Back in 2015 we learned a couple of important lessons about pie: 1) Wine bottles can function as rolling pins only for so long. 2) The hard part is not baking a beautiful pie—it’s getting that pie into ice cream. After much trial and error, we abandoned all utensils and dug in—literally—with our hands, perfecting the art of launching pie clumps directly into ice cream as it churned. It was tactile, messy, and exactly what we wanted. From that moment on we realized that anything we could put in our hands, we could put into ice cream. Our minds opened to limitless possibilities for ingredients and we started quantifying recipes by how many hands were required per tub.