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THE NIBBLE’s Gourmet News & Views

Trends, Products & Items Of Note In The World Of Specialty Foods

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Archive for Ice Cream/Sorbet/Frozen Yogurt

TIP OF THE DAY: Café Liégeois

We made this recipe yesterday, for National Coffee Day.

Instead of our favorite after-dinnner coffee—a steaming cup of French or Italian roast with a shot of coffee liqueur, substituting for dessert—we celebrated with a Café Liégeois (lee-eh-ZHWAH). It’s a parfait with layers of iced coffee, ice cream and whipped cream (which is called chantilly—shon-tee-YEE—in French).

We highly recommend it as an easy-to-make dessert for coffee (and especially iced coffee) lovers.

While the original recipe does not contain alcohol, no one is stopping you from adding a shot of coffee, chocolate or vanilla liqueur.

If you don’t have parfait or sundae dishes, use what you do have: beer glasses, wine goblets, any tall glasses, glass mugs. You can even make the recipe in conventional coffee cups, although part of the eye appeal is looking at the layers through glass.


Ingredients Per Serving

  • 1 cup iced coffee, black or lightly sweetened
  • 2 scoops coffee ice cream
  • 1 scoop vanilla ice cream
  • Whipped cream
  • Optional liqueur

    /home/content/71/6181571/html/wp content/uploads/cafe liegois benoitbistro 230

    A modern variation of Café Liégois. Photo courtesy Benoit Bistro | NYC.

  • Optional garnish: crushed roasted coffee beans or chocolate-covered coffee beans, shaved chocolate

  • Add a layer of cubed brownies, pound cake, or crumbled cookies.
  • The Chocolate Liégeois replaces coffee ice cream with chocolate ice cream for a mocha effect.
  • In the photo above, Philipe Bertineau, pastry chef at Benoit Bistro in New York City does his own take: coffee granité, chocolate ice cream, chocolate sauce and whipped cream.

    Chocolate Liégois. Photo courtesy Relais de l’Entrecôte | Hong Kong via Kee Hua Chee.



    1. MAKE the coffee and refrigerate. Also refrigerate or freeze the dishes or glasses. When ready to serve…

    2. FILL each dish or glass with ice cream and pour over the iced coffee and the optional liqueur. Add the whipped cream, garnish as desired and serve immediately.


    According to Wikipedia, Café Liégeois did not originate in Liège, Belgium; it was originally known in France as Café Viennois (vee-en-WAH), Viennese Coffee.

    Following the Battle of Liège in World War I, in which the city of Liège put up a resistance to the advancing German army with its Austrian-made guns—Paris’s cafés changed the name of the dessert from Viennois to Liégeois. Curiously, notes Wikipedia, in Liège itself, the dessert continued to be known as Café Viennois for a while.


    In the U.S., both ice cream desserts are made from the same ingredients. The difference is in how the ingredients are presented.

  • An American parfait shows its ingredients in layers: ice cream, syrup, fruit. It is traditionally served in a tall, narrow, short-stemmed glass, and topped with whipped cream.
  • A traditional sundae dish is a wider, tulip shape with a scalloped rim. First ice cream is scooped into the dish, and it is topped with syrups, fruits, wet walnuts and crowned with whipped cream a maraschino cherry (today a fresh strawberry is often substituted). Crushed nuts and sprinkles can also be added. The sundae was invented in the U.S. Here’s the history of ice cream.
  • A French parfait differs from the American version. It is a frozen dessert made by folding fruits, nuts and/or other ingredients into whipped cream or egg custard—more like a semifreddo or frozen soufflé. See the different types of ice cream.


    RECIPE: Apple Cider-Pomegranate Sorbet

    It may now be fall, but that doesn’t mean you should forget about sorbet until next summer. Here’s a delicious option from US Apples: Apple Cider-Pomegranate Sorbet.

    Serve it as a palate cleanser between fish and meat courses at a dinner party, or right before the turkey or ham course at Thanksgiving.

