Our Guest Blog series shouts out local businesses that reflect our values and devotion to the craft. This month, we spoke with Tipping Cow, a gourmet, small-batch ice cream shop in Somerville.
A favorite of our team, Tipping Cow is a small-batch ice cream store in Somerville, focused on serving up gourmet, nut-free scoops. Just awarded Boston magazine’s Best Ice Cream 2020, Tipping Cow churns out creative, ingredient-focused flavors, such as Sweet Corn and Cannoli.
We recently sat down with Chief Creative Office and Owner David Lindsey to learn more about Tipping Cow and what inspires him:
Tell us about the name Tipping Cow?
We bought the Tipping Cow about two years ago and decided to keep the name. The original owner had to move in order to take care of a sick family member, so we decided to honor that difficult decision by keeping the name intact. We also say the cows are so happy to help us make ice cream that they tip.
How did you get into making ice cream?
I used to make ice cream at my grandparent’s house as a kid with the old school ice cream churning machine. We earned that ice cream after having to crank that handle.
Tell me about your ice cream making process.
It starts with a little meditation. It starts with being in a good mood and having the mindset that we are about to prepare something that positively impacts people. Then, it is all about paying attention to detail and respecting the ingredients.
What inspires you when making new ice cream flavors?
I would have to say everything. A walk through a produce market, researching and having a dialogue with people from around the world on desserts or even savory dishes. Sometimes I obsess over potential flavors, and sometimes I wake up thinking of new flavors combinations.
Any flavor fails – or happy accidents?
It was called Sundae Cone – the cones just didn’t stay crunchy. It was one and done during our first month of service. However, we learned from that mistake – it helped inform how we approached everything else.
What’s your favorite flavor you make?
My personal favorite is Triple Chocolate – I didn’t like chocolate ice cream before I created that flavor. So many chocolate ice creams out there don’t really taste like chocolate. When we made this flavor, we wanted it to be like biting into a chocolate bar. We use 100% dark chocolate cacao, stir in a rich ganache, add some vanilla to round out the taste – it’s a flavor bomb.
What’s the most popular ice cream flavor?
Probably Tripe Chocolate, but Mint Chip and Key Lime Pie (Summer Seasonal) are close seconds.
What’s the best part of your job?
Seeing people excited and happy, especially those with nut allergies. They cannot go to many places in the country and have ice cream safely.
What do you do when you’re not working?
When I’m not making ice cream, which is rare, I help people in the community, I read, and I spend time with my wife.
What were some of your biggest challenges in getting the business up and running?
When we took over, no one knew who we were. We had to work hard to change that. Because there were previous owners, we had the extra challenge of changing the perception of the company for people who were familiar with Tipping Cow. It required a lot of work to re-establish a new foundation.
What are your dreams for Tipping Cow?
We want to become the nut-free Ben & Jerry’s. Many classic ice cream flavors don’t have nuts to begin with, so we wanted to take it the extra step to make sure that those with nut allergies can safely eat our products. No nuts enter our facility. It’s been such a joy hearing from customers who have allergies, or the parents of kids with allergies, who finally can eat out at an ice cream store and feel safe.
Where can people find Tipping Cow ice cream?
In addition to our store in Somerville, we’re found at several Gourmet Markets and a few restaurants. For an up-to-date list, check out our website – tippingcowicecream.com
