This has not been the best summer for ice cream. First Blue Bell made a total recall of all its ice cream—the first ever recall in its 108-year history. Then Ohio-based Jeni's Splendid Ice Cream discovered listeria at its facility in April, and was forced to destroy an estimated $2.5 million worth of pints. Now, after reopening scoop shops for less than a month, Jeni's has halted production yet again due another discovery of the raw-milk–living bacteria.

But there's an important difference this time around, as emphasized by CEO John Lowe: In the spring, the creamery was unsure if listeria had made its way into pints and if it had, which batches were affected. To play it safe, the company destroyed everything, which set the brand back dramatically in the scoop season. Once production restarted on May 13, Jeni's reopened shops on May 22—just in time for Memorial Day. Since then, the company has been carefully testing each batch to ensure no bacteria enters any of its products. Today the brand announced that listeria was found in the facility during a routine check, but is certain that none of the ice cream served was contaminated.

Listeria can cause fever, stiff neck, and vomiting, among other symptoms, but it can be even more harmful to pregnant women, older adults, and young children. There's no ETA on when production will resume at the creamery or when scoop shops will start shelling out cups and cones again. But at this point, it might be best to just make your own three-ingredient no-churn ice cream.

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