LEARN TO SUCCEED IN THE ICE CREAM BUSINESS
My approach to ice cream, ices, and frozen desserts in general is different. From either ignorance or naivete, or a combination of the two. When I ventured into the business end, all I really knew was that I absolutely loved ice cream. A lot. I remember as a kid, I would sneak into the kitchen at night, go to the freezer, and take out the Breyers half gallon. To get away with my crime, I'd open the container from the bottom, eat the ice cream, then close it up. This way, my little brain thought, nobody would see that there was ice cream missing.
Growing up, I'd taste ice cream from everywhere. All flavors, all types. I even bought a small freezer for my dorm room in college, just so I'd always have it on hand. I actually don't remember a day without ice cream or ices.
Flash forward, after a career as a photographer, I sorta retired. I found that I couldn't sit around and do nothing, other than enjoying ice cream and smoking cigars. I came to the realization that I needed to get into business again. It was either going to be cigars or ice cream. I attended the one-day class at Emery Thompson, then called "Lunch With The President", with Steve Thompson presiding. He showed how he made ice cream and ices, then handed out samples of it to the class. The first flavor was Merlot. I took a taste, got up and left the classroom. Out in the hall, I phoned my wife, and told her, "Rose, we're gonna be rich. If this guy thinks this is good ice cream, wait'll the world tastes what I can make." True story.
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As soon as I got home, I bought a used six-quart batch freezer on Ebay. It arrived a week later, and I had no clue what to do with it. I only knew it was the vital piece of equipment needed to somehow make ice cream and ices. I planted it on our kitchen island, and stared at it. I had no idea what to do. I immediately went to the grocery store, and I went up and down the aisles. Everything I thought would make great ice cream went into my cart. Candy bars, pie filling, cookies, cakes, frozen fruits, canned coconut, and on and on. My bill was $175. When I got home, I laid everything out...and stared.
TIE-DYE JEFF ON FOX-TV
Tie-Dye Jeff, Ice Cream GuRu was featured on Fox morning Show.
A little more research told me I needed something called Ice Cream Mix or Blend. Had to come from a dairy. So I arranged to buy one box (which I had to pick up myself), which contained two bladders of ten percent butterfat mix. I experimented, and came up with an amazing coconut ice cream. The neighbors loved it. Then Milky Way. Then Apple Pie. Then more bladders from the dairy. Remembering Steve's Merlot debacle, I ventured into the liquor store and came home with Baileys, Kahlua and Amaretto. I created great recipes using each of those. Now, the turning point.
We were invited to an upscale New Year's Eve party through my rich friend George. Hmmm, what to bring. I came up with Champagne Ice Cream, and brought three gallons, cups and spoons to the party. At about 10:30 Rose and I announced that we were serving home-made ice cream. They went wild. The party virtually stopped, as everyone ate the ice cream. It was gone in less that a half hour. While cleaning up, the host approached me and said, "You have got to sell this stuff."
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I kept experimenting, seeking to replicate the taste and consistency I remembered from growing up. The flavors had to be just like the old days, but with a twist. I didn't want to offer what everyone else had. I needed to create both memories and future memories. Oreo Crunch. Cherry Cheesecake. Peanut Butter and Jelly. I kept reaching farther and farther, but keeping true to the tastes of my childhood. The fact that I shopped in markets and grocery stores gave me the opportunity to make ice creams that actually tasted like those products.
I didn't want to use jars and bottles of additives, emulsifiers and flavorings and stabilizers. I knew if I used real Oreos, I'd get real Oreo Cookie ice cream. Then, to make mine better, I added Nestle's Crunch bars. Oreo Crunch! Coffee Kat (Folgers Crystals with Kit Kat bars). Key Lime Pie. On and on. I couldn't stop myself. I tasted, and I listened. If I liked a flavor, and people didn't, out it went. No sorrow. No looking back.
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My first 'store' was an eight by seven room in the back of a gym. Nine inch sink. But the ice cream was killer, and word spread. In three months, I had taken over one third of the gym. In one year, he moved out and I had 3,000 square feet.
To this day, I approach the frozen dessert industry as simply as possible. If I keep everything logical, inexpensive, and true, I can avoid the pitfalls of 'big business.' I don't need a lot of expensive equipment, fancy schmancy stores, bright fluorescent lighting. And still, the profits are amazing. Just ask any of the thousand-plus stores I have put into business. They are making more money than they ever dreamed of, and have achieved security and independence for their families for generations. All of my prodcuts reflect this philosophy. Keep it simple, Logical, and Profitable. Is it hard work? No. It may be long hours, but I guarantee you'll love every minute.
Learn to make the world's best ice cream with low start-up costs from the ice cream store expert, Tie-Dye Jeff!
USING TIE-JEFF'S PRODUCTS YOU CAN:
- Turn your ice cream store dreams into reality
Ice Cream Boot Camp offers complete lessons designed to teach you everything you need to know about starting and running a successful ice cream and frozen treats business. Led by industry expert Tie-Dye Jeff, our videos provide step-by-step instruction, access to Tie-Dye Jeff, and tons of recipes to make your ice cream business a very successful venture!
Whether you're a beginner or looking to sharpen your skills, we have a course for you. Sign-up today to get more information on how to get started. You can buy the Mystic Ice Cream Book of Original Recipes, the Video Series on USB Flash Drive or get the complete Ice Cream Boot Camp Kit!
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In the Boot Camp Kit, Tie-Dye Jeff walks you through what equipment to buy, what equipment not to buy, and how to make new ice cream flavors with store-bought items, plus a whole lot more! Learn to make M&M Ice Cream, Baileys Ice Cream and more! Tie-Dye Jeff has developed a way to infuse alcohol into ice cream, so you can sell "Adult Ice Cream" along side your regular flavors!
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Tie-Dye Jeff, explains in great detail the inner workings of an Ice Cream Business. No need to buy big expensive freezers, and fancy tables. Tie-Dye Jeff shares his method of becoming a very successful Ice Cream Store, and you can too with the Mystic Boot Camp Kit!
