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    THE NIBBLE’s Gourmet News & Views

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

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

Archive for Ice Cream/Sorbet/Frozen Yogurt

FOOD FUN: Donut Ice Cream Sandwich

holey-cream-donut-c-jean-philippe-gerbi-230sq

A donut ice cream sandwich from Holey
Donuts in New York City. Photo ©
Jean-Philippe Garbi.

 

Holey Cream in the Hell’s Kitchen neighborhood of New York City (a block west of the theatre district) is known for its donut ice cream sandwiches.

Customers pick up to three flavors of ice cream (standards and specialties like coffee mud pie, dulce de leche and red velvet), the icing flavor (chocolate or vanilla) and the topping—many choices from M&Ms and sprinkles to gummi bears.

But you know how to slice a donut and scoop ice cream. Make your own!

Thanks so much to Jean-Philippe Garbi for taking this yummy photo. We could almost eat it—but instead, we’re heading down to Holey Donuts at lunch time.

MORE DONUT SANDWICHES

A little less appetizing, to our eye, are the nine donut sandwiches featured in Women’s Day magazine.

 
They range from a bacon cheeseburger with peanut butter on a glazed Krispy Kreme to Sloppy Joe on the same.

Take a look.
 
DONUT SANDWICH TRIVIA

Paula Deen is [in]famous for creating The Lady’s Brunch Burger: hamburger, bacon and a sunnyside-up fried egg sandwiched between two Krispy Kreme glazed donuts.

To add alarm, it is served with a side of cheesy fries.

We’ll stick with the ice cream donut—thank you very much.

 
  

Comments

TIP OF THE DAY: Waffle Bowls (Ice Cream Cone Cups)

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Strawberry sundae in a cone cup. Photo
courtesy Joy Cone Co.

 

Can’t decide between a cup of ice cream or a cone? Have two in one with a cone cup, a.k.a. waffle bowl.

Perfect for customers who have trouble deciding whether they want their ice cream served in a cone or a dish, this waffle bowl from Joy Cone Company offers the best of both worlds!

Joy, world’s largest ice cream cone company, has been family owned and operated since 1918. It’s proof that you can be the biggest and still turn out a top-quality product.

The cones and cone cups are made with a blend of cake and pastry flours that produce a light-tasting cone with subtly sweet taste that does not overpower the ice cream—and can be used for savory recipes as well.

The waffle bowl uses the same batter as the company’s waffle cone. Dark brown sugar is used in the recipe. Many other brands, says Joy, use white or liquid sugar with added molasses, which gives a burnt aftertaste when compared to Joy’s recipe.

Beyond sundaes, you can use these bowls for numerous sweet and savory recipes. The sturdy waffle bowl does not get soggy.

 
Sweet Foods & Snacks In Waffle Bowls

  • Apple pie a la mode: vanilla ice cream topped with apple pie filling
  • Custard, mousse, pudding, yogurt
  • Frozen yogurt, ice cream, sorbet
  • Fruit: grapes, fruit salad, apple slices and dip
  • Lemon meringue pie: prepared lemon pie filling and meringue topping
  • Oatmeal and other cereal
  • Snack cups filled with trail mix, candy corn, whatever
  •  

    Nonsweet Foods In Waffle Bowls

  • Asian chicken salad
  • Carrot salad, broccoli carrot slaw, apple slaw
  • Chicken salad with grapes
  • Crudités and dip
  • Shrimp salad
  •  
    Let your creativity be your guide.

    Here’s a store locator for the waffle bowls.

    ICE CREAM CONE HISTORY

    Most sources, including the International Dairy Foods Association, say that the first ice cream cone was produced in New York City in 1896 by Italo Marchiony. An Italian immigrant, he was granted a patent in December 1903 for “small pastry cups with sloping sides.” The bottoms were flat, not conical, much like today’s molded cones.

     

    broccoli-salad-230

    Broccoli salad, one of numerous savory salads that can be served in waffle cups. Photo courtesy Joy Cone Co.

