Unlike large factory-made ice cream brands, Longford’s is handmade in small batches, spends little time in storage, and is shipped to the client in our freezer trucks within a short turnaround. The recipes continue to be perfected as does the process, but in method, not by machinery. Swirls of gooey dulce de leche and chocolate fudge make their way into creamy vanilla and coffee ice cream by way of a pastry bag, hand squeezed into ribbons of ice cream as it is being coaxed from the ice cream maker into containers. It’s a two man process that takes time and precision.
To put things into perspective; per month, Longford’s small factory will go through 5,000 gallons of cream and 300 pounds of sugar, producing up to 100,000 gallons of ice cream in one year, which is what some mega commercial brands produce in one day. The small batch process allows for attention to detail, use of fresh, quality, and often local ingredients, and the ability to be creative. But most of all, it guarantees the creamiest, tastiest ice cream around.