DOCSLIB.ORG

To View the Recipe Instructions

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
To View the Recipe Instructions Ingredients: 8 oz. Hershey’s® Ice Cream Better Brownie Batter Ice Cream 6 oz. Milk 1 oz. Chocolate Chips 2 oz. Chocolate Sauce 1 oz. Nutella® 1/2 Brownie Chocolate Sprinkles Whipped Cream Directions: Step 1: Pour 6 oz. of milk into a container. Step 2: Scoop 8 oz. of Better Brownie Batter Ice Cream into container. Step 3: Scoop 1 oz. of Chocolate Chips into container. Step 4: Blend ingredients together. **Note** Dress cup before pouring contents! Step 5: Dress cup with 1 oz. of chocolate sauce creating vertical lines. Step 6: Roll the outside rim of the cup in 1oz. of Nutella, then roll it in chocolate sprinkles. Step 7: Pour contents from container into cup. Step 8: Top with whipped cream, 1 oz. of chocolate sauce, 1/2 brownie and chocolate sprinkles. Ingredients: 8 oz. Hershey’s® Ice Cream Old Fashion Vanilla Ice Cream 6 oz. Milk 3 oz. Vanilla Crème Filled Chocolate Cookie Pieces 2 oz. Chocolate Sauce 1 oz. Nutella® 2 Whole Vanilla Crème Filled Chocolate Cookies Chocolate Sprinkles Whipped Cream Directions: Step 1: Pour 6 oz. of milk into container. Step 2: Scoop 8 oz. of Old Fashion Vanilla Ice Cream into container. Step 3: Scoop 2 oz. of Vanilla Crème Chocolate Cookie pieces into container. Step 4: Blend ingredients together. **Note** Dress cup before pouring contents! Step 5: Dress cup with 1 oz. of chocolate sauce creating vertical lines, and Nutella on the outside rim of the cup. Step 6: Roll the outside rim of the cup in Nutella, then roll the rim in vanilla crème filled chocolate cookie pieces and chocolate sprinkles. Step 7: Pour contents from container into cup. Step 8: Top with whipped cream, 1 oz. of chocolate sauce drizzle, 2 whole vanilla crème filled chocolate cookies and chocolate sprinkles. Ingredients: 8 oz. Hershey’s® Ice Cream Cookie Dough Ice Cream 6 oz. Milk 2 oz. Cookie Dough Pieces 2 oz. Chocolate Sauce 1 Chocolate Chip Cookie 1 oz. Nutella® Whipped Cream Directions: Step 1: Pour 6 oz. of milk into a container. Step 2: Scoop 8 oz. of Cookie Dough Ice Cream into container. Step 3: Scoop 1 oz. of cookie dough pieces into container. Step 3: Blend ingredients together. **Note** Dress cup before pouring contents! Step 4: Dress cup with 1 oz. of chocolate sauce creating vertical lines. Step 5: Pour contents from container into cup. Step 6: Roll the outside rim of the cup in 1 oz. of Nutella, then roll it in 1 oz. of cookie dough pieces. Step 7: Top with whipped cream, 1 chocolate chip cookie and 1 oz. chocolate sauce. Ingredients: 8 oz. Hershey’s® Ice Cream Green Mint Chip Ice Cream 6 oz. Milk 1 oz. Chocolate Sauce 1 oz. Nutella® 2 oz. Vanilla Crème Filled Chocolate Cookie Pieces 2 1/2 Vanilla Crème Filled Chocolate Cookies Chocolate Sprinkles (2 mini, 1/2 of one large) Whipped Cream Directions: Step 1: Pour 6 oz. of milk into a container. Step 2: Scoop 8 oz. of Cookie Dough Ice Cream into container. Step 3: Scoop 1 oz. of cookie dough pieces into container. Step 3: Blend ingredients together. **Note** Dress cup before pouring contents! Step 4: Dress cup with 1 oz. of chocolate sauce creating vertical lines. Step 5: Pour contents from container into cup. Step 6: Roll the outside rim of the cup in 1 oz. of Nutella, then roll it in 1 oz. of cookie dough pieces. Step 7: Top with whipped cream, 1 chocolate chip cookie and 1 oz. chocolate sauce. Ingredients: 8 oz. Hershey’s® Ice Cream Better Brownie Batter Ice Cream 6 oz. Milk 2 oz. Nutella® 1 oz. Chocolate Sauce 2 Kinder Bueno® Bars 1 Brownie Whipped Cream Directions: Step 1: Pour 6 oz. of milk into a container. Step 2: Scoop 8 oz. of Better Brownie Batter Ice Cream into container. Step 3: Blend ingredients together. **Note** Dress cup before pouring contents! Step 4: Dress cup with 1 oz. of chocolate sauce creating vertical lines. Step 5: Roll the outside rim of the cup in 1 oz. of Nutella, then place 1/2 of the brownie and 1 Kinder Bueno Bar on the rim. Step 6: Pour contents from container into cup. Step 7: