Doc Brown of Doc's Artisan Ice Creams, Arizona's First Small-Batch Ice Creamery

Categories: Chef and Tell

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docbrown-icecream-saria.JPG
Lauren Saria
Doc Brown of Doc's Artisan Ice Cream
Doc Brown
Owner
Doc's Artisan Ice Cream
www.artisanicecreams.com

If you stop by Doc's Artisan Ice Cream in Tempe, you won't find a charming ice cream parlor with a brightly painted walls and beautifully displayed desserts. You'll probably find Brown working away in what amounts to an ice cream laboratory, chock-full of shining metal machines and other tools of the trade.

But don't let that fool you.

"We don't look all fancy inside," Brown admits. "But we make up for it in what we offer."

See also: Eat This Now: Coconut Lemongrass Lime Sorbet from Doc's Artisan Ice Creams in Tempe

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Lauren Saria
This machine allows Brown to pasteurize his own ice cream base.
To understand what Doc Brown does at his Tempe frozen treat laboratory, you have to start with a lesson in basic ice cream making. Ice cream is usually made by mixing milk, cream, and sugar into a base that's pasteurized to destroy any harmful bacteria. From there, flavor is added, the ice cream is churned, and then refrozen before being served to a customer.

The pasteurization of the ice cream base is a hugely important step. It's what prevents customers from getting a side of salmonella with their frozen treat. But pasteurization requires expensive machinery, a lot of knowledge, and government oversight. That's why many smaller ice cream makers use a commercial ice cream base that usually comes pasteurized by local dairies. In Arizona, one such provider is Shamrock Foods.

But when Brown decided to get into the business, he knew he wanted to have as much control of the final product as possible.

"If I buy a mix from someone, then I have to take what they give me," Brown says. "It was either go big or go home. There was no way I could half step it."

So he became the state's first and only certified small batch ice creamery -- in other words, the first ice cream manufacturer, able to pasteurize his own ice cream base.

"For me, the thing was to be as natural as possible," Brown says.

Being able to produce his own ice cream base gives Brown nearly total control over every ingredient that goes into his products. For example, instead of using sugar or artificial sweeteners, Brown chooses to use sugar cane crystals to sweeten his products. For add-ins he goes to places like Lee Lee Oriental Supermarket for lemongrass and works with farmers market vendors to create flavors like mango and pichu berry.


Location Info

Doc's Artisan Ice Creams

1221 West Warner Road, Tempe, AZ

Category: Restaurant


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7 comments
Brian_Patrick
Brian_Patrick

Certainly not the first.  Sweet Republic FTW.

fledflew
fledflew

My intention is not to take the spotlight from Doc Brown, but I personally met the purveyors of both Crave Artisan Ice Cream (Shannon) and Udder Delights (Jennifer) in passing over the past couple of years ago.  I'm certain that there are more, but Doc's is certainly not the "first small batch ice creamery" as you claim.

naoma
naoma

YUM.  YUM.  live in Phoenix, but am now living in Paris for a few moths.  When I get home I shall definitely go to Doc's.


lhsaria
lhsaria

Hi @Brian_Patrick,


I just wanted to clarify that "small-batch ice creamery" refers to the fact that Doc has the ability to pasteurize his own ice cream dairy base. There are most certainly other local ice cream artisans in town, but I don't believe there are others with the equipment to do their own pasteurization. 


I'm also a big Sweet Republic fan! 


Thanks for reading, 


Lauren 

lhsaria
lhsaria

Hi @fledflew,


I just wanted to clarify that "small-batch ice creamery" refers to the fact that Doc has the ability to pasteurize his own ice cream dairy base. There are most certainly other local ice cream artisans in town, but I don't believe there are others with the equipment to do their own pasteurization. 

Thanks for reading, 


Lauren 



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