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Iced Coffee New in 2010 the Local Economy
2010 Fall Newsletter *Relax and Enjoy the beauty of the subtle changes during this Fall Season! I hope this newsletter finds you in good In addition, our new product focus will con- health and spirit. It seems like yesterday that we tinue along the line of the successful Good- November 2, 2009 were getting ready for the start of our 38th season west Iced Coffee system. serving the Jersey Shore. With a record number of This year, our commitment to Volume 5, Issue 1 heat waves and a dry weather pattern dominating the summer, the stage was set for a successful sea- unique and high quality products has been son. Ice Cream sales throughout the region hit an all recognized at the Worlds Dairy Expo, honor- time high. Tourists and locales went to the beaches ing Gifford’s Dairy, as the Grand Champion, Inside this Edition in droves and demand for Ice Cream treats never the maker of Island Ice Cream’s own brand. waned. In closing, as the holiday season Tony’s Message 1 approaches, I want to thank you for giving us With fall upon us, Island Ice Cream is the opportunity to serve you and extend best Local Business 1 working on next season’s hot new trends. As stated in Dairy Fields magazine, consumers find comfort wishes to you and your family for a peaceful Fun Facts 1 and restful winter. Remember, Island Ice in eating frozen treats as much as entrepreneurs Iced Coffee 1 enjoy creating boutique flavors. Innovations in Cream will continue to drive miles to bring ingredient and nutritional profiles will play a ma- your customer smiles. -
In 1906 an LA Ice Cream Parlor Invented the Hot Fudge Sundae (Video)
In 1906 An LA Ice Cream Parlor Invented The Hot Fudge Sundae (Video) On National Hot Fudge Sundae Day, we feast on this delicious ice cream dessert that combines hot and cold with a cherry on top. Celebrated on July 25th, this tasty treat has been served since 1906. Click Here For Other Stories And Videos On South Florida Reporter A variation to the classic sundae, the hot fudge sundae is a creation of vanilla ice cream, hot fudge sauce, whipped cream, nuts (optional) and a single, bright-red maraschino cherry on top. Back in the day a handful of state governments outlawed the consumption of ice cream sodas on Sundays after they became the hottest new craze. Because of this the ice cream sundae was invented! The Hot Fudge Sundae was created in 1906 at C.C. Browns, a new ice cream parlor on Hollywood Boulevard in Los Angeles. The word “Sundae” apparently resulted when druggist Chester Platt in 1892 attempted to trademark “Sunday” for his cherry syrup and ice cream concoction. Fudge is made by mixing sugar, butter, and milk and heating it to the soft-ball stage at 240 °F (116 °C), and then beating the mixture while it cools so that it acquires a smooth, creamy consistency. The Guinness Book of World Records has documented several record-setting sundaes. The most expensive dessert is The Frrrozen Haute Chocolate ice cream sundae costing $25,000 (£12,000), which was added to the menu of the Serendipity 3 restaurant, New York, USA on 7 November 2007. In 2009, the Kids Club in Brunswick, Georgia created the world’s longest sundae. -
Making the Most of Your Waffle Cone Dip
