Peach, Cantaloupe, and Espresso Toffee Crunch: Our Summer Flavors Are Here!

Summer is here and you know what that means! Mitchell’s eagerly awaited summer flavors, Peach, Cantaloupe, and Espresso Toffee Crunch, have finally arrived and are better than ever!  You will love these rich, sweet, and decadent treats.

Indulge in our Peach ice cream, made with luscious, juicy peaches from Clovis, California. The peaches are blended with our rich cream base to create an undeniably delicious flavor. If you want ice cream that reminds you of a warm summer’s day, we highly recommend you try Mitchell’s Peach ice cream!

Our ice cream makers spend a lot of time peeling, chopping and deseeding cantaloupes at this time of year — all for our fabulous Cantaloupe ice cream. After the cantaloupes are peeled and chopped, they’re poured into a food processor and diced to ensure that they’ll be evenly spread throughout each 10 gallon batch of ice cream. The end result is sweet, dreamy cantaloupe heaven!

8mi1hxkk5dd6 ofpy9xqjdfccjyyqx4pulsmf 1 fnzeg8cbpk kpzgxbxwpdhhvcxz yd8hmvh0qlnpm4c1wox0tqlwfuamdoeuq6avfw phlyyvahq03y kkswtfxqxgtdeshd
Our third summer flavor is called Espresso Toffee Crunch. We blend ground espresso beans with dark chocolate enrobed English toffee and chocolate espresso flakes to create a really rich, creamy jolt of flavor. The sweet, rich flavor will overwhelm your taste buds with creamy goodness!

When you stop by our shop, be sure to ask for a taste of our three summer favorites. They won’t be here forever, and we think you’ll really love them!

Mitchell’s Ice Cream opened for business on June 6th, 1953.  Founders Larry and Jack Mitchell started out making 19 traditional American flavors, but a few years after they opened, one of their customers convinced them to try making a flavor that no one else in San Francisco had ever made before –Mango!  It was an immediate success, and it convinced them to add more and more tropical flavors to their menu board over the years.  We now have over 40 flavors on our board every day, and Mango is still our top seller.  Ube, Macapuno, Buko and many of the other tropical flavors Larry and Jack created are still among our most popular flavors today.

For more information about Mitchell’s history or our summer flavors visit our website at mitchellsicecream.com/ or give us a call at 415) 648-2300!

Our Tradition Since 1953

A Delicious Glimpse at Making Ice Cream
Envisioning the process of creating delicious frozen ice cream treats may bring to mind visions of Willy Wonka’s Chocolate Factory. While making ice cream is a passion for our family, the process takes a lot of hard work.

The ice cream making process
The magic happens in a 40 quart Emery Thompson Freezer. We make about 550 gallons of ice cream each day throughout the warmer months (a little less in the winter). Our ice cream makers start bright and early every morning at 3 a.m. They work in teams of two and make about 15 to 20 flavors through the day, always starting with our very popular Madagascar Bourbon Vanilla.

The process starts by pouring five gallons of cream into the barrel of the freezer. The blades of the freezer rotate around inside the barrel, scraping the cream off the sides as it freezes. Fruit, nuts, chocolate chips and other ingredients are added to the machine at just the right time to ensure a smooth and creamy texture. Once the cream reaches the proper consistency, the gate on the front of the freezer is opened and ice cream containers are filled. It takes about 10 or 11 minutes to create each batch of ice cream. The soft, freshly made ice cream is then transferred to a walk-in freezer to harden for 24 hours before it is served.

Not all fun and games
While making ice cream sounds like a lot of fun, it requires a lot of hard work. Our ice cream makers must be focused and able to lift heavy containers of ingredients. It takes good preparation and experience to make our super-premium ice cream. The ingredients for each flavor must be carefully cooked, blended, chopped, and measured so that the perfect mixture is created. Additionally, if the process is not timed correctly, the final product could be icy or crumbly. While ice cream making is not always easy, seeing the happiness on our customers’ faces when they enjoy their favorite flavors is worth all the extra work and effort.
At Mitchell’s Ice Cream, that’s the way it’s been since 1953. Our goal today is the same as it was when we first started – to create the best ice cream in San Francisco. Stop by and visit us today!