Ice Cream Forum http://www.ice-cream-forum.com Discuss the magical world of ice cream! en Fri, 18 May 2012 13:06:07 GMT vBulletin 60 http://www.ice-cream-forum.com/images/misc/rss.jpg Ice Cream Forum http://www.ice-cream-forum.com Is cold Kefir the new fro-yo? http://www.ice-cream-forum.com/showthread.php?t=2374&goto=newpost Thu, 17 May 2012 13:39:36 GMT I found out about this new variant in the frozen yogurt sector today... from Scoutmob.com: http://scoutmob.com/new-york/deal/2588 *TREAT... I found out about this new variant in the frozen yogurt sector today...
from Scoutmob.com:
http://scoutmob.com/new-york/deal/2588
TREAT PETITE
Quote:
WEST VILLAGE
61 Grove St.
New York, NY 10014
(212) 414-0222

Introducing frozen kefir, your new dessert obsession.
Scout Notes: Get there on a pretty day and you won't even need to try Treat Petite's soft serve to know how good it is; all you have to do is listen to the giddy reactions of those ahead of you in line. As soon as you've got a spoon, you, too will be singing the praises of kefir, a yogurt-like dessert that's long been popular in Eastern Europe. Treat Petite's owners grew up with it, and suspected it might win hearts in the West Village on account of it being light, delicious, and good for the body (most flavors are fat free, and kefir has far more active cultures than standard fro-yo). They were right: there's no way to sample the Key Lime Pie concoction, made with kefir soft serve, house-made lime custard, and graham cracker dust, and not become a lifelong fan. Once you try it, you can sample all of the other flavors, toppings, and arrangements—there's truly no bad decision to be made. To sweeten the pot, Treat Petite also serves Intelligentsia coffee and an array of savory crepes and Belgian waffles. Hey, you'll need something to try on your 50th visit, right?

Menu Highlights:
Frozen Kefir, $2.75 and up
Kefir Smoothies, $5.50 to $6.35
Crepes, $4.50-$9
Waffles, $4 to $5.50
Hours:
Open Daily, 7:30 a.m. to 11:30 p.m.
]]> Ice Cream Social Laura http://www.ice-cream-forum.com/showthread.php?t=2374 <![CDATA[Eating every Ben and Jerry's flavor??]]> http://www.ice-cream-forum.com/showthread.php?t=2373&goto=newpost Tue, 15 May 2012 21:38:00 GMT Hi everyone!

Has anyone ever tried to eat all of the Ben and Jerry's flavors. Well I am!!! And I am blogging about my journey here: http://benandjerrysfanatic.blogspot.com/

Thanks
Sarah ]]> Ice Cream Social sc22387 http://www.ice-cream-forum.com/showthread.php?t=2373 Hi everyone!!! http://www.ice-cream-forum.com/showthread.php?t=2372&goto=newpost Tue, 15 May 2012 21:29:31 GMT Hi, my name is Sarah and I am new to this ice cream forum. Over the past year or so, I have been on a journey to eat every Ben and Jerry's ice cream flavor. And I am recording this adventure on my blog: http://benandjerrysfanatic.blogspot.com/

Please feel free to give me your reviews on Ben and Jerry's flavors. Thanks!:barsmile: ]]> Introductions sc22387 http://www.ice-cream-forum.com/showthread.php?t=2372 Hello all ice cream Lovers http://www.ice-cream-forum.com/showthread.php?t=2370&goto=newpost Mon, 14 May 2012 20:13:14 GMT Hello, My name is Tor Johansson, i design ice cream trikes/bikes since Feb 2012 and are planning to start my ice cream bussiness this summer. I... Hello,

My name is Tor Johansson, i design ice cream trikes/bikes since Feb 2012 and are planning to start my ice cream bussiness this summer.

I design all my equipment and build it out of my garage and i am really looking forward to a great summer i hope.

i am currently selling a unit if you would like to see what i do.

Cheers

http://www.ebay.co.uk/itm/2210238289...84.m1555.l2649
:barwink: ]]> Introductions CoolCaddy http://www.ice-cream-forum.com/showthread.php?t=2370 Butter fat separation http://www.ice-cream-forum.com/showthread.php?t=2367&goto=newpost Sun, 13 May 2012 22:58:12 GMT Hey, all. This is my first post here.

Just got done making an ice cream that I've made many times with some unexpected results: the butter fat separated in the base while it was churning. I've never had this happen before in several years of making ice cream.

I'm using a Cuisinart 2 quart maker.
2 cups heavy cream
3 cups whole milk
3/4 vanilla bean and seeds
3/4 cup sugar
pinch of salt
3 egg yolks

Everything seemed to go just fine with cooking the custard. The chilled custard was nice and smooth. I didn't notice anything weird until it was done churning and there were chunks of butter fat on the paddle. The only thing I can think is that I used Promised Land heavy cream instead of Oak Farms (Costco used to carry OF but now only has PL), and I also used Braums whole milk instead of whole milk from Costco.

