In our last “Inside the Dairy” entry, we showed you the mixing room. The next step in the process is for the base mixture to be sent to a flavor tank like the one shown below. This tank holds 500 gallons, and in it, we add flavors to the base mixtures, such as mint, coffee or strawberry. Here we see Joe opening the hatch to a vanilla mixture, shown below this photo. And yes, his name tag actually says “Joel.” It was an error that was made when he first started working with the Dairy. His last name begins with the letter “L” and when they created his name tag, “Joe L.” became “Joel”. Even though we offered to fix it, he said he didn’t mind the extra letter.
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.
Do you think you could come up with a tutti-fruitti ice cream? When I was a kid we went to a custard stand that made the best tutti-fruitti ice cream, I don’t know what was in it, if I did I would try it myself, if anyone knows let me know.
boy am i glad to see a clean dairy some dairys are so unclean you are the best around . could you make chocolate ice cream with nuts and cheries i had that years but can not find it
Great to see another staff member, and the “workings” of the dairy. Keep up the good work!
Those sound like great flavor choices! My oldtime favorites are:
maple walnut and pastachio. But I wonder if the price of nuts
has become too high to do these flavors these days?
I’m really enjoying the articles posted in the Daily Journal. It’s great to be able to see all the terrific people who help make such a great product.
The articles you have been posting with your employees is really awesome, and different workers throughout the plant. Keep up the good work! Thank you.
I like the name Joel it ryhmes with Noel which would be good at Christmas time for a special kind of icecream perhaps peppermint & vanilla for a Holiday treat! I don’t think he minds the name mistake.
I love mint!
I am enjoying your tour. Since I like ice cream and eat it everyday, it is fun seeing how ice cream is made.
It’s nice to see where the ice cream we love is made.
I like JoeL, too. It’s my brother-in-law’s name. He’s not tanked, but he’d be in the tank if he could get at all that Turkey Hill.
KEEP UP THE GOOD WORK. LOVE TO SEE THE INSIDE STORY OF HOW A GREATTTTTTTTTTTTTTTTTTTTTT PRODUCT IS MADE. ALSO HOW SKEAKEY CLEAR EVERY THING IS. ITS A PLEASURE TO EAT T.K AND KNOW THAT YOU EATING A TOP NOTCH PRODUCT. (AND LOVIN IT)
Thanks for giving us a glimpse of the factory and the people that work hard to make the great Turkey Hill products.
This might be a dumb question since JoeL is doing vanilla. What does ice cream without flavoring taste like?
Keep up the good work on keeping everything nice and clean. Those special flavor are great.
Wouldn’t a vanilla milk bath be nice in a large tank. Keep up the good work, really like knowing all the ins and outs of making ice cream. Waiting for the museum to open.
Thank You Joel!! Keep up the great work
It’s amazing that you get the correct amount of ingredients together and come up with such good tasting ice cream. How did you ever do it before computerization took over? Obviously, there is still manual operations existing as Joel’s picture above indicates. In any case keep making that Turkey Hill ice cream!!
Whatever his name is he makes a great product. Keep it up!
Keep up the good work. Turkey Hill ice cream is the best.
Great job Joe……thanks for making it taste soooooooo delicious!
Need any tank divers?
very interesting and much work
Joel looks like a very agreeable guy and a good worker. keep up the good job.
it’s really fascinating to see all of the inside scoop on how you make your delicious ice cream..i look forward to each installment. Thanks!! can’t wait for the museum…
Great way to let people know how TH operates
[...] the mixture is flavored, it is then piped through a continuous freeze. In the shot below, Ernie explains the freeze [...]
[...] the mixture is flavored, it is then piped through a continuous freeze. In the shot below, Ernie explains the freeze [...]
[...] the mixture is flavored, it is then piped through a continuous freeze. In the shot below, Ernie explains the freeze [...]