4 Ice Cream Chains That Use the Best Quality Ingredients

[MULTIZ321]

4 Ice Cream Chains That Use the Best Quality Ingredients

5 Ice Cream Chains That Use the Best-Quality Ingredients

These artisanal chains serve the richest, most delicious ice cream made with authentic, well-sourced ingredients.

www.eatthis.com

Richard

 

[pedro47]

Nrver heard of any these ice cream chains in Virginia.

 

[TheHolleys87]

Salt'n'Straw is the only one I've heard of - because they recently opened a store in Disney Springs (WDW). Their flavors seem a little too "unusual" for us to try - we're old!

 

[plpgma]

The only one we've heard of or actually tied is Jeni's (we tried it while on a trip to Chicago). It was really good and, in my opinion, certainly deserves to be on this very short list of four!

 

[Limace]

Jeni’s is well known and I’ve heard amazing things. Salt’n’Straw is local to us in the PNW and they are truly fabulous-some very unusual flavors but you can get some that are less adventurous-so good.


Sent from my iPhone using Tapatalk

 

[Superchief]

Jeni's relies more on its wide variety of flavors as well as its wokeness. Graeter's in Cincinnati has been producing high quality and delicious ice cream for generations. They make their own dark chocolate that is used in large chunks in their ice cream. Everyone I knew when I worked in Columbus liked Graeter's better than Jeni's. The true test of ice cream brand is the vanilla, and I wasn't impressed with Jeni's vanilla. Good ice cream doesn't need to use ingredients with adjectives to be high quality.

 

[ScoopKona]

Frankly, none of these are as good as what can be found in Northern Europe. US milk is the very bottom-of-the-barrel of the developed world. So the resulting cheese, ice cream and similar are starting off hamstrung.

It's so much better elsewhere, where milk isn't just another commodity.

 

[plpgma]

Frankly, none of these are as good as what can be found in Northern Europe. US milk is the very bottom-of-the-barrel of the developed world. So the resulting cheese, ice cream and similar are starting off hamstrung.

It's so much better elsewhere, where milk isn't just another commodity.

Interesting...

 

[joestein]

Van Leeuwen started as an ice cream truck in NYC many years. It also opened a store on the upper west side. Never thought their ice cream was all that. We once got it free on 'tenant appreciation day' at my office.

Would rather hit up the Big Gay Ice Cream Truck or Cold Haus any day instead of them.

I haven't seen these trucks in years - not sure if they still operate in NYC - However, they have stores now. I use to love the "Salty Pimp" from BGICT.

 

[Brett]

Frankly, none of these are as good as what can be found in Northern Europe. US milk is the very bottom-of-the-barrel of the developed world. So the resulting cheese, ice cream and similar are starting off hamstrung.

It's so much better elsewhere, where milk isn't just another commodity.

Do any Northern European ice cream makers ship to the US ? -

 

[ScoopKona]

Do any Northern European ice cream makers ship to the US ? -

No. You'll have to go there and try it for yourself.

Same with raw-milk cheeses. It's easier to buy a firearm in this country than decent cheese.

 

[Brett]

No. You'll have to go there and try it for yourself.

Same with raw-milk cheeses. It's easier to buy a firearm in this country than decent cheese.

Ok - I'll continue eating ice cream from the old family owned northern european ice cream maker Häagen-Dazs

 

[ScoopKona]

Ok - I'll continue eating ice cream from the old family owned northern european ice cream maker Häagen-Dazs

Haagen-Dazs is made in New Jersey, and it's a made-up name, to sound like it's Northern European.

Homogenized milk tastes like chalk water. And it has no individuality. There should be terroir with milk. That's why butter made in Parma tastes a bit like the famous cheese. Good ingredients, good results.

Our milk shouldn't even be called "food," let alone "milk."

 

[Brett]

Haagen-Dazs is made in New Jersey, and it's a made-up name, to sound like it's Northern European.

Homogenized milk tastes like chalk water. And it has no individuality. There should be terroir with milk. That's why butter made in Parma tastes a bit like the famous cheese. Good ingredients, good results.

Our milk shouldn't even be called "food," let alone "milk."

where is that satire button ..

I can buy non-homogenized milk (grass fed!) from Amish and Mennonite communities in Virginia
.
gotta find that ice cream maker in the cabinet

 

[ScoopKona]

where is that satire button ..

I know people who think Haagen Dazs is the be-all-end-all of ice cream.

If you can find it, look for Parma Butter. Whole Foods was selling it last time I was in one. It's just butter churned from the same milk they use to make Parmesan Cheese. Has the same basic flavor.

Parma butter is to our butter, what ice cream made from good milk is to ice cream made with the chalk water we get here.

As for Amish milk, I wish I had that option. I haven't had any milk (except for when I visit Europe) in nearly 20 years. Raw milk just isn't available where I live.

https://muscofood.com/wp-content/uploads/2019/01/36S185.jpg