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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,
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Archive for Ice Cream/Sorbet/Frozen Yogurt

TIP OF THE DAY: Uses For Day-Old Croissants

Croissant_French_Toast_with_Cherries_and_Chocolate-calcherry-230

Turn yesterday’s croissants into today’s ice
cream sundae. Toast them first. Yummy!
Photo courtesy California Cherry Board.

 

We just came back from the bakery with a bag of warm, fragrant croissants for breakfast. We know we’ll have leftovers tomorrow—even when we use some of them tonight to make Croissant Ice Cream Sundaes. Here are our favorite uses for yesterday’s croissants:

10 USES FOR DAY-OLD CROISSANTS

Sure, you can nuke them for 5 seconds in the microwave to refresh them, or toast them. Or, you could turn the croissants into something else entirely:

  • Almond croissants (halve lengthwise, fill with frangipane or almond paste and warm)
  • Breakfast sandwich, toasted with scrambled eggs
  • Bread pudding (too many recipes to count!)
  • Custard dessert (recipe)
  • French toast, pan-fried, baked or ice cream sundae (see photo)
  • Garlic bread (halve lengthwise, spread with garlic paste or garlic butter and warm)
  • Grilled cheese sandwich
  • Lunch: chicken salad, ham and cheese or whatever on a toasted or warmed croissant (slice before warming)
  • Soup thickener, an age-old trick (add bread to a food processor, top with some soup, blend and stir the blend into the pot of soup)
  • Stuffing
  •  
    Can’t Decide? Freeze The Croissants.

    Place the croissants on a baking sheet (not touching) and put in the freezer until just frozen. Then wrap each croissant individually in aluminum foil, place in a freezer bag (since they’re pre-frozen, they won’t crush) and return to the freezer.

    Heat and eat: Remove the foil and place the croissants on a baking sheet for 5 minutes in a 325°F oven. Or, reuse the foil to line the tray of a toaster oven. You can also microwave them.
     
    RECIPE: CROISSANT ICE CREAM SUNDAE

    Here’s something out of the ordinary for National Ice Cream Month, incorporating cherry season.

    Croissant French Toast with Fresh Bing Cherry Sauce was originally developed by the California Cherry Board as a brunch item. Frankly, with the chocolate sauce and whipped cream, it is just too much for a brunch main course.

    So we added ice cream and turned it into a dessert—a riff on profiteroles, the ice cream-stuffed cream puff pastry, drizzled with chocolate sauce.

     

    RECIPE: CROISSANT ICE CREAM SUNDAE WITH
    FUDGE SAUCE & FRESH CHERRY SAUCE

    Ingredients For 4 Servings

  • ½ cup orange marmalade
  • 2 cups pitted fresh cherries*
  • Four croissants
  • 3 eggs
  • ½ cup milk
  • ¼ cup heavy cream
  • 1 tablespoon butter
  • 1 pint ice cream (cherry, chocolate, strawberry, vanilla)
  • 2 cups fresh whipped cream (recipe)
  • ½ cup chocolate sauce
  •  
    *While the original recipe used bing cherries, buy whatever is the freshest and sweetest-tasting. Check out these cherry facts.

     

    dark_cherries-pedastel-230

    Bing cherries. Photo courtesy Washington State Fruit Commission.

     

    Preparation

    1. HEAT the orange marmalade in small saucepan over medium-low heat. Add the cherries and cook for five minutes, stirring frequently. Remove from the heat.

    2. SLICE the croissants in half lengthwise, as if to make a sandwich.

    3. WHISK the eggs, milk and cream in a flat-bottomed baking dish. Lay the croissant halves in the egg mixture, flipping several times to absorb the liquid.

    4. ADD the butter to a griddle and heat it on medium flame. When the fat is hot, cook the croissant slices until golden brown on each side.

    5. PLACE bottom croissant slices on serving plates. Top with the ice cream and the cherry mixture.

    6. ADD the croissant tops, a dollop of whipped cream a drizzle of chocolate sauce.

      

    Comments

    TIP OF THE DAY: Cookie Crumble Sundae

    ice-cream-crumbled-cookie-jamesbeardFB-230ps

    Celebrate National Ice Cream Month with a
    cookie crumble sundae. Photo courtesy
    James Beard Foundation.

