Transcript
Moe Kamal: Ice cream was like a thing that was running in our family. It's like a moment of joy.
Maria Oveysi: We gravitated towards it for sure.
Kamal: Yeah, definitely
Oveysi: We think about the things we like to eat and we were like, how can we turn this into ice cream? And a lot of it is derived from recipes we grew up on, things that our moms would make, our families would make.
Kamal: What excited a lot of people was a connection that was made through sort of this like, these sort of cross cultural boundaries between flavors.
Oveysi: My mom had always made our saffron ice cream. That's her recipe. She made that at our family restaurant that I have grown up in since I was four. And then [Kamal's] dad actually went to school at University of Wisconsin and worked with dairy products.
Kamal: That's where he met my mom, and that's where he used to take her out for dates. They used to go get ice cream.
Oveysi: We think of ways to translate this into ice cream form. Take flavors that are popular within our separate cultures. Like he's Egyptian, I'm Iranian.
Kamal: This sort of interconnectivity that we were starting to observe between people is also helping us lead and continuously develop new recipes. Let's tap into our heritage. Look into sort of like a specific ingredient, but then look at if that ingredient does have some sort of connection with other types of cultures.
Oveysi: I'm Maria.
Kamal: I'm Mo.
Both: And this is Kinrose Creamery.
