On a cold rainy day one would not ordinarily seek out a temperature of eight degrees above zero, but a Free Press reporter did just that in the interests of learning how ice cream is made. The occasion was the premiere of the Neponset Valley Farm’s new ice cream plant on Route 1, and the sample of the ice cream produced was worth the braving of the chilly atmosphere of the cooling room.
An addition has been built on the Dairy Cottage and on Tuesday afternoon the new ice cream freezer which makes forty gallons of high-quality ice cream with the most modern equipment in six minutes was tried out. With the highest quality cream poured in the top, and fine flavorings ladeled into the spout in the front of the machine, the mixture is frozen for three minutes and whipped for three. The gallon cans of ice cream are then taken to the cooling room which is 8 degrees above zero and is lined with 8 inches of cork for insulation.
The new freezing machinery is set up within full view of the many new purchasing windows, and the ample parking space and serving facilities promise many people delicious cream throughout the summer months.
(All articles were originally published in the Norwood Messenger unless otherwise noted)
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