Anyone ever have this happen before? Any ideas on what else might have caused this?

Thanks. ]]> Ice Cream Makers nfc http://www.ice-cream-forum.com/showthread.php?t=2367 How to make your own soft serve ice cream premix http://www.ice-cream-forum.com/showthread.php?t=2366&goto=newpost Sat, 12 May 2012 08:44:56 GMT Hi everyone!
Do anyone knows how to make a soft serve ice cream pre-mix like in mcdonald's? please share to us..Thanks and God Bless:barsmile: ]]> Ice Cream Makers frosty_corner http://www.ice-cream-forum.com/showthread.php?t=2366 Fave is chocolate http://www.ice-cream-forum.com/showthread.php?t=2365&goto=newpost Fri, 11 May 2012 13:30:55 GMT Hi....just luv this website and just luv chocolate ice cream....I'm an addict. Hope to chat soon to some fellow crazies..! :barsmile: ]]> Ice Cream Social sahara222 http://www.ice-cream-forum.com/showthread.php?t=2365 <![CDATA[Haagen-Daaz 'Five']]> http://www.ice-cream-forum.com/showthread.php?t=2364&goto=newpost Fri, 11 May 2012 08:15:52 GMT Has anyone tried these new Haagen-Daaz ice creams (http://www.haagen-dazs.com/products/five.aspx)? I heard their claim to fame is that each flavour... Has anyone tried these new Haagen-Daaz ice creams? I heard their claim to fame is that each flavour only uses five ingredients, and so is more like home made ice cream than ever.

When I looked yesterday, there were five flavours (including passion fruit) but that's now missing and there are only four? ]]> Ice Cream Social ArcticGelato http://www.ice-cream-forum.com/showthread.php?t=2364 Help with White House vanilla! http://www.ice-cream-forum.com/showthread.php?t=2363&goto=newpost Thu, 10 May 2012 09:48:25 GMT Hi everyone!

I'm experimenting with White House vanilla (i e vanilla ice cream with whole maraschino cherries) and would be thankful for some advice.

The thing is that I've never seen White House vanilla in Europe, and would therefore like to hear your views on which base recipe to use in order to stay reasonably faithful to any possible "cultural flavour standard". Since White House vanilla is an American flavour, I would have guessed that Philadelphia-style base would be the most likely road, but perhaps I'm wrong?

Secondly, how much maraschino cherries should go into the vanilla? Even if you don't have specific measures, I would still be happy to hear some appreciations that could give me an idea about the proportions (i e, should the final product be more like "(dominant) maraschino cherries with (some) vanilla" or "(dominant) vanilla ice cream with (some) maraschino cherries", if you get my drift?).

Looking forward to your help and views:barsmile:.

Anders ]]> Homemade Ice Cream Recipes Anders@icecreamnation.org http://www.ice-cream-forum.com/showthread.php?t=2363 <![CDATA[Staten Islanders sweet on Louie G's Italian ices & ice cream local biz]]> http://www.ice-cream-forum.com/showthread.php?t=2362&goto=newpost Wed, 09 May 2012 05:08:40 GMT from Silive.com: http://www.silive.com/news/index.ssf/2012/05/staten_islanders_sweet_on_uncl.html ---Quote--- Staten Islanders sweet on Uncle Louie... from Silive.com:
http://www.silive.com/news/index.ssf...t_on_uncl.html
Quote:
Staten Islanders sweet on Uncle Louie G ices
Published: Monday, May 07, 2012, 6:50 AM Updated: Monday, May 07, 2012, 8:21 AM
Howard W. Siner By Howard W. Siner
STATEN ISLAND, N.Y. -- Uncle Louie G, the Staten Island-based franchise vendor of gourmet ice cream and Italian ices, hasn't been chilled by the economy. In fact, business is booming.


The company, which has just built a factory in Rossville, ships its custom products to 68 stores in seven states. There are nine Uncle Louie G sites on Staten Island.

"I love it," said owner Dino Russo of Richmond about his business. "I don't work to live, I live to work."

In April, the thriving firm moved from Tottenville into an 8,000-square-foot headquarters constructed from the ground up at 115 Johnson St.

There, a dozen 40-quart machines churn out 3,500 gallons a day of Uncle Louie G ice cream and ices, all of it produced according to closely held secret recipes.

At the busy Island facility, where 15 people work, a total of 46 flavors of ice cream and 40 different flavors of Italian ices are manufactured.

"Our most popular ice cream flavors are Brooklyn Cheesecake, Chocolate Peanut Butter and Creamolata," said Russo. "For the ices, it's Rainbow, Chocolate Jelly Ring and Holi Cannoli."

