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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

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.

      

    Comments

    TIP OF THE DAY: Create Your Fantasy Custom Ice Cream Flavors

    chocolate-raspberry-jam-mcconnellsicecream-230

    No fresh raspberries? Make chocolate
    raspberry jam. Photo courtesy McConnell’s
    Ice Cream.

     

    When you’re peering into the ice cream case at the market, do you ever long for flavors that don’t exist? Maybe you want chocolate cookie dough, or rum date instead of rum raisin.

    How about vanilla orange marmalade, a riff on the Creamsicle, or salted caramel candy corn? We’re personally considering coffee-chocolate chip- brownie-Heath Bar.

    Make them yourself!

    You don’t have to own an ice cream maker. Just buy the base flavor at the store, along with the inclusions (the mix-ins) to make your flavor.

  • Start with a pint of chocolate, vanilla or other base flavor, soften it on the counter, and when it’s soft enough to mix, scoop it into a mixing bowl.
  • Then, pile in your inclusions, blend with a couple of large cooking spoons, taste and adjust as desired. Be cautious: add smaller amounts first, especially with alcohol and sauces.
  • Repack the ice cream into the pint and return to the freezer.
  • Work on your recipes over time, adding more or less of some ingredients and introducing new ones.
  •  

    WHAT CAN YOU MIX IN?

  • Alcohol: beer, liqueur, spirits, wine
  • Candy: baking chips (mix the flavors!), chocolate chips/chunks/shavings, mini marshmallows, marzipan, toffee bits, candies of choice
  • Cookies, Cake: broken or cut into small pieces
  • Fruits: diced fruits, jam/preserves, purées, shredded coconut, zest
  • Ice Cream & Sorbet: make a blend of favorite flavors; add a sorbet swirl to ice cream
  • Nuts: raw, roasted or candied nuts, mixed nuts
  • Sauces: balsamic, caramel/salted caramel, chocolate, fruit, honey, marshmallow
  • Spices: cayenne, chili flakes, cinnamon, clove, nutmeg, sea salt
  • Vegetables/Herbs: basil, carrots (shredded/purée), mint, tomato
  • Wild Card: granola/other cereals, potato chips, pretzels, popcorn, trail mix
  •  
    More? You tell us!
     
      

    Comments

    RECIPE: Adult Ice Pops

    Here’s a way to enjoy Happy Hour in the heat: Turn your favorite fruit cocktail into an adult ice pop.

    We started with the Margarita, re-interpreting the Strawberry Frozen Margarita as a Strawberry Margarita Ice Pop. You can substitute the fruit and spirits to adapt your favorite cocktail.

    Prep time: is 15 minutes plus freezing time (overnight).

    RECIPE: STRAWBERRY MARGARITA ICE POPS

    Ingredients For 8 – 10 Pops

  • 1 cup water
  • 1/4 cup sugar
  • 1 package (16 ounces) fresh strawberries
  • 1/4 cup fresh lime juice
  • 3 tablespoons tequila
  • 2 tablespoons orange liqueur
  • 1/4 teaspoon coarse salt
  •  

    strawberry-margarita-pops-driscolls-230

    Truly frozen cocktails: Strawberry Margarita Ice Pops. Photo courtesy Driscoll’s.

     
    Preparation

    1. BRING water and sugar to a boil in a medium saucepan. Reduce heat to low and simmer until sugar is dissolved. Cool completely.

    2. PURÉE strawberries in a blender or food processor. Strain through a fine mesh sieve to yield 1-1/2 cups purée.

    3. COMBINE strawberry purée with sugar syrup, lime juice, tequila and orange liqueur. Pour into ice pop molds.

    4. FREEZE for 2 hours, then sprinkle the base of the pops with salt and add the sticks. Let freeze at least 12 hours longer or overnight until frozen solid.

      

    Comments

    PRODUCT: Tea-rrific, Tea Flavored Ice Cream

    tearrific-ice-cream-group-230

    Ice cream for tea lovers. Photo courtesy
    Tea-rrific Ice Cream.

     

    Why a line of tea-flavored ice creams? Because there wasn’t one!

    One day, the tea-loving founder of Tea-rrific Ice Cream made a batch of ice cream from Earl Grey teas, and saw the eyes of friends and family light up when they tasted the complex and unexpected flavors.

