home sweet home
markets.
In line with forward-thinking
sustainable practices, the
Wilcox family takes great care
to thoughtfully maximize the
energy efficiency of their routes,
as Christina explains, “We call it
‘driving green.’ While en route
to distribute products, our driver
might also be picking up cookies
that we’re going to sell as part of
our products. There’s no reason to
have them shipped any other way.
Throughoutthe day, we’re dropping
off and we’re also picking up.”
The new factory has also allowed
them to grow into new markets with
inventive and fun new ice cream
products. New to the menu of
appetizing offerings are their
Bombes—chocolate-coated and
candy-dipped, single-serving circular
ice cream mounds. The Bombes are
currently available in peppermint
stick, salted caramel, and bourbon-
infused triple-chocolate flavors.
Also new are the hand-dipped 802
Bars, which come in espresso, black
raspberry, vanilla, chocolate, and
nondairy citrus, raspberry, and
mango sorbet flavors.
Cooperative efforts with Buzz Bar,
a California-based alcohol-infused
ice cream company, have resulted
in a spectacularly unique line of
desserts. Wilcox Ice Cream handles
production for all 10 of Buzz Bar’s
sweet spirit-infused snack
selections. Available in both dairy
and nondairy varieties, flavor
highlights include the decadently
delicious bourbon-infused
Bourbon St. Chocolate bar and the
tantalizingly tasty tequila-infused
Majestic Mango sorbet bar.
In the production process for the
Bourbon St. Chocolate bar, modern
technology is seamlessly integrated
with traditional ice cream making
methods. First, Wilcox makes a
bourbon-infused ice cream mix and
fills individual serving–size molds
with it. The molds are then placed in
a special Italian Technogel Polo Stick
machine that uses glycol to flash-
freeze the ice cream through the
molds. Last, once frozen, the ice
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