My Second Week of Production

I finished my second week of frozen dessert production today. I made two flavors of ice cream: Coffee and Mint Chocolate Chip. I grew most of the spearmint and peppermint I used in the latter ice cream, but I also threw in a few sprigs I'd picked on Tuesday at Sandbrook Meadow Farm. Sandbrook Meadow is at the Hunterdon Land Trust Farmers' Market on Sundays, and Tony and I are members of its CSA.

Yesterday, I made two vegan frozen desserts: Blackberry, using the berries I'd picked at Phillips Farms on Monday, and more Chocolate Ginger.

This second week went smoother than the first, though I'm still learning the ins and outs of the batch freezer.

I was excited to learn today that the twice-delayed delivery of my hardening cabinet is now on track for Monday. A hardening cabinet, aka a blast chiller or blast freezer, improves the texture of frozen desserts by solidifying them rapidly and preventing the formation of ice crystals.

I'll also use my hardening cabinet to freeze the cartridges that will keep my sales cart ice cold for the entire day at the market. The cartridges must be stored at the super-cold temperature of -30 degrees Fahrenheit before they're placed in the cart. This Sunday, I'll have to use dry ice instead.