The tradition of making ice cream in my family started in 1914 with a large hand-cranked bucket churner and an ice cave for storage. I reinvigorated this family tradition in 2007 when I moved to the USA from Iceland and began adding skyr to the recipe as an experiment. Skyr is an extremely dense cultured dairy product similar to Greek yogurt that was invented by Vikings in the tenth century. Skyr was exclusive to Iceland until recently and with a massive 14 grams of protein and 0.2% fat, it is ideal for body-builders and health enthusiasts alike. In addition to the skyr, I also use the milk of jersey cattle which are a short, fawn-colored breed of cattle that were brought to the island of Jersey by Vikings and which have remained essentially unchanged since then. Jersey milk also has a very high protein level (4%) and butterfat content (5%) which makes it superior to standard supermarket Holstein milk which sits at roughly 3.5% protein and 3% butterfat. More importantly is the fact that Jersey cow milk contains a different beta-casein protein (A2) as opposed to the beta-casein of standard Holstein supermarket milk (A1). Many (though not all) people who experience discomfort with dairy products ARE able to consume Jersey milk with no adverse effects. Lactose-intolerant people should consult with a doctor or nutritionist first but my ice cream has proven to be a viable alternative for many people who were not otherwise able to enjoy dairy. All of my milk comes from Dungeness Valley Creamery in Sequim and is delivered raw to my shop. I pasteurize, mix, freeze and package everything myself. I am one of only a small handful of ice cream manufacturers in Washington state who creates their own ice cream mix from scratch. The majority of ice cream makers instead buy pre-made ice cream mix and then tweak the ingredients a bit and have the gall to call it homemade. This is why the majority of ice cream tastes the same – because it is. Once you try ice cream that is truly homemade, you will immediately see the difference.