Winegar’s Ice Cream is super-premium handcrafted ice cream. We make all our ice cream in small batches. How small you ask our ice cream is made nine gallons at a time. That is equal to 36 quarts, 72 pints, or about 288 scoops at a time. The process for making our ice cream is the same as using one of the old-fashioned hand crank freezers (only it’s a little bigger), and we don’t have to add the ice and rock salt. We started this way almost 25 years ago, and while it’s a lot of work, we think it’s what makes our ice cream so good.
You might ask yourself why we haven’t expanded our ice cream freezer, and the answer is simple - we like the way our ice cream tastes. Expanding production capabilities can be a compromise between speed and product consistency. Switching from a small batch freezer as we use to a high volume continuous feed freezer will change the characteristics of the ice cream, and that is a change we don’t want to make.
The Winegar way is at the core of everything we do. What is the Winegar way? Simple, make the best product we can. It was right when we were in the dairy business; the quality of the milk was our number one concern. The mix of grain, hay, and alfalfa we used was more expensive to feed than the industry standard, but the quality it produced was well worth the investment. The same goes for our ice cream. We spend more making our ice cream, but the quality is worth that extra premium.
Winegar’s ice cream is a treat; we are not your “healthy” dessert option. At nearly 18% butterfat content, Winegar’s is one of the richest and creamiest ice creams on the market today. We have always looked at our ice cream as what all ice cream should be: a treat. If you’re going to eat ice cream, we believe you might as well enjoy it!
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