ON SATURDAY, JULY 18, the crowd-pleasing ice cream makers at Jane’s Ice Cream, in Kingston, will celebrate their thirtieth anniversary by serving a commemorative “Birthday Bash” flavor at the Kingston Farmers’ Market Kid Day. Known for producing a wide variety of flavors in small batches using fresh Hudson Valley ingredients and hormone-free dairy, Jane’s ice cream is served at 107 locations in New York, Connecticut, New Jersey and western Massachusetts.
From its most popular flavor, Cappuccino Kahlua Calypso, to its new Currants and Cream (featuring Hudson Valley currants), Jane’s has even drawn celebrity attention: Actress/singer Bette Midler tweeted “Best so far!” after tasting Jane’s Killer Chocolate. Founders Jane Keller, Amy Keller and Bob Giudubaldi have a simple formula for success. “We’re successful because we are passionate about ingredients,” Amy stresses. “I make flavors with ingredients I love.”
Chef Casey Belton, of Rock & Rye Tavern in New Paltz, has been scooping Jane’s products since Rock & Rye opened four years ago: straight up, in floats (including their stout float) and on top of their constantly changing desserts.
Amy Keller attributes the company’s 30 years of success to doing things the old-fashioned way. “We don’t mass-produce—we manage our business hands-on, always making the freshest product,” she says. “We are incredibly service-oriented, maintaining a constant level of quality service, quality ingredients and quality product.”