     

    July is National Ice Cream Month, an enticement to explore new ways to enjoy ice cream sundaes.

    There are ice cream sundaes with fudge or butterscotch sauce; sundaes atop brownies, blondies and pound cake; and the less common but fun fried ice cream sundaes.

    And there’s the ice cream cookie crumble, which crumbles the cookies as a base.

    It’s an opportunity to combine your favorite cookies and ice cream, with a drizzle of anything from dulce de leche to fruit coulis. We’ve put together a list of options below.

    The recipe in the photo is from Chef Todd Shoberg of Molina in Mill Valley, California. It was created for a fall dinner at the James Beard Foundation dinner. Chef Todd made the ice cream with Fernet—a bitter Italian herbal liqueur that is drunk as an after-dinner digestif (and, according to Wikipedia, is popular in the San Francisco Bay Area where Molina is located).

    His cookie crumble has a base of homemade gingerbread cookie crumbs topped and a syrup made by reducing Coca-Cola. The syrup and ice cream moisten the cookies in a most delightful way.

     
    HOW WILL YOUR COOKIE CRUMBLE?

    Think beyond the obvious (chocolate or vanilla ice cream with fudge sauce over crumbled Oreos), and consider that you can:

  • Go childhood: Our favorite sundae was pistachio ice cream with hot fudge and mini almond biscotti. What was yours?
  • Go nouvelle: Combine modern ice cream flavors, like blood orange sorbet and deep chocolate cookies with a blackberry coulis; green tea ice cream with Chinese almond cookies and fresh raspberry sauce; espresso gelato with crumbled orange zest shortbread and dulce de leche sauce.
  • Go old-fashioned: Our Nana served vanilla ice cream with molasses clove cookies and butterscotch sauce.
  • Go seasonal: Pick flavors that represent the season—summer stone fruits, fall spices, Christmas peppermint, winter citrus, spring berries and herbs.
  • Go tropical: How about mango or passionfruit sorbet with coconut macadamia cookies?
  •  

    MIX & MATCH YOUR COOKIE CRUMBLE SUNDAE

    Pick Your Frozen Dessert

    Pick your flavor of:

  • Gelato
  • Frozen Yogurt
  • Ice Cream
  • Sorbet
  •  
    Pick A Complementary Cookie

    Some options:

  • Butter cookies/shortbread
  • Chocolate cookies, chocolate chip cookies, brownies
  • Fruit cookies: Fig Newtons, linzer, oatmeal raisin, thumbprints
  • Nut cookies: almond, amaretti, macadamia, pecan, pistachio, walnut, etc.
  • Spice cookies: clove, gingerbread/gingersnaps, molasses
  • More: anything from biscotti to meringues
  •  

    brownie-sundae-230

    Vanilla ice cream, brownie crumbs and Baileys Irish Cream.

     

    Pick A Sauce

    For complexity, you can add a tablespoon of alcohol to any topping. Here are the different types of dessert sauces.

  • Buttery: butterscotch, caramel, dulce de leche, hard sauce, rum sauce/rum raisin sauce
  • Chocolate: fudge sauce or syrup
  • Cream: hand-whipped to flowing (not stiff peaks), flavored as you wish
  • Custard: crème anglaise, custard sauce, zabaglione
  • Fruit Coulis or Purée: coulis is an extra step to strain a fruit puree and remove the seeds
  • Liqueur: coffee, chocolate (like Godiva), cream (like Baileys), fruit liqueur.
  • Syrup: flavored syrups for coffee can be used here
  •  
    You can also let guests make their own sundaes, by setting up an ice cream buffet with cookies and toppings. Either way, a good time will be had by all.

      

    Comments

    JULY 4th: Red, White & Blue Ice Pops

    Popsicle and other brands make red, white and blue ice pops. But we’re not in grade school, and we want something more flavorful (and natural!) on a hot summer day.

