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Snackshot of the Day: Graeter's Ice Cream

Snackshot of the Day: Graeter's Ice Cream

Photos of all things food and drink from The Daily Meal

While every flavor at Graeter's is delicious, the black raspberry chip is a must-try.

The Daily Meal's editors, contributors, and readers dig into some pretty great restaurants, festivals, and meals. There's not always enough time to give a full review of a restaurant or describe in depth why a place, its food, and the people who prepare it are noteworthy, so Snackshot of the Day does what photographs do best, rely on the image to do most of the talking.

Today's Snackshot is of Graeter's ice cream. The family-owned ice cream company has been producing their French pot process treat since the late 1800s. The French pot process is ice cream made two pots at a time. Small-batch is how ice cream was originally made, and Graeter's has been doing it the same way for more than 100 years. Graeter's shops are exclusively in Cincinnati, Ohio, but pints can be found in a few select places around the country.

Read more about The Daily Meal's Snackshot feature. To submit a photo, email jbruce[at], subject: "Snackshots." Follow The Daily Meal's photo editor Jane Bruce on Twitter.

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Everyone has one: a beloved food item that is soothing and uplifting, but is also kind of unhealthy and possibly somewhat embarrassing to admit they eat. It’s OK if you covertly love that chain restaurant’s queso dip, or gas station hot dogs or snack cakes from the convenience store. Even chefs have special comfort dishes. Here, four divulge their favorite secret indulgences.

Like many dessert lovers, when Chef Jean-Robert de Cavel seeks solace, he turns to a pint of ice cream. Instead of buying a national brand, though, he swings by a local shop to score his favorite flavor. “The Black Raspberry Chocolate Chip ice cream from Graeter’s Ice Cream can at times be my major vice, you know? Sometimes I eat a whole pint,” says de Cavel, who is owner and chef of the newly opened Restaurant L, Jean-Robert’s Table, Le Bar a Boeuf and French Crust Café in Cincinnati. “The fresh fruit flavor with the slightly salty chocolate chip is so perfect together. I make sure to stock my fridge at home with pints for a rainy day — or just any day, for that matter!”

Of course corn ice cream makes perfect sense—corn is good friends with dairy and during summer it's just as sweet as strawberries, peaches, and other fruits commonly spotted in ice cream recipes.

Wait until apricots are really in season to make this no-churn sorbet. Then top with whatever sparkling wine youɽ use for spritzes. (Not your fanciest bottle.)

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Snackshot of the Day: Graeter's Ice Cream - Recipes

Graeter’s Ice Cream has outlets in Ohio, Indiana, Kentucky and Pennsylvania and is carried by a number of local stores as well.

I was starring into the dairy case at Straub’s this week, eyeing one of their super premium varieties: Graeter’s Handcrafted Ice Cream. It’s the brand that Oprah touted to stardom, calling it “the best ice cream I’ve ever eaten.” Even Ben and Jerry co-founder, Ben Cohen, called it one of his favorite ice creams.

Choices, Choices

The woman standing next to me in Straub’s was making a flavor assessment of her own. She pointed out her favorite: Salted Caramel Chocolate Chip. (Actually, the chips are more like chunks, that form when melted, gourmet chocolate is added to the mix.)

“I like the Black Raspberry with Chocolate Chips,” I said, eyeing the all-time best seller for Graeter. Actually, I felt like the fly in the candy shop: there was so much good, I didn’t know where to land!

I was considering the Peanut Butter with Chocolate Chips, but finally went with the one recommenced by the friendly ice cream analyst. Flavor choices.

What’s So Great about Graeter’s?

In the ice cream business, age and tradition matter. The Ohio-based outfit started as a malted milk stand in 1870. Today it’s an upscale, all-natural, small-batch ice cream producer operated by the 4th generation of the Graeter family. When other ice cream makers mechanized for greater output, they stayed with the original “French pot” process.

The method is much like the one employed on grandma’s back porch, using a hand-cranked or motorized freezer. Back then, she’d fill a metal container with a mixture of cream, sugar and eggs and place it inside a wooden bucket packed with ice and salt. Then the cranking began.

Salted Caramel Chocolate Chip

Small Batch Ice Cream

Graeter’s small batch ice cream is produced in containers, no larger that 2.5 gallons at a time. Because less air is whipped into the mix, the ice cream weighs more than the average pint. The density adds to the richness, but makes the product too thick to pump into pint containers. So each day 20,000 pints of ice cream are hand packed with the average packer spooning up 15 pints a minute.

As the weather warms up and you have a yearning for old-fashion, homemade ice cream, Graeter’s may be just what you’re looking for. As a bonus, you get to tell your family and friends what makes the old-style delicacy so special.