    Sorbet is our favorite light dessert. For a fancier dessert, serve it in a pavlova (a meringue cup) with berries, or with diced fall fruits marinated in liqueur.

    Find more apple-licious recipes at


    Ingredients For 6 Servings

  • 2 cups fresh apple cider
  • 1-1/4 cup pomegranate juice
  • 2/3 cup granulated sugar
  • 1 cinnamon stick
  • Pinch salt
  • 1 tablespoon freshly squeezed lemon juice

    Apple Pomegranate Sorbet

    Refreshing as a palate cleanser or dessert. Photo courtesy US Apple.



    1. STIR together the juices, sugar, cinnamon stick and salt in a medium saucepan over high heat. Boil for 5 minutes, then transfer to a large bowl.

    2. REMOVE the cinnamon stick, stir in the lemon juice, cover and chill in refrigerator until cold.

    3. FREEZE the mixture in an ice cream maker according to the manufacturer’s instructions. Transfer to an airtight container and freeze an additional 2 hours or longer.


    /home/content/71/6181571/html/wp content/uploads/concord grape sorbetto dolcezza 230

    Another fall sorbet flavor: grape. Photo courtesy



  • Apple & Calvados Sorbet (recipe)
  • Beet Sorbet (recipe)
  • Cranberry Pomegranate Sorbet (recipe)
  • Fig Sorbet (recipe)
  • Grape Sorbet (recipe)
  • Grape Sorbet With Gin (recipe)
  • Pear With Cardamom or Nutmeg (recipe)
  • Pear With Poire William
  • Spiced Apple Cider Sorbet (recipe)



    FOOD FUN: Ice Pop Cake

    According to Country Crock, more Americans have their birthdays in September, and September 16th has the most birthdays.

    Whether or not you’re celebrating today, here’s a new take on ice cream cake from Country Crock: Add ice pops—sherbet or ice cream pops—around the perimeter of the cake.

    Called Rockin’ Rainbow Cake, the recipe begins with your favorite frosted layer cake. Bake it or buy it.

  • After you frost the cake, garnish the top with multicolored sprinkles.
  • Just before serving, press ice pops vertically around outside of cake. Cut so that each wedge has an ice pop.

  • We suggest that you unwrap all the ice pops first and place them on a wax paper-covered cookie sheet in the freezer until you’re ready to serve the cake.
  • Then, press them into the sides, bring the cake to the table and slice and serve real fast.
    Here’s the complete recipe.


    Birthday Cake With Ice Pops

    A different approach to “ice cream cake.” Photo courtesy Country Crock.




    FOOD HOLIDAY: Banana Split Sushi For National Banana Split Day

    How should you celebrate August 25th, National Banana Split Day?

    There’s the tried and true banana split, of course. Classically served in a long dish, called a boat (which gives the sundae its alternative name, banana boat), the recipe is familiar to most ice cream lovers:

    A banana is cut in half lengthwise and set in the dish with scoops of vanilla, chocolate and strawberry ice cream. The strawberry ice cream is garnished with pineapple topping, chocolate syrup is poured on the vanilla ice cream and strawberry topping covers the chocolate ice cream. Crushed nuts, whipped cream and maraschino cherries garnish the entire boat.

    Today, there are many variations to the classic banana split. We’ve had Deconstructed Banana Splits, Banana Split Cheesecake and the recipe below, Banana Split Sushi from RA Sushi.


    Ingredients For 2 Servings


    /home/content/71/6181571/html/wp content/uploads/banana split sushi RAsushi 230

    The deconstructed banana split at Sushi Samba in New York City. Photo courtesy Sushi Samba.

  • 2 bananas, ripe but firm
  • 1 tablespoon butter or neutral oil (canola, grapeseed
  • 2 tablespoons honey
  • 1/8 teaspoon cinnamon
  • Peeled kiwi slices
  • Clementine/tangerine segments (or substitute other fruit)
  • Whipped cream
  • Strawberries, washed and halved
  • Sauces: chocolate, strawberry*
    *You can easily make strawberry purée by processing the berries with a bit of sweetener to taste, and a splash of lemon or lime juice.