    Soon, a line of special flavors emerged, and now, the biggest challenge is getting retail freezer space in the burgeoning category of artisan ice creams.

    The all-natural premium ice cream line uses rBGH/rBST-free cream from local New England farms and is sweetened with either organic evaporated cane juice or locally sourced honey. The base is infused with top-quality blends of loose leaf teas. There are no stabilizers, gums, corn syrup, preservatives or artificial colors and flavors.

    The taste is refreshingly light. The recipes err on the side of subtle, and perhaps that’s a good thing: You don’t have to be a tea fan to enjoy these flavors.

    We’d have been willing to have more of a wallop of tea intensity, and one of these days, we may just try infusing our own.

     
    The Tea-rrific choices include:

  • Chamomile: notes of apple and honey from Egyptian chamomile flowers.
  • Chunky London Mist: Earl Grey tea with a hint of vanilla, semi-sweet Belgian chocolate flakes and buttery roasted pecan chunks. This is London Mist flavor with inclusions, and we prefer it.
  • Ginger Matcha: fresh ginger with matcha green tea—a great combination and the perfect end to an Asian-cuisine dinner.
  • London Mist: Citrussy Earl Grey tea with a hint of vanilla.
  • Masala Chai: Assam black and rooibos teas with sweet aromatic and peppery spices. We turned this into a nifty chai milkshake.
  •  
    There’s a store locator on the company website. Discover more at TearrificIceCream.com.

     
      

    Comments

    PRODUCTS: Fruit & Vegetable Ice Pops

    Now trending in an ice cream case near you: fruit and vegetable ice pops—all natural, dairy free, gluten free, fat free and packed with vitamins A and C. They’re a better for you option for a sit-down snack or on-the-go refreshment on a hot summer day.

    From major producers like Outshine (from Dreyer’s) to mom & pops like Ruby Rockets, recipe developers are combining vegetables and fruits into frozen snacks that support attempts to get kids and others to eat more veggies.

    Are you really getting your daily allotment of vegetables through ice pops?

    Not really. Neither company claims that you can substitute an ice pop for a half serving of vegetables. But there’s an important idea here: If you look for ways to add more fruits and vegetables into your diet, you’ll find them, and they’ll add up (Outshine offers tips below).

    The government recommends 10 one cup servings a day of fruits and veggies (double the portion if it’s leafy greens, halve the portion if it’s dried fruit). Don’t do it for them; do it for you. Here’s the full story from the Harvard School Of Public Health.

       

    ruby-rockets-box-orbit-orange-230

    Targeted to moms who want healthier options for their families, Ruby Rocket’s pops are low calorie, better-for-you options for everyone. Photo courtesy Ruby Rocket’s.

     

    RUBY ROCKETS

    At Ruby Rocket’s, 70% of the veggies and fruits are organic, all are GMO free and there’s no added sugar, leading to a claim of the lowest amount of sugar in any frozen pop (4g in a 1.75-ounce pop). They add an extra boost of probiotics, too. The new line debuts in three flavors:

  • Galaxy Green gets its green on with kiwi, avocado, spinach and lemon, for 35 calories per pop.
  • Orbit Orange combines organic oranges, sweet potatoes, carrots, lemons and strawberries, for 30 calories.
  • Rock-it Red is a blend of beet, carrot, lemon, strawberry and sweet potato, just 25 calories.
  •  
    Just slightly sweet—all from the natural sugar in the fruits and vegetables—and with so few calories per pop, they are truly guilt free. Those accustomed to normal sweetness levels will notice the missing sugar. But, like cutting back on the sugar you add to a cup of coffee, you may find that you’re just as content without it.

    Learn more at RubyRockets.com.

     

    Dreyers-Outshine-Fruit-and-Veggie-Bars-230

    Outshine’s Blueberry Medley includes beet,
    pear, apple and sweet potato. Photo courtesy
    Dreyer’s.

     

    OUTSHINE FRUIT & VEGGIE BARS

    Following Outshine’s successful launch of frozen fruit bars, the new Outshine Fruit & Veggie Bars line blends fruits and vegetables.

