If it weren’t for chocolate milk, there might be some people — perhaps dear reader, even you — who wouldn’t drink much milk at all. Indeed, chocolate milk is a perennially bright star in the dairy firmament, and with fall’s ushering in of the new school year, its glow is bound to grow brighter.
When it comes to artisan ice cream making, flavors, transparency and authenticity are what matter, according to Brooklyn, N.Y.-based Van Leeuwen Artisan Ice Cream. The company makes dairy-based and vegan ice creams for its scoop shops, food trucks and retail customers. The company claims it makes the “absolute best vegan ice cream,” and it has a customer following and a taste that backs up that claim, (this editor can attest).
Latin American cheese production in the United States has seen substantial growth over the last decade. Driven by the increase in the Hispanic population in the United States, which is now over 55 million, as well as increased consumer interest in specialty cheese, production has increased from around 167 million pounds 10 years ago to around 254 million pounds in 2015.
Van Leeuwen Artisan Ice Cream wants to make people happy with ice cream. The company set out to revive the classic American ice cream truck and the art of traditional ice cream making using only the highest-quality ingredients and no stabilizers. For the company, it’s about being authentic and making ice cream that is truly pure.