In this episode we run through the entire program of the upcoming Conecon 2025 event schedule. If you are thinking about coming to the show - this ones for you.

If you ARE coming to the show - this ones for you.

All of the information is at www.conecon.org

For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode we chit chat to Jonathan Riggs of Franklin Farms East, a multi generation company dedicated to dairy and mix powders and powdered products.

A new exhibitor at Conecon this year, Jonathan explains the benefits and options of using powdered dairy products in your business.

Learn more about FFE at the following link:

• https://www.franklinfarmseast.com

For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode we chat to Toa Green of Crank and Boom Craft Ice Cream. Toa shares her family history in the restaurant business and the eventual transition into a very successful ice cream business.

Toa also shares some valuable insights into how to navigate the family relationship in the family business and how hard work and ingenuity grew their retail and grocery business.

Find out more about Crank and Boom at:

• https://www.crankandboom.com
• https://www.instagram.com/crankandboom
• https://www.facebook.com/crankandboom

For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode, we talk to Christine D'Amico, the Chairperson of the NICRA Ice Cream Clinic Committee discussing some of the recent changes to the program and how entering ice cream in the ice cream clinic and the best new flavor competitions can boost your business.

Websites referred to in this podcast are as follows:

https://www.nicra.org/page/icecreamcomp

Both the term and conditions as well as the NICRA scorecard are located on this webpage.
We look forward to seeing your entries in the NICRA ice cream competitions this year.

If you would like to be interviewed for the NICRA podcast, please reach out to the NICRA office at 636 778 1822 or steve@nicra.org

For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode, we talk to Sue Kloter (second time around), as the Chairperson of the Bryce Thomson Scholarship Committee and discuss some of the changes to the program and how members can benefit from this great platform.

Websites referred to in this podcast are as follows:

https://www.nicra.org/page/Scholarship

If you would like to be interviewed for the NICRA podcast, please reach out to the NICRA office at 636 778 1822 or steve@nicra.org

For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode, we talk to Sam Alcaine, Chief Instructor of the Artisan Ice Cream Food Safety Plan Coaching Workshop being conducted the day before our NICRA trade show in Charleston SC.

There is some great information here on the highly discounted course available to NICRA members and 1 on 1 coaching with your food safety plan

Websites referred to in this podcast are as follows:

https://www.nicra.org/page/foodsafety
https://www.nicra.org/events/EventDetails.aspx?id=1243077&group=

If you would like to be interviewed for the NICRA podcast, please reach out to the NICRA office at 636 778 1822 or steve@nicra.org

For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode, we talk to Tamara Keefe of Clementines Naughty and Nice Creams in St Louis MO. Tamara describes the growth of her business and how she recently achieved the great honor of receiving 2 SOFI awards for her ice creams

Websites referred to in this podcast are as follows:

https://www.clementinescreamery.com

http://videos.specialtyfood.com/category/videos/ice-cream-gelato-frozen-treat

If you would like to be interviewed for the NICRA podcast, please reach out to the NICRA office at 636 778 1822 or steve@nicra.org

For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode, we speak to Carey Ferrara who is the Director of Marketing and Communications for Leopold's Ice Cream. Every year Leopold's Ice Cream hosts the National I Pledge Campaign where Ice Cream retailers encourage their customers to recite the pledge of allegiance and kids get rewarded with a free scoop of ice cream.

It's a great program and very simple to execute.
Websites referred to in this podcast are as follows:

http://www.ipledgeforicecream.com

If you would like to be interviewed for the NICRA podcast, please reach out to the NICRA office at 636 778 1822 or steve@nicra.org

For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode, we spend some time with Tim Stubbs who is a big wig in US Dairy.

Tim's title is VP of Product Research and Food Safety at the Innovation Center for US Dairy, an arm of the Natioonal Dairy Council. Tim discusses his role at the US Dairy Council, the makings behind the Food Safety Initiative for Artisan Ice Cream Makers.

