Posts for 'Ice Cream Brands' Category

Ice cream is one of those family tradition desserts that anyone can enjoy. Ice cream has developed so many flavors and styles (hard or soft) that it's become a global treat. No longer tied to simple vanilla and chocolate, ice cream lovers now have their choices of wildly mixed flavors. New age ice cream even has bits of candy bar, jelly beans, or strawberries embedded into the creamy dessert.

Before the advent of modern refrigeration, the ice cream dessert was available to only the wealthiest class of society. The ice was actually removed from frozen lakes and rivers and stored in large cutout holes called ice houses. The ice was brought to a large tub that contained salt that was used to partially melt the ice giving it that smooth, slushy texture.

Read the complete story

Ice Cream and fro-yo shop Monkeys is closing at the end of the month. Now before you go ape, relax they will re-open in the spring. For now cancel all visions of eggnog sundaes and hot chocolate a la mode sashaying through your head. “Sales have dropped off,” said co-owner Andy Jacobson, who also runs Brew’d Awakening around the corner on Market St. When the snow melts they will return as a stronger, sweet-fueled force. Baked goods, fudge and artisan chocolate are the treats on tap.

I loved what they did with the place, the cartoony murals, and their cupcakes — while untested by yours truly — looked cute enough to eat. Am I the only crazed ninny who likes ice cream in the winter? Visit NYC lately? Tasti-Delight is rivaling coffee shops on neighborhood blocks. The whipped up low-cal softserve delight is so yummy I lived on it for weeks when I was a latte slinging pauper in the 90s. In other DTL news we hear corner street bistro Fortunatos might be closing. Anyone know? I thought they finally got their game down.

You don’t realize how much weird ice cream-related news there is until you start combing through the archives of the Internet for it. Not old stuff, either. I’m talking about recent weird news. As always, three of the stories below are 100 percent true and one was made up by the Turkey Hill team. Leave a comment with your guess about which is the frozen fake.

WHO’S GOT THE SPRINKLES? – Highway crews in Manchester, England are describing it as “a big mess” and ice cream lovers were tempted to stop their cars and grab a spoon when a frozen foods truck carrying more than 10,000 half gallon containers of ice cream overturned on a highway just outside the city. No one was injured in the accident, but it did send half of the truck’s frosty cargo tumbling out onto the three-lane road and bring traffic to a standstill until the melee could be cleared.

THE MIRACLE DESSERT – Researchers at New Zealand’s University of Auckland have developed an ice cream with two active dairy ingredients that combine to address the unpleasant side effects of chemotherapy. The helpful treat, called ReCharge, is available in strawberry flavor and is being tested with cancer patients in six New Zealand cities.

Read the complete story

Cookbook Corner: Spice Dreams: Flavored Ice Cream And Other Frozen Treats: In a last, desperate bid to cling to summer, this week we are once again focusing on ice cream.Portland's ice cream shops have gotten a lot of attention this year, particularly for their innovative flavors that take liberties with basil, chiles and other ingredients our taste buds aren't used to experiencing with a mouthful of cold treat.

Hey, kids, now you can try this at home.

Sara Engram and Katie Luber, founders of the Baltimore-based organic spice company the Seasoned Palate, share their recipes for frozen concoctions such as chile-lemongrass ice cream and mango sorbet with cumin and cinnamon in their new book,  "Spice Dreams: Flavored Ice Cream and Other Frozen Treats" (Andrews McMeel, $16.99).

Sure, some of the flavor combos sound a little, um, challenging. The pink grapefruit-tarragon sorbet and the chocolate ice cream with cumin and fennel may be acquired tastes. (The authors claim the sorbet makes a great palate cleanser.

Read the complete story

There's nothing quite like homemade ice cream, and I'm planning to dust off my ice cream maker, as my friend Lori just did. She shares her recipe for Toasted Hazelnut Ice Cream (pictured) on her blog, Stuff to Eat. After research (for the record, I'm totally on board with any type of ice cream research), she found an ingredient combo that gave the texture she was looking for.

After the hazelnut success, she tweaked Epi's Blueberry Ice Cream recipe. "I used locally grown blueberries that were amazingly sweet, plump, and juicy," she reports. She was aiming for a frozen treat close to her favorite Ben and Jerry's flavor, Maine Blueberry: "My version had much more intense flavor and color, and even though my son complained about 'too much blueberry skin,' it didnt stop him from practically devouring the entire container." Are you a home ice cream maker? What's your favorite recipe?

This is a fabulous, fast, and foolproof iced cream that is easily made without the ice cream maker. It is refreshing and perfect…anytime fresh berries are in season. The recipe calls for a juicer, which is a handy kitchen electric to have. If you don't have one, puree the blueberries in a blender or food processor and then put the juice through a sieve to extract the juice from the skins. I use and recommend the sweet plump berries from Driscoll's Organic brand. Their flavor is sweet and true.

Ingredients 2 pint Driscoll's Organic brand blueberries (about a generous 2 cups, juiced to yield about 3/4- to 1-cup fresh juice), plus additional fresh berries to garnish Zest from 1/2 fresh lemon 2 teaspoons fresh lemon juice Scant 1 cup confectioners' sugar 2 cups heavy whipping cream, plus more if needed Fresh mint sprigs, to garnish.

Read the complete story

Ice cream and pizza are alike in a lot of ways. First of all, they are both universal favorites, loved by young children, teenagers and adults or all ages the world over.

Both ice cream and pizza start with very simple basic recipes that can be altered to provide endless variety, making it possible to enjoy different delicious choices every day of the year.

All ice cream recipes begin with three basic ingredients: vanilla, cream and sugar. By simply allowing.

Read the complete story

Growing up, there weren’t a lot of choices with homemade ice cream. First, we had a hand ice cream churn rather than an electric one. Contrary to all the glowing memories of cranking the churn on the porch with happy children clustering around, eager to turn the crank, it was a tedious process.

The type of ice cream was determined from on high the adult making it although we could make a wish on occasion. A custard of eggs, sugar and cream, cooked over low heat, cooled and flavored before churning, then surrounded with ice and rock salt along with a flavoring that suited the whole crowd mostly peach, strawberry, chocolate or vanilla was the way ice cream was made, and had always been made, even for Thomas Jefferson and George Washington.

Read the complete story

The association between Italians and ice-cream is the stuff of legend. Marco Polo is supposed to have brought the technique for freezing milk from China. (Nonsense! As is the claim that he took  noodles to Italy where they became pasta). The Roman Emperor Nero is supposed to have invented ice-cream. (Not true though some accounts say that he liked pouring honey over snow). Even the French, who claim to have invented most things, defer to their neighbours when it comes to ice-cream. One story has it that Catherine de Medici brought ice-cream from Italy when she married the future French King Henri, in 1533.

All of these stories are made up and have little to do with the real invention of ice-cream which was a long and gradual process, involving Brits, Frenchmen, Americans and yes, Italians. But what is true is this: even today, Italian ice-cream has a distinctive character of its own and is significantly different from ice-cream in the rest of the world.

Read the complete story

Scoops of ice cream are lapped up in Gujarat all round the year; and as the summers hot up the indulgence knows no bounds. Well, Amul is set to heat up this market even more. Buoyed by the success of 300 ice cream parlours that provide bespoke ice cream preparations, it plans to add a whopping 1,000 parlours more in the country by the end of this year.

Already the market leader with 38 per cent share in branded ice cream market, Gujarat Co-operative Milk Marketing Federation (GCMMF) that markets brand Amul is set to expand its reach. A jingle in the future could well say “Amul ice cream khata hai India” .

Read the complete story