Top with whipped cream, 1 oz. of Nutella, 1 Kinder Bueno Bar and 1/2 of the brownie. Ingredients: 8 oz. Hershey’s® Award Winning Chocolate or Peanut Butter Cup Ice Cream 6 oz. Milk 3 Peanut Butter Cups 1 oz. Peanut Butter Sauce 1 oz. Chocolate Sauce Mini Peanut Butter Cups Chocolate Sprinkles Whipped Cream Directions: Step 1: Pour 6 oz. of milk into a container. Step 2: Scoop 8 oz. of Award Winning Chocolate or Peanut Butter Cup Ice Cream into container. Step 3: Place 1 of the Peanut Butter Cups into container. Step 4: Blend ingredients together. **Note** Dress cup before pouring contents! Step 5: Dress cup with 1 oz. Peanut Butter Sauce creating vertical lines. Step 6: Roll the outside rim of the cup in 1 oz. of peanut butter, then roll it in mini peanut butter cups. Step 7: Pour contents from container into cup. Step 8: Top with whipped cream, 2 peanut butter cups, 1 oz. chocolate sauce. Ingredients: 8 oz. Hershey’s® Ice Cream Midnight Caramel River 6 oz. Milk 3 oz. Caramel Sauce 6 Mini Pretzels 3 oz. Caramel Popcorn Whipped Cream Directions: Step 1: Pour 6 oz. of milk into a container. Step 2: Scoop 8 oz. of Midnight Caramel River into container. Step 3: Blend ingredients together. **Note** Dress cup before pouring contents! Step 4: Dress cup with 1 oz. of caramel sauce creating vertical lines. Step 5: Roll the outside rim of the cup in 1 oz. of caramel sauce, then place half of the mini pretzels and caramel popcorn on the rim. Step 6: Pour contents from container into cup. Step 7: Top with whipped cream, 1 ½ oz. caramel popcorn, 1 oz. of caramel sauce, and 3 mini pretzels. Ingredients: 8 oz. Hershey’s® Award Winning Chocolate Ice Cream 6 oz. Milk 3 oz. Graham Cracker Pieces 1 oz. Chocolate Bar Pieces 1 oz. Chocolate Sauce 1 oz. Marshmallow Sauce 2 oz. Mini Marshmallows Whipped Cream Directions: Step 1: Pour 6 oz. of milk into a container. Step 2: Scoop 8 oz. of Award Winning Chocolate Ice Cream into container. Step 3: Scoop 2 oz. of Graham Cracker Pieces into container. Step 4: Blend ingredients together. **Note** Dress cup before pouring contents! Step 5: Dress cup with 1 oz. of chocolate and marshmallow sauce creating vertical lines. Step 6: Roll the outside rim of the cup in 1 oz. of marshmallow sauce, place half of the chocolate bar pieces on the outside of the rim. Step 7: Pour contents from container into cup. Step 8: Top with whipped cream, remaining chocolate bar pieces, 1 oz. Graham cracker topping, and mini marshmallows. Ingredients: 8 oz. Hershey’s® Strawberry Cheesecake Ice Cream 6 oz. Milk 2 oz. Strawberry Sauce 8 Strawberry Halves 3 oz. Graham Cracker Topping 1 oz. Buttercream Icing Whipped Cream Directions: Step 1: Pour 6 oz. of milk into a container. Step 2: Scoop 8 oz. of Strawberry Cheesecake Ice Cream into container. Step 3: Blend ingredients together. **Note** Dress cup before pouring contents! Step 4: Dress cup with 2 oz. of strawberry sauce creating vertical lines. Step 5: Pour contents from container into cup. Step 6: Roll the outside rim of the cup in buttercream icing, then place 4 of the strawberry halves and 1 oz. of crushed graham cracker topping on the rim. Step 7: Top with whipped cream, 2 oz. graham cracker topping, and 4 strawberry halves. Ingredients: 8 oz. Hershey’s® Magical Unicorn Ice Cream 6 oz. Milk 1 oz. Raspberry sauce 1 oz. Buttercream Icing 1 oz. Multicolor marshmallows 4 Sour Rainbow licorice belts Rainbow Sprinkles Pink Chocolate Candy Pearls Whipped Cream Directions: Step 1: Pour 6 oz. of milk into a container. Step 2: Scoop 8 oz. of Magical Unicorn Ice Cream into container. Step 3: Blend ingredients together. **Note** Dress cup before pouring contents! Step 4: Dress cup with 1 oz. of raspberry sauce creating vertical lines. Step 5: Roll the rim of the cup in 1 oz. of buttercream icing. Step 6: Roll the rim in pink chocolate candy pearls and rainbow sprinkles Step 7: Pour contents from container into cup. Step 8: Top with whipped cream, 1 rolled up sour rainbow licorice belt (horn), 3 sour rainbow licorice belts, rainbow marshmallow & rainbow sprinkles..
