Carmen's Best, the brainchild of Paco Magsaysay, started out as a hobby. Because he had access to pure and fresh cow's milk from the family's dairy farm in Laguna, it seemed only natural that Paco attempted to make his own ice cream.

He bough an ice cream maker, whipped up a batch at home and was very pleased with the results. His hobby soon turned into a successful small business. 

In 2013, the family established the only fresh milk processing plant in the country. In the same year, Paco also finished Penn's State Ice Cream Short Course with the top prize: The Keeney Award.

Today, Carmen's Best is poised to raise the bar on how premium ice cream should taste.