Small-batch premium ice cream starts with a simple temptation: make bold local flavors, sell them at a healthy retail price, and grow from a neighborhood scoop counter into cafés, restaurants, and grocery shelves. But seasonality, waste, cold-chain operations, food-safety rules, staffing, and squeezed wholesale margins can turn a charming dessert business into a demanding manufacturing operation. Can a disciplined direct-sales pilot prove the model before the freezer bill gets serious?
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