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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

PRODUCT: Dannon Oikos Greek Frozen Yogurt

June 4th is National Frozen Yogurt Day. Treat yourself to a pint of Oikos Greek frozen yogurt. You can print a $1.00 coupon online.

The brand recently launched a frozen yogurt line in:

  • Black Cherry
  • Cafe Latte
  • Chocolate
  • Key Lime
  • Strawberry
  • Vanilla
  •  
    We received pints of chocolate, strawberry and vanilla to taste. The strawberry and vanilla didn’t do much for us. There are other brands with better strawberry and vanilla flavor.

     

    chocolate-frozen-yogurt-230

    Chocolate was our favorite in the Oikos Greek frozen yogurt line. Photo courtesy Dannon.

     

    But the chocolate was most satisfactory, especially given that it’s 150 calories per four-ounce serving—a nice break from, say, Häagen-Dazs chocolate ice cream at 260 calories. It may be an apples-and-oranges comparison, but we’d go for the lower calorie option.

    And the lower fat option: Frozen yogurt also has more than half the fat of regular ice cream: 2.5g versus 7g per half-cup serving, according to Dannon. Since much of that fat is saturated (cholesterol), that’s a good thing.

    Finally, if you’re lactose-sensitive, the Oikos frozen yogurt line is made from lactose-reduced nonfat milk.

    The line is certified kosher by OU.

      

    Comments

    TOP PICK OF THE WEEK: Magnum Ice Cream Bars New Flavors

    The premium ice cream brand, Magnum, was launched in Sweden in January 1989. (January? Sweden? Ice cream? Brr!)

    Now part of Unilever, the original Magnum, targeted to adults, offered a thick bar of vanilla ice cream on a stick, with real chocolate coating.

    At the time, there was no real chocolate that could withstand the commercial ice cream freezer temperature of -40° Celsius (even today, premium brands like Häagen-Dazs use confectionary coating, not real chocolate, and good palates can taste the difference).

    So a special (and especially excellent) chocolate was developed by the great Belgian chocolate producer, Callebaut.

    In 2011, Magnum ice cream was launched in the U.S. and Canada with six varieties: Double Caramel, Double Chocolate, Classic, Almond, White and Dark. For us, it was love at first bite.

    Today, Magnum is one of the world’s leading ice cream brands, selling one billion bars annually, worldwide. It is the biggest brand of Unilever ice creams (which include Ben & Jerry’s, Breyers, Fudgsicle, Klondike and Popsicle, among others).

    Since our first Magnum review, the quality has continued to deliver all that one could desire. We’ve been remiss, and it’s time to promote this brand to a Top Pick Of The Week.

       

    chocolate-infinity-box-bar-blackbkgd-230

    The best chocolate fix in the supermarket: a Magnum Chocolate Infinity Bar. Photo courtesy Unilever.

     

     

    minis-black-bkgd-ps-230

    Minis have all of the satisfaction, with far
    fewer calories. Photo courtesy Unilever.

     

    2014 NEW FLAVORS

  • Magnum Chocolate Infinity Bar, dark chocolate ice cream with a rich chocolate swirl, dipped in dark chocolate and cacao (cocoa bean) nibs. The extra texture provided by the cacao nibs is inspired.
  • Magnum Chocolate Infinity & Raspberry Bar, dark chocolate ice cream with a raspberry swirl, dipped in dark chocolate and those inspired cacao nibs. If you haven’t tried it, chocolate and raspberry are one of life’s great combinations, whether in ice cream, chocolates or cake.
  • Also new:

  • Mini Variety Pack, all the pleasure in a smaller serving size, which is still more than satisfying. Flavors include three top-sellers: Classic (vanilla ice cream dipped in milk chocolate), Almond (milk chocolate and almonds) and White Chocolate (vanilla ice cream dipped in white chocolate).
     
    The minis are 11.1 fluid ounces and 150/160* calories compared to 3.38 fluid ounces and 260/270& calories for the standard bars. Whether as lower-calorie treats or for smaller appetites, they hit the spot. (If you want to develop the palates of young children, give them Magnum Minis, not Good Humor).

  •  
    See all the variations available in the U.S. at MagnumIceCream.com (there are even more varieties in Europe).

    The line is certified kosher by KOF-K.
     
