The Scoop – Toronto’s Best Ice Cream – Delight

When you’re making small batches you’re not using preservatives – stabilizers or a lot of other things that are good for commercial producers of ice cream that prolong shelf life. Often times I find and I think a lot of people probably find is that there tends to be a lot of sugar and then there are other chemicals as well. They kind of get in the way of the flavour.

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