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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

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.

     

      

    Comments

    PRODUCT: Yasso Yogurt Pops

    yasso-sea-salt-ps-230

    Sea Salt Caramel, an inspired flavor. Photo
    courtesy Yasso.

     

    Yasso’s new yogurt pop flavors are more exciting than the original crop, and we’ve been enjoying every one:

  • Chocolate Fudge
  • Dark Chocolate Raspberry (raspberry dipped in dark chocolate)
  • Mint Chocolate Chip
  • Peanut Butter Cup (a PB pop dipped in dark chocolate)
  • Sea Salt Caramel
  •  
    The Peanut Butter Cup and Sea Salt Caramel yogurt pops are standouts, given the rarity of such flavors in frozen treats. They are beautifully executed.

    Nor could we tear ourselves away from the Dark Chocolate Raspberry and Mint Chocolate Chip. Amazingly, the product developers at Yasso managed to pick our favorite flavors!

     

    The original flavors—Blueberry, Coconut, Mango, Strawberry, Vanilla Bean—weighed in at 70 or 80 calories. With the new flavors the count has been upped a bit, but so has the flavor. You can’t find a better 100-calorie treat or everyday snack (add an extra 10 calories for the chocolate-dipped and 30 calories for the peanut butter).

    Made of Greek yogurt and other natural ingredients, the pops are available at retailers nationwide. The line is certified kosher by OU.

    Learn more at Yasso.com.
     
      

    Comments

    RECIPE: Tequila Watermelon Ice Pops

    We’ve got watermelon left over from July 4th, so today we’re juicing it and transforming it into ice pops—with tequila, thanks to this recipe from LoveAndOliveOil.com.

    Here’s the whole story. Check out the site’s many beautiful recipes.

    RECIPE: TEQUILA WATERMELON ICE POPS

    Ingredients For 6 Pops

  • 1/4 cup water
  • 1/4 cup granulated sugar
  • 1 cup watermelon juice (from about 1/2 a small watermelon)
  • 1 lime, zested and juiced
  • 2 tablespoons tequila
  • Ice pop molds
  •  
    For a red, white and blue theme, toss in some blueberries.

     

    tequila-watermelon-popsicles-loveandoliveoil-230

    Frosty, beautiful and spiked with tequila. Photo courtesy Love And Olive Oil.

     

    Preparation

    1. COMBINE water and sugar in a microwave safe container or glass measuring cup. Heat on high for 30 seconds to 1 minute and stir until sugar is dissolved and mixture is clear. Set aside to cool.

    2. MAKE the watermelon juice: Roughly chop the watermelon. You’ll need about 3 cups of chopped melon to produce about a cup of juice. Run the melon through a food mill if you have one, or crush and then strain through a fine mesh sieve.

    3. COMBINE watermelon juice, sugar syrup, lime juice and zest, and tequila in a small bowl or pitcher. Pour into ice pop molds. Insert sticks and freeze until solid.
     
    MORE GOURMET ICE POP RECIPES

    Beyond the simple treats of childhood, ice pops have been elevated to gourmet treats. Consider adding some of these recipe books to your repertoire:

  • Ice Pops: Recipes for Fresh and Flavorful Frozen Treats: Recipes include chocolate ice pops swirled with vanilla or layered with raspberries, custard-based cheesecake and caramel pops and green tea with pomegranate.
  • Irresistible Ice Pops: Learn to stripe, swirl, and layer flavors within pops to create new flavor combinations.
  • Perfect Pops: The 50 Best Classic & Cool Treats: Beyond fruit and juice, creative, of-the-moment flavors.
  •   

    Comments

    TIP OF THE DAY: Carrot Cake Ice Cream

    carrot-cake-weheartfood-colorfulharvestFB-230

    A new way to enjoy carrot cake! Photo ©
    WeHeartFood.com.

     

    In 10 years of writing THE NIBBLE, we’ve covered a lot of ice cream, especially during July—National Ice Cream Month. But here’s a first for us: carrot cake ice cream.

    It’s part of today’s tip: Envision a fantasy ice cream flavor and make it.

