Stop by for your favorite ice cream in Greensboro at the Friendly Center. Contact us for catering – www.benjerry.com/friendly
For all the euphoric flavors you can't get enough of – especially the ones you can't get in ordinary stores – nobody scoops Ben & Jerry's better than we do at our scoop shops. We also provide ice cream catering in the Atlanta, Chapel Hill, Durham, and Greensboro areas. You can have our famous ice cream at your next event and have a memorable party that only Ben & Jerry’s can create. We can make every celebration better: – office parties – birthday parties – anniversaries – employee appreciation – business meetings – tenant appreciation – weddings – award banquets – bar mitzvahs – bat mitzvahs – proms – grand opening events – holidays – and more If you can dream it, we can provide the ice cream catering and make it happen. http://www.benjerry.com/friendly
Scooped up across 38 countries and up to 75 flavors, Ben & Jerry's is no pint-sized operation. It's two Vermont factories run 24-7, operated by hundreds of flavor makers. Together, they p From classic flavors And all those flavors have to be delicious. Our minim So not only do we have to love it, but 80,000 fans have to love it too. We visited the St. Albans plant in northern Vermont to see how these famous pints flip their way to our freezers. Ben Cohen and Jerry Greenfield started Ben & Jerry's homemade ice cream in 1978. From a renovated gas station in Burlington, Vermont, they launched a brand based on sustainable ice cream making and advocating for causes they believed in. And it worked. Today, Ben & Jerry's is the best-selling single-brand ice cream label in the US. To p Ben & Jerry's partners with 250 farms globally to source everything from vanilla bean to milk. Milk comes from the St. Albans Cooperative Creamery, just a mile and a half from the factory. Once the milk's at the plant, it heads to one of these massive 6,000 gallon silos. But before it can be made into ice cream, everyone involved has to suit up, including us u2014 gowns, hairnets, caps, and boots. To make the ice cream base, the milk heads to the blend tank. Cream, milk, and lots of sugar are churned together. The factory goes through 6,700 gallons of cream every single day. Every ice cream flavor starts with either a sweet cream base or a chocolate base. Next, the Mixmaster will pour in eggs, stabilizers, and cocoa powder if it's a chocolate base. Then it's piped into the pasteurizer. You can't see it happening, but hot steel plates are heating up the mix to kill any harmful bacteria. The newly pasteurized milk is stored in a tank for 4 to 8 hours, so the ingredients can really get to know each other. After making the two bases, they'll head to one of the 20 flavor vats to get a flavor boost. We're always coming up with new flavors, hundreds of flavors a year, and we usually narrow it down to about 3 or 4. We really love to bring our social mission values into our naming process. For example, empowerment to talk about voting rights. Before Ben and Jerry's famous chunks can be added, the mix has to get to below freezing temperatures. It's p Along the way, it's quality tested, meaning lucky factory floor workers get to taste the ice creams. Then it goes into the first of two freezer visits. When it comes out, it's 22 degrees, and somewhere between the consistency of a milkshake and soft serve. Now for the best part, the chunks. Founder Ben actually didn't have a great sense of smell, which meant he couldn'taste much either, so his big thing was texture. That's why Ben and Jerry's has some of the biggest chunks in the ice cream industry. These chunks end up in flavors Workers d They let us give it a try, but it's not as easy as it looks. Then it's finally time to pack those pints. Workers stack the empty containers into the automatic filler. The machine drops the pints into position and perfectly p It can fill up 270 pints a minute. The pints are pushed towards the litter. Quality assurance personnel first cut pints open. They're making sure the ingredients are symmetrical, and there aren't any big air bubbles. There is a small gap, but that's what we call a functional void. If we saw large voids, it would be concerning. It's actually quite the workout, as you can tell. They also measure the weight and vol To ensure that the right amount of ice cream makes it into each container. So we know the weight of the ice cream, and anything above 460 is not passable. Now back to the factory line. It's now time for the pints to take a second spin in the freezer. The ice cream has to get even colder, down to minus 10 degrees. The pints travel along the spiral hardener, a corkscrew-shaped conveyor belt inside a freezer. With the wind chill, it can get up to minus 60 degrees in there. After three hours, the pints are finally frozen and ready to be packaged. They're flipped over and shrink-wrapped into groups of eight. Together they make a gallon. But you'll never actually see a gallon tub of Ben & Jerry's ice cream, because the company never wants its ice cream going bad sitting in the back of your fridge. Once the pints are packaged, they'ready to be shipped across the globe. My favorite flavor is definitely Ben & Jerry's milk and cookies, but let me know your favorites in the comments below. And if you have any ideas for the next episode of Big Business, don't forget to hit the subscribe button so you don't miss out.
