Bio: The mom-son team run their dairy farm with Nancy's husband Bob. Their countryside ice cream shop also does ice cream cakes and Moomers Farm Creamery. 231-941-4122, moomers.com
Tell me about your wedding cakes?
Nancy: They look like a standard tiered wedding cake - round or square - and they're frosted. Inside they're all ice cream or half-cake half-ice cream layers.
Any unusual pairings?
Nancy: The first cake we ever did, the top tier was chocolate peanut butter chunk ice cream for the bride and blue moon for the groom. The bride and groom each get to taste each other's favorite.
What is an elegant combination?
Jon: Cinnamon bourbon ice cream over white cake.
What about celebrating with local cherries?
Jon: We like to steer them toward amaretto cherry or our Cherries Moobilee - black cherry ice cream with Michigan black sweet cherries, red tart cherries, chocolate fudge swirl and chunks of homemade brownies.
And you can serve ice cream cakes outside?
Jon: Our first wedding cake was at a park in Northport in August.
Is there melt-age? Jon:
I tell brides, that's our job to worry about that.
Ice cream at a wedding sounds like a breath of fresh air. What else could you do for a party?
Jon: We can bring a dipping cabinet with eight flavors, cups, waffle cones…
Tell me about your new creamery?
Jon: We're milking 19 head right now and will bottle skim, whole and two percent grass-fed, hormone-free, non-homogenized milk - that means the cream will rise to the top on whole and two percent.
How much milk can 19 cows produce?
Around a 100 gallons a day. We want to provide the immediate local area with a good product - and let people see where their milk comes from.
Emily Betz Tyra is associate editor at Traverse, Northern Michigan's Magazine.
Note:This article was first published in April 2007 and was updated for the web February 2008.