Tuesday, January 25, 2011

Nation's first fish and chip ice-cream

Fancy salt and vinegar with your ice-cream? If so you'll love Australia's first fish and chip ice-cream unveiled yesterday by its creators Fremantle fish and chip magnate George Kailis and local ice-cream chain Il Gelato.Mr Kailis says he was inspired by the famous British chef Heston Blumenthal's internationally famous bacon and egg ice-cream.Kailis and Il Gelato left no stone unturned in their search for the perfect fishy ice-cream.

They flew in two Italian flavour scientists from Italy's Bigatton company - makers of the majority of the world's gelato pastes and flavourings - to taste Kailis' fish and chips before heading back to Italy to experiment and taste for five months in the laboratory.And the taste? Not fishy at all.
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Friday, January 14, 2011

Snow Ice Cream Recipe


1. 1 gallon Fresh clean snow

2. 1 cup sugar

3. 1 tsp vanilla extract or rose water

4. 2 cups milk or cream

5. Eggs (optional)


1.Beat 2 eggs in a bowl and add 2 cups of milk, 1 cup sugar and 1 teaspoon vanilla and mix together.

2.Add fresh snow into the mixture and whip until stiff. Serve the tasty snow cream immediately.

Try making snow cream this weekend and turn your kitchen to an ice cream parlor serving your kids with the tasty snow ice creams.
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Monday, January 10, 2011

New ice cream flavors are pretty cool

The newest flavor from Velvet Ice Cream? Why, that would be honey caramel. The flavor -- it's vanilla ice cream layered with honey and caramel -- was chosen from more than 800 entries in the creamery's annual Create-A-Flavor contest. It was created by Alex Grooms of Williamsburg, Ohio. When told he had won the contest, Mr. Grooms reportedly said, "That's pretty cool."

It should probably be mentioned here that Mr. Grooms is 13. Winning the contest is no small deal. The eighth grader at New Richmond Middle School, east of Cincinnati, will have his picture on every carton of Honey Caramel ice cream, plus he gets to sit on Velvet Ice Cream's tasting panel for a year. Best of all, he gets free ice cream for a year.

Competition for the contest was stiff. Second place went to Mark Shuliger, of Lewis Center, Ohio. His creation was Raspberry Truffle frozen yogurt, which includes fresh raspberries and chocolate swirls. Coming in third was Andrea Thrasher, of Cincinnati. She came up with the idea of mixing peaches and brown sugar clusters into vanilla ice cream and calling it Peach Crisp ice cream.

Both Mr. Shuliger and Ms. Thrasher -- who are adults, by the way -- will also receive free ice cream for a year. And they, too, will see their concoctions put into production.

Because Velvet is made in Utica, Ohio, part of the contest rules required that at least one ingredient be produced in Ohio. In this case, that ingredient is the honey. As you are undoubtedly already aware, Ohio produces 742,000 pounds of honey each year.

Honey Caramel Ice Cream is scheduled to hit the grocery store shelves in the spring. We all scream And in more new-ice-cream-flavor news (for all of us who just can't get enough), Baskin-Robbins last week announced its newest flavor, too.

The January Flavor of the Month is Chocolate Escape ice cream, a combination of regular chocolate and Swiss chocolate ice creams studded with pieces of chocolate ganache cake and chocolate chips.

That sounds tempting enough as it is, but check out the way the company's marketing firm puts it: "Chocolate ganache cake and chocolate chunks nestled within a velvety pairing of Baskin-Robbins' signature extra-rich, creamy chocolate and Swiss chocolate ice creams."

Wow. I want. And that is why Baskin-Robbins is the world's largest chain of ice cream specialty shops. Little chefs No doubt a result of the influence of food television, more and more kids these days want to learn to cook. And that can only be a good thing. Now there is a magazine just for them.

Ingredient Magazine is aimed at children from 6-12 years old who are interested not only in cooking but also in food itself. A sample issue for October included facts about pumpkins (and a recipe for pumpkin soup), an article about vegetarians (and a recipe for vegetarian chili), a story about Octoberfest (and a recipe for pretzels), instructions on how to mash foods (and a recipe for applesauce), information about foods eaten during the time of Christopher Columbus, recipes for everything from gumbo with shrimp and sausage to salsa eggs, and more.

The publication is set to come out six times a year, beginning with the current January/February issue. A one-year subscription is $35, and each issue has a cover price of $5.50.

Yes, we know. That means a subscription is actually $2 more than buying all of the issues individually. Sometimes, people who go into publishing aren't very good at math.
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Saturday, January 8, 2011

High pressure processing whips up thicker ice cream

High pressure processing whips up thicker ice creamA new study suggests that high pressure processing may enable ice cream manufacturers to reduce the use of additives and make better low fat products.

Writing in the International Dairy Journal, scientists from University College Cork, Nizo Food Research and the University of Guelph sought to assess the effects of high pressure (HP) treatment on ice cream and discover the mechanisms responsible for the changes.

HP processing is increasingly popular as a food preservation and sterilization method but has only recently attracted the attention of scientists as a tool to improve the functionality of milk proteins.

Potential benefits

In the new study, published online ahead of print, scientists said their research indicates that HP treatment could have several important benefits for ice cream manufacturers.

These include the improvement of reduced-fat ice cream and the possibility of making products without the additives that are normally included to prevent ice crystallization.

HP treatment may also allow ice cream manufacturers to cut raw material costs by reducing the protein content without compromising texture or mouthfeel.

These benefits are a result of the increased viscosity and higher resistance to melting induced by the HP processing.

Seeking to explain the mechanisms behind these effects, the scientists said: “Transmission electron micrographs showed the presence of a network of micellar fragments, arising from HP-induced disruption, in the HP-treated mix and ice cream prepared there from.

“The network of micellar fragments is believed to be responsible for the increased viscosity and reduced melting, and is hypothesized to occur as a result of calcium-induced aggregation of caseins on decompression.”

Commercially ready

Study author Thom Huppertz from Nizo told this publication that HP processing is ready for use by ice cream manufacturers, and that the necessary equipment is available on a commercial scale.

But from a research point of view Huppertz called for further studies on HP-treated ice cream mix to better establish sensory properties and shelf stability.

The Irish government agency Enterprise Ireland provided funding for the research.

Source: International Dairy Journal
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Thursday, January 6, 2011

Da Vinci Science Center declares Ice Cream war

Da Vinci Science Center declares Ice Cream warWho makes the best ice cream: a TV station, a newspaper, a pizza chain or a bunch of science whizzes? The Da Vinci Science Center plans to find out Saturday at its Ice Cream Wars 3.0. Teams from WFMZ, The Morning Call, Domino's Pizza and the science center will compete to make the tastiest treat.

The teams will make their own ice cream recipes and freeze them quickly with liquid nitrogen (Da Vinci says the ice cream remains safe to eat). Then visitors will taste and decide who has the best frozen confection. The "war" begins 11 a.m. Saturday at the science center, 3145 Hamilton Boulevard Bypass, Allentown. It ends with a "Supercoolness Show" at 2:30 p.m. Admission is $11.95 for adults. For children ages 4-12, senior citizens and veterans, admission is $8.95. It's free for children 3 and under and science center members.
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