    1. CUT the bananas into 1-1/2 inch slices. While a restaurant can deep-fry the bananas in tempura batter, you can use a simpler approach: Combine the bananas, fat, honey and cinnamonan in a nonstick pan over medium heat and fry until golden brown (4-5 minutes on each side).

    2. ARRANGE each cooked banana piece on a plate as desired and top with a kiwi slice, which is the base for the remaining toppings. Add the clementine segment, whipped cream and strawberry halves.

    3. DRIZZLE with chocolate sauce and strawberry purée. Serve with chopsticks.


    /home/content/71/6181571/html/wp content/uploads/banana split whlsmjnkfdckbkb 230

    The classic banana split. Photo courtesy
    The Wholesome Junk Food Cookbook.



    The banana split was invented in 1904 by David Evans Strickler, a 23-year-old apprentice pharmacist at Tassel Pharmacy in Latrobe, Pennsylvania. He enjoyed inventing sundaes at the store’s soda fountain.

    His first “banana-based triple ice cream sundae” sold for 10 cents, which was double the cost of the other sundaes. News of the new sundae was picked up by the press and spread nationwide. Variations of the recipe appeared in newspapers.

    The enterprising Strickler went on to buy the pharmacy, re-naming it Strickler’s Pharmacy. The city of Latrobe celebrated the 100th anniversary of the invention of the banana split in 2004, and the National Ice Cream Retailers Association (NICRA) certified the city as its birthplace.

    The annual Great American Banana Split Celebration is held throughout the downtown Latrobe in late August, this year on August 29th.


    According to Wikipedia, Walgreens is credited with spreading the popularity of the banana split. The chain of drug stores established in the Chicago area by Charles Rudolph Walgreen promoted the banana split as a signature dessert.



    FOOD FUN: Ice Cream Topped With An Itty Bitty

    /home/content/71/6181571/html/wp content/uploads/izzy scoop raspbery maple blueberry 230

    The Izzy Scoop, topped with an Itty Bitty. Photo courtesy Izzy’s Ice Cream.


    Move over, sprinkles: There’s a better ice cream topping in town—at least, if your town is Minneapolis or St. Paul.

    There, Izzy’s Ice Cream, an artisan scoop shop, has a repertoire of 150 flavors. And the good news is, you can try two at a time without filling up.

    That’s because Izzy’s pioneered The Izzy Scoop with the Itty Bitty, a mini, 3/4-ounce scoop on top of the regular scoop. It was conceived 12 years ago as a way to enable customers to enjoy a second flavor, perhaps exploring a new flavor, while providing a little something extra.

    While the concept is trademarked, you can use it at home without licensing the idea. The company explains, “Izzy’s Ice Cream would love to see the Izzy Scoop take off and become an option for ice cream lovers all over, as long as credit is given to Izzy’s.”


    Be the first in your crowd to offer an Itty Bitty on your ice cream cone or dish of ice cream. All you need are a regular ice cream scoop and a cookie scoop.

    You can also create a multiple of Itty Bittys with this tiny scoop, which creates even ittier Itty Bittys, just half a tablespoon’s worth.



    TOP PICK OF THE WEEK: McConnell’s Ice Cream

    California-based McConnell’s Ice Cream has always been a small family company. Founded in Santa Barbara in 1949, the McConnells made everything from scratch, in small batches, with milk and cream from cows who graze on Central Coast pasture. It’s still made the same way—including pasteurizing the raw milk at The Old Dairy creamery (it dates to 1934).

    Happy cows give happy milk, and these California girls graze on green grass under blue skies. If you’re a cow, there’s nothing better. Add the finest local, sustainable and organic ingredients—from the cage-free eggs to strawberries grown down the road. Avoid preservatives, stabilizers, or additives of any kind.

    The result: ice cream that tastes fresher, more vibrant and creamier (the ice cream now has more than 18% milk fat).

