Farm to Cone: an Organic Ice-Cream Experience

Piccadilly Ice CreamI am a mother of 3 ice-cream obsessed children who are on a mission to sample ice-creams from here to CA. Piccadilly Creamery had been on our list for awhile and we finally made it over there after an eye-opening excursion to MOCA. We were greeted with a smile as we entered and asked, “Have you ever been here before?” “Nope, we’re first-timers.” Adrian proceeded to explain the process…which was more involved than I’d expect and included spraying a cloud of liquid nitrogen beside our feet. He definitely had my attention now!

Piccadilly Ice CreamAs we looked through the glass window in front of the counter trying to decide on what flavor ice cream we each wanted, we discovered that the vats of cream…were melted! We chose our flavor and toppings and then Adrian spooned the cream into a large metal mixer. He doused the cream with a spray of liquid nitrogen and began mixing. As pillows of smoke wafted out of the sides of the metal container, the liquid nitrogen worked its magic and made…ice cream.Piccadilly Ice Cream

Here’s something that might surprise you: I’m not a huge ice cream fan myself. I can take it or leave it. But I took a bite of my son’s vanilla bean and have never been the same again. This was unlike any ice cream I have ever had. It was the smoothest, creamiest experience my tastebud have ever enjoyed. That’s in part because of the liquid nitrogen.  Because it freezes in record time, using liquid nitrogen to make ice cream minimizes the size of ice crystals and results in a much creamier, smoother ice cream. But I think the ingredients play a bigger part.

Owners Cosmin and Adrian are passionate about about food–specifically, locally-grown, organic, chemical-, antibiotic- and hormone-free high quality food. Adrian explained that they source their cream from Guernsey cows that live on Amish farms. These cows are pretty darn special.  Ordinary cows’ milk contains 2 types of beta-casein protein, A1 and A2. Research has shown the A2 protein is digested differently to A1. This one small difference in a protein might explain why so many people today are lactose-intolerent.   People who had discomfort when drinking ordinary cows’ milk that contained the A1 protein were able to enjoy A2 without suffering discomfort.  Piccadilly only uses A2 milk and their cows only make 6 gallons of milk a day.  This milk is loaded with vitamin A & D–naturally unlike the fortified milk most readily available.

 

Piccadilly Creamery, 11607 Euclid Ave, Cleveland.

 

 


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Author: Heather Zachariah

Former Art Director for Home Magazine, Heather Leahy Zachariah, left her career in publishing after baby number number one. She now works from home as a freelance graphic designer and a chauffeur to her 3 busy kids. "Working on TipsFromTown has been a wonderful outlet for me. It renewed my love of publishing where I can design colorful, enticing pages online and allows me to share the things I love about being a mom." Heather grew up in Shaker Heights, Ohio, a place that still is near and dear to her. " After living in Brooklyn for 18 years and studying Graphic Design at Pratt Institute, she now lives in the Jersey burbs. "I love living so close to NYC, but in my heart, I'm an Ohio girl."

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