Eagle Brand Ice Cream

Prep Time: 5 minutes plus freezing time
Serving: 10-12 servings

Ingredients:

300 mL (1 can) Eagle Brand® Regular or Low Fat sweetened condensed milk
30 mL (2 tbsp) vanilla extract
500 mL (2 cups) whipping cream

Preparation:

1. Combine sweetened condensed milk and vanilla extract.
2. Whip cream in a large bowl until thick and cream hold its shape. Fold whipped cream into sweetened condensed milk.
3. Pour into 9” x 5” (2 L) loaf pan or an 8” x 8” (2 L) pan; cover well. Freeze 6 hours or until firm.

Read Full Entry

Homemade Ice Cream

Ice cream is one of those family tradition desserts that anyone can enjoy. Ice cream has developed so many flavors and styles (hard or soft) that it's become a global treat. No longer tied to simple vanilla and chocolate, ice cream lovers now have their choices of wildly mixed flavors. New age ice cream even has bits of candy bar, jelly beans, or strawberries embedded into the creamy dessert.

Before the advent of modern refrigeration, the ice cream dessert was available to only the wealthiest class of society. The ice was actually removed from frozen lakes and rivers and stored in large cutout holes called ice houses. The ice was brought to a large tub that contained salt that was used to partially melt the ice giving it that smooth, slushy texture.

After properly mixing enough ice and salt, hand held churning mechanisms were used to whip the dessert into a more fluffy, creamy blend. This was a laborious task that had to be done continuously until the right texture was created. After perfecting the mixture, flavors could be added to the ice cream dessert and served to patrons. The ice cream didn't last for long, but attempts to preserve the dessert were made by storing it in an ice house.

Presently, certain companies sell ice cream dessert machines for home use. The use of an ice cream dessert maker allows the user to quickly create the treat by simply freezing the machine, dropping in the necessary ingredients, and allowing it to mix until texture is complete. These machines are made to a larger scale where it creates the dessert at higher quantities and sold at popular ice cream shops.

Making homemade ice cream desserts is not difficult. Most people enjoy their hand made creation and even say that the mixture is superior to popular brands. The advantage of making your own ice cream is that there are no artificial flavors or preservatives added, so it makes for a healthier choice in a dessert.

Read Full Entry

Ice Cream

Ice Cream and fro-yo shop Monkeys is closing at the end of the month. Now before you go ape, relax they will re-open in the spring. For now cancel all visions of eggnog sundaes and hot chocolate a la mode sashaying through your head. “Sales have dropped off,” said co-owner Andy Jacobson, who also runs Brew’d Awakening around the corner on Market St. When the snow melts they will return as a stronger, sweet-fueled force. Baked goods, fudge and artisan chocolate are the treats on tap.

I loved what they did with the place, the cartoony murals, and their cupcakes — while untested by yours truly — looked cute enough to eat. Am I the only crazed ninny who likes ice cream in the winter? Visit NYC lately? Tasti-Delight is rivaling coffee shops on neighborhood blocks. The whipped up low-cal softserve delight is so yummy I lived on it for weeks when I was a latte slinging pauper in the 90s. In other DTL news we hear corner street bistro Fortunatos might be closing. Anyone know? I thought they finally got their game down.

Read Full Entry

Living Coasts Aquarium Serves Up Penguin Ice Cream

By Philip Knowling

Torquay, UK - How do you fancy a penguin flavour ice cream? Or perhaps herring and chilli? How about seaweed and sea salt?

These unlikely flavours will be available at the first ever Living Coasts Aquarium ice cream weekend on Saturday 4th and Sunday 5th September.

Events Coordinator Kate Hall said: “It may be the end of the school holidays, but this weekend will be one last taste of summer at Living Coasts. Ice cream is the taste of the coast – and we have some crazy flavours. Everyone should give them a go – you just don’t know until you’ve tried them!”

The new range has been devised on-site by Living Coasts chef Tony Perkins. “I’ve used seaweed because a gum extracted from seaweed, called carrageenan, is used in some ice creams as a thickening agent. The penguin flavour is made out of a certain brand of chocolate biscuits and not actual penguins.

There will be taste tests at the Living Coasts Seal Amphitheatre between 11:00am and 3:00pm on Saturday and Sunday. The ice creams will be served in cones or tubs. In addition, there will be a special seaweed touch tank. Other, rather more conventional ice cream flavours, will also be available on site over the weekend.

Tony: “I’d like to try fish and chips and macaroni - although both potatoes and pasta contain starch which means they can’t be used to make ice cream. Other flavours I fancy making are strawberry, chilli and pepper; lemon meringue; and rice pudding and jam ripple.”

Read Full Entry

Avocado Ice Cream

(Makes 1 quart ice cream)

Ingredients :
12 ounces avocado meat, approximately 3 small to medium
1 tablespoon freshly squeezed lemon juice
11⁄2 cups whole milk
1⁄2 cup sugar
1 cup heavy cream

Procedure :

Peel and pit the avocados. Add the avocados, lemon juice, milk, and sugar to a blender and puree. Transfer the mixture to a medium mixing bowl, add the heavy cream and whisk to combine. Place the mixture into the refrigerator and chill until it reaches 40° or below, approximately 4 to 6 hours.

Process the mixture in an ice cream maker according to manufacturer’s directions. However, this mixture sets up very fast, so count on it taking only 5 to 10 minutes to process. For soft ice cream, serve immediately. If desired, place in freezer for 3 to 4 hours for firmer texture.

Read Full Entry