We also discuss implementing your food safety plan and the upcoming single day workshop at the NICRA convention this November.

Websites referred to in this podcast are as follows:

https://www.nicra.org/page/foodsafety
https://www.idfa.org/safeicecream
https://www.usdairy.com/science-and-research/food-safety
https://www.usdairy.com/science-and-research/food-safety/artisan-and-farmstead
https://guides.cheesesociety.org/safecheesemakinghub


If you would like to be interviewed for the NICRA podcast, please reach out to the NICRA office at 636 778 1822 or steve@nicra.org

For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode, we spend some time with Kelly Larson of Sweet Temptations in Grand Haven Michigan.

Kelly and her parents run a family business with multiple locations selling ice cream and treats and has a great story as to how her sales have increased as a result of adding items like fudge and popcorn to her menu.

Also how her involvement in the community has her recognized as one of the top women in business in her area.

Check out her site at http://sweet-temptations.com/

We talking in this episode about Calico Fudge. Their website can be found at https://www.calicocottage.com/home


If you would like to be interviewed for the NICRA podcast, please reach out to the NICRA office at 636 778 1822 or steve@nicra.org

For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode, we spend some time with Rick Pizzi of Pizzi Farm Ice Cream

Rick Pizzi is one of the true characters of the ice cream business. If you have a chance to shake his hand and have a chat, please do so.  In this episode, Rick talks about his success and the process of providing some great fundraising efforts for a local police officers family

Check out his site at http://www.pizzifarm.com/

The Plant Stand Saga
https://waltham.wickedlocal.com/news/20180709/saga-of-summer-pizzi-planter-smashing-leads-to-video-contest

Ricks reading suggestion:
https://www.amazon.com/Wake-Up-Happy-Dream-Transforming/dp/1476775680

If you would like to be interviewed for the NICRA podcast, please reach out to the NICRA office at 636 778 1822 or steve@nicra.org

For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode, we spend some time with Reuben Peraza of Magin Fountain Union. 

Reuben has a great story to tell including the one where he eats 10 leige waffles in a bakery in Belgium and the implementation of Woof Wednesdays

Check out his site at https://www.magicfountainunion.com/

If you would like to be interviewed for the NICRA podcast, please reach out to the NICRA office at 636 778 1822 or steve@nicra.org

For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode, we spend some time with Michael Weissman of Mikey Dubbs Frozen Custard.  Michael shares some great insights as to the charitable side of his business, his plans for community sustainability and his first year in business.

Check out his site at https://www.mikeydubbs.com/
Some other references we discussed:

http://hopecommunityservices.org/
The B Corp Handbook
Barrons Best Buy Award

If you would like to be interviewed for the NICRA podcast, please reach out to the NICRA office at 636 778 1822 or steve@nicra.org

For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

Great episode this week with Christian White and Justin Lyon from White Lion Ice Cream. Here are have a great origin story and two friends wanting to open and ice cream business - and did it in spectacular fashion.

Some great lessons here on branding, operations and following your passion.

Find our more about White Lyon at the links below:

• https://www.whitelyonhq.com
• https://www.instagram.com/whitelyonhq

For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In our third episode, we spend some time with Rich Johnson from Rich's Ice Cream Catering.  Rich has grown his family owned ice cream business from multiple retail tores to a bustling catering business.

We appreciate Rich sharing his story and his service in the NICRA organization.

Check out his site at http://www.richsicecreamcatering.com/

If you would like to be interviewed for the NICRA podcast, please reach out to the NICRA office at 636 778 1822 or steve@nicra.org

For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In our second episode, we spend some time with BeckieJacobs from Serendipity Homemade Ice Creamis St Louis MO. Becky has a unique business that recently changed from making your own ice cream to buying her ice cream.

We greatly appreciate her willingness to share her business story.

