Ice Cream Makers Anthony Miller, 10, and his dad Jack enjoy making ice cream just as their family has since the 1930's. The secret to their popular product? They use only "real stuff" said Miller.
The Husky Deli in the West Seattle Junction is justifiably famous, especially for its ice cream.
People come to Husky year round for a cone, a cup or a few gallons of what is easily West Seattle's favorite frozen treat.
Since the Husky Deli began, ice cream has been their single most popular product. They go through 500 gallons a week in the winter and more than 1000 a week during summer.
Offering more than 40 flavors.
The blended product is then output into 2 or 5 gallon plastic tubs carefully sealed by hand and then taken to the freezer where it chills for a minimum of four hours at 30 degrees below zero, until it's ready for sale. "Ice cream actually is what got us through the depression,"said Jack Miller, Husky owner.
Husky does take special requests for flavors and they regularly create custom flavors for area auctions even making Garlic flavor ice cream.
But, no surprise, vanilla is still the favorite