    This week, The New York Times acknowledged National Ice Cream Month by publishing a master recipe to help you make any flavor you like.

    We had already found this recipe from the blog WeHeartFood, where Chris and Lisa took one of their (and our) favorite cakes, carrot cake, and turned it into ice cream.

    The recipe incorporates the ingredients of carrot cake—spiced nuts, whiskey-soaked currants and carrots (they’re candied). The recipe takes time, but at the end of it we’ve included our own quick version of carrot cake ice cream.

     
    CARROT CAKE ICE CREAM

    Ingredients For 1 Quart

    For The Spiced Pecans

  • 1 cup pecan halves
  • 1 tablespoon butter, melted
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 2 tablespoon dark brown sugar
  • 1/8 teaspoon salt
  •  
    For The Bourbon-Soaked Currants

  • 1/4 cup dried currants
  • 2 tablespoon Maker’s Mark or other bourbon
  •  
    For The Candied Carrots

  • 2 cups finely diced carrots
  • 2/3 cup sugar
  • 2 tablespoons light corn syrup
  • 2 cups water
  •  

    For The Ice Cream Base

  • 1 8-ounce package cream cheese
  • 1-1/2 cups low-fat sour cream
  • 2/3 cup sugar
  • 1 tsp chopped lemon zest
  • Spiced pecans
  • Bourbon-soaked currants
  • Candied carrots
  •  
    Preparation

    1. MAKE the spiced pecans. Heat the oven to 350°F. Toss the pecans with the butter. In a small bowl, whisk together the cinnamon, cloves, brown sugar and salt. Pour the mixture over the pecans and toss to coat completely. Spread the pecans on a baking sheet and cook for 12 minutes, gently stirring halfway during baking to candy the nuts. Remove the tray to a rack and cool the nuts completely. Once cool, coarsely chop the pecans. Set aside.

     

    carrots-stems-grimmway.com

    Turn us into ice cream! Photo courtesy Grimway.com.

     
    2. MAKE the spiced currants. In a small saucepan, heat the currants and bourbon until boiling. Simmer until the currants have absorbed almost all of the liquid. Remove from heat and cover the pan. Set aside to cool completely.

    3. MAKE the candied carrots. In a medium saucepan, combine the carrots, sugar, corn syrup and water. Bring to a low boil and cook until the syrup is reduced to about 2 tablespoons and the carrots are translucent and candied, 20 to 30 minutes. Keep an eye on the carrots during the last few minutes so they do not burn. Drain the carrots and set aside to cool.

    4. MAKE the ice cream base. In the bowl of a stand mixer, or in a large bowl using a hand mixer, blend together the cream cheese, sour cream, sugar and lemon zest until smooth. Chill thoroughly.

    5. FREEZE the base in an ice cream maker. After churning, gently fold in the spiced pecans, soaked currants and candied carrot cubes. Freeze until firm.
     
    EASY CARROT CAKE ICE CREAM

    You can use this recipe with any leftover cake, including any icing. This recipe adds inclusions (“mix-ins”) appropriate to carrot cake. If you’re making a different flavor of cake ice cream, consider what to pair—chocolate chips with chocolate cake, for example.

    Ingredients

  • Container of vanilla ice cream, softened
  • Cubed carrot cake
  • Optional inclusions: nuts and currants or raisins
  •  
    Preparation

    1. CUT cake into half inch cubes. Blend into softened ice cream with optional inclusions.

    2. RETURN to freezer and let firm until ready to serve.

      

    Comments

    TIP OF THE DAY: The New Banana Split

    Yesterday for National Ice Cream Month we featured the “new” ice cream sandwich, a sandwich/sundae fusion.

    Today, it’s the “new” banana split in the photo: freed from its roots.

    The traditional banana split is a type of ice cream sundae made in a long dish called a boat (hence the alternate term, banana boat).

    The banana is cut in half lengthwise (the “split”) and placed on the bottom of the boat. The banana is topped with three scoops of ice cream—vanilla, chocolate and strawberry ice cream—placed in a row between the split banana halves. Chocolate, pineapple and strawberry sauces are spooned over the ice cream, in no particular pairing. The sundae is garnished with whipped cream, crushed nuts and a maraschino cherry.

