One of the things I enjoy most about New England is visiting the many different shops that sell homemade ice cream. Usually, I judge ice cream according to its creaminess, sweetness, and flavor. But, last week, I tasted ice cream from Island Cow Ice Cream Co., in Stonington, Maine, that defied previous ways of perceiving the frozen milky delectable. The ice cream was amazingly milky. Understanding the milk used to make this ice cream seemed key to knowing what made it stand apart from previous ice creams I've tried.
When comparing ice cream from different shops, I never thought about the quality of the milk determining the end-result. Island Cow Ice Cream Co. has a small sign by their stand stating that they use milk from cows that are not injected with any steroids or hormones. Apparently, the 32 cows all have names and fall asleep to the music of Bach. After having worked in the cheese business for two years, I'm used to asking questions about the quality of the cows' diet and their milk. However, this is a new way of looking at ice cream.
If you're traveling to Maine, I highly recommend Island Cow Ice Cream Co. What are some fascinating ice cream shops you've been to this summer?
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