    Magnum Chocolate Infinity and Chocolate Infinity & Raspberry bars are available in 3-count multipacks at grocery stores nationwide, for a suggested retail price of $3.99. The Magnum Mini Variety Pack is available for a suggested retail price of $4.99 for a 6-count box. The bars are also available singly at some retailers.
     
    THE HISTORY OF ICE CREAM

    When did ice cream bars appear on the ice cream time line? Check out the history of ice cream.
     
    *Almond-coated bars have 10 additional calories.

      

    Comments

    PRODUCT: Maple Bacon Frozen Yogurt

    maple-bacon-yogenfruz-230

    Maple Bacon frozen yogurt with toppings.
    Photo courtesy Yogen Fruz.

     

    While there are more than 1300 Yogen Fruz stores worldwide, there’s none anywhere near us. But if you’re within easy distance (store locator) and want to try maple bacon frozen yogurt, head over.

    Yogen Fruz says their one-of-a-kind Maple Bacon flavor has a smokey bacon flavor with a hint of maple that. The company recommends optional toppings: a drizzle of caramel and chocolate sauce, chocolate curls and red velvet cake bites.

    We’d prefer a garnish candied bacon (recipe below).

    Launched in time to celebrate Father’s Day, a four-ounce serving (what you get may be much more) has 120 calories, excluding toppings, and 1.5g fat. as well as being lower in fat

    Frozen yogurt is made from lowfat or nonfat yogurt plus sweetener, gelatin, corn syrup, flavoring and sometimes, coloring. Churned in an ice cream machine, it is available soft-serve and hard-packed.

    Depending on the brand, the flavor varies from slightly to much more tart than ice cream.

     

    Frozen yogurt both freezes and melts much more slowly than ice cream; yogurt has a much higher freezing and melting point than milk. The beneficial bacteria Lactobacillus bulgaricus and Streptococcus thermophilus are believed to be killed when the yogurt is frozen.

    If you want to make frozen yogurt at home, you can use nonfat yogurt and milk in place of regular milk and yogurt in the recipes. We recommend that you use a high quality ice cream maker that can get the job done over the longer freezing time.
     
    Check out the different types of frozen desserts in our Ice Cream Glossary.

     
    RECIPE: CANDIED BACON RECIPE

    Ingredients

  • 8 pieces thinly sliced bacon
  • 1/4 cup plus two tablespoons maple syrup
  •  
    Preparation

    1. PREHEAT oven to 300°F.

    2. PLACE bacon strips flat on a cooling rack screen on a baking sheet. Bake the bacon for approximately 10 to 12 minutes, or until thoroughly brown and crispy.

    3. COOL bacon; brush both sides of the bacon strips with maple syrup using a pastry brush. Place the bacon back in the oven and bake for an additional 3-4 minutes.

      

    Comments

    TOP PICK OF THE WEEK: New Talenti Gelato Flavors

    3-pints-raspberry-brownie-apple-230

    Each flavor is better than the next. Photo by
    Elvira Kalviste | THE NIBBLE.

     

    Among the happiest days of THE NIBBLE’s year are when the samples of Talenti Gelato & Sorbetto’s new flavors arrive. This privately owned business produces a superior artisan ice cream at a better price than the big “superpremium” brands like Häagen-Dazs and Ben & Jerry’s.

    Discriminating consumers know it. As proof, since 2007, Talenti’s revenue has exploded from $1 million to $49.3 million in 2012, the last year for which we could obtain figures.

    Three new flavors have recently joined the line:

    Caramel Apple Pie is more cinnamon apple pie with a subtle hint of caramel in the swirl, which is just fine with us. With plentiful pieces of Red Delicious apples and flaky pie crust, it is like apple pie in pint. Instead of baking a pie for a gathering, bring a few pints of it!

    Fudge Brownie is an extra-dark chocolate with a welcome bittersweet edge and chewy chunks of brownie. If there could be an improvement on the original Talenti Double Dark Chocolate gelato, this is it.

    Raspberry Vanilla is like a dish of fresh raspberries and cream that has been frozen. The sweet cream gelato with pieces of fresh berries has a tart raspberry and balsamic ripple for a sophisticated twist.

     

    Talenti gelato also has 30% less fat than regular ice cream—though you’d never know it. It’s a better-for-you option that’s as rich and creamy as you want it to be.

