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Given how many people enjoy PB, there’s a paucity of peanut butter ice cream out there. We could make it, of course. But for instant gratification, we buy Reese’s Peanut Butter Ice Cream Cups: peanut butter ice cream in a chocolate cup. Or, to be accurate, it’s milk chocolate flavored coating,* made with vegetable oil…
Continue reading “PRODUCT: Peanut Butter Cup Ice Cream”
Celebrate with a chocolate milkshake. Photo courtesy Cherry Marketing Institute. Today we know a “milkshake” as a cold beverage made from milk, ice cream, and often, syrup served in a tall, fluted glass with a straw (the classic milkshake glass is known as a Y glass). Some establishments top the drink with whipped cream…
Continue reading “FOOD HOLIDAY: Chocolate Milkshake Recipe For National Chocolate Milkshake Day”
Introduced last year, Peanut Brittle may be our favorite B&J’s flavor. But to get the most flavor, we soften it before digging in. Photo courtesy Ben & Jerry’s. Superpremium ice cream has less overrun* (air whipped in), so it freezes more solidly compared to less expensive ice cream. Ben and Jerry’s freezes its ice…
Continue reading “TIP OF THE DAY: Soften The Ice Cream”
August 14th is National Creamsicle Day. Many foods—from yogurt thousands of years ago, to cream cheese, fudge, ganache, ice cream soda, and Toll House Cookies in the late 19th/early 20th century—were invented as the result of happy accidents. The Popsicle®, the first of the “sicle” ice cream novelties, was no different. > The Creamsicle Ice…
Continue reading “National Creamsicle Day & An Easy Creamsicle Ice Cream Cake Recipe”
[1] This strawberry sundae has a drizzle of gin instead of a conventional sundae sauce. It happens to be Hendrick’s Mids ummer Solstice Gin, a more aromatic twist on the classic profile with intense notes of summer flowers, orange blossom, and citrus, alongside the signature juniper and cucumber. But you can use whatever gin you…
Continue reading “Drizzle Your Ice Cream With Scotch, Your Sorbet With Gin”
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