Ice Cream University, business consultants from West Orange, NJ
Now there are many varieties of ice cream and products with less fat and more plant-based ingredients, which Ice Cream University based in West Orange, New Jersey has a hand in.
Ice Cream University with their vast resources and business consultant expertise, has the right stuff to make your ice cream, gelato, or water ice products more delicious. This company specializes in all things ice cream – from ice cream seminars to hands-on consulting, books, flavor and product research and development, and education.
They make customized popsicles, and the company has a chocolate-covered classic ice cream flavor line. Their deep chocolate has 65 percent Venezuelan cacao. More of us like espresso and you can purchase ice cream based on their own coffee blend. Praline lovers would like their salted caramel pecan with classic New Orleans salted praline. Many like cookies and ice cream together, and Ice Cream University has their Cookie Monster with Oreo and chocolate chip cookies along with a swirl of fudge.
More want plant-based products, and you can enjoy various flavors made by Ice Cream University. All of their plant-based flavors are made with their proprietary coconut base.
They also have three different varieties like Pomegranate with 100 calorie pops, along with no sugar added, no dairy, and vegan in their Roots Frozen division.
Gelato is very popular in New York City with more creaminess and less fat. Ice Cream University has some unique flavors like Gianduja (Chocolate and Hazelnut) or Amarena cherry.
The company also has a Sorbet product line that uses only the freshest organic fruits. Their mango flavor uses imported Indian Alphonso mangoes. Another interesting flavor is their Blackberry with dark sweet berries and Cabernet.
More are into liquor infused ice cream pops, and Ice Cream University offers that as well. Many like the Bananas Foster as a dessert that has caramel and rum. Bourbon drinkers would like Vanilla Bourbon, and they have classics like Mojito, Tequila Sunrise, or Piña Colada. Some of us who go to Cipriani’s events have their classic Peach Bellini. Ice Cream University has their liquor ice cream version with Champagne and fragrant white peach nectar.
They have Asian ice creams which are made with their proprietary 16 percent butterfat recipe. They have Ube Macupuno, a traditional Philippine ice cream.
Their innovative MAIN STREET Keystone stabilizer systems enhance the desirable characteristics, e.g., viscosity/consistency, mouthfeel, body and texture, flavor, appearance and shelf life imparted to foods, especially for ice cream, gelato, sorbets, or water ice products. The Keystone Stabilizer System is very affordable for all batch freezer type ice cream operations since it requires only a low usage percentage needed for each recipe. Ice Cream University also offers an annual Gelato Tour of Italy.
Malcolm Stogo founded Ice Cream University in 1995. He is founder and President of Ice Cream University and Malcolm Stogo Associates. Malcolm created the famous Ice Cream Extravaganza at the South Street Seaport in New York City. He also consults for clients in Thailand, Saudi Arabia, Korea, Puerto Rico, Tunisia, Nigeria, as well as USA clients like Häagen-Dazs, Sloan’s, Carvel, Colombo, Penguin Frozen Yogurt, and Jeremy’s Microbatch Ice Cream. He is also the author of numerous books including “Ice Cream & Frozen Desserts,” “Ice Cream Cakes,” and “Incredible Ice Cream.”
Malcolm is also the publisher of “Batch Freezer News” and “Ice Cream Store News,” two quarterly newsletters on everything one needs to know about ice cream production and marketing. In the 1980s, Malcolm co-owned Ice Cream Extravaganza, the largest single frozen dessert operation ($1.5m in sales).
Also, Malcolm invented the chocolate dipped waffle cone now being produced and sold all over the world.
Helping Malcolm is Robert Ellinger, the owner of Baked to Perfection in Port Washington, New York, which is considered by many as one of the finest European bakeries in New York. He was recently named by Pastry Arts Magazine as one of the ten best pastry chefs in America. Robert trained in Europe and has received both a Certified Executive Pastry Chef and Certified Master Baker titles. He is an expert in the teaching of chocolate, sugar, cakes, and breads.
Also helping Malcolm is Dolma Yang Chen, his right hand. She came from Tibet with little money and no experience in ice cream making. She was the R&D head of Fal Foods, which makes DF Mavens non-dairy ice cream, Brazilia gelato and Desserts That Matter.
More about the company, their products, and vast resources can be found at icecreamuniversity.org.