    Not surprisingly, this mainstream product is sweetened with added sugar, to the level most customers expect. This raises the calorie count to 60 (14g sugar in a 2.45-ounce bar). The five flavors include:

  • Apples & Greens blends apple, pumpkin, mango, pineapple, kale, spinach and “more”
  • Blueberry Medley has blueberries, beet, pear, apple, sweet potato and “more”
  • Peach Mango Medley mixes peach, mango, pear, sweet potato, carrot and butternut squash
  • Strawberry Rhubarb has strawberry, rhubarb, pear, apple, pumpkin, carrot and “more”
  • Tangerine Carrot unites apple, carrot, pear, tangerine, pumpkin and “more”
  •  

    With the majority of flavors, the vegetable components are not highlighted on the box (perhaps so vegetable-avoiders won’t turn away?).

    The bars contain at least 25% vegetables. The line is certified kosher by OU. Learn more at OutshineSnacks.com.

    MORE WAYS TO GET FRUITS & VEGGIES INTO YOUR DIET

    Even with the endless benefits known to the public, seven out of 10 Americans are failing to meet the daily-recommended serving of fruits and vegetables. Outshine recommends these 5 easy ways to get more fruit and veggies into your diet:

  • Start your first meal off right. Ditch the morning donut for scrambled eggs mixed with onions, peppers, and mushrooms. Or boost your oatmeal or yogurt by stirring berries and bananas.
  • Hold the bread. Add some crunch with a lettuce wrap. Instead of bread, make your next sandwich or burger inside a leafy green. Stack 2 or 3 large, leafy greens such as vibb lettuce, romaine, red lettuce, cabbage, or radicchio, and pile on the fixings.
  • Keep produce top-of-mind. Make fruits and vegetables the easiest and most convenient choice for your next snack. Keep a bowl of fresh fruit on the counter at home or on your desk, keep dried fruit in your car or purse for when you are on the go, and always be prepared by packing pre-cut fruit and veggies into snack-size bags for perfectly-portioned munchies.
  • Get creative with greens. Salads don’t have to be boring with just plain lettuce and dressing. Get inspired and load your salad bowl with at least five different ingredients: spinach, avocado and other fruits, nuts, seeds, etc.
  • Go savory. A plate of raw vegetables can look uninspired. Add life with good for you hummus, salsa or yogurt dip.
  •  
    To these we add: look for ways to substitute vegetables. There are many. Start with:

  • Veggie chips. Trade the potato chips, tortilla chips and pretzels for kale chips or other veggie chips. (Note that nutritionists consider potatoes a starch, not a vegetable).
  • Veggie fondue. Switch the bread for raw and/or cooked vegetable dippers.
  • Salad pizza. Our local pizzeria makes a “salad pizza” with 11 different vegetable toppers (and an optional whole wheat crust).
  • Gratins. Roast or steam veggies,than add a shredded mozzarella or cheddar gratin. Cheese makes [almost] everything taste better.
  • Carrot and zucchini muffins. Make your own, and double the amount of veggies in the batter.
  •  
    You can have your veggies and still have fun, too.
      

    Comments

    RECIPE: Peanut Butter Brownie Ice Cream Sandwiches

    This recipe for peanut butter lovers was contributed by Isabelle Boucher of Crumblog and posted to the recipe section of ILovePeanutButter.com, the website of Peanut Butter & Co.

    She used Peanut Butter & Co.’s Dark Chocolate Dreams peanut butter to make the ice cream, and sandwiched it between two layers of brownie.

    You can also use the homemade chocolate peanut butter ice cream:

  • Between cookies—butter cookies, chocolate chip, graham or peanut butter cookies, or pizzelles.
  • Between two pieces of chocolate, banana or pound loaf, regular or toasted.
  • In a crêpe. Put the ice cream inside cooled crepe fold and put fresh whipped cream and banana slices on top and chocolate shavings.
  • Atop of a Belgian waffle, folded in half with fruit and chocolate syrup on top.
  •  
    Prep time for the ice cream is 15 minutes, total time with freezing is 4 hours and 15 minutes. You can bake your own brownies (recipe below) or buy them.

       

    Chocolate-Peanut-Butter-Brownie-Ice-Cream-Sandwiches-plated-PBandCo-230

    The best thing since the peanut butter cup. Photo by Isabelle Boucher | Crumblog.

