In order to make ice cream for retail the Department of Agriculture demands that the producer pasteurizes his own milk. Also affected by this regulation is Russell Casey who was selling freshly made Mozzarella.
We would have to get an on-site pasteurizer, which has a price tag in the six-figure range, Hassinger explains.
And because thats not really an option, Hassinger is planning on changing de La Creme to Tutti Frutti and focus on sorbets. Before he can do that, however, the Department of Agriculture will have to inspect his kitchen to make sure it complies with the standards.
The popular brunch cocktail requires just the right amount of spicy kick ...