Graeter's Ice Cream partners with Perfect Day to redefine dairy indulgence

CINCINNATI and BERKELEY, Calif. , Nov. 17, 2020 /PRNewswire/ -- Graeter's Ice Cream, America's oldest family-owned craft ice cream maker, has teamed up with food technology company Perfect Day to launch Perfect Indulgence, Graeter's first-ever line of vegan frozen desserts using Perfect Day's innovative animal-free dairy protein. These products will be available online at on November 27 th and in Graeter's scoop shops December 1 st , 2020.

Graeter's is launching Perfect Indulgence with six of its traditional flavors: Black Cherry Chocolate Chip, Cookies & Cream, Oregon Strawberry, Mint Chocolate Chip, Chocolate and Chocolate Chip. Graeter's plans to release additional flavors, like Madagascar Vanilla Bean, in the future.

"The taste of Perfect Indulgence is exactly what our customers have come to expect after 150 years of bringing them irresistibly indulgent ice cream," said Richard Graeter , fourth generation family member and president and CEO of Graeter's Ice Cream. "We are excited to finally be able to serve authentic Graeter's indulgence to guests who choose to eat vegan or cannot enjoy our regular ice cream due to a lactose intolerance. Until now, we couldn't put our name on a vegan product because it simply did not live up to our standards. But now, with Perfect Day, we can. Enjoy!"

This marks a major innovation milestone for the beloved ice cream brand. This significant achievement allows Graeter's to make a product that is virtually indistinguishable from traditional ice cream by using animal-free protein from microflora rather than cows, which makes for a kinder, greener and more sustainable future.

Ryan Pandya , co-founder and CEO of Perfect Day, said, "We're honored to partner with Graeter's Ice Cream, a venerable brand beloved across generations for its great taste and uncompromising quality. From the coasts to the Midwest, and across the entire world, everyone's looking for kinder, greener offerings that deliver on taste appeal. This is just the beginning of what we see as a tremendous opportunity to share delicious, animal-free dairy with people in a mainstream capacity."

The partnership with Graeter's to produce Perfect Indulgence is the latest in a series of Perfect Day product collaborations. The brand continues to innovate across the dairy space to create a kinder, greener tomorrow by developing animal-free foods that people love today. Today's news comes on the heels of the company's expanded Series C round from SK Holdings, which increased Perfect Day's total funding to $400 million .

Skyline Chili & Graeter’s Ice Cream

For as long as I’ve known my friend Lisa (and I’ve known her for over 10 years (see the Lisa A.G. archive)) she’s been singing the praises of her hometown, Cincinnati, Ohio. There were many times where she tried to convince me to visit her and her family there, and there were many excuses why I couldn’t go but this past weekend, Lisa got married in the Natti and I wouldn’t have missed it for the world.

The best part about the trip, besides the wedding itself (which was beautiful), was seeing a ton of my old college friends. These are people who knew me back when I was an overly eager, slightly abrasive, chatty, neurotic (if you can imagine me in such a way) seeing all of them and their post-college familial acquisitions (husbands and babies) was a delight. It was also a delight to join them in consuming two foods that Lisa’s been telling me about for ages: Cincinnati-style chili and Graeter’s ice cream.

Since Lisa doesn’t eat meat, she’d merely informed me when she first told me about it that Cincinnatians serve their chili over spaghetti. The first time I heard that I thought “ewww.” But Lisa’s step-mom Mary, at the pre-wedding cocktail party, explained how to best approach it: “Think of it like a meat sauce, not like a chili.” Ah, meat sauce makes sense on spaghetti. I can deal with that.

Well the bad news was that on Sunday (the only full day we were all there) Skyline chilis all over the city were closed. I thought to myself: “Oh no, I came all this way to experience Cincinnati’s celebrated chili and now it’s closed??” But Lisa’s friend Lauren did some reconnaissance work and discovered that over in Fountain Square there was some kind of festival that had a Skyline Chili booth. We could experience the chili after all:

That, as you can see, is the booth in Fountain Square. And this, as you can see, is the menu:

Yes, there were the requisite “walking 3-way” jokes (how immature!) but very important work was accomplished as Craig and I decided that we’d each have our own Cheese Coney (basically: a chili dog) and each have our own Walking 3-Way. And here, in all its glory, is the Walking 3-Way up close:

Observe the giant mound of shredded orange cheese. What lurks below? Only one way to find out:

Those crackers you see on the side are meant to go in there too.