    So we trotted out our ice pop molds to make our own red, white and blue “firecracker” pops. The recipe is courtesy of Brown Eyed Baker, who adapted it from Everyday Food.

    The layers are made from strawberries (red), sweetened plain yogurt (white) and blueberries (blue). Very little sugar is added. Instead, a bit of lime juice heightens the flavors.

    Prep time is 2 hours. You can make them up to a week in advance.

    RECIPE: RED, WHITE & BLUE “FIRECRACKER” ICE POPS

    Ingredients For 6 Three-Ounce Pops
     
    For The Red Layer

  • 2 cups halved, hulled strawberries (or whole raspberries)
  • 2 tablespoons granulated sugar
  • 1½ tablespoons fresh lime juice
  •  
    For The White Layer

  • ¾ cup full-fat plain yogurt
  • 4½ tablespoons heavy cream
  • 3 tablespoons granulated sugar
  • 3 tablespoons fresh lime juice
     
    For The Blue Layer
  • 2 cups blueberries
  • 2 tablespoons granulated sugar
  • 1½ tablespoons freah lime juice
  •    

    firecracker-popsicles-browneyedbaker.230s

    Delicious homemade red, white and blue ice pops. Photo courtesy BrownEyedBaker.com.

     

    berries-box-WS-230

    Fresh fruit purée makes the best ice pops. Photo courtesy Williams-Sonoma.

     

    Preparation

    1. MAKE the red layer: In a blender, combine the strawberries, sugar and lime juice. Purée, scraping down the sides as needed. Pour through a fine-mesh sieve into a bowl, pressing the juice from the solids; then discard the solids. Fill the ice-pop molds 1/3 of the way. Freeze until firm, about 30 minutes. You may have some purée leftover—use it as a topping the next time you have a container of yogurt.

    2. MAKE the white layer: Whisk together the yogurt, cream, sugar and lime juice in a small bowl. Remove the molds from the freezer and top with the yogurt mixture, filling each another 1/3 of the way. Freeze until firm, about 30 minutes.

    3. MAKE the blue layer: In a clean blender, purée the blueberries, sugar and lime juice, scraping down sides as needed. Pour through a fine-mesh sieve into a bowl, pressing the juice from the solids; then discard the solids.

     
    4. REMOVE the molds from the freezer and insert the ice pop sticks through the white layer. Top with the blueberry purée (again, you may have some leftover), leaving ¼-inch of free space at the top of the molds. Freeze until solid, 3 hours or more. Just before serving, briefly run the molds under hot water to release the pops.

      

    Comments

    JULY 4th: The Easiest Dessert Recipe

    Here’s the easiest July 4th dessert recipe: vanilla ice cream with blueberries and raspberries.

    Sure, you can find vanilla ice cream with blueberry and raspberry swirls and just scoop them into dishes. But with a recipe, the cook combines ingredients.

    To make the easiest red, white and blue dessert, you need:

  • Vanilla ice cream or frozen yogurt
  • Blueberries
  • Raspberries
  • Optional: whipped cream
  •  
    You can substitute blackberries or strawberries, but blueberries and raspberries are a better size. If your market is sold out of fresh berries, head to the frozen foods case.

       

    ice-cream-berries-talenti-230

    The easiest red, white and blue dessert recipe. Photo courtesy Talenti Gelato.

     

    If you don’t want to scoop and serve individual dishes, place the ice cream in a serving bowl.

  • Scooping takes time, so just peel away the carton and plop the entire square or round contents into the bowl.
  • You can slice the bulk ice cream into halves or thirds to better fill out the bowl, and use whipped cream to fill empty spaces if you don’t like them.
  • Top with the berries and whipped cream, and let guests help themselves.
  •  
    That’s it!

     

    easy_very_berry_trifle_mccormick-230

    Another easy red, white & blue dessert. Photo courtesy Amanda Rettke.

     

    RECIPE: EASY VERY BERRY TRIFLE

    When you want to impress friends and family with a dessert that takes just minutes of prep, this is the one to prepare.