The products are packaged and shipped to Uncle Louie G franchises in New York, New Jersey, Connecticut, Pennsylvania, Maryland, North Carolina and Florida.

On Staten Island, there are locations in Dongan Hills, New Dorp, New Brighton, Bay Terrace, Eltingville, Annadale, Pleasant Plains and two in Great Kills.

Russo said the company was founded in Brooklyn 15 years ago by his brother Ricky. Their grandfather in Naples suggested creating a family business to sell Italian ices. It's named after their uncle, Louie G.

Along with four longtime friends as partners, Dino Russo, who had begun with a store of his own on Hylan Boulevard, bought the entire company from his brother in 2009, when there were only a dozen franchise locations.

Uncle Louie G, the Staten Island-based franchise vendor of gourmet ice cream and Italian ices, hasn't been chilled by the economy. In fact, business is booming. The company, which has just built a factory in Rossville, ships its custom products to 68 stores in seven states. There are nine Uncle Louie G sites on Staten Island. "I love it," said owner Dino Russo of Richmond about his business. "I don't work to live, I live to work." In April, the thriving firm moved from Tottenville into its an 8,000-square-foot headquarters that was constructed from the ground up at 115 Johnson St. There, a dozen 40-quart machines churn out 3,500 gallons a day of Uncle Louie G ice cream and ices, all of it produced according to closely held secret recipes. At the busy Island facility, where 15 people work, a total of 46 flavors of ice cream and 40 different flavors of Italian ices are manufactured.
He credits "word of mouth" for the rapid growth of Uncle Louie G in the teeth of the Great Recession.

Talking about the popularity of the company's franchises, Russo asked: "Where else can you start a business for $50,000 and pay no royalties?"

He says the firm is currently exploring the possibility of licensing resort outlets in Florida at Disney World and Universal Studios.

Plus, Uncle Louie G has begun to supply ice creams and ices to pizzerias and restaurants.

On Staten Island, the company also caters various special events, such as weddings and bar mitzvahs (nearly all of its products are kosher). It has a truck that it sends to block parties, carnivals and fairs.

"We do a lot of charity work and donate to fundraisers," said Russo. Among other things, the firm has sponsored "pint for a pint" blood drives.

To mark the opening of its factory, Uncle Louie G gave away 2,700 free ices on what the owner said was Customer Appreciation Day.

The firm is offering to give tours of its factory for as many as 30 students at a time. Educators can call the office (718-966-3763) to inquire about arranging a tour.

Russo said he most enjoys just going out to a store and watching people enjoy his ice creams and ices.

"It's not all about money," he said
]]> New York Laura http://www.ice-cream-forum.com/showthread.php?t=2362 Cold Stone Creamery introduces healthier options: frozen yogurt, sorbet http://www.ice-cream-forum.com/showthread.php?t=2361&goto=newpost Thu, 03 May 2012 07:48:56 GMT "Healthy Indulgences at Cold Stone Creamery"
from: http://www.coldstonecreamery.com/ice...dulgences.html
Quote:
Healthy Indulgences
Healthy Indulgences? No, You're Not Dreaming

Healthy and flavorful don’t always go hand in hand. At Cold Stone however, they do. From Sinless Sans Fat™ non-fat, no sugar added ice cream, to frozen yogurt and sorbets chock full of healthy mix-ins, including real fruits and crunchy nuts, Cold Stone Creamery offers a variety of healthy indulgences that meet our high standards of quality and flavor.

Smooth and creamy lowfat frozen yogurt flavors with probiotics
A variety of non-dairy sorbet flavors
Sinless Sans Fat™ - Non-fat no sugar added ice cream
A variety of mix-ins that fit your health and diet needs

Now that you are in the know, go ahead and indulge yourself in something that is as good as it is good for you.
Tastes great and looks great on you!

Cold Stone Creamery’s Tastemaster™ has done it again! Our yogurt is so sweet and creamy you won’t believe you aren’t enjoying ice cream. This is not your average frozen yogurt. It’s the Ultimate Frozen Yogurt Experience! And, would you expect anything less? Cold Stone Frozen Yogurt comes in non-fat and low-fat flavors that include probiotics, are low-calorie and make the perfect combination with your favorite mix-ins. So, go ahead and indulge. We’ll fool your taste buds, and you’ll fool that scale.
Hooray for Sorbet!

Like sweet and tart? Desire fruity and fresh? Cold Stone Creamery sorbets are sure to deliver the flavors you crave. Cold Stone Creamery stores offer a variety of sorbet flavors, which may include lemon, raspberry, watermelon or tangerine. So come in and take a journey with Cold Stone Creamery non-dairy Italian sorbets that are sure to have you saying, "Bravissimo!"