    Check out the history of the banana split, below.

    Then, plan a banana split party, where guests create their modern interpretations. It could become your signature annual event!

     

    banana-split-nouvelle-sushisamba-ps-230

    The new banana split: exciting. Photo courtesy SushiSamba.

     

    BANANA SPLIT HISTORY

    The soda fountains of yore were the equivalent of today’s Starbuck’s, where people met for refreshments and socializing. Soda jerks were the mixologists of their day*, inventing treats to excite customers. Malted milks, banana splits and phosphates emerged at the soda fountains of neighborhood drugstore in the 1890s.

    In those days, “jerk” was not a derogatory term; it referred to the quick, sharp pull as the attendant drew the carbonated water tap forward.

    David Evans Strickler, a 23-year-old apprentice pharmacist at Tassel Pharmacy in Latrobe, Pennsylvania†, enjoyed taking on the soda jerk role and inventing sundaes at the store’s soda fountain. He invented the banana-based triple scoop ice cream sundae in 1904.

    The sundae originally cost 10 cents, twice the price of other sundaes, and caught on with students of nearby Saint Vincent College. In those pre-digital days, news of the nifty new sundae quickly spread by word-of-mouth and written correspondence.

    It must have done well for Strickler: He went on to buy the pharmacy, renaming it Strickler’s Pharmacy.

     

    banana-split-calmilkadvisorybd-230

    Traditional banana split: meh. Photo courtesy California Milk Advisory Board.

       

    The city of Latrobe celebrated the 100th anniversary of the invention of the banana split in 2004. In the same year, the National Ice Cream Retailers Association certified Latrobe as the birthplace of the banana split. It hosts an annual Great American Banana Split Festival in late August (sorry, there’s no website), and the city has the original soda fountain where the banana split was created.

    Others tried their hand at the recipe. One, published in 1907, called for a lengthwise split banana, two cones of ice cream at each end of the dish and a mound of whipped cream in between with maraschino cherry on a top. One end was covered with chopped mixed nuts and the other with chopped mixed fruits. [Source: Wikipedia]

    Here’s the history of the ice cream sundae, and the long history of ice cream in general.

     
    *Their day was the late 1800s through the early 1900s.

    †Latrobe is approximately 40 miles southeast of Pittsburgh. The city population was 8,338 as of the 2010 census.
     
    PARTY TIME: BANANA SPLIT BAR

    How about throwing a banana split party, where guests can invent their on banana splits? Here’s what you need to put together:

  • Ice cream, frozen yogurt, sorbet
  • Sauces: caramel sauce/salted caramel sauce, chocolate sauce, pineapple sauce (or crushed pineapple is a good stand-in), strawberry sauce
  • Bananas, split and/or sliced
  • Chopped nuts (traditional walnuts plus pecans, pistachios and/or slivered almonds)
  • Whipped cream
  • Maraschino cherries
  • Bowls, spoons, scoopers, etc.
  •  
    Ingredients for the “new” banana split:

  • Bananas: caramelized, foster (sautéed in butter and bourbon), fried
  • Cake cubes (the easiest to slice are loaf cakes:carrot cake, chocolate cake, pound cake)
  • Candies: caramel corn/kettle corn, chocolate chips or curls, other baking chip flavors, gummies, mini marshmallows, M&Ms, Reese’s Pieces sprinkles, seasonal candies (like candy corn), toffee bits
  • Crumbled cookies: chocolate waters, meringues, oatmeal cookies, Oreos)
  • Fruits: berries; mango, melon and/or pineapple chunks
  • Wild card: brandied cherries and tart cherries, candied bacon, edible flowers, granola, marshmallow cream
  •   

    Comments

    TIP OF THE DAY: Rhubarb Ice Cream

    While rhubarb has fallen out of fashion since our grandmother’s generation, it is enjoying a renaissance thanks to the efforts of a new generation of professional chefs, who use it in sweet and savory preparations.

    Rhubarb is a spring vegetable. You may still be able to find it in your market, but if you can’t find fresh, frozen rhubarb works just as well in this ice cream recipe.

