The ice cream at Rich Farm is fresh because it’s one step away from mooing. It’s all in the way they make the product, often touted as the best ice cream in Connecticut. Their premium, slow churned ice cream, sold on the family farm in Oxford and in a few franchises, is made every day in small batches, any additional ingredients mixed in by hand.
The ice cream is high in milk fat at 16 percent, low in air and all natural, meaning free of corn syrup, carrageenan and other additives often found in ice cream. “We make it every day, so the ice cream you’re eating could have been made the day before,” said Dan Rich, who runs the family business with his sister, Kelly Mullen, and their parents. “It’s just very fresh.
” Their famous waffle cones are made fresh every day too and their whipped cream for sundaes and milkshakes is made right there from scratch in a fancy Italian brand mixer. The ice cream enterprise all started on the family dairy farm in 1994 when Dave and Dawn Rich decided to make and sell ice cream, in addition to milking cows. The dairy side of the business has since closed.
The ice cream brand caught on so well, drawing crowds every week, that in about 2015 the Rich family expanded with franchises now located in Placentia, Ca., Middlefield and Bristol at Rich Farm Ice Cream at Minor Farm. The franchisees make the fresh ice cream on site the same way it’s made at the mothership so there’s no compromising quality.
The franchisees have free range to.
