The French Pot Process

HANDCRAFTED
SINCE 1870


Graeter's French Pot Process

It Starts With The

FINEST INGREDIENTS

We search the globe for the highest quality ingredients for our ice cream. From fresh local dairy, select fruit from the Pacific northwest, to the most gourmet chocolate. Only the best, finest, or freshest make it into our ice cream.

Peter's Milk Chocolate

Meticulously

FORMULATED & COMBINED

All ingredients are pasteurized, cooked, and combined in a flavor vat. The rich mixture is chilled and ready to be frozen in 2½ gallon batches in a historic process that has been a part of Graeter’s ice cream for over a century.

Meticulously Formulated

One Bucket

ONE BATCH AT A TIME

This is what makes us uniquely Graeter’s. We use French Pot Freezers, and while we have to build custom new ones from time to time, the technology has been the same since Louis started making ice cream over a century ago. Each 2½-gallon batch of ice cream is slowly frozen along the spinning pots walls to keep out as much air as possible.

One Batch at a Time

OPTIONAL:

HUGE CHOCOLATE CHUNKS

We call them chips, but lets face it sometimes they’re chunks! We pour gourmet chocolate over the now creamy ice cream leaving an incredibly delicious shell of chocolate. Our skilled artisans break this up and mix it into the ice cream, resulting in totally unique and one of a kind chunks of chocolate chip.

Huge Chocolate Chunks

Because we can't eat it all.

PACKED BY STRONG HANDS.

Our ice cream comes out of the French Pot ready to eat. While delicous, it is too thick to pump into pint containers like most ice cream makers. The only solution is an old fashioned one, we roll up our sleeves and get to packing. On a typical day we hand pack nearly 20,000 pints, with our fastest packers averaging up to 15 pints a minute. Surprisingly, none have gone on to become professional arm wrestlers.

Handpacked