How we make our ice cream:

First, in HONOR OF the European tradition, WE start with ricH cream from a local dairy. OUR CREAM IS TOP OF THE LINE, PASTURIZED, WITH NO ADDED HORMONES, AND NO PRESERVATIVES.

THEN, DEPENDING ON WHAT FLAVOR WE ARE MAKING, AND WHAT THE RECIPE CALLS FOR, WE ADD IN THE NECCESARY INGREDIENTS INTO THE MIX.

WE ONLY USE THE BEST INGREDIENTS, SUCH AS; SweeteNING with real cane sugar, TO COOKING DOWN AND EMULSIFYING REAL, FRESH FRUITS, TO SOURCING only the best pure Bourbon vanilla, OR imported Dutch cocoa. WE EVEN GO AS FAR AS CUSTOM ROASTING OUR NUTS, AND STRIVE TO ONLY BUY LOCAL, WHETHER THAT BE MAPLE SYRUP, HONEY, LAVENDER, ETC. EACH FLAVOR AND RECIPE IS UNIQUE. MOST OF FLAVORS ARE FAMILY RECIPES OF OVER THIRTY-TWO YEARS!

Second, WE minimize THE overrun. The air percentage added is called overrun.All ice cream has air whipped into it, otherwise it would freeze rock SOLID. MOST so-called "homemade" and mass-produced ice creams YOU WILL FIND, are made with ABOUT 80-100% overrun. This means that, by volume, almost half the ice cream is air. By contrast, we, at Mystic Drawbridge, make all our ice creams with only 20–50% overrun. That is why our ice cream is richer, creamier, and more flavorful. In this manner we can retain maximum freshness and flavor.

Third, we make all of our ice cream, frozen yogurt, and sorbets, one batch at a time. We carefully hand MIX every batch, FOLDING IN our fresh fruits, nuts, candies, AND ANY OTHER MIX-INS.

It is a true "LABOR OF LOVE." We TAKE GREAT PRIDE IN what we do, and DEDICATE ourselves to providing our customers with ONLY "The Best" ice cream possible.