May 2020 T H E B U L L E T I N T H E O F F I C I A L P U B L I C A T I O N O F T H E N A T I O N A L I C E C R E A M R E T A I L E R S A S S O C I A T I O N CO-BRANDING Using local partnerships MAKING THE MOST OF YOUR WAFFLE CONE DIP Podcast Reopening Webinar Replay Tips of the Opening and Operating your Ice Cream Business Post COVID-19. 5 W A Y S T O M A K E T H E M O S T O U T O F Y O U R V I D E O C O N T E N T PRESIDENTS MESSAGE First of all, I hope your and your family members are well and doing the best under these difficult circumstances. As passionate as we all are about our businesses, family will always come first, and from my family to yours, we wish you the best through this pandemic. The challenge that we have as an industry right now is to balance this beautiful spring sunshine and George Xouris enthusiasm for the start of the season, with the Andia's Homemade restraints that are placed upon food service Ice Cream providers by the state, county, city or even popular opinion and perception. Social media is flooded with posts, stories and opinion about food providers not wearing masks, or other infractions of socially accepted restrictions. -
Ice Cream Maker -Makes 2 Pints
Ice Cream Maker -makes 2 pints INSTRUCTIONS FOR PROPER USE AND CARE Model #DBL500 IMPORTANT! VERDE VITA LLC • PO BOX 863 • CLARENCE, NY 14031 Please keep these instructions and your original box packaging. table of contents Important Safeguards . .2 Features . .3 Before First Use . .4 Freezing the Canisters . .4 Assembly . .5-6 How to Operate . .6-7 Troubleshooting . .7 Cleaning . .8 Hints and Tips . .8-9 Recipes Basic Vanilla Ice Cream . .10 Banana Orange Frozen Yogurt . .10 Blackberry Sorbet . .11 Chocolate Chip Frozen Yogurt . .11 Chocolate Frozen Yogurt . .12 Chocolate Ice Cream . .12 Chocolate Peanut Butter Ice Cream . .13 Espresso Ice . .13 Fat Free Peach Ice Cream . .14 Fat Free Chocolate Ice Cream . .14 Fat Free Pineapple Frozen Yogurt . .15 French Chocolate Mint Ice Cream . .15 French Vanilla Ice Cream . .16 Frozen Margaritas . .16 Frozen Piña Colada . .16 Fruit Sorbet . .17 Lemon Ice . .17 Lemon Sherbet . .17 Ice Cream Sandwiches . .18 Low Fat Non Dairy Mango Freeze . .18 Low Fat Non Dairy Strawberry Freeze . .19 Piña Colada Sherbet . .19 Pineapple Ice . .20 Pistachio Ice . .20 Raspberry Ice Cream . .21 1 Strawberry Cheesecake Ice Cream . .21 22 important safeguards When using this electrical appliance, safety precautions must always be Raspberry Ice Cream observed, including the following: n Read all of the InStRuCtIonS befoRe uSe. Ingredients n Do not leave appliance when plugged in. Unplug from outlet when 3 1 /4 cups heavy cream 4 oz. egg substitute not in use. Always unplug before cleaning and removing parts. 3 /4 cup half and half or milk 1 tsp. vanilla n Do not use outdoors or on a wet surface. -
Ice Cream Stories Summer Learning Challenge Week 5: Ice Cream Let's Think About Ice Cream! Imagine What Might Happen Next in This Story
ice cream Stories Summer Learning Challenge Week 5: Ice Cream Let's think about ice cream! Imagine what might happen next in this story: Sam and Olive went to the beach on a hot summer day. They spent the whole morning building a very large sand castle along the shore. When they were finished, they realized that they were very tired and hungry. "Look!" said Olive. There is a man with an ice cream cart over there! "Ice cream would be perfect right now!" said Sam. They ran over to the little ice cream cart, where Sam bought a scoop of mint chocolate chip and Olive bought a scoop of Rocky Road. They took their ice cream back to their beach blanket and sat down to enjoy it before going back to play. Just then, a little dog ran over and began to beg for their ice cream. "You are a very cute little dog, but you cannot have ice cream," Olive said nicely. The little dog just looked at her and wagged his tail to show that he would not give up. What happens next? ice cream Stories Summer Learning Challenge Week 5: Ice Cream Let's have fun with ice cream! Imagine what might happen next in this story: The Ice Cream Shop Challenge We love That's ice cream! This Free ice cream for so easy! will be FUN! life if you can eat Let's do it! our Monster Sundae! Inside the shop... NO Two kids WAY!! just ordered Monster Sundaes! What happens next? ice cream Creatures The author Arnold Lobel once drew an imaginary creature that is part bird, part ice cream cone. -
