Rota Spring Ice Cream — Restaurant in Sterling

Passing by here on a whim, I couldn’t help but be captivated by the sight of the Belted Galloway cows grazing peacefully in the fields. Their striking white belts, like nature’s perfect accessory, stand out against the lush green pastures, creating a picturesque scene that feels pulled right from a Scottish countryside painting.

These gentle, majestic creatures move with a quiet grace that adds to the tranquil atmosphere of the farm, making you feel as though you’ve been transported to another world—one where the air is fresher, the grass greener, and the pace of life slower.

And just when you think it couldn’t get any better, you find yourself at the charming country store that anchors this magical place. The moment you step inside, you're greeted with the cozy, rustic warmth of a true countryside gem. The shelves are stocked with local goodies, and the inviting aroma of fresh-baked treats fills the air. But the real showstopper is the ice cream—oh, the ice cream! Made from the farm’s own fresh, rich cream, it’s nothing short of a revelation. Every scoop is a creamy, dreamy bite of heaven, perfectly paired with the idyllic surroundings.

Rota Spring Farms offers a truly unforgettable experience—whether you’re marveling at the Belted Galloways grazing serenely on the hills or indulging in a scoop (or two) of their homemade ice cream, this place is a slice of paradise. It’s the kind of spot where time slows down, and the beauty of nature and simple pleasures come together in the most heartwarming way. Every visit feels like a little piece of magic you’ll cherish long after you’ve...

Ice cream and gelato are both complex colloidal systems, but their biochemical distinctions arise from differences in lipid composition, protein interactions, and air incorporation during processing. Ice cream typically contains 10–16% milk fat, primarily composed of triglycerides, which crystallize during freezing and contribute to its creamy texture. These lipids form part of a dispersed phase stabilized by milk proteins—mainly casein micelles and whey proteins—that act as emulsifiers, reducing interfacial tension between fat and aqueous phases.

Gelato, with a lower fat content (4–8%), relies more heavily on milk proteins and polysaccharide stabilizers like guar gum or carboxymethyl cellulose to maintain emulsion stability. The reduced lipid concentration alters the rheological properties of the matrix, allowing for faster flavor release due to decreased hydrophobic interactions. Additionally, gelato undergoes slower churning, resulting in lower overrun (20–30%), which minimizes air cell volume and enhances density. Ice cream, by contrast, incorporates up to 100% overrun, creating a foam-like structure with larger air cells that dilute flavor intensity and modify thermal conductivity.

Temperature also plays a role: gelato is served at −12 °C, closer to its glass transition temperature, which softens the matrix and increases volatile compound diffusion. Ice cream is stored colder (−18 °C), yielding a firmer texture and slower flavor volatilization. These biochemical and physical parameters collectively define the sensory and structural differences between the...

We love Rota’s and have been customers for years. Their ice cream is truly one of the best in the state. That being said, there was one girl with the pony tail, glasses and hat as pictured working the window who was painfully slow with no sense of urgency and terrible work ethic. We waited behind a couple of ladies for 30 minutes, yes it took the girl THIRTY minutes to help two people. With no exaggeration, there were at least 10 groups of people/families behind us who skipped over us to the next lines and were helped in a timely manner and on their way. We finally gave up and went down to an open window and the girl who helped us was awesome and took only two minutes to give us our ice cream. By the time we were leaving, the poor ladies in front of us were STILL waiting for their ice creams from the original line we were in. As someone who works in the food industry, this was unacceptable. Compared to the other workers, that girl doesn’t deserve a job and especially not a tip. Completely unprofessional and terrible attitude. The other workers were working circles around her, she simply did NOT care. Also, there was another girl eating her food in the middle of the rush and we saw her wipe her mouth with her hands then return to scooping customers’ ice cream. I’m so disappointed by our experience today as Rota’s has always been one of our...