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Archive for Ice Cream/Sorbet/Frozen Yogurt

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.


  • 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.



    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.



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

    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.

    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.



    RECIPE: Holiday Sorbet Cocktail

    We spent much of the weekend enjoying limited-edition, seasonal batch flavors from Ciao Bella Gelato: Cranberry Prosecco Sorbet, Montebianco Gelato and Pumpkin Sea Salt Caramel Gelato.

    Cranberry Prosecco Gelato. No matter how stuffed you may be from a big holiday dinner, there’s always room for sorbet. Ciao Bella’s Cranberry Prosecco Sorbet marries sweet-tart cranberry sorbet with a hint of Prosecco, the Italian sparkling wine.

    Colorful and delicious by itself, it creates an easy cocktail—apéritif or dessert—when scooped into a glass of Prosecco or other sparkling wine. A great idea for Christmas or New Year’s Eve. It can be made as a mocktail for non-drinkers.

    Montebianco Gelato. Montebianco, or Mont Blanc, is a famous European dessert made with puréed, sweetened chestnuts, whipped cream and chocolate shavings. Ciao Bella’s Montebianco Gelato is a luscious chestnut cream with organic dark chocolate chunks and a bit of rum extract. If you’re an ice cream lover who’s dreaming of a white Christmas, this could be it.

    Pumpkin Sea Salt Caramel Gelato. What a great way to enhance delicious pumpkin gelato! Made with real pumpkin purée and a hint of cinnamon, the thick swirls of sea salt caramel make it the best pumpkin ice cream you could wish for. While you can still get pumpkin ice cream, pick up a pint.


    Make a sparkling cranberry sorbet cocktail. Photo by Lognetics | Fotolia.

    The flavors are all natural and the milk for the gelato is rBST-free.

    Ingredients Per Drink

  • 2 mall scoops cranberry sorbet
  • 6 ounces Prosecco or other sparkling wine; sparkling Italian soda (like San Pellegrino) for mocktail
  • Optional garnish: cocktail pick or toothpick threaded with mint leaves and fresh cranberries—or—lime curl
  • Optional garnish: sparkling sugar rim (green, red or white)

    1. SOFTEN sorbet at room temperature for 5-7 minutes. Add optional sugar rim to a Champagne glass.

    2. PLACE 2 small scoops of sorbet in the bottom of the glass.

    3. TOP with Prosecco or soda, garnish and serve.


    Enjoy limited edition seasonal flavors while
    you can. Photo courtesy Ciao Bella Gelato.



    Use Nutella and pizzelles (Italian waffle cookies) to make a most delicious ice cream sandwich.


  • 1 package pizzelles
  • 1 jar Nutella
  • 1 14-ounce container Ciao Bella Montebianco gelato
  • Optional: melted chocolate for dip

    1. SOFTEN gelato at room temperature for 5 minutes. Lay the bottom pizzelles on a cookie sheet, 2 per sandwich.]

    2. SPREAD Nutella on the bottom pizzelles and top with 1-2 scoops of Montebianco gelato. Add the top pizzelle and press down slightly to seal.

    3. DIP half of the sandwich in the optional melted chocolate.

    3. PLACE sandwiches in the freezer to harden until ready to serve.




    TIP OF THE DAY: Peppermint Ice Cream Pie

    Make this peppermint ice cream pie in just
    15 minutes. Photo courtesy


    Take advantage of the limited edition peppermint and candy cane ice creams and make this festive peppermint ice cream pie with a chocolate cookie crumb base.

    And it couldn’t be easier. Prep time is just 15 minutes for a nine-inch pie that yields eight servings.

    If you’re not a peppermint fan, substitute egg nog ice cream, pumpkin ice cream or other holiday flavor and garnish with a circle of gingersnaps.



  • 20 chocolate sandwich cookies or 40 chocolate wafer cookies (a 9-inch prepared chocolate cookie crust may be substituted)
  • 2 tablespoons butter
  • 3 pints/1.5 quarts peppermint ice cream
  • 1 container (8 ounces) frozen whipped topping
  • Garnish: crushed candy canes
  • 2 cups hot fudge sauce

    1. SOFTEN ice cream in the refrigerator for 15 minutes.

    2. COMBINE cookie crumbs and butter in large bowl. Press crumb mixture onto bottom and side of 9-inch pie plate. Freeze for about 15 minutes or until firm.