Sundaes Shakes & Floats Savoury Ice Cream Sorbet
MORNINGS SHAKES & FLOATS SUNDAES SPARKLING & WINE Available until 11.45am Monday to Saturday Sparkling 125ml Bottle (V) (V) (VE) Classic Shake ..........................................................£7.25 Knickerbocker Glory .............................................£13.50 Tropical Bliss ........................................................£5.25 Two Scoops of Ice Cream with Organic Milk Strawberry & Vanilla Ice Cream, Pineapple & Raspberries, Fortnum’s Blanc de Blancs £14.75 £75.00 Mango, Apricots, Pineapple, Fresh Ginger, Passion Fruit Whipped Cream, Italian Meringue, Raspberry Coulis Hostomme, Champagne, NV Lemonade Float (VE)....................................................£6.70 Summer Smoothie (VE).................................................£5.25 Lemon Sorbet & Lemonade (N,V) Fortnum’s Rosé £15.75 £80.00 Watermelon, Cantaloupe Melon, Lime, Cinnamon Powder, Chilli Banana Split .......................................................£12.50 Brown Cow Float(V).....................................................£8.25 Vanilla & Chocolate Ice Cream, Caramelised Banana, Chocolate Sauce, Billecart - Salmon, Champagne, NV Croissant (V) ................................................................£3.50 Chantilly Cream, Toasted Almonds, Maraschino Cherry Vanilla Ice Cream, Chocolate Syrup with Root Beer Fortnum’s Prosecco £9.50 £50.00 (V) Pain Au Chocolat (V)....................................................£3.50 Lemon Curd Meringue ..........................................£12.50 Valdobbiadene, Zucchetto, NV Lemon Curd Ice -
Fuel for the Sweet and Savoryfire
[INGREDIENTS] by Donald E. Pszczola More Fuel for the Sweet and Savory Fire sensations are blurring that they become so exciting in the formulation. Does that caramel have a salty taste? Is that ginger I detect? Or pink grapefruit with a spicy kick? With all of the different taste sensations possible, the five basic tastes remind me of the Chicago seasons. While we technically have four seasons (winter, spring, summer, and fall), in reality, every month is a separate season—a combination of the previous month’s weather and the next month’s. And with these 12 seasons—some of them changing in a matter of days or even hours—living in Chicago may be unpredictable, but it sure is exciting. And the same thing holds true for food formulating with the taste groups. (I might add that it is only fitting that “the Windy City” is the home of so many different ethnic Here’s some tasty mathematics for you. Take a strip of bacon plus a sweet and creamy ice cream and you get a… Well, I’ll let you finish the sweet-savory equation. As this form of new math proves, anything goes in today’s cuisines.) food formulating computations. Photos ©iStockphoto.com/busypix (left) and nazarethman (right) For consumers who can’t really choose between sweet and salty, more products are appearing in the mar- he sensation of taste can be categorized into five ketplace that can satisfy both moods. For example, Mars basic groups—sweet, salty, sour, bitter, and Chocolate North America recently launched its M&M’s® Tumami—with the tongue identifying each type in a Brand Snack Mix, which can satisfy consumers’ desire for distinct way. -
Ice Creams, Gelatos, Custards and Sorbets in All Your Favorite Flavors and Several More You’Ve Probably Never Even Considered
