With a background in art and a family of foodies, it was hard for me not to find myself playing with my food. I have been making I Scream Cakes for over 3 years, honing my sculpting skills with my very own homemade ice creams. I chose to make my own ice cream because I wanted to be able to control the ingredients. "Normal" store bought ice cream is made from a pre-made mix of dairy, sugar, sometimes eggs and sometimes chocolate, that comes straight from the dairy farm where it has been pasteurized. This takes away the ability to layer flavors, to infuse flavors (i.e. you can't steep the milk in vanilla beans or spices), or to control and adjust sweetness. I Scream Cakes' homemade, artisanal ice creams use organic dairy, organic eggs, organic sugar and
organic vanilla. All of our
other ingredients are organic, gluten-free and local whenever feasible and, at the
very least, natural and/or gourmet! This makes for a pretty expensive
However, we know we need to stay competitive and have
priced our products accordingly. This cuts down on our profit margin.
Without volume to compensate, it is hard to cover operating costs. In order to
increase volume we need to be able to sell our products wholesale to
stores and restaurants...in order to do that, without sacrificing
quality, we need two pieces of equipment: a pasteurizer and a chiller. In Missouri, it is only legal to sell TRULY homemade ice cream from the place of production. In order to sell homemade ice cream off-site the unchurned custard needs to be pasteurized.
A pasteurizer brings and holds the custard to a consistent temperature
of 185 degrees, recording the temperatures and times. A chiller then
brings the temperature of the custard from 185 degrees down to 40
degrees within an hour. These two pieces of equipment will not only
help I Scream Cakes to expand into the wholesale realm, but they will
also increase production dramatically, all without changing our
recipes! Right now 5 gallons of ice cream takes about 5 1/2 hours to
produce. With the pasteurizer and chiller, we will be able to make 15
gallons in about the same time, allowing us to keep up with the
inevitable increase in demand!
Currently, we can only sell our ice cream from our shop at 2641 Cherokee, greatly limiting (geographically and logistically) who gets the privilege of enjoying our wholesome, gourmet frozen treats! With a surrounding metropolitan population of more than 2,800,000, this leaves approximately 2,500,000 people deprived of ice cream that is mostly organic, locally produced, and lovingly created. It's almost unamerican! Several restaurants and stores (including Whole Foods) have expressed an interest in carrying I Scream ice creams, but we cannot fulfill these requests without pasteurizing our custards. We would also love to get our I Scream cakes (gluten-free), I Scream cupcakes (gf), I Scream pies (gf) and I Scream sandwiches (gf) out to the masses via restaurants, food trucks, cafeterias, and stores. Without a pasteurizer, this is not possible.
Increasing I Scream Cakes' presence throughout the metropolitan area is also good for the Cherokee Street neighborhood! With pints and quarts of I Scream's staple ice cream flavors (vanilla-bean, chocolate, peanut butter 'n' chocolate, blueberry cheesecake, and vegan peanut butter 'n' chocolate-banana) on grocery shelves throughout the county, people will be curious to venture into the city to try our 7 other wonderful, ever-changing flavors. Once on Cherokee Street, they will stay for the amazing antique and specialty gift shops, bakeries, coffee shops, restaurants, venues, and awesome art galleries!
So, if you love ice cream; if you love the environment (and worry about how cows and chickens are treated); if you love your body (and prefer not to ingest unnecessary chemicals and hormones); if you love Cherokee Street; then please help us reach our goal of $26,000! I know it's a lot, and we are in a recession, so PLEASE pass this link on! Every little bit helps! We can make this happen together!! Thank you so much for your help and support!!