    Fresh berries are layered with mounds of whipped cream and angel food cake for a dessert that is be prepared ahead of time. It was created by Amanda Rettke from IAMBaker.net for McCormick, who used McCormick extracts in the recipe.

    The whipped cream—a special concoction of heavy cream, sour cream and orange extract—is a star. Once you taste it, you’ll want to use it on everything!

    Prep time is 25 minutes.

    Ingredients For 12 servings

  • 2 cups halved or sliced strawberries
  • 2 cups blueberries
  • 1 cup raspberries
  • 3/4 cup confectioner’s sugar, divided
  • 3 teaspoons pure vanilla extract
  • 1-1/2 cups heavy cream
  • 1 teaspoon pure orange extract
  • 1/4 cup sour cream
  • 4 cups angel food cake cubes
  • Preparation

    1. TOSS the berries, 1/4 cup of the sugar and 2 teaspoons of the vanilla in large bowl. Set aside.

    2. BEAT the cream, remaining 1/2 cup sugar, remaining 1 teaspoon vanilla and orange extract in large bowl with electric mixer until soft peaks form. Gently stir in the sour cream.

    3. LAYER 2 cups angel food cake cubes, and 1/2 each of the berry mixture and whipped cream mixture in 2-quart glass serving bowl. Repeat the layers.

    4. COVER and refrigerate at least 2 hours. Garnish with additional berries, if desired.

      

    Comments

    JULY 4th: Ice Cream Cones

    ice-cream-cones-amymillerdesigns-230sq

    Impress your friends and family with these Independence Day ice cream cones. Photo courtesy Amy Miller Designs.

     

    Who wouldn’t want to be Amy Miller’s friend?

    The designer, crafter and baker created the best-looking July 4th ice cream cones.

    Head to AmyMillerDesigns.com for the step-by-step showing how she did it.

    In brief, you need ice cream cones, vanilla candy melts in red, white and blue, and sprinkles. You can use either cake cones (shown in photo), sugar cones or their big brother, waffle cones.

    The toughest part is deciding what flavor of ice cream to scoop into your cones. Vanilla works best, but keep an eye out for cherry vanilla, strawberry or blueberry swirl.

    How much do you know about the different types of ice cream and frozen desserts?

    Check ‘em out in our Ice Cream Glossary.

     

     
      

    Comments

    JULY 4th: Patriotic Milkshake Recipe

    For a dessert or snack over July 4th weekend, serve these patriotic shakes. They were designed by QVC’s chef David Venable.

    RECIPE: PATRIOTIC MILKSHAKE

    Ingredients For 4 Servings

  • 1/4 cup + 4 teaspoons strawberry syrup, divided (recipe below)
  • 3/4 cup fresh blueberries
  • 2-1/4 cups strawberries and cream ice cream
  • 1-1/4 cups quartered fresh strawberries
  • 1-1/3 cups whole milk
  • 4 ounces whipped cream (you can substitute frozen whipped topping)
  •  
    *You can use leftover strawberry syrup in club soda, cocktails, iced tea, lemonade, on angel food cake and pound cake, ice cream, pudding, sorbet etc.
     
    Preparation

    1. PLACE the blueberries and 1/4 cup of strawberry syrup into a medium-size bowl. Mix until the blueberries are fully coated. Refrigerate until needed.

       

    patriotic-milkshake-qvc-230

    Drink the patriotic colors. Photo courtesy QVC.

     

    2. DRIZZLE 1 teaspoon of strawberry syrup in a spiral design on the inside of four tall glasses (we used a squeeze bottle). Freeze until needed.

    3. PLACE the ice cream, strawberries and milk in a blender with a large pitcher. Mix until smooth, 40–60 seconds. Pour into the prepared milk shake glasses.

    4. TOP each glass with 1 ounce whipped cream and the blueberry mixture, dividing evenly among the 4 glasses. Serve immediately.

     

    strawberry-syrup-tideandthyme-230r

    Buy strawberry syrup or make your own. Photo courtesy Tide and Thyme; here’s their recipe.

