I asked you about your favorite local ice creams, and WOW did you ever respond!

Before we get into your favorites, I've got to rave a bit about a new one on me: Edy's Grand. At a friend's house for dinner, I had the chance to sample their Butter Pecan flavor. That's one of my "baseline" flavors for any brand. If they don't do Butter Pecan right, they likely don't get much else right, either.

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Edy's Grand Butter Pecan rivals the best I've had. The base is very creamy without being too heavy, and the pecan flavor is strong, balanced nicely with a buttery "explosion" on the tongue that makes you crave an extra scoop. The pecan pieces are plentiful, and have a roasted taste and texture that's excellent. Unlike many other brands, I didn't come across a single burned pecan in my serving. That burnt flavor can ruin a good dessert experience, and pecans can be pretty fragile when it comes to roasting; so the "burned bite" is not an uncommon thing.

And now, to your favorites!

Lea Strickland wrote in about the ice cream made by the students in the food service department at Clemson University. She raved about the Mint Chocolate Chip, but it was her passing mention of a Blue Cheese flavor that truly piqued my interest. I may have to head down that way sometime in search of a Roquefort sundae.

That begs the question, though: what sort of syrup would one put on a banana split made with blue cheese ice cream?

Angela Morgan was just one of many readers who wrote in to rave about Graeter's ice cream, in Cincinnati. Her favorites are the Chocolate Chocolate Chip and the Black Raspberry Chip. I'm sensing a theme, there.

Andrea Dent chimed in from Columbus, Ohio, to tell me about Grater's chocolate chips, that are actual whole chips, not shavings or tiny pieces.

Based on the response, I think I'll be stopping by Graeter's on my next trip through Ohio.

The Quizmistress, Karen Schulz, took a break from churning out (churning, get it?) great quizzes for the quiz page to tell me about yet another university standout: the food science folks at the University of Wisconsin. Imagine that, a university in Wisconsin making ice cream! What a surprise!

Seriously, though, their flavors look mighty tantalizing. One of the "flavors of the month" for September was Chocolate Caramel Crackle, described as "chocolate malt ice cream with caramel swirl and crispy chocolate pieces." I can almost taste it!

Karen says she can get me a tour of the plant. That would be a treat ... especially if they let me alone in the storage freezer!

Jean Krewson wrote in to praise Blue Bunny, an Iowa product that's now marketed all over the country. I've had occasion to taste their frozen treats, especially their Sweet Freedom diet treats, and I can't fault her for taste. While it doesn't quite qualify as a "local" ice cream anymore, it's certainly worth a look.

If you get to Reno, Nev., Barb and John Schuster said you've got to be sure and stop by Bec's Frozen Custard on Mt. Rose St. According to them, the Wolf Tracks and Vango (vanilla and mango) have got to be tasted to be believed.

While in Nevada, head to Carson City, where reader Lincoln Kemp says you can get Tahoe Creamery ice cream at the Sierra Glen restaurant. After describing their Crispy Cheese Burger in a manner that had me feeling most carnivorous, Kemp told me a chocolate shake he had that was made with the Tahoe Creamery product that prompted him to buy a half gallon on the spot. Between the burger and the shake, this is one place that's definitely on my list.

Jennifer Dodd, a fellow "Good Eats" fan, chimed in to report that Shady Glen, a two-store operation in Manchester, Conn., is quality stuff. She raved about their seasonal flavors, telling me the egg nog and pumpkin pie varieties are coming soon. If you can sell ice cream in Connecticut in the winter, you MUST be good!

Another Connecticut reader, Amy Robertson, reported in that "Everything Ice Cream," in Hartford, is the bee's knees. They make their own product, and the Chocolate Oreo and Malted Milk Ball flavors are her favorites.

Mapleview Farms, in the Raleigh-Durham area of North Carolina, is Jimmy Chalmers' choice for top of the heap. The owners are relocated Vermont dairymen, and feed the cattle a high-protein cottonseed-based diet that, according to Jim, results in a milk so high in butterfat it should be against the law. I can just imagine the ice cream made from it is just as rich.

Ted Blitgen is going to be the reason behind my next road trip. He wrote in raving about Bruster's ice cream, saying he'd seen a line of people outside one of their locations in Camp Hill, Pa., late at night on New Year's Day. He stopped to see what the hubbub was, and has been a fan ever since. I checked their Web site and discovered there's a location not far from me. Anyone who offers warm peanut butter as an ice cream topping gets at least one visit!

John Rau sent me this link to Shaw Farms, an operation in Massachusetts. I've got to love their slogan: "If they say it's homemade, ask to see their cows." They offer home delivery, but I'm about 1,000 miles outside their delivery area, sadly.

Is your sweet tooth screaming yet?

We'll close this week with a recommendation from reader Catherine Crutchfield. She didn't plug any specific ice cream, but suggested drizzling honey in a fine stream over cold vanilla ice cream then topping it with a touch of lemon zest. The honey will harden on the ice cream, making it possible to create all manner of artistic designs.

Honey vanilla was a favorite Blue Bell flavor of mine, now sadly discontinued. I can't wait to give this a try!

Got a question? A comment? A topic you'd like to see covered? Drop me a line anytime! Large cash grants and pledges of undying love are, as always, accepted.

Previous Stories:

• Sep. 17, 2004:In Praise Of Ice Cream
• Sep. 10, 2004: Building Your Storm Pantry
• Sep. 3, 2004: The Great Foodie Test
• Aug. 27, 2004: Leftover Surprise!
• Aug. 20, 2004: The True Greats
• Aug. 13, 2004: Introduction To Greek Food
• Aug. 6, 2004: Books For Cooks
• July 30, 2004: After Further Review
• July 23, 2004: Hot! Hot! Hot!
• July 16, 2004: Hot Off The Griddle!