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Tag Archive | "ice cream"

National Ice Cream Month


ice-cream-scoopsJuly is National Ice Cream Month

In 1984, President Ronald Reagan designated July as National Ice Cream Month and the third Sunday of the month as National Ice Cream Day. He recognized ice cream as a fun and nutritious food that is enjoyed by a full 90 percent of the nation’s population. In the proclamation, President Reagan called for all people of the United States to observe these events with “appropriate ceremonies and activities.”
The International Ice Cream Association (IICA) encourages retailers and consumers to celebrate July as National Ice Cream Month. In 2013, National Ice Cream Day will be Sunday, July 21.
The U.S. ice cream industry generated total revenues of $10 billion in 2010, with take-home ice cream sales representing the largest section of the market, generating revenues of $6.8 billion or 67.7 percent of the market’s overall value. (Source: MarketLine, an Informa business)
About 9 percent of all the milk produced by U.S. dairy farmers is used to produce ice cream, contributing significantly to the economic well-being of the nation’s dairy industry.
Founded in 1900, IICA is the trade association for manufacturers and distributors of ice cream and other frozen dessert products. The association’s activities range from legislative and regulatory advocacy to market research, education and training. Its 80 member companies manufacture and distribute an estimated 85% of the ice cream and frozen dessert products consumed in the United States. IICA is a constituent organization of IDFA.

 

Janet’s Notebook

by Janet Tharpe

Ice cream churns sweet summer Memories

Just-a-pinch-IceCream1From hand-cranked ice cream in the backyard to hot fudge sundaes at the drive-in, it’s hard to imagine a food memory that says ‘summer’ more than ice cream. Growing up it was the queen of all treats to get served up a scoop. Strawberry was always tops for me. And to this day, every time I have ice cream I’m transported back to times of flower picking, bike rides and hanging clothes on the line with my mom. (While wearing my favorite sundress, of course!)
These days, on www.justapinch.com, Pat Morris of Augusta, GA is making homemade ice cream a heck of a lot easier to share with your family all summer long. Her recipe for Lemon Ice Cream is like creamy, dreamy sunshine in a bowl. “This is a delicious and easy ice cream which does not require an ice cream maker,” says Pat who has been making the recipe for nearly 40 years. “I love to put a scoop of this lemon ice cream on top of a warm piece of blackberry cobbler or pie – the flavors meld so well.” The secret to the recipe is in the blender! Instead of combining the ingredients in an ice cream maker, combine your cream, sugar, fresh lemon juice, and coloring into a blender. Give the mixture a few whirls, then freeze for several hours. You’ll be amazed at how smooth the ice cream comes out without a bit of churning! Serve with your favorite dessert, or top with fresh fruit or herbs like mint or basil. (Oh, and sugar substitute works great in this recipe as well!)
Another summer favorite is also getting a Just A Pinch spin: ice cream cake! Cathi Smith’s Oreo and Fudge Ice Cream Cake is a wonderful way to get that fresh-from-the-ice-creamshop flavor without all the expense. “This tastes just like a DQ cake,” says Cathi. “The kids love it!!!” And it didn’t take us long to figure out why! Made from layers of ice cream sandwiches, fudge topping, crushed cookies and whipped topping, this is truly a treat for kids of all ages. “You might want to go ahead and make more than one,” prompts Cathi. “[The cake] was gone in a flash!”
Sorbet is the secret to one of Linda Griffith’s favorite frozen treats. Her recipe for Frozen Raspberry Layer Cake combines the richness of poundcake and vanilla ice cream with the lightness of fresh raspberries, sorbet, and Chambord… a luscious raspberry flavored liqueur. This one was truly made for a patio. “It’s a very refreshing cake, especially for the lazy days of summer,” says Linda. “Simple but time consuming, the end result is well worth the effort.” We couldn’t agree more. This pretty, pink layered cake makes quite an impact on all the senses.
Care for an after dinner drink? Lynda Hayes of Port Saint Lucie, FL has just what you ordered! Full of creamy vanilla ice cream and the flavors of banana and chocolate liqueurs, her Dirty Banana Cocktail is like a drinkable banana split for grown-ups! “Back in the 70’s everyone played cards on Saturday night when I was growing up,” explains Lynda. “There were always great drinks to go along with the card game [and] this is one of them. My mom used to make it (40 yrs ago) and now I do. I don’t know what they called it, but it’s sweet, smooth, creamy and delicious! Be careful… you’ll want to drink it all in one sip!”
Ice cream is one of those simple gifts that I just cannot imagine summer without. It’s as fun to juggle a melting cone now at my age as it was years ago as a child… In fact, I think the clock winds back a bit with every lick. Here’s to a crazy, lazy, creamy, dreamy summer for us all!
www.justapinch.com