     

    HOMEMADE STRAWBERRY SIMPLE SYRUP

    Cook time is 25 minutes, total time is 40 minutes. The syrup should last, refrigerated, for 4-6 weeks. You can substitute any berries in this recipe,

    Ingredients For 3-1/2 Cups

  • 2 pounds strawberries
  • 4 cups water
  • 2 cups sugar
  •  
    Preparation

    1. RINSE, hull and pat dry the strawberries. Cut into small pieces and place in a medium sauce pan. Cover with water and bring to a boil.

    2. REDUCE to a simmer and cook for 20 minutes, skimming any foam. After 20 minutes, the strawberries should be pale and the liquid should be a deep pink color. Remove the pan from the heat.

    3. STRAIN the strawberry liquid through a fine mesh strainer into a clean pot. DO NOT press down on the berries to extract more juice; it will make the syrup cloudy. Discard the berries.

     

    4. ADD 2 cups of sugar to the liquid and bring to a boil, stirring frequently to dissolve the sugar. Simmer for 5 minutes till the sugar is completely dissolved, skimming any foam.

    5. REMOVE from the heat and cool completely. Pour into a glass container, tightly cap and refrigerate.

      

    Comments

    FOOD HOLIDAY: National Strawberry Parfait Day

    Today is National Strawberry Parfait Day.

    We just published a July 4th breakfast parfait recipe, but the original parfait was made from ice cream.

    In the U.S., a parfait is a layered sundae. It can be simple, with alternating layers of ice cream and syrup, or a mélange of ingredients as shown.

    Parfait is the French word for “perfect.” The word means something different in France: It’s the original French sundae, made with a custard-base ice cream (“French” ice cream) flavored with fruit purée and whipped with a lot of air to a delicate texture.

    In a French parfait, the ice cream is not scooped but pre-frozen in individual serving containers—typically the long, tapered parfait glasses, narrower versions of sundae dishes. In America, a “parfait” became a particular type of sundae, different from the French parfait. An American parfait layers syrup and other garnishes between layers of ice cream, instead of adding them all on top like a sundae.

    Check out the different types of ice cream preparations in our Ice Cream Glossary.

     

    quark with strawberries

    Strawberry parfait. Photo courtesy Island Farms.

     

    CUSTOMIZE YOUR PARFAIT

    In the U.S., different types of parfait bases are used. Choose from this list to build your own, layer by layer:
     
    Parfait Base

  • Ice cream/frozen yogurt
  • Pudding
  • Yogurt
  • Whipped cream
  •  
    Fruit

  • Fresh or frozen berries
  • Other fresh fruit, sliced or diced (bananas, mango, anything goes)
  •  
    Cake & Cookies

  • Cake cubes, plain or toasted
  • Crumbled cookies
  •  
    Fillings/Toppings

  • Custard
  • Fruit purée
  • Whipped cream
  •  
    Garnish

  • Berry
  • Chocolate shavings/chips
  • Coconut
  •  
    One great thing about parfaits: You’ll never run out of combinations!

      

    Comments

    RECIPE: Gin Milkshake

    Gin_Milkshake_carounn-230

    It’s not so innocent. Photo courtesy Butter & Scotch | Brooklyn.

     

    Saturday, June 13th is World Gin Day. Celebrate by making a gin milkshake: gin, vermouth and ice cream!

    If the concept sounds strange to you, think of all the sweet drinks made with heavy cream, from Brandy Alexander to Irish Coffee to White Russian. This recipe simply uses “frozen cream.”

    Not a gin lover? Substitute rum, tequila or vodka.
     
    RECIPE: GIN MILKSHAKE

    This recipe is by Allison Kave from Butter & Scotch in the Crown Heights neighborhood of Brooklyn, New York. She calls it a Bloodhound Shake, and makes it with Carounn gin, a small-batch Scottish gin made with foraged Celtic botanicals.
     
