MT.DESERT ISLAND ICE CREAM Azumino store
Rich, authentic American style in pursuit of the "taste you want to eat"
Kelton Boyer is a former teacher and has lived in Nagano Prefecture for over 30 years. Seeking the rich, high-fat ice cream he enjoyed in his hometown, he opened a branch in Japan of a shop run by a friend in the United States. The ice cream is based on pasteurized milk from Matsuda Dairy, a company in the prefecture.
He has developed numerous recipes using local ingredients, including wasabi from Azumino, apples grown by his former students, and products from the long-established Ishii Miso and Izutsu Wine breweries. There are over 70 recipes in total! He also contributes to reducing food waste by using non-standard cucumbers and out-of-shape cheesecake from Papa John's, run by an acquaintance. The flavors, which directly convey the ingredients, have a big impact.
There are always 20 varieties on display in the store, with triples starting at 800 yen. 
The local Matsumoto Brewery's stout beer ice cream is a classic favorite. 
