You know those seasonal mint milkshakes that are sold at a certain fast-food joint around St. Patrick’s Day? Those can be expensive and packed with ingredients you may or may not be able to pronounce. Not ideal, right? Enter your new favorite frosty March treat.
Tag: ice cream
3 of a Kind checks out three places across the country to try something cool, new and delicious.
Ice cream season may be mostly relegated to summer, but enterprising restaurants and ice cream shops are amping up the warming qualities (and indulgence factor) with alcohol-spiked scoops. All across the country, parlors are creating adults-only ice cream flavors that are sure to keep spirits in summer mode well into the snowy season.
Boiler Room, Chicago
Summers may seem fleeting in the Windy City, but this Logan Square neighborhood restaurant ups its soft serve’s appeal in nippier temperatures by adding liquor. A warming Jameson whiskey flavor is always available. Every week, there’s another rotating alcohol-filled special in the second hopper. Spirits are rotated and could include tequila, stout or maple bourbon: Orange Whip Vodka was churning two weeks ago, and the holiday season often brings eggnog. It’s whatever these creative liquor- and dessert-loving folks think up.
Ice cream, by definition, melts when it’s out of the freezer (well … usually, anyway). But now scientists in the U.K. have come up with an ice cream that does not melt, even when you leave it out in the sun — and they predict it will be available in stores within three to five years.
The key to this expectation-defying extenda-frozen dairy treat is a protein, called BslA, that makes the air, fat and water contained in ice cream clump together, causing it to resist melting and stay firm, even when it’s sitting out in warm weather, and preventing the formation of ice crystals, so that it mimics the smooth texture of high-end ice creams.
I scream, you scream, we all scream for … Instagram? Here’s the thing: Snapping a photo of your favorite ice cream treat (be it in a cone or cup, squished between two cookies or floating in root beer) so you can share it with the world can be its own brand of challenging.
How do you convey all that dairy-smooth deliciousness to your followers without ending up with a milky, melty mess on your hands (and your phone and your floor)?
Blogger Nastassia Johnson, who regularly posts droolworthy ice cream images, along with snaps of other sweets, to her Instagram account, @letmeeatcake, recently shared a few styling tips with Mashable.
Here are a few of her ideas you may want to incorporate into your own social media routine:
Get Vertical: Height adds dimension and visual interest, so layer scoop atop scoop. Stack flavors in alternating colors. Feel free to add unusual elements — like doughnuts or fruit — to make your photos even more eye-catching.
Mitigate the Melt: Johnson suggests popping a sheet tray into your freezer before you scoop. Then lay out the sheet tray with your scooper, a paper towel, a bowl of water and your pint(s). For ease and beauty, dip the scooper into the water and give it a quick tap on the paper towel between scoops. Put the scoops onto the sheet tray and pop the whole shebang back into the freezer (set to zero or lower) for about 10 minutes. This will ensure the scoops are good and frozen so you can maximize the time before they melt. Read more
It’s summertime and it’s sticky-humid-oh-so hot outside, so there’s no question what one ingredient is on your must-have list for the grocery store: ice cream. While there’s indeed nothing wrong with digging out a scoop from the carton — or eating straight from the carton — you can surely dress up the everyday varieties to turn them into all-new treats. On this morning’s all-new episode of The Kitchen, the co-hosts shared three easy ways to turn out extra-special chilly desserts using just your favorite flavors of ice cream, which you likely already have on hand, plus a few extra add-ins.
GZ’s Family-Style Chocolate Mint Sundae features a beloved taste combo: chocolate and peppermint. For a minty-fresh bite, Geoffrey Zakarian mixes just a bit of peppermint extract into melted chocolate, then pours it over rich vanilla ice cream before piling on the decadent toppings: brownie chunks (opt for store-bought to save time), plus sweet marinated cherries, fluffy whipped cream and crushed peppermint sticks. Since Geoffrey serves up a whopping 12 scoops of ice cream, this indulgent platter is big enough to satisfy even the most-demanding sweet tooths in your family.
Just remember back to when you were a kid in an ice cream store — was there really a better feeling than getting to have your own scoop of a frozen treat on a hot summer day? Whether they come in a cone or cup, topped with hot fudge or decked out with sprinkles, chilly treats are tough to resist. And while heading to your local creamery makes for a fun outing, making a homemade variety of ice cream, sherbet and sorbet has a deliciously sweet payoff. And here’s the good news: You don’t always need to have special equipment to make it. Try Sunny Anderson’s Buttermilk-Pecan Ice Cream recipe, which comes together in less than 30 minutes with freezer bags, salt and ice — just give the ingredients a good shake and you’ll have a creamy dessert in a hurry. Keep reading below for more sweet-tooth-satisfying recipes.
Thank you for giving us an excuse to eat ice cream every day — sometimes more than once..
There, now that that’s over with, let’s talk scooping. I always thought a scoop was a scoop was a scoop (unless you’re talking about a super-duper ultra-big scooper like this one). But the Huffington Post has just offered five tips to make scooping easier — and, by extension, make summer even better.
For softer ice cream and smoother scooping, the site suggests:
We’re all familiar with the classic ice cream sundae, the kind you might devour at an old-fashioned soda fountain. It’s a decadent yet straightforward equation: one or more scoops of ice cream + some variety of sauce or syrup + whipped cream + a glistening maraschino cherry on top. You’ll often find a sprinkling of chopped nuts, seasonal fruit or sprinkles thrown in too. All of this comes served in a glass sundae cup with a long spoon for mess-free fun. But the next time you’re hosting a party, take the traditional sundae to the next level by ditching your glass cup in favor of a brownie, cookie, shortbread or cake base. Here are a few clever ideas to help you make the most of ice cream and your favorite baked goods the next time a sweets craving strikes.
Waffled Brownie Sundae (pictured at top)
Now this is a sundae fit for a special occasion. Baking the brownie batter in a waffle iron cuts your baking time in half and eliminates cooling time altogether. Plus, all of the waffle’s nooks and crannies will catch whatever sweet sauces and toppings you choose for decorating. For the best results, pile ice cream and toppings onto these cakey brownies hot off the press.
Gelato, that Italian dessert staple, is gaining U.S. fans, with sales hitting an estimated $214 million in 2014, an $11 million increase from 2009, and driving growth in the frozen dairy dessert market. But did you ever wonder what the difference is between ice cream and gelato — or if it’s just a matter of semantics and a higher price point?
In fact, gelato is really quite distinct from ice cream, NPR’s The Salt blog notes. Citing gelato expert and author Morgan Morano, writer Linda Poon sketches out a few key differences:
Creaminess: Gelato is creamier, smoother and silkier, as well as denser and more elastic and fluid, than American ice cream.
Ingredients: While both gelato and ice cream contain cream, milk and sugar, authentic gelato uses more milk and less cream than ice cream and generally doesn’t use egg yolks, which are a common ingredient in ice cream. Read more