     

    Another story cites an independent creation accidentally born at the 1904 World’s Fair in St. Louis. According to the story, Ernest A. Hamwi, a Syrian concessionaire, was selling a crisp, waffle-like pastry called zalabia*; as were other concessionaires. A neighboring ice cream vendor ran out of clean glass dishes. Hamwi rolled one of his waffles into the shape of a cornucopia; the fresh-made “cone” cooled in a few seconds and the ice cream vendor was able to put a scoop of ice cream in it. Three different ice cream vendors claimed credit. In a 1928 letter to the Ice Cream Trade Journal, Hamwi reported that it was either Arnold Fornachou or Charles Menches who ran the ice cream booth next to him.

    Others also lay claim. But while the ice cream cone was popularized in America, it was not invented here.

    Robin J. Weir, co-author of the book, Frozen Desserts, has spent years researching this topic. He purchased a print dated 1807 of a young woman eating an ice cream cone at the Gardens Of Frascati, a Parisian café known for its ices. Was it glass or edible? It’s hard to tell. An 1820 print of an ice cream seller in Naples shows glass cones on his cart.

    This is a story shrouded in the mists of history—and the real answer may still be out there. Here’s more about the invention of the ice cream cone.

      

    Comments

    TIP OF THE DAY: Blender Slushie, Blender Sorbet

    the-great-pepper-cookbook-melissas-230

    Whether you like a little or a lot of heat,
    check out this exciting new cookbook from
    Melissa’s. Photo courtesy Melissas.com.

     

    Yesterday we reviewed the Zoku Slush & Shake Maker, noting that the benefit of using it over making a blender is that there’s no ice to dilute your drink.

    Another way to avoid blender dilution is to freeze the ingredients, so they also act in place of the ice. It’s easy to do this with fruit, most of which can be purchased frozen.

    Here’s a recipe from The Great Pepper Cookbook from specialty produce purveyor Melissa’s, which shows readers how easy it is to use 38 different fresh and dried chile pepper varieties in everyday recipes. It’s a beautiful cookbook.

    The recipe is made in a blender. Process it for a shorter time for a slushie-type drink. Process it longer, and you’ve got blender sorbet. Add milk and you’ve got a smoothie.

    But wait: Chile in a slushie?

    Sure, and that’s the beauty of the cookbook. You’ll discover how to use a bit of heat where you never thought to use it.

     

    RECIPE: STRAWBERRY MANGO SLUSHER (or SORBET or SMOOTHIE)

    Ingredients For 4 Servings

  • 1 pint fresh strawberries, hulled
  • 2 cups frozen mango chunks
  • 3 bananas
  • 1/2 fresh manzano chile pepper, stem and seeds removed, chopped (substitute de arbol chile or 1/4 teaspoon crushed red pepper)
  • For a smoothie: 1/4 cup milk or vanilla flavored almond or soy milk
  •  

    Preparation

    1. PLACE all ingredients in a blender. Process until slushy and not quite smooth.

    2. For a smoothie, add milk to desired consistency.

    If you want a slushie but aren’t getting enough “slushie consistency,” next time use frozen strawberries in addition to mango.

     
    ABOUT MANZANO CHILES

    The manzano chile, cultivated in high altitudes in Mexico, is a member of the Capsicum pubescens species (as opposed to the more common Capsicum annuum species) from the Andes region of South America. It is most often used in its fresh form because the pod is so thick that it is difficult to dry. It is also unusual in that it has black seeds.

    It turns yellow-orange when mature, and is popular for making hot salsa. The name translates to apple, and is also known as Chile Peron, Chile Caballo, and Chile Ciruelo.

     

    strawberry-banana-slusher-melissas-230

    With less processing, you get a slushie or a smoothie; with more processing, you get blender sorbet. Photo courtesy Melissa’s.

     

    The Manzano chile generally rates between 12,000 and 30,000 Scoville units on the Scoville heat index. If you need to substitute a chile, look for one in the same range of Scoville units.