Load more

Recommended publications
  • Sophie's Ice Cream Cartopens PDF File
    Connect your circuits to rPower* to control them remotely from a smartphone or tablet! Alice and Bettina became friends in their university’s master’s *Sold separately. engineering program, and soon discovered that they were both TM inspired to pursue engineering by childhood toys. To help inspire the We wanna hear about all the fun you had! Contact us at: Customer Service, 1400 E. Inman Pkwy., Beloit, WI 53511 • [email protected] • 1-800-524-4263. ® For more fun, visit playmonster.com Copyright © 2016 PlayMonster LLC, Beloit, WI 53511 USA. Made in China. All rights reserved. Roominate, The creative wired next generation of innovators, Alice and Bettina designed Roominate ! building kit and Switch on Your Imagination are trademarks of PlayMonster LLC. BUILD the Ice Cream Cart and a table! 2 Bonjour! I’m Sophie, and I can’t wait to see the ice cream cart you 1 design for me! ABOUT SOPHIE Favorite Activities: Cooking, reading and learning French Favorite Foods: Chicken noodle soup, cookies and ice cream Favorite Project: I have developed the best chocolate chip cookie recipe…it’s amazing how much chemistry is in cooking! Favorite Scientist: Dorothy Hodgkin Fun Fact: I’m planning to backpack in Europe after I graduate! I Want to Be: A chemist so I can design new medicine to help people, and discover ways for everyone to have clean water and healthy food! WIRE Collect all of the You can also add a motor to make it move! Sold separately. More designs at dolls, pets and roominatetoy.com! Roominate® kits! 1 2 Actual color of pieces in your set may be dierent from those shown here.
    [Show full text]
  • Old Fashioned Ricky Syrup, and Milk, 6.49 and Orange Juice, 7.49 Sparkling Soda Water, 4.99 Regular 3.49 Jumbo 4.59
    Our Thick Frappe Tropical Fruit Frappe Your favorite syrup and three heaping scoops of A thick frappe blended with a fresh banana, 1. Select a Base: 2. Select a Size: ice cream blended with milk, 6.49 coconut pineapple ice cream, • Low-Fat • Single Portion 8 oz. / 5.29* and crushed pineapple fruit, 7.49 Extra Thick Frappe • Sugar-Free & Fat-Free • Double Portion 2 x 8 oz./ 8.29* Blended with 5 scoops of ice cream, 7.49 Oreo® Crunch Frappe • Non-Dairy *Includes 1 Mixing Flavor per 8 oz. portion Giant Thick Frappe Blended with Oreo® Ice Cream, syrup, ® Like our thick frappe but twice the size and and topped with crushed Oreos , 7.49 Served in a topped with whipped cream, 9.49 “PRU” Center Frappe Waffle Cone Chocolate Malted Frappe Your favorite syrup, 12 heaping scoops of ice 3. Select a Mixing Flavor: add 99¢ Our thick frappe blended with lots of malt cream blended with country fresh milk, topped • Vanilla* • Banana • Apple Pie • Butterfinger® with whipped cream -- over 2 quarts large! 17.99 and chocolate syrup, 7.49 • Chocolate* • Blueberry • Brownie • Chocolate Chip Cookie Dough • Coffee* • Chocolate Chips Sherbet Freeze • Lemon • Carrot Cake Real Banana Frappe A refreshing drink! Three heaping scoops • Espresso* • Heath Bar® A thick frappe blended with a fresh banana, • Maraschino Cherry • Chocolate Chip Cookie ® of tangy sherbet blended with soda. • Mocha* • M & M’s syrup and banana ice cream, 7.49 ® Your choice of Orange, Raspberry, or Lemon • Butterscotch • Orange • Ginger Snap Cookie • Mounds Real Strawberry Banana Frappe (Lime
    [Show full text]
  • Ice Cream Cone Pan 2105-2087
