Bold Batch Creamery

We have a winner! The Flight Club elected Unbaked, a Ben and Jerry’s inspired flavor, as their May winner. It’s kind of a banger. I’ll have pints available for purchase starting at this weekend. Interested in joining? Sign up by Friday to get this month’s Pride themed box with 4 bespoke scoops. 50% of profits will go to . Link in bio ✨🌈

Happy Pride! One of my personal favorite months of the year to celebrate with ice cream, for the community it celebrates and cultivates. Bold Batch got its start in June of 2020 with a fundraiser for the Marsha P. Johnson Foundation. I'd love to hear from anyone that took part in that fundraiser that is still rocking with us!

This month's Flight Club box (ready for pick-up the 26th) will be Pride themed, and we're donating 50% of profits to Equality NC. You can sign up now at the link
in our bio!

We're kicking the month off right with Pride Parlor at this Saturday from 1-4pm and finishing it out with scoop service at our home base from 1-5pm Sunday.

Some notes:
- You somehow already sold us out of our event stash of Botanical Bash sorbet, so we're restocking it. (There are also some scoops in the Grab-n-Go at Sugar
Euphoria!)
- We'll try to keep (V/GF) Oreo Matcha Stracciatella, Lavender Honey Swirl, Rainbow Vanilla, Thai Tea, and Brunost Chocolate in the cart for the entire month
(outside of special menu collab events).
- Strawberry season seems to be wrapping up, so you may want to get your hands on Super Strawberry before she's replaced by another seasonal treat.

We interrupt your regularly scheduled scrolling with an announcement from the Bold Batch Flight Club. Each month, we curate a themed ice cream flight with 4 pre-packaged scoops of ice cream. The Flight Club tries each flavor & votes for a monthly pint drop winner. No, it's not a democracy. You can't hate from outside the club, but you CAN enjoy the winning flavor: "NOT CARVEL CAKE" when pints drop in our grab and go freezer at Sugar Euphoria this Friday.

Here, we reveal April's box (our first box) and May's theme. There are about 9 slots remaining before we spill over into a waitlist, and you have until Friday to sign up. May's box will be ready for pick-up next Friday, the 29th.

Totally not a cult, don't call your dad.

You just got brunch plans for Saturday. We’re working on something fun with our friends at for the weekend! I’ll be parking the cart at their location from 11am-3pm for scoops & ice cream sandwiches featuring their *perfect* cookies. The menu is stacked with 🍪 sandwich classics & ice cream homages to the menu (Spiced Honey CC fans, stand up)… and I’m fully expecting at least one of you to have your scoop on a bagel. Mark your calendar, and let your dogs know I’ll have Pup Cups restocked.

Meet the tacos! You can get closer acquainted this Sunday from 1-3pm at Sugar Euphoria.

As I’ve mentioned, these are pretty elaborate and VERY popular. I’ve made as many as possible, but they may still sell out quickly. Come by early to guarantee your lil sweet treat.

Taco shells: made from our standard sourdough waffle cone batter. Made with locally milled flour & starter from Boulted Bread. Good stuff. Each taco shell is brushed with a chocolate that complements its fillings.

Strawberry Matcha:
Matcha white chocolate shell, super strawberry crunch ice cream, matcha whip, & strawberry shortcake crumb.

Pina Colada:
White chocolate shell, toasted coconut (vegan) ice cream, pineapple caramel, coco whip, & toasted coconut flakes.

Raspberry Birthday Cake
Raspberry chocolate shell, birthday cake ice cream (including rainbow chip & birthday crumb), vanilla whip, nonpareils

Tiramisu: Dark chocolate shell, Tahitian vanilla mascarpone ice cream, espresso whip, cocoa dusting

Allergen info: The coated cones contain gluten, egg, dairy, soy, and coconut (refined). All ice creams contain dairy, with the exception of Pina Colada.

I’ve got an exciting weekend planned for you, friends: Tikifest Saturday evening, with a masterpiece of a sundae special… and an impromptu ice cream taco pop-up at out homebase, , on Sunday. For the uninitiated, these tacos are elaborate walking sundaes, and people come out of the woodworks for them. I’ll make as many as I can, but you can expect them to sell out fast. Keep an eye out for the taco menu on my stories, and set an alarm. May the odds be ever in your favor.

🍍 🥥 Mom wants a drink this weekend. She told me so. This Saturday at the Tiki Fest, you can get this Pina Colada (my mom’s favorite drink!) sundae. Toasted coconut ice cream topped with pineapple caramel sauce, fresh panna, a brulee pineapple wedge, & a 🍒.

This is a sign from the universe to stop by tomorrow’s pop-up (1-4pm at Sugar Euphoria, 606 N. Person Street).

Ice cream is a fickle beast. Recipe balance… sugars, solids, fats, emulsifiers, & stabilizers. Cure time. Churning time, temperature, & speed. Changing any of these factors WILL change the ice cream.

When I first started this business, I was scaling up with recipes that weren’t built for commercial equipment. Their high butterfat percentage and lack of stabilizers became obvious when I got my first commercial batch freezer. What churned beautifully at the lower speed of my Musso machines turned into icy butter on my Carpigiani. At that time, I didn’t have much of an understanding on how to actually formulate a base from scratch that would work in a big, powerful machine.

I gave up after an exhausting and expensive week of failed batches, and started working with a commercial ice cream mix. While there’s certainly nothing wrong with commercial mix, it wasn’t what I was used to and it definitely limited what I could do.

When I started over last year, I had time to learn and experiment with my ice cream base. Formulating a great base is something I find exciting again! This week, I’ve been learning the ropes of my new equipment— a very small commercial batch freezer that I’ll call Gigi. Gigi is powerful, much like my first batch freezer (Giana), but doesn’t have some features that would make things easier for someone making their own base. No overrun control— so there’s no way to adjust the RPM for a richer base to avoid buttering. No sensor—I need to know exactly when each recipe should be pulled (also, to avoid buttering). I’m learning to speak Gigi’s language and figuring out where I can make recipe adjustments. Sometimes I’m getting it wrong and spending my day trying to get frozen butter out of the drum. Sometimes, I get it right and the ice cream is absolutely gorgeous.

Long story short, this process can be a scary one. It’s expensive, it’s exhausting, and it sometimes leads me to question whether I know what I’m doing. Getting to share the results with you always brings everything into perspective. So while I may not have many exciting photos to share, I can promise that there’s hard earned ice cream waiting to be enjoyed Sunday.