I scream, you scream.......
Jul. 11th, 2003 12:20 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
poltr1It's finally summertime, which means that the local ice cream and hot dog stands are open! And since July is National Ice Cream Month, I want to share some of my favorite places to go to for ice cream (in no particular order):
Young's Jersey Dairy, in Yellow Springs, OH -- the Berkeley of the Midwest. This is the place to take the family for ice cream in the Dayton/Xenia/Springfield area. Their farm operation is open to the public for guided and self-guided tours. See the cows get milked. Pet and feed the goats (10 cents per handful of goat feed). Enjoy the ice cream, and maybe a burger.
Cold Stone Creamery. Yes, it's a chain, based in Arizona, but they make the ice cream on site at each location. They mix it up with any candy or fruit that you could possibly think of, on a frozen granite slab. My favorites are their lemon sorbet (with nothing), coffee (with Heath bars), sweet cream (any), cheesecake (any), and of course, chocolate (any).
Ritter's Frozen Custard. This Indianapolis-based chain opened up a store within walking distance of my home about two years ago. And my wife and I are seriously addicted to it. They have the standard vanilla, chocolate, and lite vanilla flavors every day, and about 3-4 flavors that change every day. When I make a Ritter's run, I'll call my wife, read off today's flavors, and pick up what she wants. So what differentiates custard from ice cream? I'm not sure, but it's good!
Graeter's, Cincinnati, OH. This Cincinnati-based company mixes up their ice cream in small batches, and has been doing so since they opened thir first store in 1870. While their "French Pot" process doesn't produce as much ice cream as their counterparts, they more than make up for it in quality. Their chocolate chips are formed by pouring chocolate into the ice cream maker. The chocolate hardens, and is broken up into small pieces. Yummy! (This month's flavor is Peach.)
Anderson's Custard, Buffalo, NY. While my family didn't make regular runs there, going to Anderson's was a treat. We often went when we were visiting my aunt Anna and uncle Nick, who used to live a few blocks away. They also serve an excellent beef on weck -- Buffalo's other culinary tradition. A roast beef sandwich, with au jus "sauce", horseradish, and ketchup, served on a crusty roll with salt crystals and caraway seeds on top. Yum!
Jenny's Ice Cream, Williamsville, NY. A tiny little ice cream shop inside an old farnhouse in downtown Williamsville. Their specialty is "smoosh-ins" -- ice cream with goodies mixed in. While you're there, stop by the Willimasville Water Mill next door, and the Ellicott Creek waterfall nearby.
Parkside Candy, Buffalo, NY. Walk into this store and it's like walking through a portal to the 1930s. The original furnishings and wood panelings have survived through the years. It was even used for a scene in the movie "The Natural". The ice cream is decent, and so is the candy, but the sandwiches are mediocre at best.
What are your favorite ice creams and ice cream places?
Young's Jersey Dairy, in Yellow Springs, OH -- the Berkeley of the Midwest. This is the place to take the family for ice cream in the Dayton/Xenia/Springfield area. Their farm operation is open to the public for guided and self-guided tours. See the cows get milked. Pet and feed the goats (10 cents per handful of goat feed). Enjoy the ice cream, and maybe a burger.
Cold Stone Creamery. Yes, it's a chain, based in Arizona, but they make the ice cream on site at each location. They mix it up with any candy or fruit that you could possibly think of, on a frozen granite slab. My favorites are their lemon sorbet (with nothing), coffee (with Heath bars), sweet cream (any), cheesecake (any), and of course, chocolate (any).
Ritter's Frozen Custard. This Indianapolis-based chain opened up a store within walking distance of my home about two years ago. And my wife and I are seriously addicted to it. They have the standard vanilla, chocolate, and lite vanilla flavors every day, and about 3-4 flavors that change every day. When I make a Ritter's run, I'll call my wife, read off today's flavors, and pick up what she wants. So what differentiates custard from ice cream? I'm not sure, but it's good!
Graeter's, Cincinnati, OH. This Cincinnati-based company mixes up their ice cream in small batches, and has been doing so since they opened thir first store in 1870. While their "French Pot" process doesn't produce as much ice cream as their counterparts, they more than make up for it in quality. Their chocolate chips are formed by pouring chocolate into the ice cream maker. The chocolate hardens, and is broken up into small pieces. Yummy! (This month's flavor is Peach.)
Anderson's Custard, Buffalo, NY. While my family didn't make regular runs there, going to Anderson's was a treat. We often went when we were visiting my aunt Anna and uncle Nick, who used to live a few blocks away. They also serve an excellent beef on weck -- Buffalo's other culinary tradition. A roast beef sandwich, with au jus "sauce", horseradish, and ketchup, served on a crusty roll with salt crystals and caraway seeds on top. Yum!
Jenny's Ice Cream, Williamsville, NY. A tiny little ice cream shop inside an old farnhouse in downtown Williamsville. Their specialty is "smoosh-ins" -- ice cream with goodies mixed in. While you're there, stop by the Willimasville Water Mill next door, and the Ellicott Creek waterfall nearby.
Parkside Candy, Buffalo, NY. Walk into this store and it's like walking through a portal to the 1930s. The original furnishings and wood panelings have survived through the years. It was even used for a scene in the movie "The Natural". The ice cream is decent, and so is the candy, but the sandwiches are mediocre at best.
What are your favorite ice creams and ice cream places?
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: 2003-07-11 03:29 am (UTC)Beyond that, John and I tend to go to Baskin and Robbins. He gets the Jamoca Almond Fudge and I have a preference for Pralines and Cream.