Aww, c’mon, Cincy’s Graeter’s: help me with my addiction to your tasty treats! [classic article]

It’s hard enough to keep to fighting weight as a food and travel writer, without extraordinarily delicious ice creamand candy coming your way. It’s not funny! Stop laughing! Graeter’s has been tempting folks in Cincinnati since 1870 and now, I’m seeing it in grocery stores in Baltimore, including Whole Foods and Fresh Market. I was very happy to be hosted to experience it.

Tamar Alexia Fleishman, Esq.

Usually, I am about the very last person to order fruit ice creams or ice creams with chocolate chips. They tasty “frosty” to me and the chips taste like little bits of frozen, broken crayons. So, I was plenty skeptical when I heard Raspberry Chip is Graeter’s signature flavor. It was rich and creamy with HUGE piece of rich fudge. They retained their integrity.

They’ve got a shop right in downtown Cincinnati, so businesspeople can be lured into busting out of their suits, I guess. I already bought a pint when I returned home and hung out by my freezer with a big spoon.

Here’s what they say about it:

Our perfection of the traditional French Pot process is the true magic behind the making of Graeter’s ice cream. By creating just two gallons at a time, we achieve an irresistible creaminess that’s completely unlike any other ice cream.

We start by using only the finest ingredients, such as: fresh cream and milk from Ohio farms that pledge not to use any artificial growth hormones; 100% cane sugar; egg custard; gourmet chocolate for our signature chocolate chips and hand-picked black raspberries from Willamette Valley, Oregon.

Small-batch freezing is what separates Graeter’s from other ice cream manufacturers. We use 2-gallon French Pot freezers, a technology that’s been around for over a century, but long since abandoned and forgotten by the commercial ice cream industry.

Our small batches are then hand-swirled by our dedicated artisans in 2-gallon French Pots. Each 2-gallon batch of ice cream is slowly frozen, resulting in a rich, creamy texture.

And lastly, to get the ice cream into a pint we use one of the most sophisticated pieces of equipment available – a big spoon. On an average day we hand-pack nearly 20,000 pints!

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