    Instructions for To Decorate Ice Cream Cone Cake You will need Wilton Icing Colors in Ivory, Golden Yellow, Rose; Tips 3, Baking & Decorating 16; Wilton Rainbow Jimmies Sprinkle Decorations. We suggest you tint all icings at one time, while the cake cools. Refrigerate icing in covered Ice Cream Cone containers until ready to use. Make 3 cups buttercream icing: Cakes • Tint 1/4 cup dark Ivory/Golden Yellow combination • Tint 1 1/4 cups light Ivory/Golden Yellow combination PLEASE READ THROUGH INSTRUCTIONS BEFORE YOU BEGIN. • Tint 1 1/2 cups rose (thin with 1 Tablespoon + 1 1/2 teaspoons light IN ADDITION, to decorate cake you will need: corn syrup) • Wilton Decorating Bags and Couplers or Parchment WITH DARK IVORY/GOLDEN YELLOW ICING Triangles • Use tip 3 and “To Make Outlines” directions to outline waffle pattern on co n e • Tips 3, 16 • Wilton Icing Colors in Ivory, Golden Yellow, Rose WITH LIGHT IVORY/GOLDEN YELLOW ICING (alternate design uses Kelly Green) • Use tip 16 and “To Make Stars” directions to cover cone • Cake Board, Fanci-Foil Wrap or serving tray WITH THINNED ROSE ICING • One 2-layer cake mix or ingredients to make favorite • Use spatula to ice fluffy bottom scoop, then top scoop layer cake recipe Immediately sprinkle scoops with rainbow jimmies. • Buttercream Icing (recipe included) • Alternate designs use Chocolate Mousse and Chocolate Buttercream Icing (recipes included) or Wilton Chocolate Ready-To-Use Decorator Icing, Wilton Candy Melts® in Light Cocoa and Pink, Wilton Rainbow Nonpareils and Rainbow Jimmies Sprinkle Decorations, Wilton Vanilla Whipped Icing Mix, chocolate chips, red gumball, favorite crisped rice cereal treat recipe, vegetable pan spray, light corn syrup Wilton Method Cake Decorating Classes Iced fluffy with thinned rose Sprinkle with icing rainbow jimmies Call: 800-942-8881 © 2003 Wilton Industries, Inc.
    [Show full text]
  • Let's Crank Some Ice Cream
    Let’s Crank Some Ice Cream! The history of ice harvesting, the ice industry, refrigeration, and making ice cream Kathi Elkins 7-29-19 OLLI: Summer 2019 Ice Storage and Ice Houses: 1780 BC --- ice house in northern Mesopotamian 1100 BC --- evidence of ice pits in China By 400 BC --- Persian engineers had mastered techniques of constructing yakhchāl to store ice harvested from nearby mountains. 300 BC --- Alexander the Great (snow pits to hold snow and ice) 200s AD --- Romans (snow shops) Cold springs, root cellars Ice Houses: Yakhchāl (this one at Yazd, Iran) is a Persian ice pit or a type of evaporative cooler. Above ground, the structure had a domed shape, but had a subterranean storage space. It was often used to store ice and food. The subterranean space coupled with the thick heat-resistant construction material insulated the storage space all year. Ice Houses: Ice houses in England/UK. Ice Houses: Croome's thatched ice house, Worcestershire, UK Ice Houses: Botany Bay Icehouse, Edisto Island, SC Ice Houses: Ice house designs usually began as an underground egg-shaped cellar. This ice house, dating from 1780s and designed by architect John Nash, was discovered in 2018 buried under London streets. In 1822, following a very mild winter, William Leftwich chartered a vessel to Norway to collect 300 tons of ice harvested from crystal-clear frozen lakes. Previous imports had been lost at sea, or melted while baffled customs officials dithered over how to tax such unique cargo. John Nash designed the Royal Pavilion at Brighton, as well as Buckingham Palace.
