Graeter's Ice Cream - the BEST on Earth

[mcveigh]

agreed. It is awesome!

 

[QueBert]

Niederfranks is the best ice cream, but they don't ship, and they only sell by the scoop. You could get a half gallon of scoops I guess, but it'll end up costing you around 72 bucks. When I'm really in the mood for Ice Cream, which is very rare. I'll get in my car and make the 100 drive to Niederfranks and just make a day of it.

 

[Muse]

Niederfranks is the best ice cream, but they don't ship, and they only sell by the scoop. You could get a half gallon of scoops I guess, but it'll end up costing you around 72 bucks. When I'm really in the mood for Ice Cream, which is very rare. I'll get in my car and make the 100 drive to Niederfranks and just make a day of it.

100? Miles?? You may as well buy a good ice cream maker, find some good recipes and make your own. You'll be surprised how great home made ice cream is.

 

[QueBert]

100? Miles?? You may as well buy a good ice cream maker, find some good recipes and make your own. You'll be surprised how great home made ice cream is.

I've had home made ice cream, it's not even in the same ballpark. Niederfranks uses vintage ice cream making equipment from the 1920's, there's simply nothing that comes close. If their main machine breaks down, they'll be closed for like a week while they wait to have the custom part fabricated . Talking to someone there the parts are very hard to make and stupidly expensive. But one bite and you understand why they stick with the vintage 1920's stuff.

 

[JSt0rm]

I don't think it's available to me, I'm in Berkeley, CA. The store finder shows the nearest locations are in Nevada! Haven't set foot in Nevada for over 1/2 a century.

This rocks, someone left an ice cream maker in my house and I've used it a few times. The quality is tremendous. No weird ingredients. Takes a while, comes out way cheaper than the gourmet store bought brands, in my experience is infinitely superior to Haagen Dazs (however I have never had the Five).

That we do have in Berkeley, on Shattuck Ave. I've hit them a time or two. I suppose they'll sell you a pint.

Yup. I just had some chocolate ice cream. 2 cups heavy cream 1 cup whole milk, salt to taste, coco powder (ghirardelli chocolate) and sugar.

 

[OutHouse]

nobody is better than bluebell, nobody.

 

[JSt0rm]

Wait till I get the balls to make egg custard bases with the finest creams in Cali.

The thing about homemade icecream is you can do anything whenever you want.

When blue berries are in full season I plan on cooking them down in the cream and make homemade blueberry ice cream. Who does that?

 

[eits]

I've just discovered Graeter's ice cream, and I think the 3rd ingredient is crack. This is litterally the best ice cream I have ever had in my life.

It's hella expensive (a pint is around $5, a half gallon runs $14.50), but it is soooo worth it. Just checked out their website, and I have proof it's good: OPRAH LOVES THE STUFF!

http://en.wikipedia.org/wiki/Graeter's

i was about to pick this stuff up at whole foods today, but instead, i got the goats milk ice cream.

 

[allenk09]

Is it actually Ice Cream? 85% of the stuff in stores now is just "Dairy flavored dessert" or something of the like. Some kind of fake icecream that's soft no matter how long it's been in the freezer. Gross, really.

I had some ice cream the other day I dropped some on my shirt, and didn't notice it for like 2 hours just sitting at home being lazy on the computer...and after those two hours it turned into a plastic texture blob that was harder to bend than plastic. Must have been GREAT for my body.

 

[Timorous]

The best ice cream I have had comes from a village called Henley. Very small shop but probably the best ice cream in the UK. They have been making the stuff since the 30's. Niederfranks mentioned above sounds like a very similar place although I am not 100 miles away from Henley.

 

[Muse]

Yup. I just had some chocolate ice cream. 2 cups heavy cream 1 cup whole milk, salt to taste, coco powder (ghirardelli chocolate) and sugar.

I'd make it the same way except I'd use the cocoa powder I always buy, as far as I'm concerned the best there is, Droste (Dutch). I always have Droste on hand.

 

[Lummex]

My family discovered Greater's a couple years back. It's definitely amazing, probably the best i've had. I don't have it often though. Don't have ice cream almost ever anymore But Greater's is an awesome treat once a year or so.

 

[alent1234]

Is it actually Ice Cream? 85% of the stuff in stores now is just "Dairy flavored dessert" or something of the like. Some kind of fake icecream that's soft no matter how long it's been in the freezer. Gross, really.

looks real after reading the ingredients

as far as everything else, ben and jerry's is crap now after they got bought out

breyers isn't bad for supermarket ice cream

otherwise you have to find a whole foods market or some snobby/hippie store and pay $5 or more per pint

 

[sjwaste]

Ice cream can basically be boiled down (heh) to 3 factors:

1. Ingredients
2. Resulting air content
3. Serving temperature

Fucking up any of the 3 can lead to bad ice cream. The shit that's soft at any temperature has too much air whipped into it as it churned, or has emulsifiers that you don't need, or some other ingredients that don't belong in ice cream.

