The New York Times food section has an R.W. Apple story about Blue Bell ice cream this morning.
"But Blue Bell is not all hat and no cattle, as they say of some things and some people in Texas. With clean, vibrant flavors and a rich, luxuriant consistency achieved despite a butterfat content a little lower than some competitors, it hooks you from the first spoonful. Entirely and blessedly absent are the cloying sweetness, chalky texture and oily, gummy aftertaste that afflict many mass-manufactured ice creams.
"I wouldn't (quite) claim to remember every bite of ice cream that I've eaten since my first tastes of peppermint stick at Mary Coyle's and banana at Isaly's in Akron, Ohio, around 1940. But I can recall no American commercial ice cream in a league with Blue Bell except the remarkable Graeter's, which is made in Cincinnati and sold only there and in a few nearby cities."
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