We take so much care in making our ice cream for our clients. It’s not just a job — it’s our life. We started on May 1st, 1981. We’ve been serving restaurants since 1982, and when I get the chance I’ll show you our client list — they’re all very special.
Overrun is the technical term used to define the amount of air in ice cream. For example, 100% overrun equals 50% air and 50% ice cream. Lower-cost ice creams are usually 100% overrun. Dandy Don’s overrun is between 50% and 60%. We use an Emery-Thompson batch freezer allowing us to naturally mix in the air. It’s not just about the taste; it makes a better texture. The ice cream is dense, but it is still light and creamy on the palate. What’s really critical, when you’re buying ice cream for a restaurant, is the weight of the ice cream. Most smart restaurant operators use portion control to manage food costs, so we serve the smarter operators best. Most chefs scoop ice cream by weight, not by sight. A typical scoop is 4 ounces. A tub of Dandy Don’s ice cream may weigh 18 pounds or more, giving you a minimum of 72 four-ounce scoops. If you’re selling ice cream at $3.00 per scoop, your potential net profit is close to $200.00. Our Production Manager makes ice cream better than I do, which makes me a great teacher, by the way. He makes ice cream every day. I think we’re the only ice cream company in Los Angeles to put a “made on” date on every tub and pint. Most other ice cream companies use an expiration date on their product. We’re so anxious to serve ours, we tell you when we made it. In ice cream, freshness counts.
It started with a hot fudge sundae at a Planned Parenthood fund-raiser in 1993. David Tong, who eventually became our partner in China, asked me if I could make ice cream in China. “Sure,” I said. Many years later we’re still pumping out Dandy Don’s American Ice Cream in Guangzhou, China, 120 miles from Hong Kong.
And... all kinds of chocolates, like Bittersweet Chocolate, Milk Chocolate, Cappuccino Crunch, Triple Chocolate with Chocolate Chips and Fudge, and Mandarin Orange Chocolate: Because they know the value of measuring by weight, not volume
Rachael Snedecor - Downtown Livermore
2013 Livermore Wine Country Festival is the largest celebration of wine, craft brews, arts, crafts, shopping, dining, entertainment and hometown charm in the East Bay! Over 150,000 attend each year to explore over 300 vendor booths and to shop at Downtown's incredible specialty boutiques. Enjoy our collection of restaurants that are globally inspired and locally enhanced!
Downtown Livermore — the place to come home to! Livermore Downtown is committed to preserving Livermore's historic downtown district as the destination place for Livermore residents who want to eat, drink, shop, gather to meet neighbors, and enjoy cultural activities in their hometown.
Livermore Downtown is a member of the California Main Street Association. Backed by the National Historic Trust and the National Main Street Center, Main Street projects take a holistic approach towards economic development. By promoting historic preservation and downtown merchants, and supporting a coordinated approach to design and development, Main Street projects help towns preserve their past as they revitalize their economic and cultural present — they truly become vibrant hometowns that future generations can enjoy.
Livermore boasts a beautiful downtown area, steeped in history reflecting the cattle and wine industries that created a thriving community. We have a very eclectic selection of restaurants and retail shops offering everything from home decor to gift items, fine wines, and, of course western wear.
Our Annual Wine Country Festival, Certified Farmer's Market, Holiday Parade, and Downtown Halloween Carnival bring people to the center of town year round to celebrate the bounties of our agricultural heritage and spirit of our community.