Check out her site at https://www.serendipity-icecream.com/

Other references from the podcast

http://teddrewes.com/
http://www.chocolateshoppeicecream.com/

If you would like to be interviewed for the NICRA podcast, please reach out to the NICRA office at 636 778 1822 or steve@nicra.org

For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this very first episode, we spend some time with Sue Kloter from Kloters Dairy Barn who shares with us some of the history of her business, a dramatic fire, and what brings her the most joy from her business.

Check out her site at https://www.klotersicecreambarn.com/

Other references
https://www.amazon.com/Purple-Cow-Transform-Business-Remarkable/dp/014101640X
https://www.kenblanchard.com/Store
https://suebzimmerman.com/

If you would like to be interviewed for the NICRA podcast, please reach out to the NICRA office at 636 778 1822 or steve@nicra.org

For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode we chat with Andia Xouris from Andia's Ice Cream. Andia entered and won the best new flavor of 2024 and chats about her business growth and the decision making process to enter the competition each year.

Find more about Andia's at:

• https://andiasicecream.com
• https://www.instagram.com/andiasicecream/
• https://www.facebook.com/andiashomemadeicecream/
• https://www.tiktok.com/@andias.icecream

For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode with chat to Greg & Ashley Garrison of The Hop.

Here is a great origin story and some great lessons in taking an established brand and tweaking it to make it current but respecting the history of an ice cream business.

For more information on The Hop go to:

• https://hopicecreamnc.com
• https://www.instagram.com/hopicecreamnc

For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode we take a trip to Bethlehem and visit Super Secret Ice Cream - A power house of an ice cream business in a smaller town.

Kristina talks about using local suppliers with a passion, strategies for small town operators and her James Beard Award winning ice cream.

Find out more about Super Secret at 

• https://supersecreticecream.com/about
• https://www.instagram.com/supersecreticecream

For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode we have a great chat with Petrushka Bazin Larsen of Sugar Hill Creamery. Petrushka and her husband have some specific challenges living and operating in New York City.

That being said, their community focus and unique activities make it work to the point of National recognition and awards to boot.

For more info on Sugar Hill go to:

• https://www.sugarhillcreamery.com
• https://www.instagram.com/sugarhillicecream

For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode we chit chat to Julian Hayes of Cosmic Ice Cream in Houston TX.

Julian and his wife Camille have had some great collabs with local restaurants and food places and have a program this year to focus on this unions which grows their brand recognition and their sales.

For more information on Cosmic Ice Cream go to:

• https://cosmichtx.com
• https://www.instagram.com/cosmic.htx

For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode we chat to Lauren Louis of Chapel Chill, North Carolina.

Lauren attended her first Conecon last year and has just opened her store in Chapel Hill NC where she makes and sells her own ice cream.

Lauren discussed her first 6 weeks in business, some of the best advice she received and gives some candid tips for others looking to open their store soon.

For more info on Chapel Chill go to:

https://chapelchillnc.com

https://www.instagram.com/chapel.chill/

For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

in this episode with chat with Holly Anderson of Andersons Frozen Custard. Holly shares with us the amazing history of Andersons and some of the structure and philosophies that have guided the business through the good times and the bad.

In this episode Holly refers to https://www.instagram.com/simonsinek

You can find our more about Holly and the business at https://www.andersonscustard.com/

For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode we cover all of the significant and substantial dates of the year including Conecon registration, Competition shipping dates and all your "Save the Date" dates.

Get your calendars out and get writing.

For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode we chat to Robert Duong of Castaway's Ice Cream in Honolulu Hawaii. Robert shares his origin story and some of the challenges and pitfalls he went through to open his business.

A great listen for new or potential store owners.

For more information on Castaway's go to:

• https://www.instagram.com/castawaysicecream
• https://www.facebook.com/CastawaysIceCream

For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode, we chat with Steve and Beth from Klempire about all things merch. Stickers, T shirts mugs, the whole box and dice.

Some great information here to add sales to your ice cream and frozen dessert business.

