No, we don't hand crank our ice cream, but we feel our ice cream is about as close to homemade as you can get. When The Creamery first opened in the summer of 1991, this freezer to the left was the one we used to make our ice cream. It is a 5 gallon electric White Mountain freezer that uses salt and ice to freeze the ice cream mix.
Today we produce between 700 - 1000 gallons of ice cream each week during peak season for our own ice cream parlor as well as several other restaurants and ice cream parlors throughout the Smoky Mountain region.
It takes about 25 - 40 minutes to make one batch of ice cream. It didn't take long to realize we couldn't keep up with the demand, especially with the Cider Bar at The Apple Barn, The Applewood Restaurant, and several other restaurants also serving our delicious ice cream. That is when we invested in a commercial ice cream maker. This freezer makes great ice cream, one batch at a time, just like the White Mountain, but quite a bit faster. We still use only the finest ingredients we can find to produce a rich, creamy ice cream that is second to none.
This antique back bar is at the center of our inviting atmosphere. It was built in the late 1800's and is in beautiful condition. Be sure to check it out when you visit.
