Hand-packed ice creams are unique in texture and flavor. Some are creamy and light, while others can be hard and heavy. They are also packed with more sugar than other forms of ice cream. This type of ice cream is typically more expensive than other types.
Graeter’s Ice Cream is a Cincinnati institution. Its ice cream is hand-packed using a family recipe and small-batch processes. The result is thick and rich ice cream that is truly irresistible.
Laiskonis’ ice cream
Laiskonis’ hand-packed icy treats are reminiscent of the traditional Russian desserts, but they are not the same as your average frozen treat. Its texture is not smooth and creamy; rather, it is more like a dense and densely textured soup. It also has a distinct flavor.
Laiskonis is the creator of ICE’s Chocolate Lab, a place where he experiments with various ice cream formulations. He is a James Beard Award-winning pastry chef, and the creative director of The Institute of Culinary Education in New York City. Last June, I had the privilege of meeting him at ICE.
Krista Bard Honorary Consul of Lithuania invited Laiskonis to Philadelphia. She organized a two-night dinner series. Over the past few years, Laiskonis has been researching his Lithuanian lineage, connecting with Lithuanian relatives and traveling to Lithuania multiple times. The dinner featured five courses that showcased traditional Lithuanian flavors.
Beyond the realm of flavor and technique, Adriano recognizes the importance of sustainability and conscious consumption. His writing often explores eco-friendly practices within the ice cream industry, highlighting the use of locally sourced ingredients, reducing waste, and supporting ethical production methods.