    3. SPREAD softened ice cream evenly into frozen crust. Pipe or spoon whipped topping around border of pie.

    4. WARM the fudge sauce just enough to make it spreadable and frost the top of the pie. Garnish with crushed candy canes. Freeze for several hours or until firm.

    We are grateful to the (Hostess With The Mostest) for the loan of the photo of the pie. We simply can’t find ours! See more pictures on how the Hostess With The Mostest prepared the recipe.



    TIP OF THE DAY: “Fruitcake” Ice Cream For Christmas

    It’s easy to make “fruitcake ice cream” Photo


    This photo from Italian gelato maker Vivolo inspired a recipe idea:

    Serve “fruitcake” ice cream/gelato for Christmas.

    Start with vanilla ice cream. You can soften it and mix in the ingredients (and return to the freezer to harden), or simply top the ice cream, sundae style. Use:

  • Fruitcake ingredients—candied citron, cherries and pineapple
  • Shaved or chopped dark chocolate
  • Cubes of pound cake or actual fruitcake—tossed with rum or orange liqueur (e.g. Grand Marnier), if you like
    Good fruitcake is a real treat. It has a bad reputation because of the many inexpensive, mass-marketed versions made from cheap ingredients that simply don’t taste good. The candied fruits are mediocre (or worse), the cake is mediocre, and no one wants to eat it.

    But start with top ingredients, and you’ll have a hit—with very little effort.



    Pete Palazzolo, of Palazzolo’s Artisan Gelato & Sorbetto in Saugatuck, Michigan, sums it up: “Gelato is simply ice cream,” he states, “Ice cream the way it was before the American Industrial Revolution blew it full of air and artificially flavored it.”

    In other words, gelato is:

  • More dense than ice cream.
  • Made with more milk than cream to better showcase the flavors (the more cream, the more fat coats the tongue and interfere with the flavors).
  • Bursting with natural ingredients—for example, actual puréed banana, not banana extract.
    Here’s more on gelato.



    RECIPE: Gingerbread Frozen Yogurt

    Gingerbread frozen yogurt. Photo courtesy


    A few weeks ago we suggested a Pumpkin Pie Frozen Yogurt Sundae, inspired by Pinkberry. It’s their holiday flavor of the year.

    Last year, the seasonal specialty was gingerbread frozen yogurt. If you miss it, you can make your own gingerbread frozen yogurt sundae.

    The key flavors of gingerbread are allspice, cinnamon, cloves, ginger, molasses and often, black pepper. Just mix the flavors you like into softened plain or vanilla frozen yogurt, to taste. You can return the mix to the freezer to harden, or enjoy it soft-serve style.

    For toppings, consider:

  • Chocolate sprinkles
  • Crushed cinnamon candies
  • Crushed crystallized ginger
  • Crushed ginger snaps, gingerbread or other ginger cookies
  • Dark or white chocolate chips
  • Shaved chocolate

    Want to bake gingerbread to go with your sundae? Try these recipes:

  • Gluten Free Gingerbread Recipe
  • Gingerbread Bars With Cream Cheese Frosting
  • Gingerbread Whoopie Pies


    TIP OF THE DAY: Holiday Ice Cream

    The holidays are happier with holiday-flavor ice cream. Photo courtesy Graeter’s.


    Take advantage of the delicious flavors in limited editions now. Look for Candy Cane, Cinnamon, Egg Nog, Peppermint and Pumpkin flavors and enjoy them as everyday desserts or in recipes.

    Haagen-Dazs’ Rum Raisin is a long-standing seasonal joy, delicious by itself or on a warm piece of pie. But we also go gaga for:


  • Cinnamon. Graeter’s recipe is just about perfect—too much cinnamon can be overwhelming. Just the right amount, in every-so-dreamy, creamy ice cream.
  • Pumpkin. All the pumpkin pie spices dance harmoniously in this pumpkin-colored and flavored ice cream.
  • Peppermint Stick. One of our favorite flavors, a beacon of our holiday season.