Ingredients are milk/cream, sugar, flavoring (and don't fuck that part up either). Maybe eggs depending on what you're making. That's it.

The premium ice creams have a higher fat content and lower air percentage.

You can experiment at home. Odds are you end up with something way better than what you bought, and even the batches you fuck up are still delicious.

That said, I will get a pint of Graeter's and see if OP is correct. I love ice cream.

 

[darkewaffle]

Half a cup of vanilla is 300 calories, 30g sugar and 10g sat fat. Small wonder it tastes good

 

[slayer202]

their black raspberry chocolate chip is awesome but don't look at the nutrition label when eating.

Just tried some of this. Never heard of black raspberries before, so obviously my first time trying something like this. Interesting flavor. Pretty good ice cream. The chocolate chips were soft, which was interesting. There weren't enough chips though. I have some mocha chip I'll probably try tonight. That will be the real test

 

[MrChad]

nobody is better than bluebell, nobody.

This. I wish they sold it in my area.

 

[Muse]

looks real after reading the ingredients

as far as everything else, ben and jerry's is crap now after they got bought out

Oh, say it isn't true! I've never had Ben and Jerry's in my life. I was planning on hitting Safeway this week and picking up a few pints and see for myself, but I guess it's too late! Argh!

breyers isn't bad for supermarket ice cream

otherwise you have to find a whole foods market or some snobby/hippie store and pay $5 or more per pint

I can't get Graeter's around here but there is a Whole Foods Market a mile away. What is/are the best brand(s) there?

 

[Muse]

For those of you who have an interest in making your own ice cream, I have saved some info from an article in the S.F. Chronicle on home made ice cream published July 4, 2007:

http://sfgate.com/cgi-bin/article.cgi?file=/c/a/2007/07/04/FDG83QNTTH1.DTL&type=printable

From my saved notes, including several recipes:
- - - -
Tips from the pros

Here are some hints from the ice cream makers interviewed for this story:
Don't use ultra-pasteurized cream. The super-high heat treatment extends shelf life but compromises flavor. Choose pasteurized heavy cream instead.

Do strain your hot custard. It removes any bits of egg that may have coagulated.

Chill your custard in an ice bath. This step cools the custard quickly so it doesn't remain in the danger zone, where bacteria proliferate, for too long. Do not cover it while it's still warm.

Remember that freezing mutes flavor. Your ice cream base should be a little stronger in flavor than you want the ice cream to be. If you aren't sure your base is strong enough, put a small amount in the freezer until it hardens, then taste it.

A pinch of salt heightens flavor. Most good recipes call for it.

Allow time for ripening. Although ice cream tastes great straight from the ice cream maker, it's difficult to scoop. Experts recommend "ripening" the ice cream for a few hours in the freezer before serving.

Ice cream tastes better when it's not freezer-cold. Give it some softening time -- the pros call it tempering -- in the fridge. About 15 minutes should do.

Buy a second insert. Some manufacturers sell extra freezer inserts for their ice-cream machines. With a second insert, you can make back-to-back batches.

Don't overfill. Never fill the canister more than two-thirds full, or beyond what the manufacturer recommends.

Don't stop churning too soon. Some models shut off automatically when the ice cream is stiff enough, but others rely on your judgment. "A lot of people turn the machine off when it's looking solid, but the last 10 minutes is when you get the rise," says Lebovitz. Wait until the ice cream begins climbing up the side of the machine -- the telltale sign it's ready.

Fresh fruit turns rock hard in ice cream. If you want to add fruit, cook it first with sugar (see Peach Ice Cream recipe, F4) or puree it with sugar.

Wet the scoop. To make a neat serving, dip your ice cream scoop in cold water before using. Hot water will soften the ice cream too much.
- - - -
Vietnamese Coffee Ice Cream

Makes about 1 quart

Adapted from "The Perfect Scoop" by David Lebovitz (Ten Speed Press, 2007).

INGREDIENTS:

1 1/2 cups sweetened condensed milk

1 1/2 cups brewed espresso or very strong coffee

1/2 cup half-and-half

Big pinch of finely ground dark-roast coffee

INSTRUCTIONS:

Instructions: Whisk together the condensed milk, espresso, half-and-half and ground coffee. Cover and chill thoroughly in the refrigerator, then freeze in an ice cream maker according to the manufacturer's directions. Transfer to a covered container and freeze until firm enough to scoop.

