Much dairy has already been consumed, but Minobe’s day has just begun.
It all started when the artisanal ice cream company decided to open up its Brooklyn factory in honor of its 15th birthday.would offer an outsider a free trip to New York to sit in on internal R&D sessions and participate in roundtable tastings, then send them home with a pint of every single flavor they make plus free ice cream for a year. There was just one catch: You had to deserve your desserts.
But none more elaborate than Minobe’s. She had never won anything before, she says. But she headed straight to Walmart to buy a tripod and start filming. First, Minobe joins the team’s weekly tasting in a colorful conference room decorated with the brand’s signature pints. Van Leeuwen explains that they use this time to address any customer complaints that might have come in and taste everything that’s been made that week, starting with the mildest flavors and ending with the strongest ones. Churning out 80 flavors a year is no small feat, and one of the challenges, he says, is that “everything is good.
The room is getting crowded as employees come in brandishing spoons and passing around half-melted cartons. Minobe weighs in on two top-secret upcoming collaborations, but she has also come prepared with a list of some of her own ideas to share. Inspired by muffins her grandma made, she proposes a white chocolate ice cream with raspberry, along with a version of Neopolitan ice cream based on her Japanese and Australian background.
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