ANNOUNCER: THIS IS CHRONICLE ON
WCVB CHANNEL 5. ♪
HOST: ICE CREAM, A FUN FOOD. A HAPPY FOOD. WOULD YOU EAT ICE CREAM EVERY
DAY IF YOU COULD?>>YEAH. HOST: AMERICANS CONSUME AN
AVERAGE OF 44 PINTS PER PERSON
EVERY YEAR, AND ALTHOUGH HARD TO
VERIFY, NEW ENGLANDERS ARE SAID
TO TOP THAT LIST, FROM HOOD TO
HOWARD JOHNSON’S, NEW ENGLAND’S ICY LOVE AFFAIR DATES BACK A
CENTURY, WITH ONE TRAILBLAZER
CREATING A REVOLUTION. STEVE HERRO IS CONSIDERED THE
FIRST TO ADD CANDY AND COOKIES
TO THE MIX. IN 1973 AT HIS SOMERVILLE SHOP
NAMED STEVES, HIS INNOVATIVE
SLOW CHURN RESULTED IN LESS ICE
AND MORE CREAM, A LEGACY THAT
LIVES ON AT OUR FIRST STOP ON
THIS INDULGENT JOURNEY, HERALDS — HARRELL’S. WHERE EVERY BATCH OF ICE CREAM
IS MADE USING HIS ORIGINAL
METHOD.>>THE CRYSTALS IN ICE CREAM ARE
SO SMALL THAT YOUR TONGUE
DOESN’T PERCEIVE THEM AS
CRYSTALS. IT MAKES IT MORE RICH AND
CREAMY. HOST: HARRELL’S MIXINS IS STILL
A POPULAR CHOICE, AND HIS
PIONEERING VISION CAN BE FOUND
IN THE KITCHEN, WHERE ICE CREAM
SCIENTISTS ARE LOOKING FOR THAT
NEXT BIG LICK.>>WE HAVE A FULL STAFF OF
EXPERIMENTERS. WE HAVE SCIENTISTS EVERYWHERE. HOST: ARE YOU HOPING FOR THAT
HAPPY MISTAKE?>>WE HAVE THEM ALL THE TIME. HOST: DURING OUR VISIT, JUDY
EXPERIMENTED WITH A NOT FREE
RECIPE. DESPITE LAYING CLAIM TO OVER 400
FLAVORS,
>>THE TOP-SELLING FLAVOR,
VANILLA. ALWAYS. HOST: HARRELL’S IS CONSTANTLY
EXPANDING. WE HAVE NONDAIRY, VEGAN, GLUTEN
FREE AS WELL. HOST: ONE OF THE FEW PLACES
WHERE LONG LINES NEVER GOT OLD
— NEVER GET OLD. A MEASURED PROCESS, PUMPING OUT
WHAT HAS BEEN VOTED THE BEST ICE
CREAM IN THE WORLD.>>THE BEST? I DON’T KNOW. HOST: MODEST, BUT MIMI AND GOSS
ARE QUICK TO TIDE THEIR TUSCANY
ROUTES TO THEIR EARLY SCOOPING
DAYS WITH STEVE.>>BOTH OF US WORKED AT STEVE’S
ICE CREAM AND WENT FROM THERE. HOST: IN 1981, OPENING THEIR OWN
SHOP. NEARLY FOUR DECADES LATER, THE
DECOR, MINIMAL, INGREDIENTS,
SOPHISTICATED.>>WE THINK OF OURSELVES AS AN
ADULT ICE CREAM STORE. WE USE GOOD VANILLA, REALLY GOOD
CHOCOLATE, IMPORTED COCOA. HOST: THE KITCHEN PUMPS OUT
THOUSANDS OF POUNDS OF ICE CREAM
EVERY YEAR, AND COUNTLESS
SIGNATURE CAKES.>>WE MAY CALL OUR CAKES FROM
SCRATCH. IT HAS A CAKE BASE AND CHOCOLATE
AND CREAM. HOST: ALL OF IT WITH THE PUBLIC
VIEW.>>WOULD BUILT THE STORE FOR THE
PRODUCTION FACILITY, SO PEOPLE
COULD WATCH PEOPLE MAKE ICE
CREAM. HOST: MIMI SAYS THE MOST POPULAR
FLAVOR IS AN EXPLOSION OF SUGARY
GOODNESS.>>OUR BE3, BOUGHT HER AND
SUGAR. BURNT CARAMEL IS A SIGNATURE
FLAVOR MADE BY ACCIDENT. WE BURNT THE CARAMEL ONE DAY ON
SOMEONE SAID, NOW, JUST MAKE ICE
CREAM OUT OF IT. HOST: FEW PLACES TODAY MAKE
THEIR ICE CREAM FROM SCRATCH,
BUT THE ICE CREAM BARN IN
SWANSEA DEFINES YOUR FARM TO
TABLE EXPERIENCE.>>A LOT OF THINGS ARE GROWN
LOCALLY THAT MAKE AWESOME ICE
CREAM. IT HAPPENS TO BE OUR FAVORITE. [LAUGHTER]
HOST: IN 2012, THESE HIGH SCHOOL
SWEETHEARTS, JOCELYN AND THOMAS,
EARNED A FROZEN TREAT PUSHCART
INTO A PARTNERSHIP WITH BAKER
FARM AND ITS COWS, ADDING TO THE LOCAL DAIRY,
>>THIS IS FRESHMAN TO. HOST: FARM FRESH ADD INS.>>IT MAKES THE BEST FLAVORED
ICE CREAM. WE USE STUFF GROWN RIGHT HERE. HOST: WHETHER IT BE WHAT IS
GROWN INTO THE ICE CREAM OR WHAT
COMES OUT OF SCOOPS, COLOSSAL
SERVING SIZES AND ART WORTHY
SUNDAYS, THE RECIPE HERE HAS
EARNED THEM THE BEST ICE CREAM INTO STATES, MASSACHUSETTS AND
RHODE ISLAND. HOST: WE HAVE OUR —
>>WE HAVE OUR FORMULAS DOWN. WHICH TOOK US YEARS. WE HAVE TO OFFSET THE
STRAWBERRIES WITH THE AMOUNT OF
BUTTER AND MILK WE PUT IN. HOST: THE ONLY THING THEY LOVE
MORE THAN THE SIZE, ASKING EXTRA
BLUEBERRIES TO GET THAT RIGHT
RATIO OF CREAM TO FRUIT,
>>MY FAVORITE IS CRANBERRY
JUBILEE, CRANBERRIES, SLICED ALMONDS, CHOCOLATE CHONG. LITTLE ICE CRYSTALS, FAT, THE
FACT IT IS THE WAY IT DOES IS
MIND BLOWING. I’M VERY GRATEFUL FOR IT. [LAUGHTER]
>>JUST YUM. BACK TO HARRELL’S, THE OWNER
SHARED A STORY. TWO MEN USED TO SIT OUTSIDE
THEIR SHOP WATCHING GUYS SCREAM
BEING MADE.>>AND AFTER A COUPLE OF WEEKS
THEY SAID, WE WANT TO LEARN HOW
TO MAKE ICE CREAM. THEIR NAMES? BEN AND JERRY. YOU KNOW THE REST OF THE STORY. [LAUGHTER]