso machines turned into icy butter on my Carpigiani. At that time, I didn’t have much of an understanding on how to actually formulate a base from scratch that would work in a big, powerful machine.

I gave up after an exhausting and expensive week of failed batches, and started working with a commercial ice cream mix. While there’s certainly nothing wrong with commercial mix, it wasn’t what I was used to and it definitely limited what I could do.

When I started over last year, I had time to learn and experiment with my ice cream base. Formulating a great base is something I find exciting again! This week, I’ve been learning the ropes of my new equipment— a very small commercial batch freezer that I’ll call Gigi. Gigi is powerful, much like my first batch freezer (Giana), but doesn’t have some features that would make things easier for someone making their own base. No overrun control— so there’s no way to adjust the RPM for a richer base to avoid buttering. No sensor—I need to know exactly when each recipe should be pulled (also, to avoid buttering). I’m learning to speak Gigi’s language and figuring out where I can make recipe adjustments. Sometimes I’m getting it wrong and spending my day trying to get frozen butter out of the drum. Sometimes, I get it right and the ice cream is absolutely gorgeous.

Long story short, this process can be a scary one. It’s expensive, it’s exhausting, and it sometimes leads me to question whether I know what I’m doing. Getting to share the results with you always brings everything into perspective. So while I may not have many exciting photos to share, I can promise that there’s hard earned ice cream waiting to be enjoyed Sunday.