Churned this morning
Butterfat
Small-batch ice cream made with cream from a dairy twenty minutes up the road. Twelve flavours at a time, never more, always fresh.
Churned this morning
Small-batch ice cream made with cream from a dairy twenty minutes up the road. Twelve flavours at a time, never more, always fresh.
The shop
Butterfat is one churning machine, two freezers and a counter on Erie Street. Everything in the case was made in this room, most of it this week.
We keep the case small on purpose. Twelve tubs means every flavour gets eaten fresh, and there is always something new to argue about.
The week in cream
We roast, steep or caramelize the flavour base. Strawberries get an hour in the oven before they ever meet cream.
The base rests overnight in the cooler. Aging lets the fat bloom, so the scoop lands dense and smooth instead of icy.
Small batches, low overrun, straight into the blast freezer and out to the case the same afternoon.
In the case right now
