Chase’sIce Cream

This started as a churn on a kitchen counter in Akron, Ohio and a stubborn refusal to make anything we would not finish ourselves. Real dairy, real fruit, real cereal — nothing added to make a cheaper base behave like a better one.

We make twelve quarts at a time. That is small enough to taste every batch and throw out the ones that miss, and it is the whole reason there are three flavors instead of thirty.