All of our bases and mix-ins are made in-house with a secret blend of sugars and stabilizers, steeped with real ingredients for 18-24 hours using a modified gelato process. We then slowly incorporate liquid nitrogen to freeze the base at -300°F, creating exceptionally small ice crystals for an extraordinarily smooth, silky mouthfeel. After hardening overnight in our deep freezes, our ice cream transitions from a soft-serve consistency to the classic, chewy texture New England is known for.