Here’s the scoop on cooling off from the inside out By Karen Feldman Slather on the sunscreen, wear your hat and shades, but chances are a subtropical summer still will get under your skin intent on melting your soul. Here on the Beaches of Fort Myers & Sanibel we have a weapon that can chill you out and in – rich, decadent ice creams, gelatos, custards and sorbets in all your favorite flavors and several more you’ve probably never even considered. Ultra- blue Smurf perhaps? Bonita gator tracks? Sticky fingers? Whatever your choice, it’s available at a number of locally owned and operated shops that take pride in crafting their own version of this heavenly frozen confection or purchasing it from an artisanal producer, ensuring a first-rate product with intense flavors and, of course, a mouth-feel that’s sure to dial down your internal thermostat in a heartbeat. Here are a dozen of our favorite local purveyors of well-chilled nirvana available by the scoop: Artisan Gelato – Chocolatier and pastry chef Norman Love got his culinary start serving ice cream so it isn’t surprising that he offers luscious artisanal Italian gelato made in his gelateria just off Daniels Parkway. It’s also available at his chocolate salons at Miromar Outlets in Estero and McGregor Boulevard in Fort Myers. Flavors change as it’s made daily but might include salted caramel, hazelnut, waffle cone and chocolate. (normanloveconfections.com) Daddy Dee’s – Since 1971, this little North Fort Myers shop has been scooping up frozen comfort and delighting train fans with its little train that runs overhead. -
Magazine the Blade, Toledo, Ohio Sunday, February 18, 2018 Section C, Page 6
TOLEDO MAGAZINE THE BLADE, TOLEDO, OHIO SUNDAY, FEBRUARY 18, 2018 SECTION C, PAGE 6 Maple-glazed cream sticks with bacon are ready for customers at Wixey Bakery. THE BLADE/DAVE ZAPATOSKY Delectable duo Bacon & sugar: Sweet, savory, and irresistible together By ROBERTA GEDERT bacon who coordinates the annual festival, BLADE STAFF WRITER this year slated for May 12. “The American mmm, bacon. palate is a palate that likes sweet stuff. This Mmmm, sugar. is both a sweet and savory approach to eat- Mmmm, bacon and ing, and I think Americans like that con- sugar together. trast.” Marrying the two has Other sugary bacon treats that will be Mbeen a popular trend for several years now available at the event include bacon chips that hasn’t faded from the limelight. (squares of thick bacon marinated in a There’s candied pepper bacon, choc- honey beer, brushed with maple syrup, and olate-covered bacon, bacon ice cream, roasted) and pretzel sticks dipped in melted bacon doughnuts. No sugar product is safe chocolate and rolled in bacon bits. from those salty slabs of meat and fat, and Mary-Jon Ludy, professor of food and in northwest Ohio, residents are making nutrition at Bowling Green State Univer- sure they get their share. sity, said the love of bacon and sugary sub- “Who doesn’t like a doughnut that tastes stances also evokes the nostalgia of bacon like a maple pancake but with bacon?” said being a common American food tying us Brian Wixey, partner at Wixey Bakery, of together and sensory pleasure. The curing the bakery’s bacon maple doughnuts and process for bacon builds on the category of cream sticks they have been making for taste known as “umami,” or savory flavors, about four years. -
Make Ice-Cream in a Food Processor
8/31/2019 Make Easy Ice Cream in a Food Processor - Chowhound ByAmy Sowder May 29, 2019 Edit All featured products are curated independently by our editors. When you buy something through our retail links, we may receive a commission. Don’t have an ice cream maker but do have a Cuisinart (or its equivalent)? You can use your food processor to make ice cream—and we don’t mean by blending bananas, either. Let’s be honest: An ice cream maker is a one-trick pony. And with limited space in our kitchens, machinery for the dessert genre isn’t always a top priority. Some of the more ice cream-obsessed of us (ahem) think it should be the #1 kitchen appliance, but the rest of you will love finding another use for equipment you already have cluttering your cupboards. A food processor is nothing if not versatile, but we can’t think of a more noble use for your trusty processor than homemade ice cream. Read more: 7 Ways to Churn Out Ice Cream Without an Ice Cream Maker | The Best Ice Cream Makers for Every Personality Ice Cream, Not “Nice Cream” You can find tons of recipes for “ice cream” made in a food processor using a base of frozen bananas instead of the classic cream, eggs, and sugar base (aka nice cream). But sometimes we want the real thing. Fellow sweet-cold-creamy obsessive Jeni Britton Bauer, founder of Jeni’s Splendid Ice Creams, shares a quick, simple way to make traditional ice cream at home without an ice cream maker. -
