Home-made ice cream, 400-500 cups a day, Tk 2,000-3,000 profit daily
A shopkeeper in Keshabpur who could not get company ice cream began making his own. Plain milk-and-sugar ice cream did not sell; after his wife suggested adding cashews, raisins, sandesh and cream, sales shot up.
In Panjia village, Keshabpur, Jashore, a man opened a small shop attached to his house 20-25 years ago, selling ice cream from various companies. Because the shop was in front of a school, company representatives would not supply ice cream in the quantities students wanted. Out of stubbornness he started making ice cream himself. At first he only mixed milk and sugar, but it did not sell well and he was disheartened. Following his wife's plan, he added cashew nuts, raisins, sandesh and milk cream. Sales then rose sharply and the product became popular in neighbouring upazilas too; locally it is known as 'Boudir ice cream'. Now about one maund of milk is needed a day. The milk is boiled for two and a half to three hours until it halves, sugar is added to thicken it, the other ingredients are mixed in and it is boiled again. This is done in the morning, and once cooled the mixture is poured into one-time cups in the afternoon, kept in the freezer overnight and taken to the shop the next morning. They sell 400-500 cups a day at Tk 10-20 a cup, with a daily profit of Tk 2,000-3,000. Local customers say it tastes good and costs relatively little.
Lessons
- 1.If the first recipe does not sell, change the ingredients rather than quit, as here by adding cashew, raisins, sandesh and cream.
- 2.When company supply falls short, making your own can be the opportunity; a shop in front of a school has steady demand.
- 3.Good taste at a low price (Tk 10-20) brings customers by word of mouth.
We published this with the person's permission, without revealing who they are.
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