top to bottom: lane johnson (2); Ryan Gibbons Photography
ice cream continued from page 17 effect.” When his company buys from local, organic farmers and dairy producers, it helps those businesses thrive, he says. In turn, those organic farmers help The Penny Ice Creamery succeed by creating the ingredients necessary to make their specialty products. Davis believes the more that businesses become interdependent on one another for local and organic goods, the more organic food becomes available and affordable. Baker says that going back to basics is what makes their business successful. “It’s just the basic raw ingredients—cream, milk, eggs, and sugar—all of which are certified organic. And the flavors are not purchased in a bottle, they’re the real deal. We get fresh mint from the farm or foraged, we get fresh strawberries. There are no purees, no concentrates,” she says. Customers at The Penny Ice Creamery’s shop can indulge in unusual flavors such as Chamomile Sorbet, Bourbon Bacon Chocolate, Kumquat Pistachio, and Strawberry Pink Peppercorn, but repeat customers notice that their favorite flavors come and go. “There’s no rhyme or reason. The season dictates the flavors,” Baker says. The Penny Ice Creamery caters to those with special dietary needs with at least two vegan or dairy-free options. They also make their own cones from scratch, using “leftover” ingredients. “I developed this cone recipe to help us utilize our egg whites,” Baker says. “We use the yolks in the ice cream, and then we have quite a lot of egg whites left over… The two go hand in hand. You’re getting all of your egg needs for the day.” North of the Golden Gate, Three Twins Organic Ice Cream also lives by the motto of bettering the planet through organic ice cream. In 2005, owner Neal Gottlieb had a single ice cream scoop shop in San Rafael. Today, Three Twins has a large Petaluma production plant as well as Gottlieb’s three scoop shops in Napa, San Francisco, and the original San Rafael location. The company’s name came from the days when Gottlieb, his twin brother, and his brother’s fiancé, who was also a twin, all shared a household; thus, three twins living together. Three Twins manufactures all its ice cream at its 4,200-square-foot Petaluma facility, which Gottlieb says is the largest
dedicated organic ice cream factory in the United States. Three Twins uses only organic ingredients, which come from local dairies and farmers. The sustainable practice of recycling is a key strategy in Gottlieb’s business plan; the organic cream used in Three Twins ice cream is a byproduct of another local business, Wallaby Organic Yogurt of American Canyon. “At Wallaby Yogurt, they’re making all low-fat and non-fat yogurt, so they end up with a lot of milk fat that they have to sell. We buy it from them. It comes from a series of six or seven local, organic farms,” Gottlieb says. Like The Penny Ice Creamery, Three Twins uses only compostable serving dishes, spoons, and napkins, and composts all of its organic waste. The company also purchases renewable energy certificates to offset its emissions from using electricity. And as a member of 1% for the Planet, Three Twins donates at least 1 percent of its sales to earth-related nonprofit organizations. In addition to the timeless standards of vanilla and chocolate, Three Twins creates signature ice cream flavors like Strawberry Je Ne Sais Quoi (touched with a splash of balsamic vinegar), and Lemon Cookies (with vanilla sandwich cookies crushed into the ice cream). Customers who can’t get to one of Gottlieb’s North Bay ice cream shops can buy take-home containers at Whole Foods Markets and the Berkeley Farmers’ Market. Both Three Twins and The Penny Ice Creamery make their own ice cream bases from scratch. Neither of the companies adds stabilizers, a type of natural “gum” that most ice cream manufacturers use to keep ice crystals from forming. According to Gottlieb, stabilizers have a bad effect on texture, destroying “that old-fashioned creaminess.” He says, “If you’re making nice, dense ice cream, and if you’re careful how you fix it, you don’t need stabilizers.” Besides outstanding flavor, what all this means to the consumer is that organic ice cream is best eaten soon after it’s made. But if you’re picking up a carton of Three Twins or stopping by The Penny Ice Creamery, that isn’t likely to be a problem. Three Twins: 707.763.8946 or www. threetwinsicecream.com The Penny Ice Creamery: 831.204.2523 or www.thepennyicecream ery.com
Kendra Baker and Zachary Davis in front of their LEED-remodeled scoop shop on Cedar Street in Santa Cruz.
Customers can ogle the day’s flavors in the glass case at The Penny Ice Creamery.
Three Twins Organic Ice Cream is available in takehome cartons at Whole Foods Markets. EUCALYPTUSMAGAZINE.COM | 25
Published on Jun 19, 2011
Published on Jun 19, 2011
This issue features articles about alternative cancer care, artisan organic ice cream, raw food diet, biodynamic farming and summer fun. Fo...