In this episode of the Ice Cream podcast, we speak to Chef Sabrina from Bravo North America about the differences (and similarities) between ice cream and gelato, and some of the misconceptions of the two.You can find out more information regarding Bravo and Chef Sabrina at:https://www.bravonorthamerica.com/https://www.instagram.com/chefsabrinamancin/For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode, we talk to Brian Zeit of Kappus Company - Cleveland OH. Its that time of the season when we need to make sure our "Golden Goose" is primed, well-groomed, and ready to start making ice cream, soft serve, frozen custard, gelato, or any other specialty dessert that we offer.Brian goes through some steps to make sure we are ready for the season equipment-wise.You can find out more about Brian and Kappus at https://kappuscompany.com/Remember, you can also check out Brian's book at https://www.amazon.com/Ice-Cold-Profits-Everything-Stands-ebook/dp/B0BJ11V4LHFor information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode, we talk to Randy Pratt of Randy's Ice Cream, Pompton Lakes, New Jersey. Randy and a group of fellow New Jersey Association members have banded together to organize an ice cream tour of sorts and the result had customers traveling the length and breadth of the Garden State to taste some great ice cream.You can find out more about Randy's at https://randyshomemadeicecream.com/For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

This week we talk to Sabrina Smith of C Nelson carts who explains the pros and cons of plug-in mobile carts vs using a cold plate system.  there's some sage advice here on how to grow your business through outside events.even a bonus discussion on display cases versus reach in dipping cabinets.You can find more about C Nelson at https://www.cnelson.com/For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode, we talk to the legendary creator of the Stuff Your Stanley promotion Joey Boykin. Joey touches on how this event was created, the principles of "riding the wave" and how to leverage social media trends to promote sales in the store.You can find out more about Joey at:https://www.gollygs.com/https://www.instagram.com/golly.gs/https://www.facebook.com/gollygs/https://rapamar.com/For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode, Kelly Larson from Sweet Temptations talks about how she and her crew at Sweet Temptations in Grand Haven MI, leveraged the collateral and support from the Association to have a record-breaking Ice Cream for Breakfast event.2 TV appearances, 2 Radio appearances, and the local paper - just to name a few.You can follow Kelly at the following links:https://sweet-temptations.com/https://www.facebook.com/profile.php?id=100038066423212https://www.instagram.com/sweettemptationsgh/For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

This week we talk to some of the smartest dairy people in the country (at least in Tennessee). Dr. Elizabeth Eckelkamp, PhD PAS and Shep Stearns Value-Added Dairy Extension Specialist, of the University of Tennessee Institute of Agriculture.We talk, about grants for ice cream producers and makers, competitions, testing, labels, and a whole slew of things your local state university can help you with.Some of the links discussed in the podcast.https://utdairy.tennessee.edu/https://sdbii.tennessee.edu/sdbii/For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode, we talk about the Association's Ice Cream for Breakfast program.There are some great benefits to holding this promo but you have to register quickly!!!www.icecreambreakfast.org/register is the place to go.Applicants who are association members need to register by 1/12/2024 to get their physical packet sent.All applicants whether a member or not will receive a digital download upon registration. The link to the video replay is here: https://fb.watch/pvWZ7PB6lA/For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In the episode we talk to Ted Jones of Jones and Co. Vanilla, or Vanilla's of the World and discuss regional and international flavor profiles and nuances.A fascinating look into how vanilla's get their distinctive regional tastes.You can find out more about Jones and Co at www.vanillasoftheworld.comFor information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode, we talk to Marty Parisian, (no he doesn't speak French) from Singing Dog Vanilla about the humble vanilla farmer and their awesome origins, processes, and environment.This can be a real eye-opener when you compare our regular Western view of farming.More about Marty and Singling Dog Vanilla can be found at https://www.singingdogvanilla.com/For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode we cover all of the glam, glitter and goss of the 2023 Conecon event in Las Vegas NVFor information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode we chit-chat to Evan Waldt of Ice Cream Equipment Specialists. Evan is a legend at machine issues and the general operation of all different types of ice cream and frozen dessert equipment.We discuss preventative maintenance and best practices for keeping your machines in tip-top shape; even things you can do yourself.Evans's previous episode was a good one too: https://icecreamassociation.org/page/Podcast  Episode 35For more information on Evan's business go to https://ices.cool/For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode, we talk to Crys Ruiz of Ice Cream Equipment Specialists about popsicles or paletas, (potato / potatoe), and some history, current trends, and the pop comp at Conecon 2023It's a great listen.Some references spoken of are listed below:https://www.icequeenyouscream.comhttps://ices.coolFor information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode, we cover the Organoleptic Experience = Using as many of the customer's senses to deep the engagement and build your brand.For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode, we chat with Paul Parks of Frisbie's Dairy Barn. Paul and his crew put on a 24-hour celebration of National Ice Cream Day which attracts hundreds of ice cream lovers to his business in the middle of the night and some great local media attention.Paul discusses their entry to the business and some of the factors in their business growth as well.For more information on Frisbie's, go to https://frisbiesdairybarn.com/For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this Episode we chat to our good friends at the St Louis District SBA office, Thomas Yochim and Nickie Massie about support and finance programs.Thomas was instrumental in helping our members get the right supportive information through COVID, and comes back to discuss exciting updates in the SBA Landing programs and the local support you can get from the SBA office.For more information you can go to sba.gov.Contact email for Thomas is Thomas.Yochim@sba.govFor information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode, we talk to Sue Kloter, Chairperson of the scholarship committee about the Bryce Thomson Scholarship for 2023. The Association is giving $40,000 again this year to college-aged employees of member stores, and we want your employees to benefit from this great program.The Association has given over $300,000 over the course of the scholarship program.The link to find out more is https://icecreamassociation.org/page/ScholarshipFor information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

This episode its all about Conecon 2023 and some tips to get the most out of the biggest ice cream and frozen dessert trade event in the country.From what to pack, how to enter, sites to look out for, and a timeline of events, we cover it all.You can also find it at www.conecon.orgFor information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode, we spend some time with Christine D Amico, chair of the Ice Cream Clinic. If you are looking at entering any of the competitions this year, or any year, then this episode is a must.Procedures, rules, regulations, and some exciting new changes to the  2023 format.Plus some great tips on how to get better prepared to enter, ship, and win.For more information on the 2023 competitions, please go to https://icecreamassociation.org/page/icecreamclinic_For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

This episode with talk production space with Tamara of Clementines. Growing from her home kitchen to shared kitchen space, to a dedicated 4000 sq ft facility, to recently moving into 25,000 sq ft of newly constructed space, Tamara has learned a thing or two along the way.A great listen for those looking to take their production to the next level.You can find out all about Clementines at https://www.clementinescreamery.com/For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/