 

OREO-AND-FUDGE-ICE-CREAM-CAKE-_-Just-A-Pinch-RecipesOreo and fudge ice cream cake

added by CATHI SMITH

Tastes like DQ cake… Kids loved it!! Might wanna make more than one!! Was gone in a flash!
Cook time: 4 Hr 10 Min Prep time: 10 Min Serves: 12 SERVINGS
Ingredients
1/2 c fudge ice cream topping warmed
8 oz tub cool whip topping; thawed and divided
1 pkg ( 4 serving size ) chocolate flavored instant pudding / pie filling mix
8 oreo cookies
12 vanilla ice cream sandwiches
Directions
1. Pour the fudge topping into a medium bowl. Stir in 1 c of the whipped topping with wire whisk until well blended. Add dry pudding mix, stir 2 min or until well blended. The consistency of the fudge topping can vary depending on what brand you by. If it is too thick to spread easily, stir in 1/4 c milk.
2. Chop cookies into pieces, stir into pudding mixture. Arrange 4 of the ice cream sandwiches side by side on a 24×12 piece of foil, top with half of pudding mixture, repeat layers top the pudding mixture with the remaing 4 ice cream sandwiches.  The layers create a neat striped effect when clied. Frost the top and sides with remaining whipped topping. It doesn’t have to look perfect or pretty. Bring up the goil sides. Double fold top and ends to loosely seal the packet. Freeze at least 4 hours before serving. Let stand at room temperature to soften slightly before serving. Store leftover dessert in the freezer.
Makes 12 servings.

 

Lemon-Ice-Cream-Just-A-Pinch-RecipesLemon Ice Cream

added by Pat Morris

This is a delicious and easy ice cream, which does not require an ice cream maker. I love to put a scoop of this lemon ice cream on top of a warm piece of blackberry cobbler or pie – the flavors meld so well. I have been making this for 38 years, since I got the recipe from a cookbook that a school where I worked put together. One of the teachers, Mrs. Barksdale, submitted this refreshing recipe.
Prep time: 5 Min Serves: Makes 1 Pint (can double recipe)
Ingredients
3 Tbsp fresh lemon juice
1 c granulated sugar (you can use splenda)
1 pt half and half
2 tsp grated lemon zest
2 dash(es) (2 drops) yellow food coloring (optional)
Directions
1. Blend well all of the above ingredients.
2. Pour into a cake pan, glass loaf pan -or ice tray without the removable inserts.
3. Freeze for 3 hours in freezer or freezing compartment of refrigerator. It is not necessary to stir, as it freezes smooth. No cooking -let the freezer do the work; no ice cream maker needed. Enjoy. Delicious and refreshing on top of a warm slice of Blackberry (or Blueberry) Cobbler.

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Give blood, get ice cream at upcoming Kent City blood drive


Where can you save lives and eat ice cream?  Try to donate blood at Mamrelund Lutheran Church, 4085 Lutheran Church Road, on Wednesday, Aug. 3 between 4 p.m. and 8 p.m. and you’ll be treated to an ice cream social.

“The summer months are the most difficult time for us to connect with donors,” said Nick Wasmiller, manager of public relations at Michigan Blood. “Yet, the need for blood is greatest during those times.  We hope that special incentives like the one at Mamrelund Lutheran Church will encourage donors to take a little time out of their day to give blood.”

Donors are encouraged to make an appointment by calling 1-866-MIBLOOD or visiting miblood.org. Walk-ins are welcome.  Any healthy person who is at least 17 years of age and weighs at least 110 pounds may be eligible to donate blood every 56 days. Individuals who are 16 years old can donate with parental permission. Donors should remember to bring photo ID or two pieces of non-photo ID.

