“I think this all came out of my tinkering with fermentation in breads,” Phil Farzanegan explains, describing how he came to be an ice cream chef. The creative force behind the unique small-batch flavors of Minnesota Dairy Lab credits his in-house pasteurization machine for the quality; he can skip the premade base and adjust the product to the final flavor without artificial ingredients. An industry veteran of 20 years, it’s no surprise he collaborates with friends: You can find specialty pints like Wrecktangle’s potato chip ice cream in restaurants all over town.