>> UberEATS: 9 restaurants (inclduing Graeter’s) you can order from through delivery service
Graeter’s now is the only commercial ice cream manufacture anywhere in the world to use the French Pot method and its batches are the smallest in the industry. The original plant in Mount Auburn had only four pots, while the current facility in Bond Hill has 36 French Pots running day and night to keep up with the demand.
>> HISTORY: 5 things to know about Dayton’s oldest pizza chain
2. Packed by hand. The ice cream is too thick to pump into pint containers as is common, so Graeter's does it the old fashioned way – by hand. On a typical day, the company hand-packs nearly 20,000 pints with its fastest packers averaging up to 15 pints a minute.
>> RELATED: Graeter’s Ice Cream, brewery to release Black Raspberry Chocolate Stout
3. Sneaky addition. Louis Graeter's son, Wilmer, snuck some chocolate from his mother and poured it into a pot of frozen ice cream, inventing Graeter's chocolate chunks. The chunks are created from melted chocolate mixed with a small amount of vegetable oil and added into a spinning pot when the ice cream is almost completely frozen. It spins for a few minutes to harden into a shell and then is scraped off by hand with a paddle into the ice cream, creating different sized chunks.
>> 2 more things to know on MyDaytonDailyNews <<