We Start with the
Best Cream
Doc uses hormone-free cream shipped especially from Sacramento. Our dairy uses
a lower-temperature pasteurization process that maintains nature’s creamy
flavor, a superior process that comes through in the taste. |
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We Use More Cream
than the Rest
Doc’s ice cream contains more cream than any other made on the Central
Coast. Only a few ice creams have enough cream to carry a Premium label. But
Doc’s stands alone in the area with enough real cream to carry a “Super-Premium” label1. |
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We Invent Bold, Fresh
Flavors
To ensure every flavor is bold and natural tasting. Doc uses natural vanilla,
real fruit, and the finest ingredients available. Doc is always experimenting
with new flavors in the Lab, adding to his vast selection of over 140 recipes.
Perhaps you can help create the next ice cream taste sensation! |
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We Refine the Art & Science
of Ice Cream Making
Doc learned ice cream making at “Ice Cream University”, then refined
his skills as an Apprentice of Chuck Burns, Master Ice Cream Maker with 28+ years
of experience. Our ice cream is hand-crafted right in the parlour, using state
of the art equipment and technology. |
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Our Ice Cream Gained
National Recognition
Doc Burnstein’s Vanilla Ice Cream earned a Blue Ribbon for Quality and
Taste from the National Ice Cream Retailer’s Association. |
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Always Enjoy it Fresh
Store-bought ice cream can be up to a year old! Doc’s ice cream moves so
fast, nearly every scoop is served within a few days of production. |
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| 1Most ice creams contain 10-12% butterfat, while Premium
ice cream has 14%. Super-Premium labeling requires at
least 16% butterfat. |
