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ICE CREAM CAKES is the most authoritative, professional guide to producing and marketing ice cream and frozen yogurt cakes and pies, as well as other frozen specialties. Written by two successful experts in the field, this comprehensive book will educate the reader in everything one needs to know about producing and marketing ice cream cakes. 150 pages, 45 recipes. 1995. by Malcolm Stogo and Lisa Tanner
Rockton IL, 61072
In 1926, Charles Taylor, from Buffalo, New York, designed the first batch freezer to overcome the slow, labor intensive process of making ice cream. As demand grew. Taylor organized an independent world-wide network designed to provide sales, service and training. In the early 1950's, there was a period of rapid engineering design which brought about the soft serve freezer for continuous dispensing. Today Taylor offers a complete line of batch equipment for ice cream and gelato production along with new technology in soft serve freezers that offers the highest capacity in the industry.
Winston-Salem NC, 27105
This is the world's largest manufacturer of Italian style batch freezers and soft serve equipment. I recommend their 502G batch freezer for making incredible gelato that has a smooth texture. Carpigiani, for the last two years, has been a sponsor of our fabulous Gelato Tour of Italy. During this tour, we also do a hands-on gelato workshop at their factory in Bologna, Italy.