New City Wholesale

We use a liquid nitrogen process to freeze the cream. After the scratch ice cream base has steeped in its flavor for 24 hours, we pour it into our mixer. We slowly move the base and introduce the liquid nitrogen, which is less than 300 degrees! We then increase the speed of the mixer to aerate the frozen cream and give it its lighter texture and mouthfeel. The super-cold liquid nitrogen creates a smaller ice crystal which gives it the smooth New City texture we look for. Plus... it’s a heck of a show.

Our hand-packed pints are made from scratch right in our Hudson, MA scoop shop! We use fresh and local ingredients to create each flavor, using dairy from Mapleline Farm over in Hadley, MA. Our pints come in some fan-favorite flavors, including Baklava, Mint Chocolate Chip, Salted Cookies & Cream, and Vanilla Bourbon!