      

    Comments

    FOOD FUN: Prosecco & Alcohol-Infused Ice Pops

    prosecco-ice-pops-conradhotel-230

    New, fun, delicious: Prosecco and boozy ice
    pops. Photo courtesy Conrad Hotel | NYC.

     

    Too bad “Sex And The City” is off the air. The girls could have spent an afternoon or evening at an elegant rooftop bar in Battery Park City at the foot of Manhattan, enjoying the stunning views of Lady Liberty and the Hudson River…

    …and enjoying glasses of Prosecco, the Italian sparkler, garnished with boozy ice pops.

    The Conrad Hotel in New York City, part of the Hilton empire, offers a tempting lineup of boozy pops at Loopy Doopy, its rooftop bar. (It looks neither loopy nor doopy, but Hamptons-inspired).

    The ice pops are made from fruit purée and spirits, and served in a goblet of Prosecco. Ice pop flavors include:

  • Appletini with gin, vermouth, lemon juice
  • Blueberry Plum with Irish Whiskey
  • Raspberry Apricot with Grand Marnier
  • Spiced Peach with añejo rum
  • Strawberry Margarita with lime juice & tequila
  •  

     

    Loopy Doopy partnered with People’s Pops, a local artisan ice pop maker, which makes the boozy ice pops exclusively for them.

    And there’s more fun: Throughout the 2014 summer season, those enjoying Prosecco & Ice Pop cocktails will discover various prizes revealed on their ice pop sticks. Prizes range from something as small as an appetizer, or to a complimentary weekend stay for two in the hotel’s 1,500-square-foot Conrad Suite.

    Waiter, we’ll have another, please!

    You can make your own alcohol-infused ice pops. Alcohol doesn’t freeze well, so add just a teaspoonful into each individual pop mold.

    ABOUT PROSECCO

    Hailing from northeast Italy’s Veneto region, Prosecco is the name of the village where the where the Prosecco grape—now known as the Glera grape—originated. Other local white grape varieties, such as Bianchetta Trevigiana, can be included in the blend.

    The wine can be frizzante—just slightly fizzy, sometimes bottled with a regular cork to be opened with a corkscrew—or spumante—very fizzy, bottled with the mushroom-style cork and cage or something similar.

    The wine is often labeled Prosecco di Conegliano Valdobbiadene, after its appellation.

     

    mionetto-bottle-2-230

    Prosecco in its traditional bottle shape. Photo courtesy Mionetto Prosecco.

     

    Prosecco is affordable, light-bodied for hot summer days, and something you should be sipping now.

      

    Comments

    RECIPE: Popcorn Ball Ice Cream Sandwiches

    Make an ice cream sandwich with a “popcorn
    ball” sandwich. Photo courtesy Popcorn.org.

     

    August 2nd is National Ice Cream Sandwich Day. Sure, ice cream between two cookies or thin slices of cake makes a great sandwich. But try something different this year: Make the “sandwich” part from popcorn balls.

    This recipe takes the ingredients for popcorn balls and makes them flat, in a baking pan, so they can be cut into rectangles for the sandwiches.

    RECIPE: POPCORN ICE CREAM SANDWICHES

    Ingredients For 12 Sandwiches

  • 2-1/2 quarts popped popcorn (fresh-popped or store-bought)
  • 1-1/2 cup light brown sugar
  • 3/4 cup dark corn syrup
  • 1/2 cup butter
  • 1 tablespoon vinegar
  • 1/2 teaspoon salt
  • 1 6-ounce package chocolate chips*
  • 1/2 cup chopped walnuts
  • 2 pints brick-style (rectangular package)vanilla ice cream†
  •  
    *Variations: other baking chips (butterscotch, peanut butter, etc.), dried cherries, mini M&Ms, mini Reese’s Pieces or candy of choice.

    †If you can’t find brick-style pints, get a quart. Why do you need a rectangle? To slice the ice cream in a rectangle for the sandwiches. You can experiment with other ice cream flavors, but start with vanilla for a benchmark.

