Jessica E. from Browns Summit, NC asks:
After the ice cream is cut in half with the big knife, does the dissected ice cream then get thrown out, or does someone get to eat it?
What a great question! I assume you are referring to the daily cutting of ice cream that is done to check the quality of the ice cream made the day before.
As each new flavor is made, someone marks the first and last “saleable” package made. Saleable would mean that they felt all the ice cream and ingredients were filling the package in proper amounts. The marked containers then travel through the blast freezer and are set aside by the palletizing crew the next day. This is the product that is tested during the “ice cream cutting” process.
It begins by evaluating the outside of the package, removing the cover, and using the double spoon method to taste the product. The package is then cut in half using a very large and sharp knife. It is then evaluated visually to make sure all the inclusions (fudge, pecans, cherries, cookies, cookie dough, etc.) are dispersed evenly. By now the ice cream is almost nearly destroyed, and is disposed of by placing it into a bin labeled “Food Grade Waste.”
But there is a happy end to this story, because the leftover ice cream isn’t just thrown away. The ice cream, along with other remnant ice cream produced that day, is accumulated, diluted with water, and tested for butterfat and total food solids. It is then sent to a nearby farm where it is blended with dry feed and fed to the ever-hungry pigs. Pretty lucky pigs!
Thanks for your question!
Ernie
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If you’ve got a technical question about the ice cream making process or some other inquiry about the nuances of America’s favorite treat, chances are Ernie has the answer. He might not be able to answer all questions, but he’ll try his best and some may be featured on the Ice Cream Journal.
Wow! Thanks for the answer! It’s good to know you get so much use out of that ice cream. I hope those pigs appreciate the treat (cute picture!)
btw, I just read the first bit of this book – Ice Cream: The Delicious History by Marilyn Powell. It looks like a fascinating blend of cultural history, linquistics, food science & technology, all about our favorite treat. Neat!
Don’t feel bad Jim, everything from Lancaster County is a little bit better. It’s like we say about our ice cream, “Where we make it is why it’s good!”
JESSICA – A few of us have seen that book on Amazon and have wondered how it is. Would you be willing to write a review of it for the Ice Cream Journal? Nothing fancy, just 100 to 200 words about the book and your thoughts on it.
No wonder Lancaster County pigs taste so good! Sorry…now I feel bad because I just looked at the picture of that cartoon pig.
Thanks for the fine blog! Entertainment AND information is a great way to increase one’s education. “Waste not; Want not” is one of the many reasons turkey Hill leads in product goodness. Lucky pigs indeed. the Prodigal son would have never left the hog farm if he’s had access to Turkey Hill ‘test disposals’!
thanks again
rose
Not prodigal at all.
I hate to be a downer, but the last couple of times that i bought peanut butter ripple i have been very disappointed in the amount of peanut butter in it. it is all in the very middle and not very much it seems. i feel that blue bunny or store brands like weis or giant have a much better peanut butter amount in their ice cream.
Thanks for your feedback Jennifer. The recipe hasn’t changed, but we’ll pass this along to our production team to see if they have any input on this.
And if you developed a bacon ice cream -I think it would be big – then it would come full circle