    [Show full text]
  • ICE CREAM MAKER Instruction Manual & Recipes
    ICE CREAM MAKER Instruction Manual & Recipes MODEL: AIC-100 (Capacity: 1 Quart) Congratulations on your purchase of Aroma's Ice Cream Maker. It allows you to make your own rich and creamy HOMEMADE ice cream or frozen yogurt with the flip of a switch. You can also make your own favorite, healthy and delicious sherbet, sorbet, ice and frozen drinks fast and easy with Aroma Ice Cream Maker. Enjoy your new Ice Cream Maker, it is fun and easy! Please read all instructions carefully before using this product. Published By: Aroma Housewares Company 6469 Flanders Drive San Diego, CA 92121 U.S.A. ©2003 Aroma Housewares Company IMPORTANT SAFEGUARDS Basic safety precautions should always be followed when using electrical appliances, including the following: 1. Read all Instructions before using the appliance. 2. To protect against electrical hazard, do not immerse main body-the motor base or other electrical cord in water or other liquid. 3. Close supervision is necessary when any appliance is used by or near children. 4. Unplug appliance from outlet when not in use, before putting on or taking off parts and before cleaning. 5. Avoid contacting moving parts. Keep fingers, hair, clothing, as well as spatulas and other utensils away during operation. 6. Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions or is dropped or has been damaged in any manner. Return appliance to the nearest authorized service facility for examination, repair or adjustment. 7. The use of accessory attachments not recommended by the appliance manufacturer may cause hazards.
    [Show full text]
  • Outbreaks Where Food Workers Have Been Implicated in the Spread of Foodborne Disease. Part 4. Infective Doses and Pathogen Carriage
    2339 Journal of Food Protection, Vol. 71, No. 11, 2008, Pages 2339–2373 Copyright ᮊ, International Association for Food Protection Review Outbreaks Where Food Workers Have Been Implicated in the Spread of Foodborne Disease. Part 4. Infective Doses and Pathogen Carriage EWEN C. D. TODD,1* JUDY D. GREIG,2 CHARLES A. BARTLESON,3 AND BARRY S. MICHAELS4 1Department of Advertising Public Relations and Retailing, Michigan State University, East Lansing, Michigan 48824, USA; 2Public Health Agency of Canada, Laboratory for Foodborne Zoonoses, 160 Research Lane, Unit 206, Guelph, Ontario, Canada N1G 5B2; 3Bartleson Food Safety Consultants, P.O. Box 11983, Olympia, Washington 98508-1983, USA; and 4The B. Michaels Group, Inc., 487 West River Road, Palatka, Florida 32177, USA MS 08-294: Received 17 June 2008/Accepted 18 July 2008 ABSTRACT In this article, the fourth in a series reviewing the role of food workers in foodborne outbreaks, background information on the presence of enteric pathogens in the community, the numbers of organisms required to initiate an infection, and the length of carriage are presented. Although workers have been implicated in outbreaks, they were not always aware of their infections, either because they were in the prodromic phase before symptoms began or because they were asymptomatic carriers. Pathogens of fecal, nose or throat, and skin origin are most likely to be transmitted by the hands, highlighting the need for effective hand hygiene and other barriers to pathogen contamination, such as no bare hand contact with ready-to-eat food. The pathogens most likely to be transmitted by food workers are norovirus, hepatitis A virus, Salmonella, Shigella, and Staphylococcus aureus.
    [Show full text]
  • Daisy at Home Recipe for a Small Glacier
    Daisy at Home Recipe for a Small Glacier Supplies Scientific Concepts • 1 pint of chocolate swirl or Glacier: A huge, thick sheet marble ice cream. of moving ice. They are often found in mountains, • 3 of your favorite kinds of cookies. but can be found in other places, too. Washington • 1/4 cup of light-colored was half covered in a syrup (butterscotch, glacier during the Ice Age! marshmallow, etc.) • Plastic sandwich bag or similar. Glacial till: Materials, such as rocks and dirt, left • A clear bowl. behind when a glacier • A spoon. melts. Most of the soil in the Seattle area is made of glacial till. Daisy at Home Recipe for a Small Glacier Instructions 1. Crumble up the cookies and put them in the bowl. This represents dirt and rocks that will become glacial till. 2. Put two big scoops of the ice cream on top of the crumbled cookies. Glaciers begin as clean snow and ice, but they pick up dirt and rocks from the ground as they travel. So, the ice cream with its swirls represents this “dirty” glacier! 3. Slide the plastic sandwich bag over your hand. Then, slowly push down or “smoosh” the ice cream so it oozes! What do you notice? What happens to the cookie crumbles? A glacier moves in a similar way. As more snow falls on it, the added weight causes the glacier to “ooze” or “flow,” pushing the dirt in all directions. 4. To see how glaciers flow, heat up your light-colored syrup and pour it over the ice cream.
