Come On In

Chuck and Debbie always creating something new

Come on in and see our collection of sweets!

Welcome to our store! Like so many of us, Chuck Geisel’s love for ice cream emerged at an early age and never left. In 1969, Geisel began working his first job at Welsh Farms Dairy in Long Valley, New Jersey while still in high school. Originally hired to wash milk cans and pull ice, Geisel’s employers quickly realized that he had an affinity towards learning all facets of the ice cream business, and he soon found himself doing every sort of job in the plant, from running the machines to making byproducts.

“My ice cream is homemade and very rich, because I make it with a formula I created up in New Jersey using a fresh pasteurized milk. It’s not ultra-pasteurized, which is a faster process that uses a lot of heat and ends up cooking the milk, giving it a different taste,” explains Geisel. “Fresh pasteurized takes twice as long, so I had to find a dairy out of state to make it for me the way I want it, and they deliver 1000 gallons of milk a week to me. It’s a high butterfat ice cream, which makes a big difference.”