     

    RECIPE: CHOCOLATE PEANUT BUTTER BROWNIE ICE CREAM SANDWICHES

    Ingredients For 16 Sandwiches

    For The Ice Cream

  • 3 cups light cream (18% fat), divided
  • 1 cup granulated sugar, divided
  • ½ cup unsweetened cocoa powder
  • Pinch of salt
  • 4 egg yolks
  • ¾ cup Dark Chocolate Dreams peanut butter
  • ½ teaspoon vanilla extract
  •  
    For The Brownies

  • 3 ounces unsweetened chocolate, roughly chopped
  • ½ cup unsalted butter, cut into cubes
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 large eggs
  • 1/3 cup all-purpose flour
  •  

    dark-chocolate-dreams-230

    Chocolate is one of the delectable flavors
    from Peanut Butter & Co. See the other 11 PB
    flavors
    .

     

    Preparation

    1. MAKE the ice cream. In a medium saucepan over medium-high heat, whisk together 1-1/2 cups cream, 1/2 cup sugar, cocoa powder and salt. Heat until wisps of steam start to rise from the surface, then remove from heat.

    2. WHISK together the egg yolks and remaining 1/2 cup sugar in a large mixing bowl, until smooth. Pour in a ladleful of the warm cream, whisking vigorously to keep the eggs from curdling. Slowly pour in the remainder of the cream, one or two ladlefuls at a time, whisking constantly as you go. Once all of the cream has been incorporated into the eggs…

    3. POUR the mixture back into the saucepan. Cook over medium heat, stirring constantly with a heat-proof spatula and scraping the bottom of the pan, until the custard is thick enough to coat the back of the spatula.

    4. REMOVE from heat and whisk in the peanut butter, vanilla and remaining 1-1/2 cups cream until smooth. Pour the finished custard into a mixing bowl, and cover with plastic wrap, resting the wrap directly on the surface of the custard to prevent a skin from forming. Refrigerate for at least 1 hour, or until thoroughly chilled.

     

    5. FREEZE the ice cream in the ice cream machine, per the manufacturer’s instructions. Scoop into a freezer safe container, and place in the freezer to firm up while you prepare the brownies. (The ice cream can be made up to a week in advance. If you’ve made it ahead of time, let it rest on the counter for about 5 minutes to soften before assembling the ice cream sandwiches.)

    6. BAKE the brownies. Preheat oven to 350°F. Lightly grease an 11″ × 17″ jelly roll pan with cooking spray, and line with parchment paper.

    7. STIR together the chocolate and butter in a small saucepan set over medium heat, until melted and smooth, about 3-4 minutes. Remove from heat.

    8. COMBINE the chocolate mixture in a large mixing bowl with the sugar, vanilla extract and salt; and stir until smooth. Add the eggs one at a time, beating well after each addition, then add the flour and stir until just barely combined. Pour the batter into the prepared pan, and smooth out the top to create a very thin, evenly distributed layer.

    9. BAKE in the preheated oven for about 8-10 minutes, or until the brownies are set and shiny on top, but still slightly undercooked. Remove from oven and set the pan on a wire rack to cool completely, about 30 minutes.

    10. CUT the brownie layer in half lengthwise to create two long, skinny rectangles, and place in the freezer for 10-15 minutes to firm up.

    11. ASSEMBLE the sandwiches: Run a knife along the edge of the pan to loosen the brownies. Carefully lift one of the rectangles out and transfer to a wire rack, leaving the other half on the cookie sheet.

    12. USING the parchment, carefully flip over the brownie layer in the pan, so that it’s now top-side down. Remove the parchment paper.

    13. WORKING as quickly as possible, spread the ice cream in a smooth, even layer onto the brownie in the pan. Carefully place the remaining brownie on top of the ice cream, doing your best to align the two layers. Wrap tightly with plastic wrap, and transfer to the freezer for at least 2-3 hours, or until completely frozen. When ready to serve…

    14. USE a sharp knife to cut into 8 rectangular pieces, then slice each one diagonally to create 16 triangular sandwiches. Serve right away. Wrap any sandwiches you’re not eating immediately in plastic wrap, and store in the freezer until ready to serve or up to 1 month.

