Lazy Crazy Acres

Our creamery consists of several very vital pieces of equipment that allow us to be a Cow to Cone operation... mainly a pasteurizer and an ice cream/gelato batch freezer. We are only one of a handful of micro-dairy creameries in New York State.

The Pasteurizer & Milk

Our micro-dairy pasteurizer holds 3 -- 33 gallons of milk at a time. Until recently, most "small pasteurizers" held approximately 50 gallons of milk per batch. We pasteurize at a lower heat for a lengthier period of time. This allows for the taste of farm fresh milk to stay put for your taste buds to enjoy! The milk is not homogenized so you will see that awesome line of cream at the top. We find this to be a good excuse for dancing in the kitchen -- whilst shaking the bottle o' milk around.

The Batch Freezer & Italian-Style Ice Cream

We make an Italian-style ice cream known as "gelato". It's dense and creamy and made with whole milk. American -- style ice cream is made mostly of cream and has a bunch of air spun into it as it's frozen. For us, it made sense to find a holistic use of the milk. This meant we did not want to separate the cream from the milk which would leave us with a whole heck-of-a- lot of skim milk to find something to do with. Traditional gelato recipes called for whole milk and this worked awesomely for us! (Plus, it's lower in fat but don't tell anyone because who really wants to dampen the enjoyment of dessert eating by thinking it's really not THAT bad for you?)

We feature local ingredients and purchase consciously. Our flavor line-up follows the seasons. So, if you fall in love with Strawberries & Cream -- you may have to think of it as your summer romance and wait until next year when you can indulge in your summer lovin' again.