    The milk used is rBST free. Vegans and those avoiding lactose can enjoy four delicious sorbets.

     

    Like all Talenti flavors, these new flavors are made using the finest natural ingredients that are carefully sourced from around the world: chocolate from Belgium, caramel from Argentina and mangoes from India, to name a few. Premium fresh fruit and spices are used.

    The line, which includes sorbetto and ice pops, is certified kosher (dairy) by OU. The products are available at major retailers nationwide, at a suggested retail price of $4.99-$5.99

    Those who judge an ice cream line by its vanilla are encouraged to try the ethereal Tahitian Vanilla Bean. Chocolate lovers can dish up Double Dark Chocolate and Belgian Milk Chocolate (try a combination of both!).

    Our personal favorites: Banana Chocolate Swirl and Black Raspberry Chocolate Chip.

     

    pint-piggy-bank-andrewwilsoninspiration-230sq

    Un-piggy banks for everyone! Photo courtesy Talenti.

     

    Check out all 25 Talenti flavors.

    And please, Talenti: We’d love for you to make peach gelato. Maybe for next summer?

    Also in stores nationwide are Talenti’s Gelato Pops, in 8 delicious flavors dipped in Belgian chocolate. We’re especially addicted to Banana Swirl and Caribbean Coconut.

    Chomping at the bit? Here’s a store locator.

    Coda: Talenti’s unique see-through containers can be popped into the dishwasher and reused for food storage. Or, make everyone a piggy bank to collect loose that pesky loose change.

      

    Comments

    FOOD FUN: Snow Ice

    One of our favorite writers, bakers and photographers—that’s all one person, Hannah Kaminsky of Bittersweet Blog—is on sabbatical in Hawaii. The photos she’s been posting are such a treat.

    One of her favorite discoveries is snow ice. “A distinct and entirely different dessert than shave ice,” she writes, “snow ice is also a sweet frozen snack, but made of paper-thin ribbons of ice flakes already infused with flavor. Thus, no syrup is required.” [There’s more about the differences below.]

    “This creates a sensational, light texture that’s incredibly easy to eat, even after a big meal. The technique actually comes from Taiwan but has taken root in Hawaii, particularly in downtown Honolulu.”

    Hannah has been hanging out at Frostcity, a small chain with lot of flavors. The base can be milk- or water-based.

    There you’ll find an abundance of flavors, some milk-based and some water-based (vegan):

     

    watermelon-snow-ice-hannahkaminsky-230

    A mountain of snow ice. Photo © Hannah
    Kaminsky | Bittersweet Blog.

     

  • Classic flavors: almond, chocolate, coffee, cookies & cream, green tea & azuki, mint, nutella, peanut and vanilla
  • Conventional fruits: assorted Berry and melon flavors, banana, lemonade, limeade, mango, pineapple
  • Exotic flavors: avocado, black sesame, calamansi*, haupia†, purple sweet potato
  • Combinations: caramel apple, choco hazelberry (strawberry and Nutella), piña colada, strawberry cheesecake toffee-choco mac
  • Seasonal flavors: egg Nog, gingerbread, nectarine
  • Savory flavors: natto, pickle, sriracha, watercress
  •  
    Colorful garnishes include azuki beans, jellies, mochi balls, tapioca pearls and a sauce of sweetened condensed milk.

     

    blueberry-dramatic-frostcity-230

    Blueberry shaved ice, garnished with “the
    works.” Photo courtesy Frostcity | Honolulu.

     

    SNOW ICE & SHAVE ICE: THE DIFFERENCE

    While both are frozen treats, snow ice is an entirely different dessert than shave ice.

    Snow ice, made in a special machine, consists of paper-thin ribbons of ice flakes that are already infused with flavor. There’s no syrup—which is how shave ice gets its flavor.

    The machine creates a sensational, light texture that’s incredibly easy to eat. The technique actually comes from Taiwan but has taken root in Hawaii, particularly in downtown Honolulu.

    Shave ice or Hawaiian shave ice is made by shaving a block of ice. (That’s “shave ice,” not “shaved ice”—a fact more grammar-conscious people may stumble over. On the Big Island it is also referred to as “ice shave.”)