So my first reaction, upon eating this was, “hmmm, how bizarre!” Bizarre because I was experiencing foods and flavors I’d experienced in totally different contexts (chili, spaghetti, crackers, grated orange cheese) coming together in an entirely different and unexpected way. And, needless to say, I liked it. I liked the strange cinnamony taste of the “chili” though, it was a far cry from the spicy, cumin-scented chili I’ve made many times before. The best way to understand it is to understand its Greek roots for, as someone explained to me, the meat sauce is specifically Greek in origin. And that explains some of the unexpected spices that go into it (cinnamon most prominent among them.)*

* I just Googled “cinnamon Skyline Chili” and, sure enough, the presence of cinnamon in the sauce was corroborated. That’s called “fact checking.”

I think I enjoyed the Cheese Coney even more than the Walking 3-Way:

There it is, looking like a teenager in desperate need of a haircut. Here’s mine one bite in:

I’ve always been a big fan of chili dogs and this did not disappoint. Whereas the chili and spaghetti combo was a bit unnerving, the marriage of hot dog, bun, chili, mustard, onions and cheese is certainly one made in heaven. I would eat this again in a heartbeat. A clogged artery heartbeat, but a heartbeat nonetheless.

But all of this is just a precursor, an overture to the main event the ice cream store whose praises Lisa would never stop extolling. “Graeter’s ice cream is the best,” I remember her saying, “it’s amazing. They take melted chocolate and pour it into the ice cream as its mixing so you get these huge, fudgy chocolate chips.” The biggest tragedy of Lisa’s wedding was that she was too busy getting ready for the ceremony to join us as we finally experienced Graeter’s:

Inside, the place feels rather conventional like any American ice cream chain.

Would it live up to the hype? Only one way to find out:

Ummm, yeah, so the hype? This lives up to it. IN SPADES.

Lisa wasn’t kidding: that top scoop of chocolate chip ice cream (beneath it was a scoop of black raspberry chocolate chip) had the fudgiest, most enormous pieces of chocolate studded throughout. The key word there is “fudgy.” Whereas, other chocolate chip ice creams have hard bits of chocolate, these are much more like fudge. They’re soft and pliant and very pleasant to chew on as you make your way through each creamy scoop.

Craig and my college friends had to agree…

So thank you Lisa for getting married in your hometown! And thanks, also, for reuniting all your old college friends. We loved your city and loved eating its food.

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Congratulations to Kristina!

You’ve won the Holiday Survival Gift Pack with Dei Fratelli Tomatoes and coupons for Graeter’s Ice Cream and Tandoor Chef. You will receive an e-mail shortly.

Touring the Graeter&rsquos Ice Cream Factory

Bob Graeter proudly shows the pecans, just one of the fresh ingredients used to make Graeter&rsquos Ice Cream, during our factory tour.

&ldquoWe actually do the making of the ice cream&hellip the old-fashioned way,&rdquo said Bob Greater, the company&rsquos head of quality assurance.

The plant is modern, but in order to ensure quality, certain elements have been performed the same way as they were done 100 years ago.

Bob Graeter is one of the fourth generation of family members who still take great pride in their product. As Graeter and colleague Tim Philpott personally led us through the factory, we saw firsthand that this statement is true. The company has incorporated necessary modern processes for efficiency, safety and cleanliness while keeping the most important processes and techniques intact.

&ldquoWe have the latest in 19th-century technology,&rdquo Graeter laughingly shared during our tour.

You see, Graeter&rsquos was started in 1870 by Louis & Regina Graeter and remains a family-owned business to this day. The ice cream is made using 2.5-gallon French Pots, spinning ice cream machines with open tops that create an ultra smooth product.

Employees create the ice cream at Graeter&rsquos by hand in Cincinnati Ohio.

The French Pot process allows the ice cream makers to pour in various mixtures, like chocolate, and freeze the finished product to an amazing pliable consistency.

Additionally, the Cincinnati ice cream is hand-packed into each pint and gallon by 20 people each shift, two shifts a day. As Graeter said during the tour, making ice cream the old-fashioned way is a &ldquovery labor-intensive process.&rdquo In an age of new artisan producers, kudos to Graeter&rsquos Ice Cream for being a leader in this movement.

So have they ever been tempted to sell? The company receives offers all the time. But Graeter, along with the members of his family, feels that they have a greater responsibility to the city of Cincinnati. The ice cream has become a fixture in the city&rsquos fabric and the Graeter family believes that they are not only owners of the company but also keepers of the brand, Graeter said.

&ldquoWe&rsquore the custodians of the brand and guardians of the quality for the next generation.&rdquo

Watch the video: graeters ice cream 2020 (October 2021).