I was inspired by my Grandma Ida and Great Grandfather, Alessio, who came from Italy with his family in search of a better life, while bringing his talents for creating delicious ice cream. All of the frozen custards, as well as the sorbets, are made with natural ingredients & local ingredients whenever possible. I hope you enjoy my ice cream as much as I enjoy making it for you.
All the best,
Chef Michael Eugene
Each batch of frozen custard is hand-churned by Culinary Institute of America graduate, Chef Michael E. Fertucci (owner & operator). With over 15 years of experience in major hotels & restaurants (Plaza Hotel, NYC, Hyatt Regency Resort & Spa, FL, & more), Chef Michael Eugene has perfected his recipes with his passion for frozen desserts.
Ice Cream: For a product to label itself "ice cream". it has to consist of at least 20% milkproteins & 10% dairy fat.It's served at a very cold temperature which give it the icy texture.
Frozen Custard or French Ice Cream: A variety of ice cream historically most prevalent and popular in the northeastern U.S., frozen custard is basically ice cream with egg yolk added (at least 1.4% by total weight), which makes the end poduct much richer & creamier.
Gelato: Gelato is an Italian variation of ice cream - its name is the Italian word for "frozen". Gelato is so thick, creamy, and rich because it’s churned in such a way that, unlike ice cream, very little air is added in along the way.
Top-selling ice cream flavors are:
Cookies & Cream 13%
Cookie Dough 11%
Mint Chocolate Chip 11%
It takes about 50 licks to finish a single scoop ice cream cone.
19% of Americans say they eat ice cream in bed
3% eat ice cream in the bathtub