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.

Jerseys also produce a naturally sweet higher milkfat level, known as butterfat, which contributes significantly to texture AND flavor! As the main ingredient in ice cream, milk and cream with higher solids and a flavorful butterfat create a super premium product that is unmatched.

And freshness is equally important. Local dairy does not have to be pasteurized as intensely to make a trip across the country.

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 Penn State University 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. Once Julia completed the program at PSU, Mrs. Moriconi’s, Ltd was created to bring artisan made specialty desserts to central Massachusetts. And now, you have phenomenal ice cream available in your community!

*The ice cream is made at an FDA approved facility at a farm in Massachusetts.*