Per 1/2 cup serving: 205 calories, 5 g protein, 32 g carbohydrate, 6 g fat (4 g saturated), 27 mg cholesterol, 81 mg sodium, 0 fiber.
- - - -
Fresh Peach Ice Cream

Makes about 1 quart

Adapted from "The Perfect Scoop" by David Lebovitz (Ten Speed Press, 2007). You may substitute nectarines for the peaches, and you do not need to peel them. Their skins will soften during cooking.

INGREDIENTS:

1 1/3 pounds ripe peaches (about 4 large peaches)

1/2 cup water

3/4 cup sugar

1/2 cup sour cream

1 cup heavy cream

1/4 teaspoon vanilla extract

A few drops freshly squeezed lemon juice

INSTRUCTIONS:

Instructions: Peel the peaches, slice them in half and remove the pits. Cut the peaches into chunks and cook them with the water in a medium, nonreactive saucepan over medium heat, covered, stirring once or twice, until soft and cooked through, about 10 minutes. Remove from the heat, stir in the sugar, then cool to room temperature.

Blend the cooked peaches and any liquid in a blender or food processor with the sour cream, heavy cream, vanilla and lemon juice until almost smooth but slightly chunky.

Cover the mixture and chill thoroughly in the refrigerator, then freeze in an ice cream maker according to the manufacturer's directions. Transfer to a covered container and freeze until firm enough to scoop.

Per 1/2 cup serving: 255 calories, 2 g protein, 29 g carbohydrate, 14 g fat (9 g saturated), 47 mg cholesterol, 20 mg sodium, 2 g fiber.
- - - -
Vanilla Ice Cream, Philadelphia Style

Makes about 1 quart

Adapted from "The Perfect Scoop" by David Lebovitz (Ten Speed Press, 2007). Philadelphia-style ice cream contains no eggs.

INGREDIENTS:

3 cups heavy cream, or 2 cups heavy cream and 1 cup whole milk

3/4 cup sugar

Pinch of salt

1 vanilla bean, split in half lengthwise

3/4 teaspoon vanilla extract

INSTRUCTIONS:

Instructions: Pour 1 cup of the cream into a medium saucepan and add the sugar and salt. Scrape the seeds from the vanilla bean into the saucepan and add the pod to the pot. Warm over medium heat, stirring until the sugar is dissolved.

Remove from the heat and add the remaining 2 cups cream, or the remaining 1 cup cream and the milk. Add the vanilla extract.

Cover the mixture and chill thoroughly in the refrigerator. When ready to churn, remove the vanilla beans. (You may rinse it and reserve it for another use.) Freeze the mixture in an ice cream maker according to the manufacturer's directions. Transfer to a covered container and freeze until firm enough to scoop.

Per 1/2 cup serving: 380 calories, 2 g protein, 21 g carbohydrate, 33 g fat (21 g saturated), 122 mg cholesterol, 34 mg sodium, 0 fiber.
- - - -
Fudge Cookies for Ice Cream Sandwiches

Makes 20 cookies Enough for 10 ice cream sandwiches

Adapted from "A Passion for Ice Cream" by Emily Luchetti (Chronicle Books, 2006).

INGREDIENTS:

2 ounces (4 tablespoons) unsalted butter

12 ounces bittersweet chocolate, coarsely chopped

1/3 cup all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon kosher salt

3 large eggs

3/4 cup sugar

2 teaspoons vanilla extract

INSTRUCTIONS:

Instructions: Preheat the oven to 350°. Line 3 baking sheets with parchment paper. Melt the butter and chocolate together in a double boiler over hot water. Stir to combine. Let cool to room temperature.

Sift together the flour and baking powder. Stir in the salt. In another bowl, with an electric mixer on high speed, whip the eggs, sugar and vanilla extract until thick. By hand, stir in the cooled chocolate mixture. Stir in the flour mixture and let the batter rest for 5 minutes.

Using an ice cream scoop 2 1/4 inches in diameter, or a 1/4 cup measure, scoop the batter onto the prepared baking sheets at least 2 inches apart. You should have enough batter for about 20 cookies. Bake until the tops crack, about 10 minutes. The cookies will look set and no longer shiny on top. Let cool on the baking sheets, then remove them with a spatula.

To assemble the sandwiches: Place half of the cookies, bottom side up, on a baking sheet lined with parchment or waxed paper. Place a scoop of ice cream on top of each cookie. Top with a second cookie and gently press down on the top cookie. Serve immediately, or freeze until ready to serve.