    The company is under new management (also a family), the ice cream is even better than we remember. Perhaps that’s because one of the owners is an executive chef-restaurateur, and the other is a veteran of winemaking (who grew up eating McConnell’s). They used their palates to fine-tune the classic recipes and create quite a few others.

    They also spent the better part of two years modernizing the equipment and production process.


    /home/content/71/6181571/html/wp content/uploads/chocolate raspberry jam mcconnellsicecream 230

    Chocolate With Raspberry Jam.
    Photo courtesy McConnell’s.


    And they’re taking their updated line on the road: The brand is branching out nationwide. Look for it in specialty food stores and upscale supermarkets.

    The flavors change seasonally, but a representative sample includes:


    /home/content/71/6181571/html/wp content/uploads/mcconnells 4 pints mcconnellsicecream 230

    While much is updated and improved at McConnell’s Ice Cream, the classic packaging remains. Photo courtesy McConnell’s.

  • Chocolate Almond Brittle
  • Chocolate Covered Strawberries
  • Churros Con Leche
  • Coconut & Cream
  • Double Peanut Butter Chip
  • Dutchman’s Chocolate
  • Eureka Lemon & Marionberries (in stores now and exquisite!)
  • Golden State Vanilla
  • Mint Chip
  • Peppermint Stick
  • Salted Caramel Chip
  • Sea Salt Cream & Cookies
  • Sweet Cream
  • Toasted Coconut Almond Chip
  • Turkish Coffee
  • Vanilla Bean
    One of this summer’s specials is Boysenberry Rose Milk Jam, an impressive combination (though we’re not one for all those boysenberry seeds). We recently tasted an upcoming fall flavor, Cardamom & Swedish Gingersnaps, that was so good, before we knew it the pint was empty (and we hadn’t gotten up from the table).

    If you can’t wait for the ice cream to show up in your local store, you can order it from the website. For the person who has everything, send it as a gift!

    For more information, visit



    FOOD FUN: Rainbow Ice Pops


    Eat the rainbow! Photo courtesy Sue | The View From Great Island.


    We were charmed by these homemade ice pops from blogger Sue of The View From Great Island (the island town of New Castle, New Hampshire).

    She puréed blueberries, kiwis, mango, pineapple, strawberries and watermelon to make rainbow pops.

    When you make your own, you may choose to follow the colors of the rainbow in order: red, orange, yellow, green, blue, indigo and violet. Here are some fruit choices:

  • Red (cherry, grape, plum, raspberry, strawberry, watermelon)
  • Orange (apricot, cantaloupe, mango, orange, papaya)
  • Yellow (cherry [Queen Anne, Rainier], golden kiwi*, golden raspberry, nectarine, peache, yellow plum
  • Green (avocado, grape, honeydew, kiwi*)
  • Blue (since there are no naturally blue foods, you can skip this layer or purée white fruits—apple, banana, coconut, pear, white peach—and tint them with food color)
  • Indigo (blueberries)
  • Violet (blackberries, black grapes)
  • Preparation

    You’ll need ice pop molds. Most wide pop molds make only 6 pops. We found one that makes 10 ice pops for not much more money ($18.80 plus free shipping). For all the work you’ll put to make rainbow pops, make as many as you can, whether it’s buying two 10-pop molds or borrowing extra molds from friends.

    1. PURÉE the individual fruits and chill them. Make the darkest layer (violet) first, and work your way up to red at the top. NOTE: When you’re making separate colored layers, it’s important to freeze each layer until set so the layers won’t bleed into each other.

    2. TO REMOVE: Set the mold halfway deep in warm water for 30 seconds, or until the pops begin to release. If you want to remove only a few pops, wrap those individual molds in a kitchen towel dampened with hot water.
    *We recommend straining the seeds, which tend to create a “polka dot layer.”



