Cheryl Platt says she created 63 South Chill Street ice cream because she believes in the purity of what we consume—a back to basics ethic.
“We would not serve something to anyone that we would not serve ourselves,” Platt says, explaining her concept.
It was not easy to come up with a process to keep her ice cream smooth and creamy without adding stabilizers or excess sugar, but this is what makes 63 South Chill Street different. All of their ice cream is locally handcrafted in small batches from start to finish, ensuring the quality of ingredients throughout the entire process.
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