In this episode, we speak to Takeshi Nishikawa of Snow Crane, a frozen dessert concept utilizing flavors and techniques from Japan.

Takeshi shares his culinary journey and how flavors from his native country inspire his passion for ice cream flavor and menu items.

For more info on Snow Crame go to https://www.snow-crane.com/

For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode, we chat with Rick Pizzi and David Draper, both Board Members and both organizing the Soft Serve competition this year at Conecon.

Get the inside swirl on how you could be standing on the podium at this year's tallest cone comp at Conecon 2024

For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode, we speak to Robert and Kristen of Millican Pecan and chat about the mother tree, harvesting, and whether it is pronounced Peekan, or peckaarn.

For more information about Millican go to https://millicanpecan.com/

For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode we chat with our favorite scholarship committee Chairperson, Sue Kloter. Sue shares some exciting news about updates to the scholarship program and pointers as to how to get the most out of your application.

For more information on the scholarship, go to https://icecreamassociation.org/page/Scholarship

For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode, we discuss the age-old discussion about Hardening Cabinets vs Blast Freezers. Even your humble host has mixed the terminology up from time to time. Evan discusses the functionality and application for both, and which you should be using.

For more information on Ice Cream Equipment Specialists go to:
https://ices.cool/

For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode, the tables are turned and Association President Kelly Larson asks our Executive Director Steve Christensen about his background, experience in ice cream, and other hard-hitting questions.

For more information you can go to:
www.scoopschool.com
www.ieccream.video

For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode, Greg Pryal of Taylor Company talks about all things soft serve with the pros and cons of pump, gravity, and modified pumps. It's a lot more entertaining and informative than it sounds.

You can find out more information about Taylor at https://www.taylor-company.com/

For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

in this episode, we chat with Dan Vishny of Red Ape Cinnamon about how we get one of our most beloved spices and the origin of the Red Ape name. Also, the great work that is happening with orangutan preservation in the process.

Find out more about Red Ape Cinnamon at https://redapecinnamon.com/

For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/