     
    Preparation

    1. COMBINE brown sugar, corn syrup, butter, vinegar and salt in a three-quart saucepan.

    2. COOK, stirring, until sugar dissolves. Continue to cook until hard ball stage (250°F on a candy thermometer). Pour syrup over popped popcorn; stir to coat.

    3. ADD chocolate pieces and nuts; stir just to mix. Pour into two 13 x 9 x 2 inch pans, spreading and packing firmly. Cool.

    4. CUT the popcorn mix in each pan into 12 rectangles. Cut each pint of ice cream into 6 slices. Sandwich ice cream between two popcorn rectangles.

    5. WRAP each sandwich in plastic and place in freezer until ready to serve.

    Find more recipes at Popcorn.org, the website of The Popcorn Board.

     

    WEST COAST ICE CREAM SANDWICH NEWS

    If we were in L.A. we’d celebrate National Ice Cream Sandwich Day, August 2nd, at Napoléon’s Macarons.

    Or maybe not, since the pâtisserie is giving away* free Maca’Longs today from 2-4 p.m. at the Glendale and Canoga Park locations. Imagine the crowds, and perhaps stay home and make your own ice cream sandwiches.

    Maca’Longs are macaron cookie ice cream sandwiches that use the bakery’s macaron expertise to create long, almond meringue-based shells for their made-from-scratch ice cream. (See our original post on Pierre Herme’s version).

    The Maca’Long debuts in four flavors: Hazelnut Lemon, Mocha, Raspberry Pistachio and Vanilla Pecan. For this we have just two words: Mmmm, mmmm.

    Discover more at NapoleonsMacarons.com.

     

    maca-long-w-meringue-napoleonsmacarons-LA-230b

    An ice cream sandwich on a meringue cookie sandwich. Photo courtesy Napoléon’s Macarons | L.A.

     

    EAST COAST ICE CREAM SANDWICH NEWS

    On the other side of the country, in Manhattan, Ristorante Asellina is serving up Crolatos: homemade gelato sandwiches on split croissants.

    While a buttery plain croissant works just fine, see if you can score some almond croissants or chocolate croissants.

      

    Comments

    FOOD FUN: Ice Cream Sandwich Sundae

    We found this “sundae” on the Smucker’s Facebook page.

    Maybe you want a more formal dessert to bring to the table. Or maybe you just want to have fun. Either way:

    1. CUT the ice cream sandwich at angles and place in a fancy dish.

    2. GARNISH with chocolate sauce, whipped cream, berries, sprinkles, candies (M&Ms, Reese’s Pieces, chocolate chunks), whatever.

    3. ENJOY the experience.

    Want to create an ice cream “mixed grill?” Add a scoop to the center of the “sundae.”

     

    ice-cream-sandwich-sundae-smuckersFB-230

    Turn a simple ice cream sandwich into a fancy sundae. Photo courtesy Smucker’s | FB.

     

      

    Comments

    FOOD 101: Live & Active Cultures In Frozen Yogurt

    pinkberry-coffee-230

    Inside: 10 million or more live and active
    cultures. Photo courtesy Pinkberry.

     

    “What happens to the beneficial bacteria in frozen yogurt,” a reader writes. “Does freezing kill them?”

    No. Live culture frozen yogurt maintains the cultures’ benefits because the flash-freezing technique used in the production of frozen yogurt, unlike slow freezing in a freezer, only makes the organisms dormant. It does not kill them—or at least not all of them, as the number of bacteria in frozen yogurt is usually lower than that in the fresh yogurt from which it was made.

    Yogurt is made by culturing milk with bacterial cultures. The words “live and active cultures” refer to the living organisms, Lactobacillus bulgaricus and Streptococcus thermophilus*, which convert pasteurized milk into yogurt during fermentation. (Note that the milk is pasteurized before culturing in order to remove any harmful bacteria.)

