Ice Cream at Marche, Chicago, IL

by Ice Cream Maker Reviews on May 20, 2007

I was in Chicago a few weeks ago visiting my grandparents, and we went to a wonderful French restaurant, Marche, for dinner one night. Several people got some sort of ice cream with or for their dessert and I tasted them all. My favorites were the chocolate-peanut butter and the mint chocolate chip. The chocolate peanut butter had swirls of rich peanut butter in it and the mint chocolate chip was very very crisp and refreshing with fresh mint. The plain chocolate was kind of bland and the butter pecan was decent. If you get a chance to visit Marche, try the chocolate peanut butter ice cream. You won’t regret it.

{ 6 comments… read them below or add one }

Martin Altgeld May 21, 2007 at 7:03 am

See a video review of Redlight a sister restaurant of Marche at http://www.DiningChicago.com

Dan Darien January 27, 2008 at 5:51 am

I also have bought my last Breyer’s Vanilla. I will do without rather than inhaling Tara gum. I used to enjoy the lite quick melting vanilla with the real vanilla bean specs.

First they went to “Homestyle” adding poly80, carageenan, guar gum etc. I think to drop their costs and the price. If it costs too much to make it the old way, then quit making it.

Jewel and Domenick’s here in Chicago are getting $6.29 for 56 oz. Not even a half gallon anymore. That is 4x the price of gasoline now. Ya think they can get back to basics for that???

Unilever, you are trying to economize your costs to keep prices down, compete more effectively and increase your profits by downgrading your product quality: WRONG MOVE. And you don’t even know how much the retail people are ripping us off for…
THE PERMANENT LOSS OF BUYING CUSTOMERS WILL WAKE YOU UP SOON ENOUGH… we’ll find a tasty gelato…we do not enjoy your new creamy gumminess…

Elizabeth Mina July 11, 2008 at 7:10 am

Just bought Edy’s Rich & Creamy Grand Ice Cream Vanilla Bean (supposedly their premiere product) to find that they’re now using corn syrup, cellulose gum, and guar gum. So it is no longer an ice cream with pure natural ingredients! Edy’s apparently also reduced the natural vanilla bean flavor component as well (their touted “Real Bean Specks”), so that they’re not even visible. This means Edy’s no longer has the same rich texture and flavor, doesn’t melt the same, and is much too sweet. In my opinion, the Vanilla Bean tastes like a frozen coffee creamer artificially flavored, more like their Slow Churned “diet” product. It was bad enough that Edy’s recently reduced the size of the container from 1.75 to 1.5 qts while keeping the same price. But now it doesn’t even taste like the top notch product it used to be. I will no longer pay top dollar to buy this downgraded ice cream product.

???? November 17, 2008 at 11:43 am

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MaryAw March 19, 2009 at 11:54 pm

What is captcha code?, pls provide me captcha code codes or plugin, Thanks in advance.

Team Roster October 29, 2010 at 7:54 pm

Best you should edit the webpage name title Ice Cream at Marche, Chicago, IL — A Daily Scoop: Ice Cream Reviews to more better for your webpage you create. I liked the post still.

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