ORGANIC ICE CREAM
Thursday, June 19
You can't miss the large lettering on boxes of PJ Madison's organic ice cream.

But it's easy to miss that it's as Texan as Blue Bell, made by a San Antonio couple who became alarmed about the possible effects of pesticides on children.

Jennifer and Patrick Davidson began making ice cream for their ice cream store in 2002 and were surprised to find that even natural ingredients contain artificial preservatives and chemical and pesticide residues.

Concerned that children's developing bodies are vulnerable to toxic substances, they shifted from retail to wholesale, launching an organic ice cream brand a year ago.

With no experience in food manufacturing, Patrick Davidson studied under an Italian gelato master, Ms. Davidson says. Then the couple hired an American ice cream expert.

The result is PJ Madison's, named for their daughter, Madison, and son, Patrick John.

The ice cream is certified USDA Organic, but 'we're definitely not your low fat go to,' Ms. Davidson says.

Superpremium, gelato style PJ Madison's, while dense, has the deceptive lightness of cream and, as it melts, it drenches your palate in flavor. The Davidsons say they blend American and European approaches to making ice cream.

Whatever they're doing worked in the flavors I sampled: organic Madagascar Bourbon vanilla extract cranks up the intensity of the Bourbon Vanilla flavor. Ramona Chocolate is made with melted dark chocolate bars. And roasting the pecans used in Southern Butter Pecan amplifies their nuttiness.

All seven flavors are gluten free and certified kosher. The best sellers, Ms. Davidson says, are Bourbon Vanilla and Kashmir Cinnamon.

By Kim Pierce

THE LATEST ORGANIC ICE CREAM NEWS, FROM THE ORGANIC HOME