    RECIPE: S’mores Baked Alaska

    /home/content/71/6181571/html/wp content/uploads/smores baked alaska atwoodrestaurantnyc 230

    S’mores Baked Alaska. Chef Brian molds the
    ice cream on top of the cake layer before
    covering the ice cream with Marshmallow
    Fluff. We took an easier path, creating a
    layered ice cream cake and covering the


    For National S’mores Day on August 10th, here’s a brand new take on the classic, gooey chocolate bar, marshmallow and graham cracker cookie sandwich.

    Chef Brian Millman at Atwood Kitchen & Bar Room in New York City has created S’mores Baked Alaska, a twist on the American classic of ice cream cake*, shrouded in freshly-whipped meringue and then browned under a broiler or with a kitchen torch.


    The beaten egg whites in the meringue protect the ice cream from melting because beating unfolds the protein molecules. This causes air bubbles to be trapped in the unfolded proteins. This foam acts as an insulating layer around the ice cream and protects it [for a brief time] from the heat.

    This dynamic was discovered by a prominent physicist, Benjamin Thompson, at the beginning of the 19th century. Here’s the history of Baked Alaska.


    The beaten egg whites in the meringue protect the ice cream from melting because beating unfolds the protein molecules and causes air bubbles to be trapped in the unfolded proteins. This foam acts as an insulating layer around the ice cream and protects it from the heat.

    This was discovered by a prominent physicist, Benjamin Thompson, at the beginning of the 19th century. Here’s the history of Baked Alaska.
    Meringue has similar ingredients to marshmallow, which is why marshmallow cream also works.

  • Meringue ingredients: egg whites, sugar, cream of tartar
  • Marshmallow Fluff ingredients: egg whites, sugar, cream of tartar, water, salt and vanilla extract


    Chef Brian makes these substitutions to turn S’mores into Baked Alaska:

  • Chocolate cake and chocolate sauce instead of the S’mores chocolate bar
  • Marshmallow Fluff instead of the S’mores marshmallows and meringue
  • Graham cracker marshmallow ice cream and graham cracker crumbs instead of the whole graham crackers (Chef Brian makes his own marshmallow and graham cracker ice cream; but you can make hack a variation from a quart of vanilla, some mini marshmallows and graham cracker crumbs)
    He also adds a pinch of flake sea salt (Cyprus Flake Sea Salt and Maldon Flake Salt flake salts are typically available at specialty food stores or fine supermarkets).

    You can use your broiler to brûlée the Fluff; but if you have one, use a kitchen torch instead. With a torch:

  • You can evenly brown the entire surface. Under a broiler, when the top is perfectly browned, the sides will be much lighter.
  • You don’t have to check the broiler to see how the browning is going. A delicate process, it can turn from done to overdone in seconds. The torch gives you control.


    Here’s how we adapted Chef Brian’s concept to make our own version of S’mores Baked Alaska:

    You can bake the cake or buy a chocolate loaf cake (or any unfrosted chocolate cake). You can make the marshmallow ice cream from scratch (here’s a recipe—add the graham cracker crumbs), or buy ice cream and mix in the crumbled graham crackers.


  • 1 chocolate cake: loaf, sheet or uniced layers
  • 1 quart vanilla ice cream plus mini marshmallows, store-bought marshmallow ice cream* or homemade marshmallow ice cream
  • Graham crackers or graham cracker crumbs‡
  • 1 marshmallow fluff tub (16 ounces) Marshmallow Fluff or other marshmallow cream
  • Garnish: graham cracker crumbs

    /home/content/71/6181571/html/wp content/uploads/mini marshmallows 230

    Add mini marshmallows to softened ice cream to make “quickie” marshmallow ice cream. Photo courtesy

  • Optional garnishes: chocolate sauce, coarse sea salt or flake salt (like Maldon—see the different types of salt)


    1. MAKE “quick” marshmallow-graham cracker ice cream: Soften the quart of vanilla ice cream on the counter. While the ice cream softens, crumble the whole graham crackers between sheets of wax paper, using a rolling pin. When the ice cream is soft enough to stir, use a spatula to scoop it into a mixing bowl; add the crumbs and stir to combine. Then add the marshmallows and stir. Place the ice cream back into the container. The lid will no longer fit, so cover the top with plastic wrap.

