by Laura Steiger, Publications Coordinator
Being of a certain generation, when I think “Acme,” I used to think Wile E. Coyote, and all those ingenious Acme products he purchased that invariably backfired on him. But, now when I think “Acme,” I think ice cream!
Although Acme Ice Cream is now made in Bellingham, its birthplace was the small town of Acme. Their website explains that, “acme means the highest or summit of achievement, and we think Acme is the perfect name for our ice cream.”
Though in business for little longer than one year, Acme Ice Cream has already developed a devoted following—our stores alone sell nearly 100 pints of Acme Ice Cream every week—and deservedly so.
Acme strives to include as many local ingredients as humanly possible
Gabe Tucker, general manager, explained that Acme strives to include “as many local ingredients as humanly possible,” and that includes milk from hormone-free Whatcom County cows, strawberries from local grower Curt Mayberry, and coffee from Hammerhead Coffee, among many others local suppliers. Additionally, it is made in small batches of only 50 to 100 pints at a time, so the ice cream in the store today was guaranteed to have been made in the past month, or more likely the past week or two. That freshness results in peak flavors that are fresh on the palate.
When you’re talking to an ice cream maker, you just have to ask how much ice cream he eats in a typical day, right? Gabe says he eats a spoonful of each flavor every day, as quality control (uh-huh). With about a dozen flavors, and new flavors always in development, that seems like a sensible RDA (Recommended Daily Allowance) of ice cream.
The newest Acme flavor to hit the freezer case is Boundary Bay Oatmeal Stout—rich and smooth. By the way, you can submit a suggestion for a new ice cream flavor at Acme’s rather adorable website (acmeicecream.com). No guarantees, but perhaps Acme Ice Cream can make your ice cream fantasy come true!