    Find more delicious peanut butter recipes at ILovePeanutButter.com.

      

    Comments

    TOP PICK OF THE WEEK: Sorbabes Gourmet Sorbet

    peanut-butter-chocolate-bananas-dish-230

    It looks like ice cream, but it’s sorbet:
    amazing peanut butter banana sorbet with a
    fudge swirl. Photo courtesy Sorbabes.

     

    You’ve never tasted sorbet like this before,” says Sorbabes. And they’re spot on.

    The Sorbabes (as in sorbet babes) are two friends who met in New York City and followed their calling as specialty food entrepreneurs. They founded the Gourmet Sorbet Corp. in 2012.

    They may not even know it, but they have taken sorbet to new heights.

    By using creamy, nondairy ingredients such as coconut milk, peanut butter and fudge swirls, they’ve created a sorbet texture and complexity that’s entirely new to us.

    These flavors have the creaminess of ice cream, while remaining dairy free, cholesterol free and very low in fat (flavors with coconut milk and fudge ripple contain a small amount of fat; some flavors are fat free). Some are vegan.

    Flavors very seasonally, but here’s what we’ve been enjoying this summer:

     

  • Juicy Orange Passionfruit With Lychees. This flavor is classic sorbet style—no added creamy ingredients. But it’s brilliant. Orange juice and zest take a bit of the edge off of the naturally tart passionfruit, without detracting from intense passionfruit flavor. The chopped lychees add joy of flavor plus great texture: a perfect pairing of fruits. If they only made this one great flavor, Sorbabes would be our Top Pick Of The Week.
  •  
    But there’s more greatness to come.

  • Creamy Coconut Chai Sorbet. With a base of coconut cream and hints hints of cinnamon and nutmeg, this flavor could evoke Indian chai. But to us, the crunchy slivers of coconut and the crumbs from the fresh-baked coconut macaroons evoke Biscuit Tortoni, our childhood passion. The coconut milk replaces the Tortoni’s whole eggs and heavy cream, although vegan should note the macaroons contain egg whites.
  •  

  • Organic Peanut Banana Sorbet with Chocolate Fudge. An astounding flavor: lusciously creamy peanut sorbet with chunks of banana, a ripple of dark chocolate fudge and large chunks of peanuts. It’s so ice cream like, people won’t immediately think that it’s sorbet. Use it to fill a chocolate cookie pie crust: You’ve got instant frozen peanut butter banana pie.
  • Organic Pistachio With Sea Salted Caramel. The Sorbabes say that this flavor put them on the map. Whole organic pistachios in a water base are laced with a French sea salted caramel sauce. It’s a beauty, and so creamy it’s hard to believe it’s dairy free.
  • Raspberry Fudge. Red raspberries combine with fudge sauce to emulate a frozen raspberry truffle—actually a classic raspberry sorbet generously spiked with chocolate fudge. A slight problem here: All the fudge sauce was on the bottom of the pint. We needed to soften the sorbet and then churn up the fudge with a spatula.
  •  

    pistachio-pint-2-230

    We’re still on the hunt for a pint of Organic Pistachio With Sea Salted Caramel. Photo courtesy Sorbabes.

     

  • Summer Cucumber White Wine Mint. Called “summer in a jar” by the Sorbabes, this flavor has a cult following. The combination is fresh cucumber, fresh mint and Wolffer Estate white wine. Alas, we have not yet tracked down a pint. We’ve got a few more stores to visit until we can joint the cult.
  •  
    And there’s the rub.

    As a new company, Sorbabes has limited distribution in the Metro New York area. We hope that their participation last week in the country’s largest specialty food trade show has gotten them clients nationwide.

    Until then, you’ll have to petition the best food store in town to bring the Sorbabes to you.

    For more information visit GourmetSorbet.com, and check out the Facebook page for a recipe for Strawberry Rhubarb Sorbet with Lemonade.

      

    Comments

    FOOD HOLIDAY: National Strawberry Sundae Day

    Strawberry sundaes have gone out of style. As each new generation comes up with favorite flavors (Cookie Dough, Peanut Butter Cup, Red Velvet Cake), strawberry, an “original” ice cream flavor, has receded into the shadows. When was the last time you saw, much less ordered, a strawberry sundae?