Per cookie: 150 calories, 2 g protein, 21 g carbohydrate, 7 g fat (4 g saturated), 38 mg cholesterol, 44 mg sodium, 0 fiber.
- - - -
Added bonus, the Butter Pecan ice cream recipe I've made (excellent!):

Makes about 1 quart

Adapted from "Ice Cream and Frozen Desserts" by Peggy Fallon (DK Publishing, 2007).

INGREDIENTS:

1 cup pecan halves
2 cups whole milk
1 cup heavy cream
2/3 cup granulated sugar
1/4 cup (packed) dark brown sugar
6 tablespoons unsalted butter, cut into pieces
4 egg yolks
1/4 teaspoon salt
1 teaspoon vanilla extract

INSTRUCTIONS:

Instructions: Preheat the oven to 325°. Spread the pecans on a baking sheet and bake until lightly toasted and fragrant, about 10 minutes. Set aside to cool, then break the nuts up coarsely by hand. I put the cookie sheet in the oven and turned it on to 350. If you turn it off after 8 minutes and let them cool inside, that would be ideal.

In a heavy saucepan, combine the milk, cream, granulated sugar and brown sugar. Cook over medium heat, stirring occasionally, until the sugars dissolve and the mixture is hot, about 5 minutes.

In a small saucepan, melt the butter over medium heat. Continue cooking until the butter turns light brown. Set aside.
Whisk the egg yolks with the salt in a medium bowl. Gradually whisk in the browned butter and then about 1 cup of the warm milk-cream mixture. Whisk the warmed eggs into the saucepan with the remaining milk-cream mixture. Reduce the heat to medium-low and cook, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (175° on an instant-read thermometer). Do not let it boil or the eggs will curdle.
Strain the custard into a bowl and cool in an ice bath.
[I didn't bother with these steps. I didn't see any lumpiness, so why bother straining! I didn't bother with the ice bath, either. I did what I always do when I want to cool a liquid quickly, put the pot in the sink in cold tap water and keep stiring. Change the water a few times and the mixture is near the temperature of cold tap water. The article states that the idea is to prevent bacteria from getting a head start, and I'm sure this is effective enough.]

Cover the custard and chill thoroughly in the refrigerator. Whisk in the vanilla. [I stirred it in after it had cooled some in the sink cooldown phase described above]
Freeze the custard in an ice cream maker according to the manufacturer's directions. Add the toasted pecans and churn for 1 minute longer to incorporate them. Transfer to a covered container and freeze until firm enough to scoop.

Per 1/2 cup serving: 425 calories, 5 g protein, 29 g carbohydrate, 33 g fat (15 g saturated), 179 mg cholesterol, 115 mg sodium, 1 g fiber.

 

[Xstatic1]

that's it! gotta get me a Graeter's pint soon, although methinks i'm hooked on the Starbuck's Java Chip Frappaccino.

 

[Ns1]

okay what the fuck is up with this?

I bought 2 pints, one vanilla and one mocha. The ingredients looked AWESOME, but when I cracked into it WTF? Both had an incredibly icey texture that I did not find appealing AT ALL.

Haagen dasz 5 > this by a mile.

Waste of 10 bucks


did I get defective pints or something?

 

[OutHouse]

bluebell still sells in 1/2 gallon tubs!!!! and is being found in more grocery stores in colorado. whooo hoo

 

[Fritzo]

okay what the fuck is up with this?

I bought 2 pints, one vanilla and one mocha. The ingredients looked AWESOME, but when I cracked into it WTF? Both had an incredibly icey texture that I did not find appealing AT ALL.

Haagen dasz 5 > this by a mile.

Waste of 10 bucks


did I get defective pints or something?

Sounds like they were freezer burnt. Take them back.

 

[destrekor]

okay what the fuck is up with this?

I bought 2 pints, one vanilla and one mocha. The ingredients looked AWESOME, but when I cracked into it WTF? Both had an incredibly icey texture that I did not find appealing AT ALL.

Haagen dasz 5 > this by a mile.

Waste of 10 bucks


did I get defective pints or something?

I haven't had it yet, but it's not your typical ice cream. Haagen Dazs, while delicious, has a little more air whipped into it, and is probably machine-packed as it's not as crazy dense.
You might just not be a fan of super-dense ice cream, but I do know Graeter's basically has zero air content and requires small batches and hand packing in order to produce the way it is.

You might need to temper it (put it in the fridge for a bit) - ultra-premium ice cream tends to need softening to really bring out the best qualities.

Sounds like they were freezer burnt. Take them back.

That's also a possibility.

 

[OutHouse]

Half a cup of vanilla is 300 calories, 30g sugar and 10g sat fat. Small wonder it tastes good

/Emril legalese "yea babe"