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Production shifted from butter to ice cream when butter prices dropped following the collapse of the Soviet Union. The organic label and related regional success helped the company prepare to go national in marketing at the end of 2008, at which time it was owned 75 percent by local farmers and 25 percent by Dairy Farmers of America.
The ice cream itself was made on site: 10 flavors in 10-gallon batches in the back of the shop from a recipe of cream and mix that was developed at UC Davis, according to one report at least.
In 2007, HP Hood acquired Crystal Cream and Butter Company, [10] based in Sacramento, California, but then sold it that same year to Foster Farms Dairy. In 2008, they acquired the ice cream business of Brigham's Ice Cream, [11] based in Arlington, Massachusetts.
Tastee-Freez was founded in 1950 in Joliet, Illinois, by Leo S. Maranz and Harry Axene (formerly of Dairy Queen). [2] [3] Maranz invented a soft serve pump and freezer which enabled the product, and their Harlee Manufacturing Company (a portmanteau of Harry and Leo) produced the machines which franchisees would buy and use in their respective locations. [3]
The company was founded in 1948 by Earle Swensen, who learned to make ice cream while serving in the U.S. Navy during World War II. [2] Swensen opened his first shop at the corner of Union and Hyde Streets, along the cable car tracks in Russian Hill in San Francisco at what had been a failed ice cream parlor. [3]
This 70-plus year-old staple is slinging every cold, creamy treat you can think of outside of its little windows, including soft serve, ice cream cakes, banana splits, and slushies. Hot dogs too ...
The right to produce High's brand of ice cream was sold in 1989 to Kay's Ice Cream, based in Knoxville, Tennessee (which was subsequently acquired by C. F. Sauer Company in 1990). Until 2010 there was a High's Ice Cream parlor remaining in Portsmouth, Virginia, but it sold Hershey's brand ice cream. At the time of its closing, it still had the ...
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