will be able to offer customers freshly churned ice cream straight from the machine for the first time at a U.S. ice cream shop. The stainless steel double batch ...

Watson, Noel H., Steven C. Wheelwright, and Brian DeLacey. "Dreyer's Slow Churned(TM) Ice Cream." Harvard Business School Case 607-018, August 2006.

When making the simplest of ice creams, allowing for three parts sugar to seven parts double cream and fruit purée will mean the mixture won’t even have to be churned in an ice cream maker ...

Watson, Noel H. "Spreadsheet for Dreyer's Slow Churned(TM) Ice Cream (CW)." Harvard Business School Spreadsheet Supplement 607-725, April 2007.