* What: Small-batch ice cream.
* Company: Clumpies Ice Cream Co.
* Address: 26 Frazier Ave.
* Website: www.clumpies.com
* Telephone: 267-5425
* Owner: Marshall Brock
* What's special: The higher fat content (16 percent, versus 10 to 12 percent in most brands) makes it creamier. Producing small batches and delivering locally ensures freshness and reduces damage from temperature fluctuation. Clumpies also incorporates less air into the mix, which prevents what Mr. Brock calls "bad mouth feel."
* The origin story: "The name 'Clumpies' comes from the idea of making clumpy (milk) shakes when I was a kid. I liked making them without blending them too much," Mr. Brock said. "Everyone likes getting ice cream, so I thought it would be fun to make a place where I could ... share the love."
* How long does it take to make: A 10-gallon batch takes 12 to 14 minutes in the Clumpies freezer.
* Where it's sold: In addition to the storefront on Frazier Avenue, Clumpies is sold at Blue Plate (191 Chestnut St.), The Chattanoogan (1201 Broad St.), Fat Daddy's Pizza (5084 South Terrace), Easy Bistro & Bar (203 Broad St.), University Pizza and Deli (422 Vine St.) and Food Works (205 Manufacturers Road).
* How long has it been making ice cream: Since October 1999
* Future expansions planned: None at the moment
* Lessons of the trade: "Take care of your customers and employees, and they'll take care of you," Mr. Brock said. "Never compromise your product, because in the end, it's worth spending the time and money to get it right."