Our ice cream comes out of the French Pot ready to eat. While delicous, it is too thick to pump into pint containers like most ice cream makers. The only solution is an old fashioned one, we roll up our sleeves (put on some gloves) and get to packing. On a typical day we hand pack nearly 20,000 pints, with our fastest packers averaging up to 15 pints a minute. Surprisingly, none have gone on to become professional arm wrestlers.