    Shaving produces a very fine, snow-like ice that easily absorbs the flavored syrup poured over it. Shave ice resembles a snow cone; but there’s a significant difference. Snow cones are made with crushed, rather than shaved, ice and have a rougher texture.

    Which would you prefer? You may have to buy a ticket to Honolulu to begin your voyage of discovery.

     

    *A rarity in the continental U.S. but common in Hawaii, calamondin (also called calamansi) is a Pacific Rim lime that looks like an orange. It was grown in Florida and California until the easier-to-cultivate Bearss/Persian/Tahitian lime became the standard supermarket lime. Some heirloom fruit can still be found in farmers markets. Learn more about the calamondin in our Lime Glossary.
     
    †Haupia is a traditional coconut milk-based Hawaiian dessert often found at luaus and other local gatherings. Made from coconut milk, heated with a thickening agent, it is also a popular topping for white cake, including wedding cake. Although technically a pudding, the consistency approximates a gelatin dessert and it is usually served in blocks like gelatin.

      

    Comments

    FOOD FUN: Valentine Ice Cream Pops

    We were inspired by these ice cream pops from La Chocolate in Melbourne, Australia to make our own. You can also dip frozen bananas.

    We were unable to find uncoated ice cream bars, and were just as happy to use uncoated frozen yogurt bars. However, you can just as easily purchase chocolate-coated ice cream bars and re-dip them—ideally in a different “color” of chocolate for a double-dip effect.

    RECIPE: CHOCOLATE-COVERED ICE CREAM
    POPS

    Ingredients

  • Ice cream bars, uncoated
  • 12 ounces chocolate (your favorite chocolate—
    dark, white or milk)
  • 1/2 cup coconut oil or mild vegetable oil
  • Valentine-themed candy garnishes: sprinkles,
    hearts, etc.
  •  

    Preparation

     

    ice-cream-pops-la-chocolate.com.au-230

    Photo courtesy La Chocolate | Australia.

     

    1. KEEP ice cream in the coldest part of the freezer until ready to use. When ready to begin, line a baking sheet with wax paper.

    2. MELT chocolate and oil in the microwave or over a double boiler, stirring thoroughly to combine. Let cool to room temperature; dip the bars and place on wax paper.

    3. QUICKLY sprinkle on the decorations and return bars to the freezer to set. Wrap each in plastic wrap until ready to serve.

      

    Comments

    TIP OF THE DAY: Make Tiramisu Gelato

    Tiramisu gelato. If you can’t find ladyfingers,
    garnish with rolled wafer cookies, like
    Pepperidge Farm’s Pirouettes. Photo © Studio
    Gi | Fotolia.

     

    In 1866, as America recovered from the Civil War, William A. Breyer of Philadelphia hand-cranked his first gallon of ice cream. Most likely, he had never heard of gelato. The waves of Italian immigration to America did not begin for several more decades.

    But 148 years later, Breyers is now owned by international food giant Unilever, and has launched gelato in four varieties:

  • Raspberry Cheesecake: Cheesecake gelato with raspberry sauce and graham crumble
  • Tiramisu: Mascarpone gelato with espresso sauce, ladyfinger pieces and cocoa
  • Triple Chocolate: Milk & Dark chocolate gelato with white chocolate sauce and chocolate curls
  • Vanilla Caramel: Creamy vanilla gelato with caramel sauce and crunchy “caramel curls”
  •  
    Each offers a “rich trio of textures” that includes gelato, sauce and a toppings.

     
    We received samples of Tiramisu and Vanilla Caramel, and were inspired by the tiramisu flavor to develop today’s tip: Buy or make tiramisu gelato and create a tiramisu sundae. Any tiramisu lover will thank you for it.

    Tiramisu is an ultra-creamy Italian dessert that combines the flavors of coffee and cocoa with some texture from ladyfingers. The ladyfingers are dipped in coffee liqueur and layered with mascarpone cheese that’s been whipped with eggs and sugar and flavored with cocoa. Cocoa powder is sprinkled on top as a garnish.
     