    This fermentation process is what creates yogurt, with its unique taste, texture, and healthful attributes. The yogurt cultures—all the strains of bacteria added to the product—make up about 1% of the ingredients.

     

    Not all yogurt has live and active cultures. Just as some manufacturers use different combinations of cultures, frozen yogurts are created with different processes. Some are heat-treated after culturing, which extends the shelf life of fresh yogurt but kills the cultures.

    Why should you care about the live organisms? There is preliminary scientific evidence suggesting that live cultures in regular and frozen yogurt can boost your immune system, prevent osteoporosis, and prevent gastrointestinal infections, ultimately helping your digestive system as a whole.

     
    *Other cultures may be added as well, but these are always the first two.

     

    Different yogurt brands, fresh and frozen alike, add probiotics, which aid with digestion. Red Mango is one frozen yogurt brand that adds probiotics. Yovation is a packaged brand found in some natural food stores.

    The levels that remain in frozen yogurt depend upon the numbers that were in the fresh yogurt from which it was made, and on the hardiness of the specific cultures that were used. Thus, Some frozen yogurts are better sources of live cultures and/or probiotics than others.

    In order to receive the National Yogurt Association’s Live & Active Cultures seal—a voluntary labeling program—frozen yogurt is required to contain at least 10 million cultures per gram at time of manufacture (for fresh yogurt, it is 100 million per gram). The amount was agreed upon by research scientists who participated in studies of the health benefits of live cultures in yogurt products.

    If you like a brand that doesn’t have the seal but want to know what’s inside, contact the manufacturer to ask what types of bacteria their product contains and how many live and active cultures are in the finished product.

     

    live-active-cultures-seal-natyogassn-230

    Look for the seal on boxes and containers. Image courtesy National Yogurt Association.

     

      

    Comments

    PRODUCT: Godiva Soft Serve Ice Cream

    godiva-swirl_praline-cone-230

    We’re in heaven with a Godiva softserve swirl
    in an almond praline cone. Photo courtesy
    Godiva Chocolatier.

     

    When it comes to soft serve ice cream, some fans say that the best is at Dairy Freeze in Boston. Others cite Christy’s Tasty Queen in Kansas City.

    Without going to those establishments or any others, we opine that the best soft serve ice cream is at Godiva Chocolatier boutiques.

    Godiva has launched a premium soft serve ice cream, and it is spectacular.

    First, chose your flavor: Dark Chocolate, White Chocolate Vanilla Bean or Swirl. The softserve is made with Godiva chocolate, which makes it more intensely, more deliciously flavored right off the bat.

    Godiva designed custom soft serve machines to deliver the densest, creamiest mouthfeel.

    And it gets better: There are crunchy Belgian waffle cones. Choose from plain, dipped in either milk or dark chocolate, or our favorite, dark chocolate with praline almonds (shown in the photo).

    Don’t like cones? You can have your softserve in a five ounce cup.

    We had the opportunity to try all three flavors recently at the Godiva boutique in Rockefeller Center (52 West 50th Street, between 5th & 6th Avenues). What happiness!

    And it doesn’t break the calorie bank. A large waffle cone with softserve is 380 calories in a plain cone, 470 in the almond praline cone. It’s worth every calorie.

     
    More good news:

    Bring A Friend To Happy Hour

    During Godiva Happy Hour, 3 p.m. to 6 p.m. daily, the second cone is half price.

    We also noted on the company website that there are punch cards for the soft serve and the Trufflelata shake: Buy six in any combination, the next one’s free.

    What better way to celebrate National Ice Cream Month than with a great new soft serve ice cream?

    Go for the Godiva, ladies and gents! Go often!

    Use this store locator to find the Godiva store nearest to you.
     
      

    Comments

    TIP OF THE DAY: Pie Dough Crumb Topping Sundae

    It’s the reverse of pie à la mode; perhaps it should be called an ice cream crumble.

    Today’s tip was inspired by The Strawberry Barbara, a sundae from McConnell’s Ice Cream in Santa Barbara.

