Weckerly’s ice cream uses our amazing heavy whipping cream to make their ice cream taste so rich.

Each week organic cream from grass-fed cows is brought in from Seven Stars Farm in Chester County. Combined with free-range eggs from Sandy Ridge Farm and just enough sugar, this forms the custard base that defines Weckerly’s Ice Cream. Every flavor is built with a unique recipe and is made completely from scratch, never using a pre-made mix. This means that fresh heirloom blueberries can be their brightest; the changing varieties of mint each have their moment to shine; and all the while we never lose touch of the comforting golden cream.

Check out their website here: http://weckerlys.squarespace.com/ice-cream/

There really isn’t anything quite like homemade butter (especially during the pasture season when the cream has a rich golden color and a wonderful flavor). Butter is easy to make with a food processor or just a quart jar. It’s a magical process where a long-lasting solid food emerges from a perishable liquid without the addition of cultures, enzymes or heat. Just a whole lot are shaken’ going on!

Making butter with a food processor

1. The cream should be at refrigerator temperature, < 40°F. 2. Use the chopping blade of the processor and fill it no higher than halfway. 3. Start the processor and stand by to monitor your butter's progression. Over a period of several minutes, the cream will go from being liquid to gradually becoming more firmly whipped. (You can stop it here if you're making waffles.) Grains of butter will slowly develop, but the process of turning from whipped cream into a mixture of buttermilk and butter is remarkably sudden. This is the most important step in making butter. Excessive churning after the butter has separated will make it greasy and hard to shape. Too little churning will cause the butter spoil quickly due the trapped buttermilk it still contains. With our 2 quart food processor and a 1 quart batch of cream, it takes < 10 seconds of additional running time after the major butter separation occurs. 4. Empty the processor into a stainless sieve. If you like fresh buttermilk, now is the time to save it. Rinse the butter in the sieve with cold water while working the butter with your hands to remove excess buttermilk. Keep working the butter until the rinse water is clear and the butterball is consolidated and well squeezed out. If you want salted butter, sprinkle salt and work it in evenly after it's been fully rinsed. 5.Your final product should be free of water droplets and be able to handle room temperature in a covered container without going bad for several days.

Using a quart container

The old-fashioned way! This is a fun project to do with children.
1. Fill the container halfway with 50°F to 60°F cream. Some people put a well cleaned object like a marble in the container to speed the churning process.
2. Shake (and shake and shake and shake…) It’s not necessary to be particularly vigorous, just determined.
3. The same process will occur as described in #3 above. However, it will be more gradual. Take note of the previous caution about over or under churning.
4. Finish as described above.

Cultured butter: Mix in a tablespoon of yogurt (it has to be a living yogurt like Seven Stars Farm Yogurt) to your cream and let it sit at room temperature overnight. You can play with the amount of tartness by varying the incubation time. Chill well before making butter.

A note on cleanliness: The secret to great tasting, long-lasting butter is good cream and scrupulous attention to cleanliness.

Butter freezes well. Our friends and relatives love the gift of homemade butter. 1 quart of cream will make about three quarters of a pound of butter.

Our cream is vat pasteurized, not ultra pasteurized. Just about every type of cream sold these days, conventional or organic, is ultra pasteurized. It really makes a difference in cooking and baking.

We have gotten great feedback from the chef at the Kimberton Inn. It’s being used for ice cream, fancy drinks, crème brulee, and soups at the Kimberton Inn.

Our neighbors at the Sweetwater Bakery like to culture Seven Stars Cream with a little inoculation of our yogurt and then use the cultured cream to make butter. The cultured butter is used in their baked products, while the remaining buttermilk is used to soak the nuts, seeds and oats used in their granolas. Their products are available at Kimberton Whole Foods market and at other locations listed on their website.

Watch chef Dan Richer nerd out over butter made from our cream!

Andy at Weckerly’s Ice Cream loves our cream. The flavor is “just better” than other creams on the market. And it makes his ice cream rich and delicious!

Other restaurants in the area that use our cream in their dishes:

Station Bistro
Camphill Café
Kimberton Whole Foods Cafe