home sweet home
days every production period to
ensure that their ice cream still
made it to local shelves. Their years
of hard work paid off. They moved
into their new facility in Sunderland
in 2015, which has given them the
opportunity to increase their output,
to streamline their logistics, and to
make a permanent home for their ice
cream–making operation.
• LISI LERCH
• KCROOK DESIGNS
• BURGESS SWEATERS
• CONSUELA BAGS
• DIZZY LIZZY
• SAIL TO SABLE
• GRETCHEN SCOTT
• KATIE KIME
• JULIE VOS
• KRAZY LARRY
• LYSSÉ
• CK BRADLEY
• PLUS FABULOUS GIFTS
& ACCESSORIES
4928 Main Street
Manchester Center,
Vermont 05255
802-367-3998
springandharbor.com
90 manchester life | manchesterlifemagazine.com
Specialized knowledge passed down
from generation to generation has
resulted in a finely tuned, hands-
on system. It starts out with an ice
cream mix base made to Wilcox
family recipe specifications with
Vermont milk sourced from St.
Albans Creamery. The base is
shipped to Wilcox Ice Cream’s
factory in 300-gallon containers
in both sweet cream and chocolate
flavors. First, the ice cream base is
poured into a 100-gallon flavoring
vat in which other ingredients are
mixed. Initially, the flavors and
colors start out simple, such as sweet
cream or vanilla, with few additional
ingredients other than the mix
bases themselves. As the process
continues, colors become darker and
flavors become more complex as
more ingredients are added, allowing
maximum efficiency so that different
types of ice cream can be concocted
without having to clean out the
flavoring vats and to start over every
time a new variety is made.
After the flavoring process, the cream
base is fed into their Cherry-Burrell
ice cream machine, where the mix is
frozen while rotating blades churn
the ice cream. An external tube
pumps air into the machine, aerating
the ice cream and making it creamy