    2. ASSEMBLE the ice cream cake. Create a middle layer of ice cream. For a loaf cake, cut in half horizontally; for a sheet cake, cut two “layers.” Wrap in plastic and place in the freezer. When ready to serve…

    3. PLACE the ice cream cake on a heat-proof (or sturdy) serving plate and use a spatula to cover the sides and top with Marshmallow Fluff. Use the torch to brûlée, on all sides. If the plate isn’t heat-proof, steer clear of the lower part of the cake.

    4. BRING to the table. Dip the knife in warm water to cut. Sprinkle the edges of each dessert plate with graham cracker crumbs and place the sliced cake on top. Pass the optional chocolate sauce and sea salt so guests can customize their portions.

    *Baked Alaska is typically made with a thin cake layer on the bottom, and two or more different flavors of ice cream on top. When we created our version of S’mores Baked Alaska, it was easier for us to use thicker layers of cake, for a 50:50 proportion of ice cream to cake. You can construct your Baked Alaska in the proportion you wish.

    †Chocolate Marshmallow ice cream from Turkey Hill, S’mores from Ben & Jerry’s, Schwan’s Chocolate Ripple and others have a base of chocolate ice cream. We prefer a vanilla base, so we made our own.

    ‡We crumbled our own when we could have purchased crumbs. The reason: We preferred the texture of the larger home-crumbled pieces of graham crackers in the ice cream. The purchased crumbs, however, are fine.



    TIP OF THE DAY: Pairing Ice Cream & Wine

    We’ve written extensively on pairing wine with desserts, from apple tart and chocolate cake to cheesecake and tiramisu. There’s a brief mention of two sweet wines that go with ice cream: Nigori saké, a sweet, milky style, and Pedro Ximénez* dessert sherry.

    But the problem with those limited ice cream and wine pairings is that ice cream comes in many flavors, and you wouldn’t pair the same wine with chocolate ice cream as with strawberry.

    So since then, we’ve devoted lots of time to pairing wines with ice cream. The recommendations are below, and also include pairings with sorbets.


    How alien is the concept of wine and ice cream? So much so that we couldn’t find a photo of a dish of ice cream together with a glass of wine “for love or money,” as the expression goes. The closest we got was a bowl of rum raisin ice cream, over which Pedro Ximénez sherry had been poured as a sauce.

    It is widely thought that ice cream and wine just don’t mix. One reason given is that the butterfat from the cream dulls the palate; but foie gras too is even fattier and sweet wines are splendid with it. The other reason is that the coldness of ice cream numbs the palate, and this can be true.


    /home/content/71/6181571/html/wp content/uploads/px sherry BodegaJoseDeLaCuesta 230

    Pedro Ximénez, a sweet sherry, goes well with chocolate, ice cream and numerous desserts. Photo courtesy Bodegas José De La Cuesta Pedro | Spain.

    However, if you wait at least 10 seconds to sip the wine, following a spoonful of ice cream, your palate can be “primed” for wine. Use sorbet instead of ice cream and avoid the butterfat issue altogether.
    The Tradition Of Sweet Wine For Dessert

    Sweet wines date to ancient times. The finest wines in Rome were sweet white wines. Bonus: The higher the sugar content, the more a wine can withstand aging, temperature shifts and transportation; so sweet wines held up better.

    Also, then as now, sweet wines pair with any course, depending on the particular dish. Today, wine connoisseurs pay big bucks to attend dinners where different vintages of Chateau d’Yquem, the priciest sweet wine (it’s a Sauternes from the Bordeaux region of France), is poured with every course.
    The Tradition Of Sweet Wine For Dessert

    For centuries at refined dining tables in Europe, dessert consisted of a glass of sweet wine, alone or with fresh fruit. A glass of Port with cheese is another time-honored tradition. Wherever a sweet wine is made, you can bet that it is enjoyed at the end of dinner.