    [Show full text]
  • Gas Hydrates As a Functional Foaming Agent for Viscous Food Matrices
    Research Collection Doctoral Thesis Gas Hydrates as a Functional Foaming Agent for Viscous Food Matrices Author(s): Šedivá, Zuzana Publication Date: 2019 Permanent Link: https://doi.org/10.3929/ethz-b-000352862 This page was generated automatically upon download from the ETH Zurich Research Collection. For more information please consult the Terms of use. ETH Library Diss. ETH No. 25820 Gas hydrates as a functional foaming agent for viscous food matrices A dissertation submitted to attain the degree of DOCTOR OF SCIENCES of ETH ZURICH (Dr. sc. ETH Zurich) presented by Zuzana Šedivá MSc in Food Science ETH Zurich born 26th May 1987 citizen of Czech Republic accepted on the recommendation of Prof. Dr. E. J. Windhab, Examiner Dr. Martin Leser, Co-Examiner Dr. Vincent Meunier, Co-Examiner 2019 Summary A novel technology for foaming viscous slurries was designed. The process involved a crystalline gas hydrate dispersion as a functional ingredient standing in the core of the technology. Gas hydrates, also known as clathrate hydrates, are solid inclusion compounds, in which gas molecules are physically entrapped in a network of cavities made up of water molecules held together by hydrogen bonds (Marinhas et al., 2007). Gas hydrates exist at moderate pressures and low temperatures and possess a high volumetric gas storage capacity. The innovative idea of replacing highly energetically demanding foaming of viscous slurries using pure gas with the gas hydrate technology emerges in the current study. Introducing a gas as a slurry in its solid clathrate form into another viscous product stream reduces the energy input otherwise needed in powerful mixing devices.
    [Show full text]
  • Best Hot Fudge Sundae
    $ In 1918, Lagomarcino’s candy shop had already found success selling hand-made candies. 25 Angelo and Luigia had ordered new lamps, custom-made booths and a soda fountain bar, and a HOT FUDGE new terrazzo floor installed. With these expenses, the Lagomarcino’s were watching every penny. Shortly after, a peddler entered the store selling hard candy and recipes. He took Angelo aside and told him he would sell him, and only him, a recipe for the perfect hot fudge. Angelo accepted the offer, and for 25 dollars he owned the recipe. Luigia was furious with him for spending so much money. Luckily for Angelo, the fudge was extremely popular, and we still use the same recipe today. Whooper Dooper Sundae Banana Royal Best Hot Fudge Sundae Sliced ripe bananas as a foundation, five portions of our rich A bed of sliced ripe banana, one scoop of our rich vanilla, chocolate Two portions of our rich homemade vanilla ice cream topped homemade ice cream. Smothered in strawberry, caramel, marshmallow, and strawberry ice creams, individually topped with our famous homemade and our homemade chocolate toppings and finished off with chocolate, marshmallow and caramel toppings. Garnished with whipped with whipped cream and a red maraschino cherry. Served whipped cream, a red maraschino cherry, and pecans ............................ $12.95 cream, a red maraschino cherry and crushed nuts. .................................... $7.50 with a pitcher of our homemade hot fudge sauce ............. $4.95 One portion of ice cream ................................................. $3.95 Italian Sundae Double Chocolate Pecan Whip A sliced ripe banana, one portion of our rich strawberry ice cream Two portions of our Dutch chocolate ice cream, a sliced ripe banana, topped with luscious caramel and one portion of our rich vanilla all covered with our homemade chocolate topping.
