Although this Cincinnati-based chain remains exclusive to Ohio, Indiana and northern Kentucky, enlightened dessert fanatics across the country are screaming for Graeter's ice cream. Ben Cohen, co-founder of Ben & Jerry's, named it one of the top 10 places in America to get ice cream. Style guru Colin Cowie recommends that out-of-state party hosts ship in pints for their guests. Even Oprah Winfrey claims the butter pecan is "the best ice cream [she’s] ever tasted!" The secret to Graeter's success lies in the process: Ever since Louis C. Graeter opened his small ice cream parlor in 1870, each batch has been laboriously made by hand, two gallons at a time. The French pot method involves swirling the egg custard and fresh cream batter in a large refrigerant, limiting air intake and thus thickening the consistency of the finished product, and each flavor receives individual treatment. Black raspberry chip remains the all-time best seller, with classic chocolate chip a close second. The more than two dozen flavors for sale at any one time can range from mocha chocolate chip and double brownie to mango and raspberry sorbet, depending upon the season. Vanilla, chocolate and mint chocolate chip are old standbys, while the signature "Buckeye Blitz" (chocolate loaded with peanut butter cookie dough and chocolate chips) provides a decadent alternative to traditional flavors. Cincinnati locations have a leg up on others: They're the only ones offering fresh bakery items such as breads, cinnamon rolls and other pastries along with the ice cream. Items are baked fresh on a rotating schedule. Each of the more than one dozen Cincinnati-area locations is certified kosher. No alcohol available. Hours vary by location, although most serving during breakfast, lunch and dinner hours daily. Voted Best Ice Cream in the 2008 City Beat readers poll.