When I started my company, I didn’t plan to be “artisanal,” it just turned out that way.

I wanted to make the ice cream I was unable to purchase at the store and use real ingredients, not industrial flavorings with no personality. The aim was to make ice cream as honestly as possible, and to create flavors that are unexpected but not sensational, as well as elevate the classics.

We try to make everything from the bottom up - when we make our Madagascar Vanilla Bean Ice Cream, we cut the vanilla pods and scrape the beans out so we can use real vanilla specks. When we make chocolate we use Callebaut, Vahlrona,  or Askinosie bar Chocolate and cook it in milk and cream. If we’re making banana ice cream – there is a pile of peels to show for it!  We deseed our blueberries by hand to process, we squeeze our lemons by hand.  We bake our inclusions from scratch in our kitchen. 

MDIIC never rests on its laurels – we are constantly thinking about our recipes, and when necessary we’re revising and improving.  Because of this, I can easily say that our product is even better than it was when I started 10 years ago, and will continue to improve.

It’s much more expensive, but the difference in taste is one that cannot be ignored. Some people think that most ice cream is created equal.