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Sweet Summer Delights


 

Ingrid Hoffmann

(Family Features)

Making homemade ice cream for friends and family is a sweet way to celebrate summer — and it’s easier than you might think.

Ingrid Hoffmann, host of the Cooking Channel’s “Simply Delicioso” and “Delicioso” on Telefutura/Univision, uses Eagle Brand® Sweetened Condensed Milk as a fool-proof base for these easy-to-make, tropically-inspired frozen treats. You don’t even need an ice cream maker — your freezer does the work.

To help you make your summer entertaining even more delightful, Ingrid has some helpful tips:
—Create easy homemade artisan ice cream made fresh with new flavor combinations using berries, lemon, fresh mint, espresso, honey, fresh herbs or spices. Try the recipe for Fresh Fruit Ice Cream or Pineapple and Chipotle Ice Pops for a cool summer treat.

—For beautiful desserts with little prep work, try layering ice cream between prepared short bread cookies for a gourmet inspired ice cream sandwich or cake. For a real crowd pleaser, create a topping bar where guests can select the ice cream toppings of their choice. You could also serve as ice pops by freezing the ice cream mixture in molds and inserting wooden craft sticks in the center.

—Instead of serving in a traditional bowl, make a bowl out of your favorite summer fruit. Take half of a small cantaloupe, mini watermelon or pineapple, and scoop out the flesh. Then cut a flat edge off the bottom of the skin to make it stable. Fill it with your ice cream and drizzle with chocolate sauce and add other fun toppings.

Visit www.eaglebrand.com (and in Spanish at  www.marcaeagle.com) for more dessert recipes, as well as helpful baking and entertaining tips.

Orange Cream Granita

Orange Cream Granita

Yield: 4 cups
Prep Time: 15 minutes
Ingredients
3     cups orange juice
1     (14 oz.) can Eagle Brand Sweetened Condensed Milk
1     tablespoon fresh lemon juice
1     tablespoon grated orange peel
3/4     teaspoon rose water (optional)

Instructions

1. COMBINE orange juice, sweetened condensed milk, lemon juice, orange peel and rose water, if desired, in large bowl; mix well.

2. POUR into 9-inch square baking pan. Cover and freeze just until edges are frozen, about 1 1/2 hours. Using a fork, scrape frozen granita toward center to break up ice crystals. Pat mixture evenly into pan. Cover and freeze. Repeat every 30 minutes until granita is firm, about 4 hours.

Creamy Latte Pops

Creamy Latte Pops

Yield: 12 pops
Prep Time: 10 minutes
Ingredients
1     (14 oz.) can Eagle Brand Sweetened Condensed Milk
2     cups milk
1     cup heavy cream
1     tablespoon plus 1 teaspoon Folgers Classic Roast® Instant Coffee Crystals
2     teaspoons vanilla extract

Instructions

1. BRING sweetened condensed milk to a boil in medium saucepan, stirring frequently. Reduce heat to low and cook, stirring constantly, about 15 minutes or until very thick.

2. ADD milk, cream and coffee crystals slowly to saucepan on low heat, whisking until well blended. Remove from heat. Stir in vanilla. Cool completely, about 30 minutes.

3. POUR 1/3 cup cooled mixture into each of 12 (3 oz.) disposable plastic cups or 12 (3 oz.) ice pop molds. Freeze until partially frozen, 1 1/2 to 2 hours. Insert wooden craft sticks. Freeze until firm, about 6 hours or overnight.

TIP: To release from ice pop molds, dip quickly into warm water.

Pineapple and Chipotle Ice Pops

 

Pineapple and Chipotle Ice Pops

Yield: 8 to 10 servings
Prep Time: 15 minutes
Ingredients
1     (20 oz.) can crushed pineapple in pineapple juice, undrained
1     (14 oz.) can Eagle Brand Sweetened Condensed Milk
3/4     cup pineapple juice
1     tablespoon fresh lime juice
1/4     teaspoon chipotle chile powder

Instructions

1. PLACE pineapple in food processor. Cover and process until pureed. Combine pureed pineapple, sweetened condensed milk, pineapple juice, lime juice and chile powder in large bowl; mix well.

