It is indeed home made looking but has an ecosystem of board and managers behind this taste and feel. The stones prevent the ice cream from forming crystals – serves the help of wanting to continually stir and churn the cream. This leads to a better quality ice cream. The second parameter that entails the lush creamy factor of any Snowdrops ice cream is the secret ingredient that makes it lighter and fluffier. The reason is ‘air’.
Air is an element that seeps into the stones of the ice cream and makes it taste mousey. This is the reason ice cream is whipped before coning in the scoop. The same goes for a thick shake except that the capping of the shake and beating it to the surface makes it the way it feels.