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Half the fat doesn’t mean you can eat twice as much! Be sure to check the calories, too— some brands of “light” ice creams have more calories and sugar than other brands of “regular.” Our friends at Consumer Reports have been dipping into the light ice cream to give you the scoop on light ice…
Continue reading “PRODUCT: Light Ice Cream ~ How Light Is It?”
Socially responsible ice cream company Ben & Jerry’s has just launched its latest flavor, Chocolate Macadamia, a “Fair Trade flavor” made of Fair Trade™ Certified cocoa, vanilla, macadamia nuts and sugar. You might create the next Fair Trade flavor, by entering their “Do the World A Flavor Contest” using the fun, interactive “Flavor Generator” on…
Continue reading “CONTEST: Create The Next Ben & Jerry’s Fair Trade Flavor”
We’re in San Francisco for the Winter Fancy Food Show. A former NIBBLE editor with ties to S.F. tipped us off to Bi-Rite Creamery, the ice cream offshoot of Bi-Rite, a specialty grocery store in The Mission, on 18th Street off Guerrero. While it was quite a hike from our H.Q. at at the W…
Continue reading “PRODUCTS: Bi-Rite, San Francisco”
Dense yet restrained ice creams—plus a sorbet and a frozen yogurt—in the basic, popular flavors. New Zealand Natural Ice Cream is actually imported from New Zealand. It’s a different style of ice cream than Americans are used to; and if you like it, it’s better for you than your favorite superpremium (less sugar, less cream).…
Continue reading “PRODUCT REVIEW: New Zealand Natural Ice Cream”
Granita is light, low-calorie and crunchier than sorbet. You don’t use an ice cream maker; instead, the ice crystals form in a pan in the freezer and are broken up every few hours. This recipe uses Texas Rio Star Grapefruit, grown in the Rio Grande Valley in southernmost Texas. They are more red in color…
Continue reading “RECIPE: Grapefruit Granita”
