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Archive for the ‘I Scream For Ice Cream’ Category

I may be devoting most of my blog to the mystery and vagaries of why and how Donald Trump was elected AND why he should be removed – BUT Ice Cream supersedes most everything and when I saw this post, I knew I had to share it. And you can probably expect more soon!

Jonah Mendez

Sweet Potato Ice Cream

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I have no idea what got into me with that sub-title but I will admit to having a slice of Mint Chocolate Chip Ice Cream pie every night since Christmas Eve!  It is the best part of my day!!!  Anyway, I try to follow some loose sort of calendar of blog posts but I’m only marginally successful these days.  Today is Sunday and therefore that makes Ice Cream Sunday.  Gail, who all of my faithful readers know well, because she is my secret sourcerer for this blog sent me a tasty article about Ben & Jerry’s Ice Cream. 

One of the things I learned (and was a bit dismayed) was that they are now a subsidiary of Unilever. BUT apparently a wholly autonomous one – that must have been one hell of a negotiation process.  Secondly I learned that over the years many of the flavors just don’t make it on the shelf and therefore are retired.  Well actually it appears as if they are killed or euthanized because the article said there are individual grave stones for each of the no-longer-living-flavors.  Who knew?

Then there are the 13 Ice Cream Secrets from Ben & Jerry’s Flavor Gurus which I am about to impart to you:

I LOVE New York Special Fudge!

I LOVE New York Super Fudge Chunk!

1. THERE’S A REASON BEN & JERRY’S FLAVORS ARE SO RICH

It’s partly because co-founder Ben Cohen has anosmia, or almost no sense of smell. If he couldn’t taste a recipe, he just added more flavoring!

2. THE R&D DEPARTMENT IS ULTRA ELITE

Schimoler is one of just three food scientists on staff. The remaining four members of the team come from culinary backgrounds. (One of them has the title “primal ice cream therapist.”) Together they launch about five flavors each year.

3. A FLAVOR CAN TAKE MORE THAN A YEAR TO DEVELOP

The average development cycle of a basic pint is about 12 to 14 months, but there have been occasions where Schimoler nailed a flavor on the first try. “Other times,” she says, “you’re on iteration 10 and still wondering if it’s going to work.” Which is exactly what happened with Liz Lemon Greek Frozen Yogurt, one of the few products where the name came before the flavor. “They knew they wanted to do a Liz Lemon flavor but didn’t know what they wanted it to be. We looked at so many different lemon flavors.” At the other end of the spectrum, Schweddy Balls, inspired by Alec Baldwin’s SNL skit, got to market in a record four months.

4. MOST FLAVORS START WITH THE SAME BASE

A mix of milk, cream, liquid sugar, egg yolks, and water. But there are a couple of variations that have different fat and sugar levels. Choosing which to start with depends on what’s going to be added in. If a recipe calls for something high fat, like peanut butter, it starts with a lower fat base. “If you’re at too high a fat level, once you freeze it, you’re going to end up with concrete; it’s not going to come out of the machine,” Schimoler says. If they’re adding something sweet, like caramel, they use one with lower sugar.

5. EACH YEAR, THE TEAM MAKES A PILGRIMAGE TO A FORWARD-THINKING FOOD CITY

In order to stay ahead of the flavor curve, they’ll spend 12 hours a day tasting offerings from food venues of all types, hitting as many as 10 spots a day. The inspiration for Liz Lemon Greek Frozen Yogurt? A blueberry-lavender cocktail in San Francisco. This year, the team visited Portland, and Schimoler is forecasting a future full of caramel and burnt sugar. “We’re also seeing a lot of sour stuff,” she says. “You see that a lot in the cocktail world. Sour beers are coming back.”

6. BEN & JERRY’S RECEIVES ABOUT 13,000 FLAVOR SUGGESTIONS A YEAR FROM CUSTOMERS

Each R&D team member is given a month’s worth of feedback to review for new ideas or recurring themes. Some of the company’s most iconic flavors were born from these, including Cherry Garcia, which was suggested by two Deadheads from Portland, Maine. (In December 2013, after spending more than a decade at the top of the customer favorite list, the 27-year-old flavor was dethroned by Half Baked, which, surprisingly, was not suggested by Deadheads.)

7. NOT EVERY FLAVOR CAN BE FOUND IN YOUR LOCAL GROCERY STORE

Some are created exclusively for a single retailer. One of Schimoler’s favorites, Nutty Caramel Swirl, which she developed to taste like a Snickers bar, is only available at 7-Eleven. The very first flavor she worked on, Berry Voluntary, was made for Target. Walgreens sells a Truffle Trifecta, and Walmart hawks Cotton Candy.

8. THERE’S A FLAVOR GRAVEYARD

At the company’s factory in Waterbury, Vermont, discontinued flavors are laid to rest with a headstone. Among the rows of dearly departed flavors are many of Cohen’s creations, including Miz Jelena’s Sweet Potato Pie (Epitaph: “One potato, two potato, Sweet Potato Pie. No one would could appreciate it. So we had to let it die.”)

9. BEING A FLAVOR DEVELOPER HAS CERTAIN PERKS

Ben & Jerry’s has a take-home allowance of three pints—a day! Fortunately, the company’s corporate headquarters, in South Burlington, is equipped with a full gym. They also have a yoga instructor and an occasional massage therapist. (No wonder they also need a nap room.)

10. PUNNY FLAVOR NAMES DON’T ALWAYS WORK FOR INTERNATIONAL MARKETS

When Chunky Monkey first launched in Japan, there were questions about whether it contained monkey meat.

