Like everything else – the fresher the better tasting. Almost all commercial ice cream is no fresher than a few weeks old. Beck’s Ice Cream is consumed within a week of manufacture–which accounts for the pure, quality taste of our flavors.
In order for ice cream to be ice cream, it must have air in it. Some of the cheaper brands of ice cream are 100% overrun (maximum allowed) which means a half gallon is only a quart if melted down. Most other brands are 90% overrun. All of our scoops are approximately 70% overrun–a tradtional “old-fashioned” family recipe…the way grandpa use to make it, and the way we make it today!
Our chocolate ice cream has real dutch cocoa; our lemon sherbet is made with real lemons; our coffee ice cream is made from fresh coffee, our liqueur ice cream has real liqueur in it, not adulterated with artificial flavors. And of course, to keep in tradition, each batch of our ice cream is still made only 5 gallons at a time!
That’s what accounts for the creaminess and richness of ice cream. The higher the butterfat–the richer and usually higher the quality. Most commercial ice cream is either 10% or 11% butterfat. A few are 12% butterfat. Our flavors are no less than 16% butterfat.