Graeter’s French-pot style ice cream is dense and decadent
By Elizabeth Crawford
- Last updated on
When Graeter’s began crafting ice cream in 1870 the only way to make it was with a French pot, but now the company is the only one left using this style of production, according to a company spokesman. He explained that the French pot production keeps air from being churned into the ice cream meaning the dessert is dense and creamy. He adds that the fifth-generation family-owned company also is famous for making its own chocolate chips by pouring liquid chocolate into the ice cream as it churns and as the ribbon freezes it is broken by the paddle producing soft, extra large chips.