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Chef made chocolate sandwich cookies are broken and mixed into this rich and smooth ice cream.
Mrs. Moriconi's Ice Cream
If you like ice cream, you’ll love what Mrs. Moriconi’s Ice Cream has to offer. And when you buy this ice cream, you are supporting Massachusetts farms. The key to great ice cream is fresh dairy. The key to quality dairy is a good farm. Mrs. Moriconi’s uses fresh, local dairy from Jersey cows. Why Jersey cows? The two most valuable components in milk are the solids and the fat, and each breed produces milk with a slight variation in each. Jerseys produce A2 milk (easier digestibility) with higher milk solids contributing to a higher nutritional value and the creaminess of the product. We’ve got the farms, so how do we put this all together? That takes a good artisan. Julia Moriconi is a classically trained pastry chef. With a passion for dairy-based desserts, she set her sights on the oldest ice cream school in America offered at Penn State University. During the 2018/2019 academic year, she commuted from Worcester, MA to PSU and completed the Food Science and Safety Program with a specialty in Dairy. In addition to the intensive teachings in food safety, she received certificates in cultured dairy, artisan cheesemaking and of course, ice cream. The program at PSU offered a whole series of classes that would help her make something so simple like ice cream, perfectly. The National Ice Cream Retailers Association (NICRA) has recognized Mrs. Moriconi’s vanilla ice cream by awarding a white ribbon, and the chocolate ice cream with a red ribbon in November 2020. *Products are made at an FDA approved facility at a farm in Massachusetts.*