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ice cream

This topic contains 2 replies, has 1 voice, and was last updated by  David Crabill 10 years, 8 months ago.

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  • April 6, 2014 at 11:36 am #5046

    Suzette

    I currently rent a commercial kitchen, but the costs are killing me! Going into the ice cream sandwich business and considering using a ready-made wholesale ice cream and just baking the cookies via cottage food industry. In that case, why wouldn’t the ice cream be considered an “ingredient”, just as milk or butter would be considered a dairy ingredient in the making of cookies?

    April 7, 2014 at 8:32 am #5050

    chrisma malmgren

    Hi Suezette,
    I dont know the answer to your question, but I was wondering how much are you paying for your kitchen rental? Are you located in the bay area?

    April 8, 2014 at 9:10 am #5060

    David Crabill
    Keymaster

    Basically, your final product needs to be non-potentially hazardous. When you add milk to cake batter and then bake it, it is no longer considered potentially hazardous. When you mix milk into frosting, the sugar stabilizes it and the final frosting product is non-perishable. Ice cream is a potentially hazardous food and cannot go in a cottage food product.

    Unfortunately you can’t own both a commercial food business and a cottage food operation. Ironically, you could buy the cookies from a class B CFO and buy a commercial-grade ice cream, but you’d still need a commercial kitchen to make them into sandwiches and package them. You could still try talking to your health dept and see if you can own both kinds of businesses, but I don’t think it’s possible.

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