    Our Nana was a big fan of rhubarb, which she stewed with sugar into a wonderful sweet and tart dessert. Many years ago, we chanced across a celestial dish of rhubarb ice cream at the Grand Central Oyster Bar in New York City. When we returned for more, it was off the menu. Most customers, unfamiliar with rhubarb, weren’t enticed to order it.

    So when we received this recipe from Taste Of Home, we raced to the store for rhubarb and dragged out the ice cream machine.

    Consider making a double or triple batch, since this recipe yields only 2-3/4 cups.

       

    rhubarb-ice-cream-tasteofhome-230

    Pretty in pink: rhubarb ice cream. Photo courtesy Taste Of Home.

     

    RECIPE: RHUBARB ICE CREAM

    Ingredients

  • 3 cups sliced fresh rhubarb
  • 2 cups sugar
  • 1 teaspoon lemon juice
  • 1 cup heavy whipping cream
  •  

    rhubarb-SLT-beauty-230

    The tops, not shown, are large, attractive
    green leaves, but they’re mildly toxic. Photo
    courtesy Sur La Table.

     

    Preparation

    1. PREHEAT oven to 375°F. In an ungreased 13×9-in. baking dish, combine rhubarb and sugar; toss to combine. Bake, covered, 30-40 minutes or until tender, stirring occasionally. Cool slightly.

    2. PLACE rhubarb mixture in a blender; cover and process until pureed. Transfer to a bowl; refrigerate, covered, until cold.

    3. STIR lemon juice into rhubarb. In a small bowl, beat cream until stiff peaks form; fold into rhubarb mixture. Transfer to a shallow 1-qt. freezer container.

    4. FREEZE 1 hour, stirring every 15 minutes. Freeze, covered, overnight or until firm. Yield: 2-3/4 cups.

     

    WHAT IS RHUBARB

    Rhubarb, Rheum rhabarbarum, is a vegetable in the family Polygonaceae.

    The leaf stalks (petioles) are crisp like celery with a strong, tart taste. Rhubarb looks like rosy-pink celery, but is no relation (celery is a member of the Apiaceae family).

    Before it was sweetened by British cooks and turned into pies and other desserts, it was added to soups (try it in lentil soup), sauces and stews—Moroccan tagines and Middle Eastern stews, for example. In the current rhubarb renaissance, it is braised and served with meats and as a savory garnish.

    Be sure to cook only the stems; the leaves, though lovely in appearance, are mildly toxic.

    While rhubarb is botanically considered a vegetable, a New York court decided in 1947 that since it was used in the United States as a fruit, it counted as a fruit for the purposes of regulations and duties. A side effect was a reduction on imported rhubarb tariffs, as tariffs were higher for vegetables than fruits. [Source: Wikipedia]

    And that’s only one example. Science notwithstanding, on May 10, 1893, tomatoes, a red fruit/berry of the nightshade family, were declared a vegetable by the United States Supreme Court. At the time, there were import tariffs on vegetables but not fruits, yet tomatoes were still being subjected to the tax. In 1887, an importing company had sued the tax collector of the port of New York to recover back duties collected on their tomatoes, which they claimed had been wrongfully classified as vegetables. The Court decided that the tariff act should be based “in common language of people,” not botanists, so tomatoes should be taxed like potatoes, carrots, parsnips, turnips, beets etc.

    More proof that justice is blind.

     
    MORE RHUBARB RECIPES FROM TATSE OF HOME

  • Rhubarb Upside Down Cake
  • Pineapple Rhubarb Jam
  • Rhubarb Scones
  • Rhubarbecue
  •   

    Comments

    TIP OF THE DAY: Fancy Ice Cream Sandwiches For National Ice Cream Month

    strawberry-ice-cream-sand-garnished-sugarfactory-230

    The Strawberry Rainbow: sugar cookies with strawberry ice cream, sauce and lots of rainbow sprinkles. Photo courtesy Sugar Factory.

     

    Sugar Factory, which has locations nationwide, shows us how to make memorable ice cream sandwiches to celebrate National Ice Cream Month. The tip: garnish, garnish, garnish!