11. BACON WON’T HAPPEN

It’s among one of the most requested items, but we won’t see it because Ben & Jerry’s plants are kosher.

12. DON’T WORRY, NEITHER WILL KALE

The company has a long list of regular vendors for things like chocolates and caramel, but there’s an even longer list of snack peddlers hoping to sell their ingredients in a pint of ice cream, including one very persistent proponent of kale chips. Though a co-worker did a test batch, Schimoler says that, ultimately, “No one wants to sit down with a pint of Kale Ben & Jerry’s. So, Kale Guy, if you’re reading this, I’m sorry.”

13. BUFFALO WINGS, ON THE OTHER HAND? WELL, THEY JUST MIGHT

“Everyone is so tuned to think that ice cream is sweet, creamy, and cold. But it doesn’t have to be,” Schimoler says. “Creamy and cold can be savory too.”

Article appeared on mentalfloss.com

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How would you like to make some quick Ice Cream Sundaes this very Sunday?  Raise your hand if you love Oreo cookies?  Now raise your hand if you love ice cream (who doesn’t?).  Good now that we are all on the same page, let’s make some Ice Cream Sundae Oreo Cookie Cups.

Ingredients

Ingredients

Ingredients:
– 2 sticks salted butter
– 3/4 cup granulated sugar
– 1 cup brown sugar
– 2 eggs
– 2 teaspoons vanilla
– 3 1/2 cups all-purpose flour
– 1 teaspoon baking soda
– 2 cups semisweet chocolate chips
– Oreo cookies
– vanilla ice cream
– magic shell or chocolate syrup
– sprinkles

Instructions:
1. Preheat oven to 350 degrees F. Beat butter, granulated sugar and brown sugar in a mixer until creamy. Add eggs and vanilla. Mix. Add dry ingredients and stir in chocolate chips.

Mixing and Adding

Mixing and Adding

2. Break up 12 Oreos and add them to the dough. Mix. Scoop the dough into a muffin pan. Bake for 15 minutes.
3. In a large bowl, combine one carton of softened vanilla ice cream with 24 Oreos. Freeze for 45 minutes, or until the ice cream is firm.

Break Up Oreos and Add To Ice Cream

Break Up Oreos and Add To Ice Cream

4. Remove the cookies from the oven. Press a sprinkle container into each cookie to make a cup. Let the cookie cups cool.

Make An Indentation In The Cookie Dough

Make An Indentation In The Cookie Dough

5. Remove ice cream from the freezer. Fill each cookie cup with one scoop of ice cream. Top with magic shell and sprinkles. Enjoy!

This recipe and photos originated from Brit & Co, Francesca Bean

Ice Cream Sundae For A Wintery Sunday

Ice Cream Sundae For A Wintery Sunday

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Let me just say that the cool weather has not in the least dampened my desire for ice cream.  If ever there was a dessert for all seasons,  ice cream is it!  However, also being an avid collector I thought why not feature some of the fun collectibles associated with my favorite food – Ice Cream.  Today it’s all about vintage and antique ice cream scoops. 

Vintage Heavy Metal Scoop

Vintage Heavy Metal Scoop

Antique Bell Shape Scoop with Heart design

Antique Bell Shape Scoop with Heart design

'50's Turquoise Ice Cream Scoop

’50’s Turquoise Ice Cream Scoop

Antique Ice Cream Slicer/Scoop

Antique Ice Cream Slicer/Scoop

Early Ice Cream Scoop

Early Ice Cream Scoop

Vintage Metal Scoop

Vintage Metal Scoop

Old Wooden Handle Scoop

Old Wooden Handle Scoop

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You scream, we all scream ice cream!  Clearly one of my favorite childhood rhymes and knowing my passion for ice cream, I must be a case of arrested development. 

In case you’re wondering I do know how to spell fatty, however  this particular ice cream treat reminded me of the past few years fad-obsession with bacon and this year’s fad – it’s got to be salted to be good (read sea salted dark chocolate, salted caramel everything including Starbucks!).

So what we have here is:  A waffle cup with sampler trio (whiskey fudge rebellion, drunk and salty caramel, and maple bacon) sprinkled with candied pecans.

OMG

OMG

Luca & Bosco is an ice cream and dessert company based in NYC. They strive to make people happy through food – my kind of people!   Their ice cream has integrity, and is made from all natural ingredients, organic whenever possible, less sweet and packed with flavor – one taste and you will know the difference. They’re seriously talking about a deliciousness to make your eyes roll back because it tastes so good. 

Run by co-founders Catherine Oddenino and Ruthie Vishlitzky, Luca & Bosco’s mission is to bring deliciousness to people’s lives one scoop at a time.

Catherine is the mom of Luca, a 5 pound, white Maltese. Ruthie is the mom of Bosco, a chocolate Lab. They are the inspiration for the name and the reason we make ice cream cone shaped dog biscuits. We don’t want our canine friends to be left out of the ice cream fun.

Wow!! I have to take a trip down to the Lower East Side to stop in for a taste of some of the unusual and distinct ice cream flavors offered at Luca & Bosco.  Although today’s feature is the waffle cup sampler with a trio of fantabulous ice creams, Luca & Bosco have such exotic flavors as:  Carmelized Banana, Chocolate Brownie Chunk, Goat Cheese, Milky Tea, Rosemary Olive Oil, and Earl Grey with Chocolate Freckles.  On second thought maybe I shouldn’t even consider a visit.  I might go into sugar shock!

Luca & Bosco is located at 120 Essex St. New York, NY.

 

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