    Ingredients Per Serving

  • 1 ounce gin
  • 1/2 ounce sweet vermouth
  • 1/2 ounce dry vermouth
  • 2 scoops vanilla ice cream
  • 1 scoop strawberry ice cream
  • Garnishes: whipped cream, strawberry slice
  •  
    Preparation

    1. COMBINE all ingredients in a blender and mix until blended.

    2. POUR into a parfait glass or a pint glass. Top with whipped cream and a slice of fresh strawberry.
     
    MORE ALCOHOL & ICE CREAM

    If you like the gin milkshake, check out these ice cream floats with liqueur.

      

    Comments

    FREE: 5/12 Is Free Cone Day At Häagen-Dazs

    haagen-dazs-cone-partial-230

    Yours free on Tuesday, May 12th. Photo
    courtesy Häagen-Dazs.

     

    Tuesday, May 12th is Free Cone Day at participating Häagen-Dazs shops, from 4-8 pm local time.

    It’s a standard* size sugar cone or cake cone or small cup with your choice of ice cream, frozen yogurt or sorbet in a cup, sugar cone or cake cone.

    Here’s your chance to try two of H-D’s new artisan flavors (also available at the grocer’s):

  • Chocolate Caramelized Oat ice cream
  • Banana Rum Jam ice cream
  •  
    HÄAGEN-DAZS NEW ARTISAN COLLECTION

    With flavors developed by American food artisans, the new collection includes:

  • Applewood Smoked Caramel Almond
  • Banana Rum Jam
  • Ginger Molasses Cookie
  • Spiced Pecan Turtle
  • Tres Leches Brigadeiro
  •  
    Here’s more about the Artisan Collection.
     
    Find a participating shop near you.

    And a smart idea from H-D: Guests who want to purchase items may bypass the line of people who are waiting for free scoops.

     
    *H-D calls it “kiddie size.”

     
      

    Comments

    TIP OF THE DAY: Ice Cream Bar

    How about a make-your-own-sundae ice cream and/or sorbet bar for Mother’s Day?

    It’s easy to put together. The biggest challenge is how to keep the ice cream cold on a buffet table. We use a punch bowl filled with ice, and nestle pints into the ice.

    Use a hot plate to keep caramel and chocolate sauces warm.

    Then, make these decisions:

    SELECT THE ICE CREAM

    For a group of 8, we recommend four pints of ice cream and/or frozen yogurt. If your group includes people who avoid dairy, make one or two of them sorbet. Easy decisions:

  • Chocolate ice cream/yogurt
  • Vanilla ice cream/yogurt
  • Mango sorbet
  • Raspberry sorbet
  •    

    pretzel-sundae-smuckersFB-230

    The most fun dessert: make your own sundae. Photo courtesy Smucker’s.

     

    SELECT THE DRY TOPPINGS

    Easy decisions:

  • Candies: M&Ms, Reese’s Pieces, toffee bits
  • Chocolate chips
  • Chopped nuts
  • Sliced strawberries
  •  
    For a more elaborate offering, consider brownie cubes, crushed almond nougat or peanut brittle, mini meringues and other favorites.

    Consider if your guests are the types who’d want maraschino cherries as the crown on the sundae. We prefer these Bahlsen Waffeletten, rolled waffle cookies dipped in milk or dark chocolate.

     

    ice-cream-party-bar-theinspiredroom.net-230

    The Inspired Room knows how to do it up right. They pre-pack the ice cream into hinged jars and keep them cold in a tub of ice. For neatness, the sauces go into syrup dispensers. Check out their article on the topic. Photo courtesy The Inspired Room.

     

    SAUCES

    Easy decisions:

  • Chocolate/fudge
  • Raspberry or strawberry sauce/purée (for the sorbet)
  • Salted caramel
  • Whipped cream
  •  
    SERVEWARE

    You may need to borrow some extra ice cream scoops, or use serving spoons.

    Use whatever dishes you have: bowls, mason jars, wine glasses or the easiest option, 9-ounce hard plastic party cups.

    Check out these hinged-lid storage jars. A set of 12 is $48, which is a reasonable investment if you’re planning on summer entertaining.
     
    Send us your ice cream party tips!

     

      

    Comments

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