    In fact, as you can see in the photos, Sugar Factory’s ice cream sandwiches are part sundae! Start with ice cream and cookies, but add on:

  • Candy: crushed candy canes, flavored baking chips (butterscotch, mint, peanut butter, vanilla), mini M&Ms, mini Reese’s Pieces, toffee chips and anything you find at the candy store
  • Chocolate: chips/mini chips, shavings
  • Fancy garnishes: dragées (silver, gold, pastel mix), edible glitter
  • Fruit: berries, cherries, coconut, grapes, mixed fruit salad
  • Cookie garnishes: crushed cookies or cookie crumbs, fan cookies (gaufrettes), mini meringues, rolled wafer cookies (like Pirouettes)
  • Nuts: chopped or whole, toasted or caramelized, mini chocolate chips, mini M&Ms, mini Reese’s Pieces, sprinkles
  • Sauce: caramel, chocolate, maple syrup, strawberry, etc.
  • Sprinkles
  • Whipped cream, marshmallow cream
  •  

     

    COMBINATIONS FROM SUGAR FACTORY

  • Bananas Foster: white chocolate macadamia nut cookies with bananas foster ice cream, garnished with whipped cream and white chocolate shavings.
  • The Classic: chocolate chip cookies with vanilla or chocolate ice cream, garnished with whipped cream and chocolate chips.
  • Minty Goodness: double chocolate chip cookies with mint chocolate chip ice cream, garnished with whipped cream and chocolate shavings.
  • Mudslide: double chocolate chip cookies with coffee fudge ice cream, garnished with whipped cream and Oreo crumbles.
  • Peanut Butter Cup: peanut butter cookies with chocolate ice cream, garnished with whipped cream and Reese’s pieces.
  • Strawberry Rainbow: sugar cookies with strawberry ice cream, garnished with whipped cream and rainbow sprinkles.
  •  
    How about a make-your-own party bar?

     

    classic-ice-cream-sandwich-garnished-sugarfactory-230

    Chocolate garnishes galore, plus silver dragées on top. Photo courtesy Sugar Factory.

     

      

    Comments

    FOOD FUN: Glitter Ice Cream Cones

    glitter-cones-scoopsiesFB-230

    Ice cream cones coated with fucshia edible
    glitter
    . Photo courtesy Chloe Jankowitz |
    Scoopsies.

     

    Celebrate July (National Ice Cream Month), birthdays and other special occasions by making glitter cones. For July 4th, you can make them in red, white and blue.

    These dazzlers were created by Chloe Jankowitz, owner of Scoopsies ice cream shop in Somerville, Massachusetts.

    They’re really simple and fun to make,” says Chloe.

    GLITTER ICE CREAM CONES

    Ingredients For 24 Cones

  • 24 ice cream cones—wafer, waffle or sugar (the difference)
  • Edible glitter/sprinkles
  • 2 cups chocolate chips—bittersweet, semisweet, white or other chip flavor
  • 1/4 cup whole milk
  • Parchment paper
  •  

    Preparation

    1. LINE a cookie sheet or jelly roll pan with parchment paper.

    2. MELT 2 cups of chocolate chips and 1/4 cup whole milk in a saucepan over medium/low heat, stirring frequently. Make sure the chocolate doesn’t burn! Once the chocolate is thick and smooth, turn heat to lowest heat setting. Stir occasionally.

    3. DIP the cones in the chocolate an inch or two deep, using a spoon to make sure chocolate is neatly covering the cone. Scrape the inside of the cone with the spoon, getting rid of any excess chocolate. Place the cone on the tray and let cool for a few minutes. Once the cone has cooled down and chocolate is starting to harden…

    4. POUR sprinkles on the cone while rotating it. Make sure the chocolate is completely covered in sprinkles. Repeat to finish all cones.

    5. PLACE the tray of cones in the fridge for about 30 minutes. Remove from fridge and store at room temperature, either in an airtight container or covered with foil.
     
    If you enjoy decorating cones, consider extending your repertoire with coconut, mini M&Ms, Oreo crumbs, toffee chips and other confections.
     
    Buy edible glitter for July 4th in:

  • Red
  • White
  • Blue
  •   

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