The Beginning:

Paul N. Nasrani’s passion for ice cream began on a small Pennsylvania farm
where he spent summers of his youth. At the end of long work day he could always find the energy to help churn a batch of fresh homemade ice cream.

The ice cream taste and quality was unrivalled and Paul’s dream of creating a company to share it with the world was hatched. Paul’s love for ice cream was only enhanced every August on Lake George where he could eat ice cream at the turn of the century Silver Bay Store each night during family vacations.

Paul spent his years after college in accounting and finance in New York City and eventually became CFO of a mid size corporation. However, the ice cream dream did not leave him and in 2002 he began producing homemade premium ice creams in a Manhattan studio apartment. He produced far more than he could eat himself and began to share it with co-workers and friends. The response was tremendous and soon an even larger ice cream freezer was necessary to meet demand. To learn more about ice cream production, Paul stopped into every ice cream shop he could find to speak with the proprietor. He also completed the Penn State University Ice Cream Short Course.

On a cold winter Sunday while passing through Grand Central Station, he stopped at an ice cream/custard shop and found an auction was taking place. He walked (literally pushed) away with a batch freezer for ice cream production. It did not take long for the rest of the story to unfold and within a year Paul left his finance career to make ice cream in the North Country and pursue his dream of sharing his ice cream with the world.

The Silver Bay Store

With a major piece of equipment now on hand it was a matter of what to do with it.  He recalled all of the summers enjoying ice cream at Silver Bay (a YMCA family conference center) and also remembered his regret of not working there during his college summers.  The Silver Bay Store is one of the oldest buildings on the campus and has served as not only an ice cream parlor, but a general store, and even a post office in the last century.  Ice cream was made on the premises in the 1940’s and then again in the early 1960’s, but had not been made there since.

Paul worked with the Silver Bay Association to help run their Store for the summer of 2004 and founded Adirondack Creamery to make all of the ice cream they sold during the family vacation season.  Paul produced over 2000 gallons of ice cream for Silver Bay in 2004, and also ran programs for children to make ice cream with a hand crank machine.

In the following summers Adirondack Creamery worked with Silver Bay to form internship positions which brought international students majoring in dairy/food science from Penn State and Cornell Universities to spend the summer developing ice cream flavors, producing ice cream and working in the Store.

Jan Whitebread’s Homemade Peanut Butter Fudge and English Almond Toffee

One of Paul’s best experiments was to melt homemade Peanut Butter Fudge which his childhood friend, Jan Whitebread makes based on his grandfather’s recipe, and incorporate it into a vanilla based ice cream.  The result was a fantastic ice cream.  Subsequently Jan worked out a unique recipe which allows the fudge to be added to the ice cream without melting it.

In addition Adirondack Creamery’s signature flavor – Barkeater includes Jan’s English Almond Toffee as its bark ingredient. 

It was Jan’s grandfather, Earl Whitebread, who not only passed on his peanut butter fudge recipe to Jan, but also taught Paul how to make ice cream when he worked on their farm as a child.     

Expansion to Boice Bros. Dairy, Kingston NY

After 5 years of research and three summers of operation, Adirondack Creamery was still missing one important component – the ability to design its own all natural ice cream base using no artificial ingredients, additives or preservatives.  Paul always knew that the closer to the cow you could keep the ice cream, the better it would be.

In 2006, Adirondack Creamery found the Boice Bros. dairy in Kingston, NY, which was established in 1914 and continues to be operated by the Boice Family.  At long last Adirondack Creamery was now able to design and make their own ice cream based on an old fashioned recipe of cream, milk, sugar and egg yolks.  Today Adirondack Creamery operates directly inside the dairy and makes ice cream from the hormone free milk which arrives at the dairy each day from 8 family farms.

This expansion enabled Adirondack Creamery to release 6 all natural flavors in pint packaging for sale at stores located from Lake George, NY all the way south to New York City. (see store listing).