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Homemade Ice Cream?

There are an awful lot of new ice cream, frozen custard and gelato shops in town these days many if not all claiming to make the ice cream themselves. While I don't doubt they all FREEZE the ice cream themselves, I'm fairly certain many or most use pre-made mixes (mostly from Snoqualmie Gourmet). While I like Snoqualmie Gourmet ice cream, this still seems a bit like cheating. So who out there knows of some places that definitely make there own mixes from scratch - and don't even try to list Molly Moon's, as she freely admits on her website she buys pre-sweetened, stabilized and pasteurized dairy from Snoqualmie Gourmet.....

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  1. I believe Full Tilt Ice Cream over in White Center makes their own from scratch.

    1 Reply
    1. re: alki_chick

      They get their base from snoqualmie, but the flavors are all theirs. Mango Chile - oh yeah.

    2. How about Olympic Mountain Ice Cream, out of Shelton? Usually sold only in restaurants or ice-cream stands in grocery stores. Great stuff, I think, but I don't know if they make it from scratch.

      1. I cannot say for sure, but I'm pretty sure that Empire Ice Cream does their own (they usually list the 3-5 ingredients on their packaging). They are always at the Ballard Farmer's market and some others, I believe. They have a lot of good stuff.

        5 Replies
        1. re: BallardFoodie

          Mora on Bainbridge Island. (Also Bellevue Square, but the BI location has a better feel.) Check them out at http://www.moraicecream.com.

          1. re: Jeffo405

            I've heard about this place for years but have never been.....anyone have a review of it they'd like to post?

            1. re: jalebiwallah

              I visited the Bellevue Square location frequently until they closed (much to my dismay). I thought some of their flavors worked a lot better than others, but the ice cream tasted always tasted astoundingly fresh and pure, if that makes any sense. The dulce du leche with shaved chocolate is incredible. Also liked the sabayon. I haven't found any ice cream in Seattle proper that compares to Mora.

                1. re: not the bad Steve

                  thanks for the recommendation - I think I may make the trip over to try Mora today. Has anyone heard of Pretty Kitty? Supposedly opening soon at 47th and Roosevelt with "organic" (their quotation marks, not mine) ice cream.

        2. Empire Ice Cream does make their own. They only use a few ingredients, and everything they buy is local. Even the sugar (from Idaho). For their flavorings, if they can't get it at the farmers market, they won't use it.

          6 Replies
          1. re: patriciajane

            Yes, Empire does and so does half-pint (another farmer's market vendor). I'm not sure about Full tilt, I believe they use base from Snoqualmie Gourmet (as does Husky deli). I asked Old School Frozen Custard yesterday and they say the get a mix from the midwest. Anyone know anything about Bluebird on Capitol Hill (yet to open)?

            1. re: patriciajane

              Idaho sugar - is it that 'yucky' beat stuff? Can't they stretch the 'locovor' stuff and used genuine evaportated cane juice from Hawaii? :)

              1. re: paulj

                Still cracks me up to see "evaporated cane juice" instead of "(raw) sugar" on ingredient lists.

                Such creativity!

                :-) :-)

                P.S. - I'm originally from Hawaii.

                1. re: Oregonian2

                  My understanding is that they are different. Evaporated cane juice is less processed than regular sugar.

                  1. re: dagrassroots

                    Evaporated cane juice is pretty much just sugar, but it is less processed (so unlike refined sugar) it retains more of the trace nutrients found in sugar cane (vitamins and minerals). The only difference in the processes used to isolate these substances on an industrial scale is one goes through one processing step more than the other, evaporated cane juice does not undergo the same degree of processing that refined sugar does; but has the same amount of calories as sugar.

                    Be well,
                    Annie

                    1. re: EbonyEyedEnigma

                      How is it different from the raw brown sugar that you can get in cone shapes in Latino markets (piloncillo)? That has a rather strong molasses taste.

            2. "don't even try to list Molly Moon's, as she freely admits on her website she buys pre-sweetened, stabilized and pasteurized dairy from Snoqualmie Gourmet....."

              Where does it say that on the website? I'm not saying you are wrong but I just can't find it and I looked all over the "about" section.

              5 Replies
              1. re: jenn

                Even if MM's does use pre-stabilized dairy, all their flavors are their own, done on site with local ingredients and Snoqualmie is a local, pretty wholesome source for ingredients. Why is that so bad?

                1. re: bluedog67

                  You can find the details on the MM blog post http://mollymoonicecream.blogspot.com...

                  I like Snoqualmie Gourmet, don't get me wrong, and understand why many if not most of the local ice cream shops use their bases (though it still isn't clear to me whether each shop has them make a custom base or they all get pretty much the same). I'm just curious who goes that extra mile to make ice cream from scratch.

                  At the same time I should also admit I think MM is highly overrated and I make better stuff at home (from scratch).

                  1. re: jalebiwallah

                    Yeah there's a thread here where a bunch of us agree with you about MM....my theory is that the MM lovers have been eating Ben and Jerry's their whole lives, thinking that THAT is great ice cream, and in comparison, MM is pretty good.

                    Has anyone seen ice cream at Fran's lately? Last time I was in the freezer was gone. Their lemon ice cream was unbelievable (the burnt sugar was fantastic too). It was really busy in the store so I didn't get a chance to ask the staff about it.

                    1. re: christy319

                      Fran's insiders say that the city/county/state made some change to its regulations about storing and serving ice cream that made it impractical to continue in their stores.

                      I miss it too.

                    2. re: jalebiwallah

                      I agree about Molly Moon's being very overrated. I was expecting so much more from them as a result of the 'buzz' around town and their long lines and high prices. I've tasted all their flavors and think only their chocolate ice cream is special...but not special enough IMO. Their maple-walnut is remarkably bad...and the strawberry/balsamic is just plain wierd-tasting bordering on awful.....their 'regular' strawberry is dull ( and that's a hard one to make dull).