    RECIPE: TIRAMISU SUNDAE

    Ingredients

  • Tiramisu ice cream or gelato (recipe below)
  • Coffee or espresso liqueur
  • Ladyfingers, sponge cake or pound cake
  • Garnish: cocoa powder
  •  

    RECIPE: TIRAMISU GELATO

    Ingredients

  • 4 cups milk
  • 1 tablespoon vanilla extract or vanilla bean paste
  • 6 egg yolks
  • 1-1/4 cups sugar
  • 2 cups mascarpone
  • 1 tablespoon instant espresso or instant coffee granules
  • 1/4 cup coffee liqueur, plus more to sprinkle on ladyfingers
  • 1/2 cup shaved bittersweet chocolate
  • 1 cup diced ladyfingers, sponge cake or pound cake
  • Garnish: cocoa powder, optional chocolate curls
  •  

    Don’t have an ice cream maker? Buy tiramisu gelato. Photo courtesy Breyers.

     
    Preparation

    1. COMBINE milk and vanilla in a heavy saucepan. Bring just to boiling over medium heat.

    2. WHISK egg yolks and sugar in a bowl until blended. Add milk mixture gradually, whisking constantly. Return mixture to saucepan. Cook over medium-low heat for 7 minutes or until the custard barely coats the back of a spoon, stirring constantly. Do not boil. Remove from heat. Stir in espresso granules.

    3. ADD mascarpone gradually and mix well. Chill, covered, for 2 hours.

    4. POUR cooled mixture into an ice cream maker and process according to manufacturer’s instructions. Stir in liqueur and chocolate after 20 minutes. Before placing in freezer, stir in diced ladyfingers, sprinkled liqueur if desired (we desire it!). Freeze for 4 hours or longer before serving.

    5. DUST with cocoa powder and/or chocolate curls and garnish each serving with a ladyfinger.
     
    TIRAMISU HISTORY

    Tiramisu means “pick me up,” a reference to the espresso flavoring. While there are many variations of the recipe, tiramisu is typically composed of layers of sponge cake or ladyfingers, soaked in espresso liqueur, coffee syrup or marsala, and layered with a mascarpone cheese and custard mixture. It is dusted with cocoa or shaved chocolate.

    For what is a classic Italian dessert, tiramisu is a relatively recent creation. The recipe was invented in the 1960s at the restaurant, Alle Beccherie in Treviso, Italy by pastry chef Loly Linguanotto. The restaurant’s matriarch, Alba Campeol, got the idea for the dessert after the birth of one of her children.

    Weak in bed, she was brought a zabaglione spiked with coffee, to give her energy. When she returned to work, she and her pastry chef worked on the “pick me up” layered dessert.

    The original Becchiere recipe did not contain alcohol because it was served to children as well as adults. Today, a good tiramisu is redolent of liqueur or marsala. You can read the full story, plus competing claims to the invention, in this Washington Post article.

     
    MORE VARIATIONS ON TIRAMISU

  • Tiramisu Cupcakes Recipe, yellow cupcakes with a tiramisu filling.
  • Cherry Tiramisu Recipe, which adds layers of cherry pie filling.
  •   

    Comments

    RECIPE: Crunchy Strawberry Ice Cream Sandwich

    January 15th is National Strawberry Ice Cream Day. You can have a scoop, a sundae or a shake; but you can have even more fun with this recipe from Pillsbury for Strawberry Marshmallow Crisp Ice Cream Sandwiches.

    The crunch comes from Rice Chex cereal, which is gluten free. The prep time 15 minutes; the total time including freezing is 2 hours, 25 minutes.

    RECIPE: CRUNCHY STRAWBERRY ICE CREAM SANDWICH

    Ingredients For 6 Sandwiches

  • 5 cups miniature marshmallows
  • 1/2 cup unsalted butter
  • 1/2 teaspoon salt
  • 5 cups Rice Chex cereal (ideally cinnamon or
    chocolate), coarsely crushed
  • 3 cups strawberry ice cream, softened
  •  

    An ice cream sandwich with a crunch. Photo courtesy Pillsbury.

     

    Preparation

    1. LINE the bottom of a 13 x 9-inch pan with parchment paper.

    2. HEAT 4 cups of the marshmallows, the butter and salt in a 3-quart saucepan over low heat. Stir constantly for about 8 minutes, until melted.

    3. STIR in cereal until almost coated; stir in the remaining cup of marshmallows. Using a greased rubber spatula, evenly scrape mixture into pan and spread evenly. Refrigerate about 30 minutes or until easy to handle.

