When I tell people that I make ice cream, they always say, Oh, I bet your ice cream is so good because it's homemade. And yes, that's true, but I actually don't really like that compliment because if you've ever had or made homemade ice cream, here's the issues that are most common. The ice cream is sickly sweet. The ice cream is really icy or hard, or your ice cream just didn't set up, it won't freeze at all. And so it's this really soft mess. My ice cream even though I make it at home is not a homemade ice cream. Because it's artisan is professional, you get a professional flavor, texture with my ice cream. What makes my ice cream different than typical homemade ice cream is that it is very, very creamy. It's a dense ice cream. A lot of times you will find when you read stuff about ice cream. If you don't turn your ice cream long enough it's going to be hard. Yes, that's true. And that's I like that. But what it also says is then it will be icy and that is not true. My ice cream is not icy it is very, very creamy. And that is because of the ingredients that I put into my ice cream. The more you learn about ice cream, and the more you experiment with ingredients and figure out the science behind the ice cream why it's too soft or why it's too hard or why it's icy or how long do I turn my ice cream? Then you start to realize and learn the difference between homemade ice cream and artisan ice cream and my ice cream falls into the artisan category. It is made at home but it is not homemade ice cream.