The machinery can produce about 1000 cups of ice cream in an hour -- or 185 gallons. The finished product is boxed and stored in a temperature of negative 20 degrees to harden at around the same consistency as frozen yogurt.
"There are other competitors who do it, but not with the all-natural process we use," Pearson says. The final product is considered "super-premium," which means there's only about 30 percent air in the ice cream, similar to Häagen-Dazs' ratio. The plant generally operates three days a week with just a handful of employees, and Pearson spends the rest of his time actively promoting Momenti at different events around the country. He recently returned from a visit to Twitter headquarters.
"We do a lot in Silicon Valley, because this concept is so new and novel," he says.
Pearson is also looking to secure the funding needed to take the company national. He calls his brand of ice cream manufacturing "more art than science," but still utilizes the training from his previous life in the tech field. "I still get to work with computers," he says. "For instance, the batching is very calculator dependent."