Find out more about klempire at https://theklempire.com/

For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode we talk to Chad Hartley of Stella's Ice Cream. Chad and his crew won many awards at last years Conecon event and Chad shares his thoughts about how many elements make up a successful ice cream business

For more information on Stella's Ice Cream, go to https://www.stellasicecream.com/

For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode we talk to Crys Ruiz and Stephanie Garcia from Ice Cream Equipment Specialists with some amazing insights to exhibiting at Conecon that our attendees don't get to see.

Our supplier members are the best in the industry, so hearing of all the work that goes into preparation, execution and pack up of an exhibitor at our trade event is quite interesting.

You can find out more about Ice Cream Equipment Specialists by going to https://ices.cool

For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode we talk to David Lopresti of Florentia out of Australia.

David demonstrated some great flavor profiles at the recent Conecon event, and even featured a Vegemite variegate. Learn more about the secrets of flavor development and how to create signature styles.

You can find our more about Florentia at https://florentia.com.au/

For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode we chat to Tim Ruff who, with his family, won the Non Dairy Flavor of the Year in 2024. The flavor is Apple Cinnamon Oatmeal.

Tim's origin story is one to remember. Through the example of his grandmother and some grit and determination mixed in, Austin's Homemade is a successful business that now owns a monster trophy.

Austin's Homemade details are below:

https://www.austinsicecream.com/
https://www.instagram.com/austins_homemade_icecream/

For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode we chat with Dr Sam Alcaine, head of testing at Cornell University.

Dr Sam gives us great insight into making clean and award ribbon ice cream, and breaks down the testing procedure at Cornell. Some great information here for competition contestants, or even those wanting to make higher quality Ice Creams.

Some links referred to:

https://www.idfa.org/safeicecream
https://www.idfa.org/news/whats-the-scoop-idfa-releases-new-ice-cream-trends-survey-with-americas-top-flavors-toppings-and-ways-to-eat-ice-cream

For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode, we speak to Takeshi Nishikawa of Snow Crane, a frozen dessert concept utilizing flavors and techniques from Japan.

Takeshi shares his culinary journey and how flavors from his native country inspire his passion for ice cream flavor and menu items.

For more info on Snow Crame go to https://www.snow-crane.com/

For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode, we chat with Rick Pizzi and David Draper, both Board Members and both organizing the Soft Serve competition this year at Conecon.

Get the inside swirl on how you could be standing on the podium at this year's tallest cone comp at Conecon 2024 

For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode, we speak to Robert and Kristen of Millican Pecan and chat about the mother tree, harvesting, and whether it is pronounced Peekan, or peckaarn.

For more information about Millican go to https://millicanpecan.com/

For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode we chat with our favorite scholarship committee Chairperson, Sue Kloter. Sue shares some exciting news about updates to the scholarship program and pointers as to how to get the most out of your application.

For more information on the scholarship, go to https://icecreamassociation.org/page/Scholarship

For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode we speak to the delightful Kate Williams who is blazing a trail for Gluten Free and Plant Based ice creams and desserts.

To find our more about Kate's business please visit:

• https://www.katesicecream.com
• https://www.instagram.com/katesicecream
• https://www.tiktok.com/@katesicecream

For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode, we discuss the age-old discussion about Hardening Cabinets vs Blast Freezers. Even your humble host has mixed the terminology up from time to time. Evan discusses the functionality and application for both, and which you should be using.

For more information on Ice Cream Equipment Specialists go to:
https://ices.cool/

For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode, the tables are turned and Association President Kelly Larson asks our Executive Director Steve Christensen about his background, experience in ice cream, and other hard-hitting questions.

For more information you can go to:
www.scoopschool.com
www.ieccream.video

For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode, Greg Pryal of Taylor Company talks about all things soft serve with the pros and cons of pump, gravity, and modified pumps. It's a lot more entertaining and informative than it sounds.