    McConnell’s marries strawberry ice cream, house made rhubarb sauce (think rhubarb pie filling) and pie crust crumbles, topped with whipped cream.

    You can build the sundae in a bowl or a sundae dish, on a dessert plate or even in a large wine goblet.

    You can also use the topping on puddings and yogurt.

    RECIPE: PIE DOUGH CRUMBLES #1

    Ingredients

    Ingredients For The Pie Dough Crumbs

  • 1/2 cup all-purpose flour
  • 1/4 cup sugar
  • 1/4 cup butter, softened to room temperature
  • Pinch salt
  •    

    strawberry-sundae-pie-dough-crumbles-mcconnellsicecream-230

    Strawberry ice cream with pie dough crumbles. Photo courtesy McConnell’s Fine Ice Creams.

     

     

    key-lime-ice-cream-pie-crumbles-mcconnellsicecream-230r

    Key lime ice cream on a bed of crumbles. Photo courtesy McConnell’s Fine Ice Creams.

     

    Preparation

    1. PREHEAT oven to 400°F.

    2. MIX ingredients together large, moist clumps form (we tend to like them on the larger size, about 1/2 inch diameter). If the ingredients stick together too much to make crumbs, add a bit more flour and sugar in a 2:1 ratio until the mixture becomes crumbly.

    3. BAKE on a sheet for 10-15 minutes until golden (but not brown). Let cool; store in an airtight container until ready to use.

    If you’d like crumbles with a deeper flavor, add brown sugar.

    RECIPE: PIE DOUGH CRUMBLES #2

    Ingredients For The Pie Dough Crumbs

  • 3/4 cup all-purpose flour
  • 1/3 cup packed light-brown sugar
  • 3 tablespoons granulated sugar
  • Pinch salt
  • 6 tablespoons cold unsalted butter, cut into small pieces
  •  
    ASSEMBLING THE SUNDAE

    Ingredients

  • Ice cream of choice
  • Pie crumbles
  • Whipped cream
  • Optional garnishes: chocolate shavings, diced fruit, sauce, sprinkles, etc.
  •  
    Preparation

    1. SCOOP ice cream onto a plate. Top with pie crumbles.

    2. ADD garnishes and serve

      

    Comments

    RECIPE: Cookie Dough Ice Cream Sandwiches

    We often make a “double cookie dough” ice cream sandwich: chocolate chip cookies with cookie dough ice cream. But this recipe from McCormick uses actual cookie dough—not baked—as the sandwich.

    You make the cookie dough yourself, and it is egg free since it won’t be cooked.

    RECIPE: COOKIE DOUGH ICE CREAM SANDWICHES

    Ingredients For 16 Bars

  • 1/2 cup (1 stick) butter
  • 1/2 cup firmly packed brown sugar
  • 1/4 cup granulated sugar
  • 3 tablespoons milk
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1-1/2 cups flour
  • 1 cup miniature chocolate chips
  • 2 cups ice cream, softened
  •  

    Chocolate_Chip_Cookie_Bar_Ice_Cream_Sandwich_mccormick-230

    A different take on cookie dough ice cream. Photo courtesy McCormick.

     
    Preparation

    1. MICROWAVE the butter and sugars in large microwavable bowl on HIGH 1 1/2 to 2 minutes, stirring after 1 minute. Stir until mixture is melted and smooth.

    2. STIR in milk, vanilla and salt. Add flour; stir until well blended. Refrigerate 15 minutes. Stir in chocolate chips.

    3. LINE an 8-inch square pan with foil, with ends of foil extending over sides of pan. Press 1/2 of the dough into pan.

    4. ROLL out remaining dough on lightly floured surface to 8-inch square. Gently spread ice cream over layer on pan. Place 8-inch square layer over ice cream. (If the dough layer is too warm, freeze for 15 minutes before placing over ice cream.)

    5. COVER with foil. Freeze 2 hours or until firm. Cut into 16 bars. Wrap each in plastic wrap. Store in freezer.

      

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