    This NIBBLE Top Of The Week has two must-try seasonal flavors:

  • Egg Nog. The sumptuous Old World Eggnog has returned. Like egg nog, it’s made with egg yolks, pure vanilla extract and fragrant nutmeg—but no alcohol, for a family-friendly treat. But if you want to make an Egg Nog Ice Cream milkshake, you can add some spirts.
  • Peppermint. Talenti has introduced Peppermint Bark Gelato, crunchy morsels of semisweet Belgian Callebaut chocolate (one of our favorites) in a rich, creamy peppermint gelato. As previously noted, we [heart] peppermint


  • Cake & Pie. Serve angel food cake, loaf cake or pie with a holiday à la mode garnish.
  • Hot Drinks. Add a spoonful to coffee, instead of milk; or to hot chocolate, instead of whipped cream.
  • Ice Cream Cake. Make a holiday ice cream cake with one or two different flavors.
  • Ice Cream Cones. Make the kids holiday ice cream cones with red and green sprinkles.
  • Ice Cream Sandwiches. Make holiday ice cream sandwiches in assorted flavors. You can make them with cookies or with thin slices of pound cake. You can use red and green sprinkles to decorate the edges.
  • Milkshake Shooters. Serve a holiday milkshake shooter with dessert (follow this recipe without the cardamom).
  • Sundae. Make a holiday parfait or sundae with a scoop of two or three different flavors.
    What are you waiting for? Hit the store!


    Talenti’s Old World Egg Nog Gelato decorated with miniature trees and sleds. Photo courtesy Talenti Gelato.




    TIP OF THE DAY: Fall Harvest Sorbet, The Easiest Dessert

    Our favorite easy dessert is a dish of sorbet. It’s light and refreshing, and there are wonderful flavors to be had. It accommodates vegans, lactose-intolerant people, kosher observers (it’s pareve) and those who are so stuffed they can’t eat another bite—but of course, want to end their meal with something sweet.

    Sorbet is made in a breadth of colors and flavors, which leads to today’s tip: “fall harvest” sorbet.

    Look at this combination with Ciao Bella Gelato’s Blackberry Cabernet, Blood Orange and Ginger Peach sorbets. Even though the flavors aren’t classic fall, the color medley is spot on. It looks seasonal.

    Fall-specific flavor include apple, fig, grape and pear (although the latter tends to be whitish—not part of the fall color palette).

    You may even find beet sorbet (or make your own).


    Make a festive sorbet dessert from seasonal colors. Photo courtesy Ciao Bella Gelato.


    Mango and pomegranate sorbets, popular year-round, contribute both richness of flavor and color.

    All you need are:

  • Two or three pints of contrasting sorbets
  • Optional garnish of pomegranate arils
  • A glass dish, goblet or Martini glass (they’re better than an opaque dish to show off the vibrant colors)
    Then, just scoop and serve! What could be better at the end of a long dinner? (Answer: someone to do all the dishes!)



    TIP: Easy Coffee Dessert (Adults Only)

    Years ago, at our first visit to The French Laundry in Napa Valley, we ordered a dessert called Coffee and Donuts.

    What we got: coffee mousse served in a coffee cup, topped with real milk foam and served with a side of beignets, deep fried choux paste (think small fritters). It was a delicious and memorable sight gag.

    Because we gave up deep frying for the New Year, we never got around to recreating the recipe. But recently, we made a simpler version of it, thanks to inspiration from Patrón XO Cafe liqueur, Ciao Bella’s Triple Espresso Gelato and the donut maker at our local farmers market.

    If you want a smaller dessert, use an espresso cup instead of a coffee cup. And if you want to serve this to kids…depending on their age, they can taste a bit of liqueur. If not, leave it out of their portions. They’ll still get a kick from “coffee and donuts.”


    Scoop coffee ice cream into coffee cup and top with coffee liqueur. Photo courtesy Ciao Bella Gelato.


    Ingredients Per Serving

  • 1 cup coffee or espresso ice cream
  • Coffee liqueur
  • Optional: whipped cream
  • Miniature donuts or donut holes

    A less sweet and syrupy coffee liqueur. Photo courtesy The Patron Spirits Company.