    We respect that tradition: A glass of Sauternes with sweet summer apricots or peaches is divine; ditto with Port and Stilton or other blue cheese. Over time, we’ve switched our guest menus away from serving a substantial dessert after a big meal (including a cheese course), to a dish of sorbet and a glass of dessert wine.

    More recently, we’ve been inviting friends to an “ice cream social”† to try different wine and ice cream pairings. It’s a delightful occasion, and we highly recommend it. Consider it for adult birthday parties.
    *Pedro Ximénez, pronounced him-AY-nez and also spelled Jiménez and various other ways, is a white Spanish wine grape used to make fortified wines like sherry. It’s also the name of the sweet dessert sherry made from it. Pedro Ximénez is often abbreviated as PX. The identity of the original Pedro Ximénez and his relationship to the grape is lost to time.

    †Ice cream socials—parties where people came to eat ice cream— were popular events in the U,S. They date back to the 19th century before freezers, not to mention electric ice cream makers (i.e., they were a laborious undertaking, and thus a real treat). Some churches and communities still give them, but today it’s an easy party to throw at home. Here’s how to have an ice cream social.

    While we’ve paired specific sweet wines with specific ice cream flavors, below, you first need to seek out what your local wine stores stock. Explain the specific ice cream flavors you’d like to serve and see what they recommend from their inventory. You can bring them this list, to make the selection process easier.

    France’s vintners produce a wealth of sweet wines:

  • Banyuls, a fortified red wine (Roussillon, France)
  • Champagne Sec, the sweetest style of the sparkling white wine (Champagne, northeast France)
  • Bonnezeaux, white wine (Anjou, Loire Valley, France)
  • Maury, red wine (AOC†, Roussillon, France)
  • Muscat de Rivesaltes, a fortified white wine (AOC, Roussillon)
  • Muscat-de-Beaumes-de-Venise, white wine (AOC†, Rhone Valley, southeast France; not to be confused with the dry red AC wines labeled Beaumes-de-Venise, formerly known as Côtes du Rhone Villages)
  • Sauternes, white wine (Bordeaux, southwest France)
  • Vin de Paille, white wine (Jura, France)
    Dessert wines from other countries include:

  • Amontillado Sherry, fortified red wine (Spain)
  • Brachetto d’Acqui or Lambrusco, slightly sparkling red wines (Italy)
  • Black Muscat, red wine (California and elsewhere)
  • Ice-Wine/Eiswein, red and white (Austria, Canada, Germany, New Zealand and elsewhere)
    *AOC, an abbreviation for appellation d’origine contrôlée (AOC), “controlled designation of origin,” is an official designation that assures that a product was produced in the specified region according with specific ingredients, according to traditional techniques. The analogous word in Italian is denominazione di origine controllata abbreviated, DOC.


    /home/content/71/6181571/html/wp content/uploads/nigori sake takarasake

    Nigori saké is unfiltered, creating a cloudy, or milky, appearance. The style is brewed to be sweet. Photo courtesy Takarasaké.

  • Late Harvest Wines (made the world over from Gewürztraminer, Riesling, Semillon, Viognier, Zinfandel and other red or white grapes)
  • Madiera, fortified red wine (Portugal)
  • Moscato d’Asti, sparkling white wine (Italy)
  • Moscatel de Setúbal, red wine (DOC, Portugal)
  • Muscat, red and white (grown in many locations in Europe, Australia, U.S. and elsewhere)
  • Nigori Saké, milky white and sweet [the name means cloudy] (Japan)
  • Pedro Ximénez Sherry [abbreviated PX], fortified white wine (Spain, Andalusia region)
  • Reciotto de Valpolicella, red wine, very raisiny (Amarone, Italy)
  • Ruby Port, fortified red wine (Portugal)
  • Sparkling Shiraz (Australia) or Lambrusco (Italy)
  • Sweet Madiera (Bual or Malmsey), fortified red wine (Portugal)
  • Tokaji (Tokay) 5 Puttonyos‡, white wine (Hungary)
    ‡Puttonyos is the Hungarian word to denote the level of sugar in wine; the comparable word used in the U.S., France and other countries is brix.