2. SPOON into 8 (4 oz.) plastic ice pop molds or 10 (3 oz.) wax-coated paper cups. If using paper cups, insert wooden craft stick into the center of each cup. Freeze until firm, about 4 hours.

Fresh Fruit Ice Cream

Fresh Fruit Ice Cream

Yield: about 1 1/2 quarts / Prep Time: 10 minutes
Ingredients
1     (14 oz.) can Eagle Brand Sweetened Condensed Milk
1     tablespoon vanilla extract
1     cup pureed or mashed fresh fruit, such as peaches, strawberries, bananas and raspberries
Food coloring
2     cups (1 pint) heavy cream

Instructions

1. COMBINE sweetened condensed milk and vanilla in large bowl; stir in 1 cup pureed fruit and food coloring, if desired. Fold in 2 cups (1 pint) heavy cream (do not use non-dairy whipped topping). Pour into 9 x 5-inch loaf pan or a 2-quart freezer container; cover. Freeze 6 hours or until firm.

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JULY IS NATIONAL ICE CREAM MONTH!


Sunday, July 17 is national ice cream day

What do you think of when you think of summer? For many it’s the hot summer days, and a cool treat to beat the heat. Ice cream is a hit with all ages, and most people (and dogs!) love it from their very first taste.

Vanilla continues to be America’s flavor of choice in ice cream and novelties, in both supermarket and foodservice sales. This flavor is the most versatile, mixing well with toppings, drinks and bakery desserts. America’s top five favorite individual flavors are vanilla, chocolate, cookie ‘n cream, strawberry and chocolate chip mint.

However, ice cream flavors are only limited by the imagination. Manufacturers, scoop shops and chefs constantly come up with new and exciting flavors for their customers. To keep consumers looking to see what’s next in the freezer case, individual processors often release limited time “seasonal” flavors, such as gingerbread, peppermint or caramel ice cream for the November/December holidays.


Ice cream was first introduced here in American in the 1700s, although it was served at royal tables in Europe in the 15 and 1600s.

Wide availability of ice cream in the late 1800s led to new creations. In 1874, the American soda fountain shop and the profession of the “soda jerk” emerged with the invention of the ice cream soda. In response to religious criticism for eating “sinfully” rich ice cream sodas on Sundays, ice cream merchants left out the carbonated water and invented the ice cream “Sunday” in the late 1890s. The name was eventually changed to “sundae” to remove any connection with the Sabbath.
If all this talk of ice cream is making you want to head straight to the store or your favorite ice cream shoppe, try one of the sundae desserts on our recipe page.

If you have a favorite ice cream recipe you’d like to share with us, we’d love to print it. Just send it to news@cedarspringspost.com.

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The Scoop on Sundaes


 

Mini Coffee Ice Cream Sundae

(Family Features)

Sundaes are sweet, but maybe it’s time for something sensational. Gale Gand, renowned pastry chef and mother of three, has partnered with Breyers to put a creative twist on the classic ice cream sundae.

Gand says that one of the secrets of a fantastic sundae is to start with high-quality ice cream as your base. “Even the most decadent sundae toppings can’t cover up a shortcut on ice cream,” said Gand. “Breyers ice cream is full of rich ingredients and flavor, and you have many great varieties to choose from.”

These recipes bring the simple sundae to a whole new level of goodness. From the kid-friendly Spaghetti and Meatballs Sundaes to the sophisticated Mini Coffee Ice Cream Sundaes, there’s something to please everyone.

To give you the scoop on making your best sundae, Gand has these 10 tips:

10 Tips for Sundae Making

1. Using store-bought ingredients makes sundae-making fast and easy. You can always doll things up, like dissolve some instant coffee in a little hot water and stir it into store-bought caramel sauce to make a coffee-caramel drizzle.
2. Using whole nuts and dried fruit for add-ins can give your sundae extra texture and a big crunch.
3. Roll scoops of ice cream in any kind of crumbs, crunched cereal or chocolate milk powder for an ice cream “truffle.”
4. Use mini containers like egg cups, espresso cups and cordial glasses to make mini sundaes.
5. Make a quickie fresh-fruit topping by mashing your favorite berries with a little white or brown sugar.
6. To keep your ice cream from melting as fast, freeze your sundae bowls or dessert dishes overnight.
7. To make your scoops more perfect-looking, dip your ice cream scoop in hot water in between scoops.
8. Use two or more flavors of ice cream in a sundae to add extra flavor and flair.
9. Simply tucking a cookie next to a scoop of ice cream, standing up, can really dress it up.
10. Create an exotic-looking sundae by using a wooden skewer to thread fruit onto, and then stick it into a scoop of ice cream. Use things like berries, ripe peach wedges and banana slices.
For more tips and recipes, visit www.breyers.com or www.facebook.com/breyers.