    [Show full text]
  • Science Lesson Plan
    How Do Glaciers Scratch And Move Rocks? Purpose: Students will model the action of a rock-filled glacier with ice cubes and learn how glaciers can make scratches in Earths surface. Text: McGraw Hill, Pg. 175 Explore Activity McGraw Hill Science Journal, Pg. 75 Resources: I have added an additional experiment that you can do in your classroom after lab to reinforce the concepts being taught this week. Learning Outcomes: Students will discuss and know how glaciers scratch and move rocks. (Homeroom Teacher) Bridge-in: Share student’s hypothesis with class: How can a block of ice help shape the Earth’s surface? Prior Knowledge: How are icebergs formed? Do you think that a glacier is able to make scratches in the Earth’s surface? If YES, then HOW? If NO, then WHY? Input from you: Review what a prediction is. What is meant by using, the word, variable(s) in an experiment? What is an observation? What do I mean when I use the term inference? (Science Facilitator) Materials: Science Notebook Science Journal Pg. 75 Paper towels Clean ice cubes Ice cubes made with sand Aluminum foil Wood scraps, large enough to scrape ice cubes against. Guided Procedure: Predict: Which ice cube do you think is more like a real glacier? Record your prediction and reasons in your journal. Using Variables: Think about how you could use the materials to test your ideas. Which ice cube will scratch a surface? Record your observations for each ice cube. Observation: Which cube will leave “rocks” behind? Place the ice cubes on a folded paper towel.
    [Show full text]
  • CHOCOLATE ICE CREAM Makes About 1 Quart by Dennis W
    1 CHOCOLATE ICE CREAM Makes about 1 quart By Dennis W. Viau; modified from several recipes I never liked chocolate ice cream. I don’t know why, but there is something about the flavor that isn’t right. However, I like chocolate milk. Click! Why not make chocolate ice cream with the same flavor used to make chocolate milk? That is how I came up with this recipe. I love this ice cream. Ingredients: 5 egg yolks (save the whites for making Cats’ Tongues) 1 egg 1 cup (270g) Nestle’s Quick (AKA Nesquick)1 (see notes at end) 1½ cups (355ml) milk or half and half 1 cup (237ml) heavy cream 2 teaspoons vanilla extract Directions: Combine the egg yolks, egg, and Quick in a small saucepan. Blend well with a whisk. Add the milk (or half and half) and blend. Place only enough water in a large sauce pan so that the small saucepan can rest lightly in the water. (Avoid using too much water as it might overflow, and possibly scald you, when the smaller pan is set inside.) Heat the water to boiling. Set the smaller saucepan in the boiling water and stir the custard mixture while it heats to 140°F2 (60°C). Use a digital thermometer to monitor. (The heating kills any bacteria that might be present in the egg yolks. Although the risk of salmonella infection is low, I think it is better to be safe than sorry.) Do not overheat, as this will cook the eggs and ruin the mixture. Remove from the heat and add the cream and vanilla extract.
    [Show full text]
  • RECIPE for MAKING LIQUID NITROGEN ICE CREAM (Serves About 18-20 Students)
    RECIPE FOR MAKING LIQUID NITROGEN ICE CREAM (serves about 18-20 students) NOTE: This is NOT a regular ChemDemo activity but rather a “treat” to go along with a regular ChemDemo 1. Add 1 quart Half and Half and 1 quart Heavy Whipping Cream into a large plastic or glass salad or punch bowl. 2. Add ¾ to 1 cup of granulated sugar (1 cup is a little on the sweet side). 3. 4-5 teaspoons of vanilla. 4. Optional: 1 pound of fresh fruit or preserves (not jelly). Strawberry or peach works best. If using fresh fruit, cut into small pieces. Chocolate syrup (8 oz) works well to make chocolate ice cream. If using chocolate syrup use less sugar (½ to ¾ cup). 5. Stir the mix for 2-3 minutes to dissolve the sugar. 6. Add about 2-3 liters of liquid nitrogen slowly and in small portions into the mix and stir with a wooden spoon. Pour a little at a time and stir; then continue adding small amounts of liquid nitrogen until you have the desired consistency. One person should be stirring while another gradually pours in the LN2. Another person may be necessary to hold the container when it starts getting thick. 7. Allow any excess liquid nitrogen to boil off. 8. Serve to your audience. Enough for 20 students (half a cup each). 9. Wash equipment and enjoy. SAFETY NOTE: LN2 is extremely cold (-196°C, -321°F, 77 K)!! Spilling it on you can cause serious frost- bite burns! Pouring some on unprotected skin is actually less dangerous than on clothing in contact with skin.
    [Show full text]