You can find out more information about Taylor at https://www.taylor-company.com/

For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

in this episode, we chat with Dan Vishny of Red Ape Cinnamon about how we get one of our most beloved spices and the origin of the Red Ape name. Also, the great work that is happening with orangutan preservation in the process.

Find out more about Red Ape Cinnamon at https://redapecinnamon.com/

For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode, we discuss the ice cream competitions for the Association. It is a recording of the recent live stream we did on the Association's Facebook page. The audio-only version is easy to follow along as well.

This info goes over the types of competitions, how to enter and some frequently asked questions. REMEMBER - Cut-off for registrations will be on Nov 22, 2024.

All of the information on the competitions can be found at:
CLINIC - https://icecreamassociation.org/page/icecreamclinic_
FOTY - https://icecreamassociation.org/page/flavoroftheyear
FOTY- Non Dairy - https://icecreamassociation.org/page/flavoroftheyearnondairy

For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode, we delve into the world of ice cream equipment with Steve Thompson and Christi Brown of Emery Thompson. Lots of lessons here about HR, customer service, and generation businesses.

You can find out more about Emery Thompson at https://www.emerythompson.com/

For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

in this episode, we talk to Kyle Cameron of Joy Cone who informs us of the state of the cone industry, new trends, and some interesting tidbits of how the cone industry has grown in the US

To find out more about Joy go to:
https://joycone.com/fs_products/

Kyles Cone video can be found here:
https://www.youtube.com/watch?v=v-CW3aeW-g8&t=20s

For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode, we talk to Roger Trahin of Trahin Miller Insurance.

Roger has been in the insurance game and a member of the association for a long time, and has incredibly invaluable advice on insurance and coverage. The biggest issue for ice cream owners is spoilage, and many do not have the right coverage.

You can find out more information about Roger and his company at https://trahinmiller.com/

For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode, we talk to Tara Berg of Tara Berg Designs. Tara has a great eye for branding and design as seen in our recent "Ice Cream for Breakfast" and "National Ice Cream Month" branding.

There is some sage advice here on how to strengthen your brand image and when or if you should consider a brand refresh.

For more info on Tara's company, you can go to https://www.tarabergdesign.com/

For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode of the Ice Cream podcast, we speak to Chef Sabrina from Bravo North America about the differences (and similarities) between ice cream and gelato, and some of the misconceptions of the two.

You can find out more information regarding Bravo and Chef Sabrina at:

• https://www.bravonorthamerica.com/
• https://www.instagram.com/chefsabrinamancin/

For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode we chat to Kelly Cavers - Chief Sales officer for Visit the Beaches - the tourism bureau for the West Palm Beach area. There are some great promo's and programs to take advantage of during and after Conecon 2025.

Remember, early bird pricing for Conecon 2025 ends July 31st. All prices for 3 day tickets increase by $100 on Aug 1

Find out more about The Beaches at:

• https://www.thepalmbeaches.com/beaches
• https://icecreamassociation.org/page/conecon

For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode, we talk to Brian Zeit of Kappus Company - Cleveland OH. Its that time of the season when we need to make sure our "Golden Goose" is primed, well-groomed, and ready to start making ice cream, soft serve, frozen custard, gelato, or any other specialty dessert that we offer.

Brian goes through some steps to make sure we are ready for the season equipment-wise.

You can find out more about Brian and Kappus at https://kappuscompany.com/
Remember, you can also check out Brian's book at https://www.amazon.com/Ice-Cold-Profits-Everything-Stands-ebook/dp/B0BJ11V4LH

For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode, we talk to Randy Pratt of Randy's Ice Cream, Pompton Lakes, New Jersey. 

Randy and a group of fellow New Jersey Association members have banded together to organize an ice cream tour of sorts and the result had customers traveling the length and breadth of the Garden State to taste some great ice cream.

You can find out more about Randy's at https://randyshomemadeicecream.com/

For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/