Mini Coffee Ice Cream Sundaes

4 servings
Prep Time: 25 minutes
2     cups Breyers Coffee ice cream
salted caramel sauce*
almond whipped cream**
1     shot espresso coffee
4     amaretti cookies
chocolate-covered coffee beans

Arrange 2 (1/4-cup) scoops ice cream in 4 demitasse coffee cups. Drizzle with salted caramel sauce, then top with almond whipped cream. Pour a little espresso into each cup, then garnish with cookies and coffee beans.

*For salted caramel sauce, bring 3/4 cup sugar and 1/4 cup water to a boil over high heat in heavy-duty saucepan until caramel-colored. Remove from heat, then slowly stir in 1/2 cup whipping or heavy cream. Let cool, then stir in 1/4 teaspoon kosher salt. Let stand at room temperature until ready to use.

**For almond whipped cream, whip 1/2 cup whipping or heavy cream, 1 teaspoon sugar and 2 drops almond extract in mixing bowl with electric mixer until soft peaks form. Chill until ready to serve.


Snow Ball Sundaes

4 servings
Prep Time: 15 minutes
Freeze Time: 30 minutes
2     cups Breyers Mint Chocolate Chip ice cream
8     slices (1-1/2 inches thick) store-bought angel food cake
1/4     cup hot fudge topping, warmed
1/2     cup marshmallow creme, melted*

chocolate sprinkles

Freeze plate 30 minutes. Make 4 (1/2-cup) scoops ice cream and arrange on chilled plate.

Place 1 ice cream ball on 1 cake slice, then top with second cake slice. Shape cake around ice cream to encase it, using your hands to completely cover ice cream. Return to freezer until ready to serve. Repeat with remaining ice cream and cake.

To serve, arrange snow balls in 4 dessert bowls. Top with hot fudge topping, then marshmallow creme and sprinkles.

*TIP: Easily melt marshmallow creme in a glass measuring cup in the microwave.

Spaghetti and Meatball Sundae

Spaghetti and Meatball Sundaes

 

4 servings
Prep Time: 30 minutes
Freeze Time: 30 minutes
12     small scoops Breyers Rocky Road ice cream
1     cup chocolate sandwich cookie crumbs
2     cups strawberries, trimmed
2     tablespoons sugar
1     cup Breyers Natural Vanilla ice cream, divided
2     store-bought shortbread cookies, crushed

Freeze plate 30 minutes. For meatballs, arrange Rocky Road ice cream scoops on chilled plate. Place chocolate cookie crumbs on another plate. Roll scoops, one at a time, in cookie crumbs, then return to chilled plate until ready to serve.

For sauce, mash strawberries with sugar in medium bowl using potato masher or fork to make chunky sauce. Stir in additional sugar if desired.

To build sundaes, press vanilla ice cream through potato ricer* into 4 dessert bowls for spaghetti. Top each with 3 meatballs, then sauce. Top with crushed shortbread cookie cheese. Serve with a fork!

*If a potato ricer is not available, simply scoop ice cream into bowls.

Ice Cream Lollipops

Ice Cream Lollipops

8 lollipops
Prep Time: 15 minutes
Freeze Time: 30 minutes
2     cups Breyers Chocolate Chip Cookie Dough ice cream
chocolate-fudge flavor ice cream topping that freezes
pink or rainbow sprinkles

Freeze plate 30 minutes. Scoop 8 balls ice cream and place on chilled plate. Insert a wooden stick into each ball and freeze at least 30 minutes.

Meanwhile, pour ice cream topping into bowl. Dip frozen balls into ice cream topping, twirling to coat. Quickly decorate with sprinkles. Keep frozen until ready to serve.

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