Worker in flour-dusted apron tilting a copper pot of warm custard base, steam curling upward, afternoon light falling through tall factory windows onto stainless steel and wooden shelving

Small-batch · Jersey milk · Hudson Valley

We start with milk.
We end with memory.

Raw Jersey milk arrives at dawn. Hand-packed pints leave by noon. Every flavor born from what the orchard drops off that week.

Reserve Your VisitOur Story
Raw Jersey Milk·Local Orchards·Hand-Packed Daily·Hudson Valley·Small-Batch·Seasonal Flavors·No Stabilizers·Since 2019·Raw Jersey Milk·Local Orchards·Hand-Packed Daily·Hudson Valley·Small-Batch·Seasonal Flavors·No Stabilizers·Since 2019·Raw Jersey Milk·Local Orchards·Hand-Packed Daily·Hudson Valley·Small-Batch·Seasonal Flavors·No Stabilizers·Since 2019·
01 — Origin

Where it begins

From forty-two cows on a Sullivan County hillside to a copper pot on our kitchen floor — this is the whole story.

The Dairy — Morning

Jersey cows grazing at dawn in a misty field, golden light on dewy grass
Meadowbrook Farm · Sullivan County
Fig. 01 — The Farm

Meadowbrook Dairy, 4:30 AM

Forty-two Jersey cows. The same family has been milking them since 1974. We pull up in the dark and leave with the morning.

Glass bottles of fresh whole milk on a wooden shelf, morning light casting soft shadows
Collected daily · never homogenized
Fig. 02 — The Milk

Raw, Whole, Unhurried

Jersey milk runs richer than most — higher fat, deeper cream. It doesn't need much. We keep it that way.

Stainless steel milk canisters on a worn wooden loading dock in early morning light
Same route · every morning
Fig. 03 — The Delivery

Arrives Before Sunrise

The truck backs in at 5 AM. By the time our team arrives, the milk is already cold and waiting. That's the deal.

The Kitchen — Midmorning

Copper pot on a gas flame with rich custard base being stirred, steam rising in warm kitchen light
Batch size: 12 quarts
Fig. 04 — The Kitchen

A Copper Pot and a Good Thermometer

We cook every base by hand. No shortcuts, no powders. The custard takes forty minutes and your full attention.

Hands folding roasted strawberry ribbons into pale cream ice cream base in a stainless steel bowl
Every batch folded by hand
Fig. 05 — The Hands

Folded In, Not Mixed

Roasted strawberries go in last. Folded by hand so they stay in ribbons — you taste them in layers, not all at once.

Glass jars of vanilla beans and cardamom pods on worn wooden shelving in warm afternoon light
Spice shelf · production room
Fig. 06 — The Jars

Vanilla Bean. Cardamom. Whatever's Left.

The spice shelf is organized by intuition. When cardamom and poached pear find each other, we write it down.

02 — This Season's Flavors

What the orchards left us

Flavors rotate with the season. Some come back every year. Some disappear before you knew they were here.

Pink strawberry rhubarb ice cream pint on raw wood plank with fresh strawberries beside it
This Week
Early Summer

Strawberry & Rhubarb

"Picked Tuesday. In the pot by Thursday."

Roasted Catskill strawberries, rhubarb compote, vanilla bean

Pale golden cardamom pear ice cream scoop on wooden board with cardamom pods scattered around
Late Summer

Cardamom & Poached Pear

"It started as an accident. We kept it."

Bosc pear, green cardamom, brown butter, raw Jersey cream

Deep purple fig ice cream pint on raw walnut board with halved black figs arranged beside it
Late Summer

Black Mission Fig

"The color of a bruise. The taste of August."

Black Mission figs, aged balsamic, fig leaf, cream

Pale lavender ice cream pint on weathered wood with dried lavender stems and honeycomb beside it
Fan Favorite
Midsummer

Wildflower Honey & Lavender

"From the beekeeper two farms over."

Sullivan County wildflower honey, dried lavender, cream

Amber burnt caramel ice cream scoop with sea salt flakes on rustic wood surface
Year-round

Burnt Caramel & Sea Salt

"We let it go a little further than most."

Dark caramel, Maldon sea salt, Jersey cream

Indigo blueberry ice cream pint on raw pine board with fresh blueberries and cornbread crumble
July – August

Blueberry & Cornbread

"Summer in two bites."

Wild blueberries, toasted cornbread crumble, lemon zest

All flavors made in batches of 12 quarts or fewer. When they're gone, they're gone — until the fruit comes back.

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03 — Events & The Space

The factory dressed for company

String lights, long tables, sticky fingers, and a waffle cone press running in the background. Not a catering hall. Something better.

Children laughing around a long table decorated with string lights, ice cream cups with colorful spoons at a birthday party
Birthday
Up to 40 guests · 2-hour blocks
Fig. 07 — Birthday Parties

The one that doesn't feel plastic

String lights, long tables, and sticky-fingered kids who can't decide between three flavors. We set it up. You just show up with the birthday kid.

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Couple laughing over an ice cream tasting flight at a candlelit long table in a warmly lit creamery space
Rehearsal Dinner
Seated dinners · custom tasting menus
Fig. 08 — Rehearsal Dinners

A twist on the night before

Couples keep telling us they wished they'd done the wedding here too. The factory floor cleans up beautifully.

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Group of adults around a stainless steel counter doing an ice cream flavor building workshop, laughing
Corporate
Groups up to 80 · weekday availability
Fig. 09 — Corporate Outings

Not another conference room

Tasting flights. Flavor-building workshops. Your team will talk about it for months. We've heard that more than once.

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Two people sharing ice cream tasting flight on a wooden table with candles and small chalkboard flavor labels
Tasting
By appointment · 90 minutes
Fig. 10 — Private Tastings

Six flavors. Two people. No agenda.

Our intimate tasting table seats two to eight. We walk you through every flavor in the current rotation with the story behind each one.

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Creamery factory floor decorated with string lights and long wooden tables, waffle cone press visible in background
Venue
The factory floor · 2,400 sq ft
Fig. 11 — The Space

Factory floor. Party ready.

Stainless steel and warm oak. String lights we keep up year-round because someone always asks. The waffle cone press runs the whole time.

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04 — Voices from Churn

They came for the ice cream.
They stayed for everything else.

Warmly lit creamery space with guests at long tables, string lights overhead, laughter visible
October evening · Hudson Valley

Rehearsal Dinner · 34 guests

"We didn't want to leave."The whole room felt like it had been there forever. Kids were running between the equipment, the couple was crying at the good table, and the caramel pint was gone before dinner ended. We didn't want to leave.

Brooklyn, New York

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05 — Reserve Your Visit

You're not booking an event.
You're coming back.

By the time you've read this far, you can probably already smell the waffle cones pressing. The factory is ready for you. Tell us who you're celebrating.

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Full factory access

Production floor, tasting room, and outdoor terrace

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Tasting flight for all guests

Current rotation — 6 flavors minimum

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Waffle cone press running

Kids can watch. Adults too.

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No outside catering minimums

Bring your own food or we can suggest local partners

Not ready to book? — we'll let you know when new flavors drop.