Word: creaming
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...Yeah. And I still love ice cream,” Chilton adds, her cropped brown hair swinging as she nods...
...leads me to the machines, which aren’t exactly the quaint little ice cream cranks I’d envisioned. Tosc’s uses two “White Mountains” and one “Emery Thompson.” The White Mountains are large green metal barrels, each holding a smaller eight-quart tub in a mixture of ice and salt. The ice cream mix is poured into the tub and rotated for half an hour; the results are soft-serve. Mix-ins are added and the resulting mess is flash-frozen overnight...
Branigan reaches his black-gloved hands toward the filled tub of one White Mountain, trying to center it in the ice-salt mixture. Ice cream-making, he says, boils down to two things: measurement and heavy lifting. This part is more on the side of hard labor. He finally gets the tub centered, places the machine’s red lever over its top, and flips a switch. The motor rumbles to life and the tub begins to rotate...
...bucket to the Emery Thompson. A shiny, box-shaped machine, it holds 26 quarts and is mainly used to whip up sorbets and Tosc’s more popular flavors. He lifts a hatch and scrapes in ribbons of chocolate. Next, a bag labeled “Ice Cream Mix: 14% butterfat” disappears into the hole. Branigan flips the switch and turns to his blue-eyed coworker...
She’s covered the ladyfingers and has started to mix a batch of lime sorbet. For now Chilton’s just a “prepper,” an ice cream maker in training. She worked at scooping, then trained for a while with the cake maker. (“The counter kids used to make the cakes,” she says. “They were really messy, and never sold.”) From there she moved to ice cream but is not allowed to touch a machine until she?...