Ice cream with a homemade hold – The San Diego Union

Before he adopted a nickname “ScoopDogg,” Ken Schulenburg was a sell attention consultant who helped companies expand into new markets. So when he and his partner Juliana Ortiz decided to open their own retail business in their hometown of Encinitas, he looked tough during what a city already had and what it was missing.

“We beheld that a lot of people around here were creation drink though nobody was creation ice cream,” pronounced Schulenburg, who non-stop Handel’s Homemade Ice Cream with Ortiz on Jun 4.

The Encinitas emporium is one of a usually ice cream companies in San Diego County that creates all of a possess products in a store — and it’s a lot of product. The emporium has some-more than 50 varieties accessible each day, and a flavors change daily, with as many as 300 varieties to select from.

Schulenburg and Ortiz spend about 8 hours a day, 7 days a week, creation a ice cream. They make usually 3.5 gallons per batch so a ice creams never sit too prolonged in a freezers, that are vast out-of-date top-opening chillers that widen from one finish of a store to a other.

pam.kragen@sduniontribune.com

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