Soooo…. what’s YOUR overrun? Or, is there too much air in here??

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Overrun … it’s not when you jog past your limits ….

It’s an ice cream industry term

for the amount of air that’s put into the ice cream base as it’s being turned into ice cream. The higher the overrun, the more air that’s in your ice cream. Ever had ice cream that tastes a little bland? Especially the soft-serve kind? It might be because, because there’s high degree of overrun, apart from other factors such as artificial ingredients.

The Merry Dairy has low overrun. This our frozen custard denser than standard ice cream, and enhances what the industry calls “mouth feel” or smoothness.

Ok – enough of the technical explanations! How about just a picture of chocolate frozen custard … 🙂

Tonight: Milk chocolate frozen custard 😊 #buyfood2givefood

A photo posted by The Merry Dairy (@themerrydairy) on 

Ever Been to The Parkdale Food Centre?

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Maybe you haven’t. And maybe you’ll never have to. But for a lot of people in the Hintonburg, Mechanicsville and Parkdale neighbourhoods, a food bank is a

fact of life. The Merry Dairy has been friends with the folks at the Parkdale Food Bank for a few years now and we are honoured to be counted among those who help in our own small way.

In early May, the PFC held its

2nd annual gala. While The Merry Dairy truck couldn’t be there due to a previous commitment, the new Merry Dairy Cart was there and full of Merry Pops and Ice Cream Sandwiches!

Here’s a great local institution. May the Parkdale Food Bank go out of business some day …. but until that day, let’s all be grateful for their great work and be a part of their success and compassion.

Our neighbours Beyond the Pale Brewery helped out too as did so many others! Want to help out? Visit the Parkdale Food Centre and learn how you can help and donate!

Frozen Custard? What’s dat?

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A long time ago, in an ice cream stand far, far way – Coney Island in 1919 to be exact, frozen custard came to be … when ice cream vendors Archie and Elton Kohr found that adding egg yolks to ice cream created a smoother texture and helped the ice cream stay cold longer. In their first weekend on the boardwalk, they sold 18,460 cones.

A frozen custard stand at the 1933 World’s Fair in Chicago introduced the dessert to a wider audience. Following the fair, the dessert’s popularity spread throughout the Midwest; Milwaukee, Wisconsin, in particular, became known as the “unofficial frozen custard capital

of the world”. (Source: Wikipedia)

Since then a lot has happened to ice cream, and much of that has involved forcing more air into the product, adding stabilizers and lots and lots of artificial flavours and colours.

Done right, frozen custard is smooth and tasty, and made fresh that day. The Merry Dairy is proud to use its very own original recipe, composed of all-natural ingredients, and sourced from a local dairy!

Wisconsin is considered by many to be the capital of frozen custard, where the fresh-scooped ice cream is a dreamy reason in itself to visit the Badger State! In Ottawa, we are proud to have been inspired by the Dairy Godmother, Wisconsin-born and raised, who now runs a frozen custard shop in Alexandria, VA. Be sure to stop by if you are in the Washington, DC area!

How is frozen custard made? Check

out this instagram video of The Merry Dairy producing some fresh frozen custard in The Merry Dairy truck …. 🙂

Fresh vanilla frozen custard being made at Preston Farmers' Market!😄😃

A video posted by The Merry Dairy (@themerrydairy) on