  • Any flavor of ice cream matches with its corresponding liqueur (e.g. raspberry with raspberry liqueur) or complementary liqueur (e.g., chocolate ice cream with coffee liqueur, peach ice cream with raspberry liqueur)
  • Apricot ice cream, Bonnezeaux, Sauternes, Vin de Paille
  • Berry ice creams match with Champagne, Muscat, Nigori Saké
  • Butter pecan, maple walnut or other nutty ice cream with PX Sherry, Sweet Madiera
  • Caramel or dulce de leche ice cream with PX Sherry or Sweet Madeira
  • Chocolate ice cream with Banyuls, Nigori Saké, PX Sherry; or Brachetto or Lambrusco with bittersweet chocolate ice cream
  • Chocolate chip ice cream should be matched to its base flavor: chocolate, coffee, mocha, raspberry, vanilla, etc.
  • Coconut ice cream with Late Harvest Semillon, Nigori Saké, Sauternes, Beerenauslese (or the pricier Trockenbeerenauslese)
  • Coffee or mocha ice cream with Amontillado Sherry, Nigori Saké, Madeira, Ruby Port
  • Floral ice cream—Earl Grey, jasmine, lavender, rose—with Ice Wine
  • Ginger or pumpkin ice cream with Sweet Madiera
  • Mint ice cream with Nigori Saké, Madiera or Late Harvest Zinfandel
  • Rum raisin ice cream with PX Sherry or Reciotto de Valpolicella
  • Stone fruit ice cream—apricot, cherry, mango, peach, plum—with Muscat-de-Beaumes-de-Venise
  • Vanilla ice cream with Nigori Saké, PX Sherry, Sauternes, Sweet Madiera, Vin de Paille (bonus: Scotch also works!)

  • Serve the wine in a glass.
  • Drizzle it over over the ice cream.
  • Soak dried or fresh fruit in the alcohol overnight and use it as an ice cream topping, along with a glass of the wine.

    You can use the same wines and liqueurs as with the analogous ice cream flavors; or with a sweet sparkling white wine. For citrus sorbets (grapefruit, lemon, lime, orange—not represented in the ice cream list), pair with the sparkling wine or the matching liqueur.



    RECIPE: Salted Watermelon Milkshake

    For National Watermelon Day, August 3rd, try a salted watermelon milkshake.

    Salt with watermelon? Actually, as a pinch of salt helps most foods, it’s an old trick to bring out more flavor (here, sweetness) in the watermelon.

    This recipe is courtesy of The Milk Shake Factory in Pittsburgh. It requires watermelon sorbet; but if you can’t find it or don’t want to make it (here’s a watermelon sherbet recipe), substitute strawberry or raspberry sorbet.

    Or, make an easy watermelon granita with this watermelon granita recipe, minus the basil. No ice cream maker is used; just watermelon, sugar, water, lemon juice and an ice cube tray.

    Prep time for the milkshake is 10 minutes.


    Ingredients For 1 Large Or 2 Small Servings

  • 8 ounces watermelon sherbet
  • 4 ounces whole milk
  • Two 2-inch cubes seedless watermelon, rind removed
  • Pinch sea salt
  • 4 ounces soda water
  • Optional garnish: mini chocolate chips
  • Optional garnish: watermelon wedge

    /home/content/71/6181571/html/wp content/uploads/salted watermelon shake themilkshakefactory 230

    Salted watermelon milkshake. Photo courtesy The Milk Shake Factory | Pittsburgh.


    1. COMBINE the watermelon sherbet, milk, watermelon slices and a pinch of sea salt in a blender. Blend until the sherbet and watermelon slices break down, approximately 45 seconds. Add the soda water and blend 10 seconds more.

    2. POUR the mixture into a 20-ounce drinking glass or two 10-ounce glasses. Garnish with mini chocolate chips and skewer the watermelon wedge, or notch it deeply and anchor it to the rim of the glass. Serve immediately.



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