    Today, National Strawberry Sundae Day, is the time to give this classic its due.

    You can make it with vanilla or strawberry ice cream—or both. You can use frozen yogurt instead of ice cream. You can combine a scoop of strawberry ice cream with a scoop of strawberry sorbet. You can even go Creamsicle-style by combining strawberry sorbet with vanilla ice cream.

    Since lush summer strawberries beckon, there’s no need to buy a cloying, HFCS-laden strawberry syrup. Here’s all you need to do.

     

    vanilla-ice-cream-bonne-maman-230

    A strawberry sundae with vanilla ice cream. Photo courtesy Bonne Maman.

     
    RECIPE: STRAWBERRY SUNDAE

    Ingredients

  • Strawberry ice cream or sorbet and/or vanilla ice cream
  • Strawberry jam or preserves
  • 1 squeeze fresh lemon juice
  • Orange liqueur (e.g. Grand Marnier) or spirit of choice (e.g. scotch or vodka)
  • Fresh strawberries, cleaned, hulled and sliced
  • Optional: whipped cream
  •  
    Preparation

    1. CHOOSE a dish. You don’t need sundae or parfait dishes: A bowl, glass or wine glass will do. (The photo above uses a rocks glass.)

    2. PREPARE the strawberry sauce. Dilute strawberry jam with orange liqueur to taste. Add lemon juice to taste. Add a tablespoon or more of warm water to achieve desired consistency.

    3. SCOOP ice cream/sorbet into dish. Top with strawberry sauce, sliced strawberries and optional whipped cream. Dig in.

      

    Comments

    TIP OF THE DAY: Gourmet Ice Cream Sandwiches

    Is there anything more wonderful than a favorite comfort food in the hands of a great chef?

    We worshipped Parisian pâtissier Pierre Hermé, a fourth generation pastry chef from Alsace, even before we saw these ice cream sandwiches. As his Star Chefs bio says, “Pierre Hermé didn’t just carry on the family tradition; he rocketed it into the stratosphere.”

    Hermé began his career at age 14 as an apprentice to Gaston Lenôtre, was a full-fledged pastry chef by 20 at Fauchon, and established Pierre Hermé Paris since 1996.

    Unable to get to Paris, we set to work recreating the ice cream sandwiches.

    Hermé, the master of macarons, makes rectangular meringue cookies to sandwich his ice cream sandwiches. By all means, try it if you’re up to the challenge. Unschooled in the technique, we couldn’t get ours out of the pan and evenly sliced without a lot of breakage; but the pieces tasted fine.

    Otherwise, you can use any base, from cookies to cake slices. We really liked pound cake, pre-toasted and cooled before the ice cream was added.

       

    ice-cream-sandwiches-beauty-pierrehermeFB-230

    The prettiest ice cream sandwiches, on meringues. Photo courtesy Pierre Hermé.

     

    PIERRE HERMÉ ICE CREAM SANDWICHES

    Ingredients

  • 2 complementary flavors of ice cream and/or sorbet
  • Optional inclusions: berries, chips, nuts, etc.
  • Sandwich base of choice (cookies, cake)
  •  
    While all combinations we tried were delicious, we especially loved vanilla ice cream with raspberry sorbet or passionfruit sorbet.

     

    swirled-beauty-pierrehermeFB-230

    He also makes dual flavor soft serve. Photo
    courtesy Pierre Hermé.

     

    Preparation

    1. LINE a loaf pan with plastic wrap, allowing a border of wrap to hang over the sides so you can pull out the frozen loaf of ice cream.

    2. LAYER the two flavors of ice cream/sorbet, one on top of the other. Sprinkle any inclusions over the first layer.

    3. LET the ice cream soften until you can take a firm spatula or the handle of a wooden spoon and swirl it through the layers. This will create the marbled design. Freeze until hard.

    4. ASSEMBLE by removing the loaf of ice cream, slicing it and adding the sandwich component.
     
    If you want to drool over desserts that are an ocean away, head to PierreHerme.com.

    And if you’re inspired to fly to Paris to enjoy them firsthand, remember: There’s always a line at the shop at 72 rue Bonaparte, in the Saint Germain des Prés district.

     

      

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