    4. TURN pan upside down to remove cereal layer; discard parchment paper. Cut into 12 rectangles, 4 x 3 inches each. Working quickly, spread 1/2 cup of the ice cream onto 1 rectangle; top with another rectangle. Repeat to use up rectangles and ice cream. Freeze on parchment paper-lined cookie sheet at least 1 1/2 hours until firm.

    5. WRAP sandwiches individually in plastic wrap and store in freezer.
     
    FIND MORE OF OUR FAVORITE ICE CREAM RECIPES.

      

    Comments

    TIP OF THE DAY: Popcorn Ice Cream, Store Bought Or Homemade

    Yes, it’s popcorn ice cream! Photo courtesy
    Baskin-Robbins.

     

    Lights, camera, ice cream fun!

    Getting ready for the Golden Globes this Sunday? Can’t wait to see Tina Fey and Amy Poehler do their thing?

    Here’s just the “golden” treat to serve: Caramel Popcorn Ice Cream.

    Head to Baskin-Robbins and stock up on the flavor of the month, Movie Theater Popcorn Ice Cream. The “show-stopper” features popcorn-flavored ice cream with crisp butter popcorn-flavored rice crisps and a salty caramel ribbon.

    Bring home quarts, or enjoy a Movie Theater Popcorn: two scoops of popcorn ice cream with caramel topping, whipped cream, nuts, and a cherry on top, in a freshly baked waffle bowl.

    You can get a free waffle cone upgrade with the purchase of a double scoop of ice cream, at participating locations. And if you want it for the Academy Awards on March 2nd, put some into deep freeze and resist the temptation to eat it before then.

     

    We’ve got the scoop on how to make your own popcorn ice cream, with two recipes below.

    MAKE YOUR OWN POPCORN ICE CREAM

    This recipe is from by chef Andy O.C. Husbands of Tremont 647 and Sister Sorel in Boston’s South End. It’s adapted from his book Wicked Good Barbecue (with co-authors Andrea Pyenson and Chris Hart). It‘s a big hit with his customers.

    For maximum flavor, let the popcorn steep in the custard overnight.

    Ingredients For 1 Quart

  • 4 cups popped popcorn + more for garnish (store-bought or pop your own)
  • 1 tablespoon vegetable oil
  • 1-1/2 cups half-and-half
  • 1-1/2 cups heavy cream
  • 1 vanilla bean, split and scraped
  • 6 large egg yolks
  • 1 cup granulated sugar
  • 2 teaspoons sea salt
  •  

    Preparation

    1. If popping your own corn, PLACE the popcorn kernels and oil in a 2-quart saucepan over medium-high heat. Holding the pan by the handle, quickly shake it back and forth over the burner. When the first kernel pops (after 1 to 3 minutes), cover the pan and continue to shake it while more kernels pop. When the popping slows to 1 to 2 pops every 10 seconds, remove the pan from the heat and transfer the popcorn to a bowl. Measure out 4 cups of popcorn and reserve. Save the extra popcorn for garnish.

    2. WARM the half-and-half, heavy cream and vanilla bean in a heavy-bottomed saucepan over medium heat, until you see small bubbles forming around the edges of the pan. Do not let the mixture reach a boil, or the half-and-half will curdle. Remove from the heat and set aside.

    3. BEAT the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until the mixture is thick and light in color, 2 to 3 minutes. Keeping the mixer on medium, gradually add about half of the hot cream mixture to the egg yolks, mixing until smooth. Pour the contents of the mixer bowl into the remaining cream in the saucepan; mix well.

     

    A third take on popcorn ice cream. Photo courtesy Breaking Bread Blog.

     
    4. PLACE the pan over medium-low heat and cook, stirring constantly, until the mixture registers at 180°F on an instant-read thermometer, about 10 minutes. It should be thick enough to coat the back of a spoon. Remove the pan from the heat and discard the vanilla bean. Pour the custard into a large metal bowl and stir in the 4 cups of popcorn. Cover and refrigerate for 12 to 24 hours.

    5. STRAIN the popcorn custard through a fine-mesh sieve into a bowl, pressing down on the popcorn to squeeze out as much liquid as possible. Churn in an ice cream maker according to the manufacturer’s instructions. When the ice cream is almost frozen, add the sea salt and churn to fully incorporate.