Sundaes Regular (16Oz) 3.99 Large (24Oz) 5.49 & Fountain Specialties One Two Three Murfsfrozencustard.Com Or Try It Thick
Malts & Shakes SUNDAES Regular (16oz) 3.99 Large (24oz) 5.49 & Fountain Specialties One Two Three murfsfrozencustard.com or try it thick... Scoop Scoop Scoop Regular (16oz) 4.69 March 2017 Specials Large (24oz) 6.19 Sundae 3.09 3.59 4.39 Hot Fudge Sundae 3.19 3.69 4.49 Flavor Weekly Grill Weekly Made with premium, creamy, of the Day Special Fountain Special Fountain Toppings mellocreme hot fudge! Andes Mint Candies • Peanut Butter Outdoor Flavor! M&M’s • Chocolate • Strawberry • Raspberry Turtle Sundae 3.89 4.79 5.69 Gooey Goodness! Everyone’s favorite with hot fudge, hot Wild Cherry • Caramel • Butterscotch Blue Moon Mesquite Grilled caramel & roasted pecans – yum yum! Wed. 1 Snickers Bar Banana • Marshmallow • Hot Fudge Thurs. 2 Andes Mint Chocolate Chicken Sandwich Pineapple • Cool Mint • Oreo Cookie Monster Sundae 3.79 4.69 5.39 Fri. 3 Cookie Monster Sundae Peanut Butter Cup • Butterfinger • Heath & Waffle Fries Lots of crushed Oreos and chocolate Sat. 4 Bear Claw Only $3.69! Snickers • Cookie Dough chip cookie dough pieces, topped with Sun. 5 Peanut Butter Cookie Only $6.99! hard shell chocolate. Scary good! Chocolate Fudge Oreo Extra Toppings Peanut Butter Deluxe Sundae 3.79 4.69 5.39 Mon. 6 Tues. 7 Strawberry Shortcake A Taste of the West! Fruit n' Nuts! Pecans 1.29 Reese’s peanut butter topping and Wed. 8 Snickers Guacamole Jumbo Strawanna Crushed Nuts .79 crushed Reese’s peanut butter cups Thurs. 9 Cookies N Cream topped with hard shell chocolate! Cashews 1.19 Fri. 10 Black Raspberry Burger & Fries Sundae Sliced Bananas .49 Grasshopper Sundae 3.79 4.69 5.39 Sat. -
I Scream You Scream for Ice Cream
""O\\\STOJl}-~C, @he~~ ~~ ~ g ~ The Quarterly Publication of the Novato Historical Guild and the Novato History Museum Preserving Novato's History Feature Section Contents © 2006 Novato Historical Guild, Inc. I Scream, You Scream We All Scream for Ice Cream! By John Trumbull It is summer in Novato. The temperature orange roofs and twenty-nine flavors, the fla flirts with the mid ninety degree range, and vors of our shakes were few and basic: choco my thoughts tum to ice cream- more specifi late, strawberry, vanilla, and occasionally cally to that ultimate treat, what we on the pineapple and root beer. This is because they · West Coast call the milkshake. (In Boston it were crafted from full fat vanilla ice cream, is a "frappe.") Remember what we used to get whole milk and flavored syrup. The proce in the "Old Days" for less than the current cost dure started by placing 3 (or 4 depending on of an ice cream cone? As late as the 1960's making a milkshake was an art. It wasn't dispensed from soft ice cream machines as a homogenized puree tasty as that may be now. One needed to craft a classic milkshake, and the popularity of any FINE FUDGE outlet would depend on the craftsmanship. In & restaurants, such as Novato's 101 Cafe, the GIFTS CONFECnOHARY · waitress had the job in addition to all her other duties. However, in some shops, such as drug stores with a soda fountain and candy stores, there was often a dedicated clerk known as the "Soda Jerk." This artist was usually distin guished by a white apron, and a white cap, and by being located behind the Soda Bar or your luck) heaping scoops of ice cream in a metal blender container.