To quote Amy: "We make our ice cream in small batches, one day each week. We wouldn’t dream of blending our cows’ cream with anything but the highest-quality organic ingredients. We separate fresh eggs by hand, handpick the mint and black raspberries, grind the coffee just before we brew it into the milk, and basically work our tails off to make the best ice cream imaginable."
Amy and Earl at Strafford Organic Creamery produce their milk and Ice Cream with utmost care. They milk between 45 and 60 Guernsey Cows, grow most all their feed, bottle their milk in heavy glass, and deliver it to local stores in Vermont. They insist on keeping their operation small so they can assure the best quality through the use of sustainable practices such as rotational grazing. At this point in time, they are the only private bottlers of organic milk in Vermont. This whole milk is a full fat milk.
Remove ice cream from freezer about 5 minutes before serving. Enjoy!
This ice cream is made with pure maple syrup and therefore is more expensive to make. The price reflects the cost of ingredients.