As readers of this blog know, I encountered Spotted Duck Creamery this past summer and fell in love with their ice cream! I wrote a short review and sent it along to the folks there. And then what happened? We corresponded and lo' and behold: an interview emerged! I am thrilled to be able to share it with you today, especially for those of you who love ice cream as I do.
Bibliochef: Let’s start with how you got into the ice cream business! Could you describe your path to this?
Elizabeth and Daniel: Initially, we began making frozen custard, at the suggestion of a relative, to attract more customers to another business of ours at the time. We began researching and experimenting. We chose frozen custard because of it's quality and superiority over "regular" ice cream. It was also important to us to develop recipes that were composed of the most basic ingredients and to use local and organic whenever possible. The frozen custard quickly became more popular than the initial business that it was suppose to be complementing. As a result, we closed the initial business and kept going with the frozen custard. We sold at farmers markets and fairs until we felt we had developed enough of a base to plant some roots and establish the Spotted Duck Creamery on our farm at it's current location. [Editorial comment: that location is 999 State Road 54, Penn Yan, NY.]
Bibliochef: I know from the name of your business – and your ice cream – that what you do is unique because the ice cream is made with duck eggs. What started your interest in ducks? How did you come to focus on Ancona ducks?
Elizabeth and Daniel: We came across the fact that many foods are improved with the use of duck eggs over chicken eggs, such as breads, cakes, frozen custard etc. We decided to try it with our recipes and saw a tremendous difference. The frozen custard was smoother, richer and more flavorful. We researched many duck breeds and settled on the Ancona for a variety of reasons. 1. They are a rare breed. We are passionate about perpetuating rare breeds to increase genetic diversity. 2. They have a longer laying season than other duck breeds. 3. They have a wonderful disposition. 4. They are beautiful and fun to look at.
Bibliochef: For those who want to know more about Anconas, click here -- or visit Spotted Duck Creamery to meet some of them! On another note, I am amazed by the flavors you have and the flavor profiles. Can you describe how you come up with them? Do you have a favorite?
Elizabeth and Daniel: Our flavors stem from a multitude of inspirations. Some are inspired by what fruits, vegetables, wines or liquors and herbs/spices can be obtained locally, such as our Grog Nogg. Other flavors have been inspired by friends that request flavor combinations such as our Tad's Java Junction. Some are weather related, like our Hot Mud. Daniel wanted a spicy flavor to keep him warm at winter farmer's markets. Some flavors are fun twists on traditionally favorites, such as our Strawberry Rhubarb. We try to take a flavor that everyone loves, such as cookies and cream, and change it a little to give our customers something unexpected and delicious. Our "Real Cookies and Cream" is made with chunks of our house-made chocolate chip cookies. Or sometimes we just want to come up with something fun and different and brainstorm until we get a good idea. Elizabeth's all-time favorite is Strawberry Rhubarb. Daniel's is Wild Black Raspberry.
Bibliochef: I really liked the mint, I have to admit but the wild black raspberry sounds right up my alley too! I know you focus on custard ice cream – can you describe the differences in kinds of ice cream and why you chose custard?
Elizabeth and Daniel: Frozen custard is a type of ice cream. In order to be classified as "frozen custard", it must have a certain percentage of egg yolk. We chose to make frozen custard because it follows our "food ideals". We want to produce a product that tastes fantastic, but is built with the most basic, yet high quality ingredients. All ice cream needs an emulsifying agent, such as egg, soy lecithin or guar gum etc. We chose to use ONLY eggs for our frozen custard.
BIbliochef: Are their other ice cream makers that influence or influenced you?
Elizabeth and Daniel: We do not know any other ice cream makers personally. We love good food and want to share that passion with others. We want to make an ice cream that tastes fantastic and made with ingredients that don't leave you feeling guilty for eating it.
Bibliochef: I love the idea of “flights of ice cream” – and was amazed that I could, indeed, eat a flight and still feel good! In fact, I was extremely happy! How did the idea of ice cream flights evolve? Who makes the gizmos you use to serve the flights?
Elizabeth and Daniel: Our ice cream flights were inspired by our region and our desire to change the "ice cream experience". First, we are immersed in the craft beverage industry. There is a plethora of wineries, breweries, cideries and distilleries on all sides and we wanted to be part of that experience. Second, our goal is to raise the bar on the ice cream experience by offering unique presentations. A local carpenter makes the flight boards to our specs.
Bibliochef: I have to admit I assumed that the wineries and breweries around us inspired your approach to ice cream "flights." Glad to learn I was correct. So, on to an area where I am truly clueless. Could you describe a day in the Spotted Duck Creamery life? This might be different in the “season” versus in the winter, I assume?
Elizabeth and Daniel: A summer day at the Spotted Duck Creamery- Daniel is in the Creamery by 5am making frozen custard. He does chores by 6am. This includes letting the ducks out of the barn, feeding/watering the ducks, chickens, turkeys. peacocks etc., and collecting eggs. Afterwards, he continues making frozen custard until breakfast time. After breakfast, he finishes the days' churning. Then, he prepares waffle cone batter and makes waffle cones before the Creamery opens at 11am. After closing at 9pm, Daniel cleans up. Often times, there are many other tasks to do after closing time such as, processing locally grown fruit for fruit flavors, making caramel for caramel flavors, cutting fresh mint etc. Before retiring for the evening, he puts the ducks in the barn.
Bibliochef: Now there is a full day! (And yes, readers: in addition to flights you can get sundaes and cones -- with the homemade waffle cones just mentioned, at Spotted Duck!) As folks who have been in the Finger Lakes for a longish time, could you say what you think are important changes in the region and reasons you find this the place for you?
Elizabeth and Daniel: An increase in tourism, largely due to the local craft beverage market, has helped to create the traffic and the "food culture" to sustain businesses such as ours.
Bibliochef: Agreed! While there are moments when the (literal) traffic drives me mad, it is certainly good for the economy! And, now on to questions I ask everyone. What’s the absolutely best meal you have ever had? What made it the best meal?
Elizabeth and Daniel: We can not pinpoint a best meal. We love exploring new foods and ways to prepare it. But our ideal meal consists of: 1.unique dishes prepared with locally sourced, organic foods and presented in an interesting way 2. food paired with local beverages 3. meals shared with good company
Bibliochef: I see how the criteria for your ideal meal influence your ice cream! What music, films, books related to food would you recommend? Why?
Elizabeth and Daniel: In general, we encourage everyone to discover their food. Find out where your food is grown/raised. Research growing methods, food additives and processes. Be informed. We are big promoters of knowing your farmer. Buy locally produced vegetables and meats. The food you put in your body IS your medicine. It determines your health for today and the rest of your life.
Bibliochef: What do you eat for comfort food?
Elizabeth: Everything!
Bibliochef: Hmm! And Daniel's let off the hook there! I usually ask if people have a favorite restaurant in the Finger Lakes region, so let me know if you do! Otherwise, how about a favorite elsewhere?
Elizabeth and Daniel: There are many places that we haven't even tried yet! But we love Roots.
Bibliochef: So, finally, what am I not asking that I should? What question have you never been asked that you have always wanted to be asked? What's your answer?
Elizabeth and Daniel:Nothing that we can think of.
Bibliochef: So, thanks for putting up with my curiosity! I look forward to more of your ice cream and hope that readers will venture out to try some as well. Happy Fall!
