Hi, I’m Bob. I spent my career as an engineer, carrying a tape measure in my pocket and explaining to my kids how every bridge we drove over was built. I’ve always loved precision, attention to details, testing, and figuring out how things work.

I’ve also always loved ice cream, and have been making it at home for over 50 years.

Somewhere along the way, ice cream became my weekly project. Every weekend, no matter how busy work was, I made a new batch. It became my way of experimenting—testing ratios, adjusting ingredients, comparing textures, and taking notes.

When I retired, I finally had time to understand the science behind what I’d been doing. I enrolled in the University of Wisconsin’s Batch Freezer Workshop for professional ice cream makers, and it was eye-opening. Suddenly all the trial-and-error from years of weekly batches of ice cream made sense. I came home determined to refine everything I’d learned.

Since then, I’ve made thousands of batches of ice cream for family, friends, neighbors, and even 150 youth at a single giant church activity, with each pint labeled, frozen, and handed out with care. I’ve taught ice cream classes, answered countless questions, and continued improving recipes with the same engineering mindset I brought to my career.

This site is the next step. I’m sharing the methods that actually work, the formulas that stay consistent, and the tricks I’ve learned through decades of engineering, experimenting, tasting, testing, and measuring. I hope these recipes help you make the kind of ice cream you want to share, too.