c) - Thank you.

Thank you.

Bye-bye.

- It's an amazing product in so many ways.

It's amazing that it exists.

It's kind of like a foam.

If you're looking at it from a scientific point of view, there's some liquid in it, there's some ice crystals.

There's a fat matrix.

- What's the difference between an ice cube and ice cream?

It's the whipping of the air into it that gives it that, like, lickable texture.

My name is Jocelyn Seiter.

This is my husband, Tom.

We are the owners of The Ice Cream Barn in Swansea, Massachusetts, and this is how we make ice cream.

- On a commercial scale, they have fancy machines where they're doing 1,000 gallons at a time, where they have these augers and all this other stuff.

When you're making ice cream batch by batch, which we do, you pretty much are forced to do everything by hand at that point.

(bell dings) We have a dairy processor come pick up the fresh milk from the farm when we're milking, or he picks up milk from other local farms as well.

When he pasteurized it, he adds the sugar, milk, and cream.

And then we get those in 2.5-gallon bags from him.

- We try to get as many ingredients as local as possible.

So we get local strawberries, mint, maple syrup, apples.

Today we're gonna be prepping some local mint.

(bell dings) Basically, you have a sprig of mint, and you're just plucking all the leaves off a lot of little sprigs of mint.

After you pluck, pluck, pluck, pluck, pluck all the mint off, we put it in a blender and just get it into as tiny little mint pieces as we can.

And then from there we blend that up with a stick blender so that it kind of incorporates all throughout.

And then we pour it right into the ice cream machine.

(bell dings) After the ice cream is all stirred and added chunks or ribbons or whatever we're adding to it, we just kind of put a cover on it, some wax paper, and then put it in a deep freezer for 24 hours.

And that deep freezer is, like, negative 25 degrees.

(bell dings) - [Tom] And that just solidifies everything, and it makes it the texture of ice cream that you're familiar with.

(wind whistling) - After the deep freeze, we let it temp for a little.

Oh, depending on the flavor, anywhere from 10 to maybe 20 minutes, just at room temperature.

Because when it's coming out of the deep freezer, it's negative 25 degrees, and you couldn't scoop that even if you had, like, a knife and, like, a chisel.

You could not.

Like, it's, like, rock hard.

Then we put it in our dipping cabinets.

And our dipping cabinets' scoopable temperature is anywhere from, like, 0 to 10 degrees.

(upbeat music) (bell dings) - We do sell sugar and wafer cones, the normal cones.

We also homemake our own waffle cones and waffle bowls.

We do it right in front of the customers.

I think it's something they really enjoy.

It also makes The Ice Cream Barn smell awesome.

So when you walk in, you're, like, hit with that whiff of fresh waffle cones.

After it's in the dipping cabinet.

- What flavor you want.

- Yeah.

(Tom and Jocelyn laugh) You just scoop.

That's it.

(laughs) It's ready to go.

(bell dings) (upbeat music) The place has become more than just ice cream.

It's a place where people come when they're having a bad day.

It's a place where they come when they're celebrating, like, the best day of their lives.

We've had people come here on their wedding day.

We had someone get married here.

- Married here.

- Yeah.

- [Jocelyn] They got married here 'cause it was their first date here.

(upbeat music) - It all started with just a thought of making really good ice cream, and it's become so much more than that.

That's something that I think we didn't expect when we started.

- I'm Jocelyn and this is Tom, and that is how we make ice cream.

- [Interviewer] How long you guys been married for?

- 2011.

14.

- 14?

So we've been married.

(Jocelyn and Tom laugh) We've been married for 13 years.

We've been together for 21 years.

- Almost 22.

Almost 22 years.

- Yeah, we've been together for almost 22 years.

- We're that old?

- Yeah.

(laughs) Right?