    1. SOFTEN ice cream and swirl liqueur through it. If you’re going to add whipped cream, you can level the ice cream in the cup. Otherwise, return the softened ice cream to the freezer and then scoop it into the cup. Place ice cream-filled cup in freezer. (Alternative technique: Pour liqueur into the bottom of the cup, then add ice cream and pour more liqueur over the top.)

    When ready to serve…

    2. TOP with optional whipped cream and serve with a plate of donuts.



    With the popularity of the Espresso Martini (and don‘t forget the White Russian and other coffee cocktails), more coffee liqueurs have hit the market. Patrón uses its famous silver tequila a base for Patrón XO Cafe, although there’s no discernible tequila taste—perhaps a bit of agave on the finish.

    Beyond cocktails and adding to a cup of coffee at brunch or after dinner (you can also sip it straight from a liqueur glass, with or without the coffee), the sweetened bitter coffee flavor makes a great topping for a plain dish of ice cream—coffee, coffee chip, chocolate, chocolate chip, vanilla or a ball of three choices.

    At 70 proof, it is higher in alcohol than most coffee liqueurs. To some people that in of itself is a selling point. We like that the higher proof makes it less sweet and syrupy than other coffee liqueurs.

    Patrón XO Cafe has a brother, Patrón XO Cafe Dark Cocoa, which marries the flavors of chocolate and chocolate.

    Discover more on the Patron website, which has 40 cocktail recipes using the liqueur.



    TOP PICK OF THE WEEK: Smoogy Frozen Cheesecake Sandwich

    What should you do when you’re downsized from your job?

    Enter the TV reality show, “Supermarket Superstar,” with your family recipe: a cheesecake ice cream sandwich called Smoogy.

    That’s what happened to Tekisha Collins. The dream came true: she won. The prize is a distribution deal, and Smoogy cheesecake cookie ice cream sandwiches are now available at A&P, The Food Emporium, Food Basics, Pathmark, Superfresh and Waldbaums.

    We’ve become extremely fond of the Chocolate Fudge Smoogy, chocolate-cheesecake ice cream sandwiched between chocolate chip cookies.

    But the young brand needs more than a distribution deal: It needs good marketing consulting. Is it an ice cream sandwich, a frozen cheesecake cookie? Collins calls it “the first and only cake in a cookie that you eat frozen.”

    Huh? Where’s the cake?


    A stack of Lemon Cheesecake Smoogies.


    And what would you call a frozen cookie sandwich with a cheesecake-like filling?

    Hopefully, marketing help will come—and redo the packaging and marketing materials as well. We wish Smoogy all the luck in the world.

    Read the full review.



    RECIPE: Ice Cream & Grilled Fruit

    Grill your dessert: grilled fruit topped with
    ice cream or sorbet. Photo courtesy
    Wisconsin Milk Marketing Board.


    With the end of grilling season in sight, make every meal count. Here, an easy dessert favorite: grilled fruit with ice cream or sorbet.

    The fun begins when you decide which fruit to pair with which flavor of ice cream or sorbet. So stroll through the market aisles and get your creative juices flowing.


    Ingredients For 4 Servings

  • 1/2 cup fresh lime juice (Key lime if possible)
  • 1/2 cup light brown sugar, packed
  • Fresh fruit: 4 peaches, 10 apricots, 1 pineapple,
    2 mangoes, 2 bananas, etc.
  • 4 large scoops ice cream or sorbet
  • Optional garnish: caramel sauce, chocolate sauce,
    crème fraîche, mascarpone, whipped cream
  • Preparation

    1. PEEL and slice fruit.

    2. COMBINE lime juice and brown sugar in shallow dish; mix well. Add fruit, stir to coat; cover and marinate 30 minutes or longer. Meanwhile…

    3. PREPARE indoor or outdoor grill by brushing grill rack with oil and heating. Place fruit on grill rack, and grill 2 to 3 minutes per side.

    4. DIVIDE fruit evenly among four plates; top with a scoop of ice cream. Drizzle with chocolate sauce or other garnish, as desired.



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