    6. GARNISH servings of ice cream with the reserved extra popcorn.
     
    POPCORN ICE CREAM #3

    The popcorn ice cream in the photo above right is from Sheryl D. of Breaking Bread Blog, whose love of caramel popcorn inspired her to develop the recipe.

    Sheryl observes that the popcorn “gives [the ice cream] toasty undertones and provides thickening via the starch in the popcorn. So…you get [creaminess] without needing much cream or eggs. This allows the caramel flavors to shine.”

    “This ice cream is fantastic with caramelized peanuts, peanut sauce or other nuts or strong flavored fruits like cherries,” says Sheryl. “Caramel popcorn of course is a natural accompaniment.”

    She also suggests a brownie sundae with caramel corn ice cream, garnished with candied pepitas, cacao nibs, chocolate foam and morello Cherries

    Here’s her recipe.
     
    HOW MUCH DO YOU KNOW ABOUT ICE CREAM?

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

      

    Comments

    RECIPE: Honey For A Sore Throat Or Cough

    We wish you a healthy new year; but just in case those pesky cold viruses wish you a sore throat, here are two palliatives from the National Honey Board.

    For centuries (if not millenia), people have used honey as a natural cough suppressant. Research conducted by Penn State College of Medicine research shows that honey is an effective and natural alternative to over-the-counter cough medicines. As little as one to two teaspoons—from the spoon or in a cup of tea—can help ease and soothe the irritation caused by a cough.

    The National Honey Board turned to Nurse Practitioner Barbara Dehn, RN, MS, NP to develop honey cough and cold remedies. Soothing liquids both coat the throat and prevent dehydration. Nurse Barb has long supported using honey as a natural cough suppressant. Both kids and adults like the sweet taste of her homemade remedies much better than drugstore products.
     
    RECIPE: NURSE BARB’S HOMEMADE HONEY COUGH SYRUP

    Ingredients

  • Zest of 2 lemons (1-½ tablespoons)
  • ¼ cup peeled, sliced ginger or ½ teaspoon ground ginger
  • 1 cup water
  • 1 cup honey
  • 1/2 cup lemon juice
  •  

    This ice pop soothes a sore throat and helps to suppress a cough. Photo courtesy National Honey Board.

     

    Preparation

    1. COMBINE lemon zest, sliced ginger and 1 cup of water in a small saucepan. Bring mixture to a boil, simmer for 5 minutes and then strain into a heat-proof measuring cup.

    2. RINSE the saucepan and add 1 cup of honey. On low heat, warm the honey, but do not allow it to boil. Add the strained lemon/ginger water and the lemon juice. Stir the mixture until it forms a thick syrup. Pour into a clean jar and seal with a lid.

    This cough syrup can be refrigerated for up to 2 months.

     

    Honey: a delicious remedy. Photo courtesy
    Golden Blossom Honey.

     

    Cough Syrup Dosage

  • For children ages, 1 to 5, use ½ -1 teaspoon every 2 hours.
  • For children ages, 5 to 12, use 1-2 teaspoon every 2 hours.
  • For children 12 and older and adults use 1 to 2 tablespoons every 4 hours.
  • Children younger than 1 should not be given honey.

    Serving Suggestions

  • Add 1 tablespoon to 4 ounces of water and pour in a Sippy cup. Older children can enjoy it in a cup of herbal tea; adults can enjoy it in black, green or white tea.
  • Serve 1 to 2 teaspoons over sliced bananas.
  • Add 1 tablespoon to ¼ cup of cream cheese and use as a spread for bread, bagels or toast.
  • Add 1 to 2 tablespoons to chamomile tea to help with sleep.
  •  

    NURSE BARB’S HONEY LEMON COUGHSICLES

    Ingredients

  • 1/2 cup of Nurse Barb’s Honey Cough Syrup
  • 1-½ cups of water
  •  
    Preparation

    1. MIX together 1/2 cup of Nurse Barb’s Honey Cough Syrup and 1½ cups of water. Pour into your favorite Popsicle molds, paper cups with wood sticks or other containers to freeze.
     
    ALL ABOUT HONEY

    Find everything you want to know about honey—the history of honey, different types of honey, food and honey pairings and more—in our Honey Section.

      

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