A source of produce for some of the best restaurants and chefs in the world, San Diego's highly celebrated Chino Farm has launched a new ice cream company dubbed Aisu Creamery.
The Chino family of Rancho Sante Fe are known for revolutionizing the small farm business since launching their namesake property in northern San Diego County in 1970. The farm was originally started in the Carlsbad area in the 1940s but owners were imprisoned in a Japanese internment camp in Arizona and lost the property. With the help of famed chef Alice Waters' "slow food movement", Chino has gained national recognition among the culinary industry and has been featured in such publications as Saveur, Vogue, Los Angeles Times, and The New Yorker.
After receiving a farm grant last year, third-generation Chino Farms operator Makoto Chino and his partner Elina Hood purchased a Carpigiani ice cream machine and use leftover produce to produce a line of small-batch ice cream. Named after the Japanese term for ice cream, Aisu Creamery comes in flavors like raspberry, passionfruit, mango, chocolate, CappaChino, and strawberry made with the farm's famous Mara des Bois French strawberries. The beans for the cappuccino flavor are sourced from Escondido's Manzanita Roasting Company and stone fruits are sourced from Andy’s Orchard in the Santa Clara Valley.
Aisu Creamery ice cream is currently available at from the Chino Farm stand, as well as served at area restaurants like The Fishery and Mille Fleurs. The company may launch a storefront ice cream store in the near future.
Aisu Creamery ice cream is currently available at from the Chino Farm stand, as well as served at area restaurants like The Fishery and Mille Fleurs. The company may launch a storefront ice cream store in the near future.
Aisu Creamery is located at 6123 Calzada Del Bosque at Chino Farm in San Diego's North County community of Rancho Santa Fe. For more information, visit aisucreamery.com.
