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Two Scoops Please

Julie Hauser

We all know how quickly we can tackle one of those delicious Klein’s ice cream bars or ice pops, but how long does it take to create them? We spoke to Mr. Ari Klein, one of four grandsons now employed by the company, to find out.

Wednesday, August 05, 2015

“Before I explain how they’re made, I’d like to tell you a little of our family history,” Mr. Klein tells us. “My zeide, Reb Ephraim Klein a”h, survived the Holocaust and came to New York. There he married my bubbe, Golda a”h, and started producing chalav Yisrael ice cream. My zeide’s intention wasn’t to become rich or drive a fancy car, but just to support his family. “I remember Bubbe cooking supper with one hand while taking down phone orders on a paper bag with the other. The stretchy white phone cord snaked its way around the house as she worked at multiple tasks.” The small homegrown company that started with five products now has over 380 products and is celebrating its 60th anniversary this year.

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