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CI Story / Zhoe Zhang

The Art of

Artisan

Ice Cream

Business

Photo / Carmela Ice Cream

A s the hot summer is approaching, ice cream is different to when we got started in 2007. At that time, we were

coming back into our life as well. However, in-
more or less the first, at least in LA, and one of the first in the
stead of popping into a convenience store for
founder and flavor developer of Carmela Ice Cream, an artisan
one-dollar vanilla or chocolate ice cream, now country to be making artisan ice cream,” said Jessica Mortarotti,
more people choose to pay a premium for a small scoop of ice cream shop that has been featured in many mainstream
handmade ice cream with fresh organic ingredients or bold, newspapers and magazines, including LA Times and Vogue.
innovative flavors. However, the pursuit of high-quality ingredients and
Probably you haven’t noticed, but artisan ice cream is handmade craftmanship also created barriers for artisan ice
the latest craze. Artisan ice cream, by definition, is “hand- cream businesses. For example, the price of artisan ice cream
made smaller batches of ice cream that will be sold and is usually double that of a normal scoop. Moreover, as artisan
eaten in as short a time as possible as ‘fresh’ ice cream is the ice cream owners are unable to make hundreds of gallons a
best around,” according to The Ice Cream Alliance Ltd., the day like commercial companies, the size of the business is
trade association for the ice cream industry in the UK. also limited.
In the past few years, artisan ice cream has been frequent- Despite all the difficulties, we still see many artisan ice
ly mentioned and recommended in many lifestyle magazines cream brands have succeeded. How did they achieve it? Let’s
and websites, such as Monocle and TimeOut. “It is definitely poke in!

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