Read about our nutritional information and ingredients.
Calorie Saving Tips

Cold Stone Creamery is best known for dishing up super-premium, indulgent ice cream treats made-to-order. However, many people don’t know that there are several low-calorie, reduced-fat options that can be applied to Creations, shakes and cakes at every Cold Stone Creamery location across the country. Visit a location near you and substitute these light options in your favorite Cold Stone dessert - Sinless Sans Fat Sweet Cream, Sinless Cake Batter, frozen yogurt or dairy-free sorbet.

Here are a few calorie conscious tips for enjoying your next visit to Cold Stone Creamery:

Choose Sinless Sweet Cream in your favorite Creation to reduce the ice cream calorie count by 57% with zero grams of fat.
Enjoy a Like It size serving of raspberry or lemon sorbet for 160 calories and zero grams of fat (also dairy-free).
For a low-fat or fat-free treat, try our frozen yogurt available in flavors such as vanilla, chocolate and raspberry. A Like It size serving of plain vanilla yogurt can be enjoyed for as little as 170 calories and contains probiotics!
Swap out the regular ice cream in the Like It size Oh Fudge Shake with the Sinless Sweet Cream for a treat that has 61% fewer calories and contains 97% less fat.
Choose fruit mix-ins instead of candies. Selecting blueberries instead of REESE’S® Peanut Butter Cups will eliminate 180 calories.
]]> United States Laura http://www.ice-cream-forum.com/showthread.php?t=2361 <![CDATA[14th Annual Super Scooper All-You-Can-Eat Ice Cream Festival at Penn's Landing]]> http://www.ice-cream-forum.com/showthread.php?t=2360&goto=newpost Wed, 02 May 2012 17:36:29 GMT 14th Annual Super Scooper All-You-Can-Eat Ice Cream Festival at Penn's Landing

Benefits The Children's Hospital of Philadelphia and The Joshua Kahan Fund to Fight Pediatric Leukemia
By Marketwire .PHILADELPHIA, PA -- (Marketwire) -- 05/01/12 -- Let's Lick Leukemia... I Scream, You Scream, We All Scream for Ice Cream! Over the past 13 years The Joshua Kahan Fund's "all you can eat" ice cream events have raised over $1,000,000 dollars to help find a cure for pediatric leukemia.

On Saturday, June 30th and Sunday, July 1st, you can make a sweet donation to support the fight against pediatric leukemia while enjoying scoops of family fun at the 14th Annual All-You-Can-Eat Ice Cream Festival at Penn's Landing, located on Columbus Boulevard at Walnut Street.

The 14th All-You-Can-Eat Ice Cream Festival will be held from Noon to 5:00 p.m. on Saturday and Sunday. The admission price for the All-You-Can-Eat Ice Cream Festival is ONLY $7.00 per person. On Saturday, June 30th, the festival will also be open from 6:00 p.m.-9:00 p.m. to coincide with the Taste of Philly and fireworks taking place on the Great Plaza at Penn's Landing.

Indulge in frozen ice cream delights from family favorites such as Haagen-Dazs, Ben & Jerry's, Edy's, Breyer's/Good Humor, Bassett's, J&J Snack Foods, Turkey Hill, Jack & Jill, and Rosati & Philadelphia Water Ice.

All net proceeds from the event benefit the Joshua Kahan Fund to fight pediatric leukemia and the Children's Hospital Oncology Division. The Joshua Kahan Fund was established in memory of Joshua Kahan, a two-year-old boy who loved ice cream, fire trucks and his family. Joshua lost his battle with AML Leukemia in 1997, seven weeks short of his third birthday. In honor of their son, Jeffrey and Michele Kahan formed the Joshua Kahan Fund to raise awareness for pediatric leukemia research and improve the quality of life for pediatric cancer patients and their families.

This festival is one of the many festivals, concerts and events taking place at Penn's Landing this summer. For more information on the 14th Annual All-You-Can-Eat Ice Cream Festival or any other Joshua Kahan Fund event, please call (856) 310-JOSH (5674) or visit www.jkf.org

The 2012 Summer Program of Free Events at Penn's Landing is funded and produced by the Delaware River Waterfront Corporation (DRWC). All events produced by DRWC are FREE to the public on the RiverStage on the Great Plaza, the heart of Penn's Landing, Philadelphia's premier Delaware River waterfront entertainment destination.

For more information and event details, please call (215) 922-2FUN or visit www.delawareriverevents.com. This website is a virtual resource for the waterfront which can help visitors plan to easily park, play and stay all day at Penn's Landing. ]]> Ice Cream Social Laura http://www.ice-cream-forum.com/showthread.php?t=2360 The official ice cream survey thread http://www.ice-cream-forum.com/showthread.php?t=2359&goto=newpost Sun, 29 Apr 2012 01:38:24 GMT hey ice-cream lovers!
could you please fill out my survey about ice-cream for university
it's just 6 short questions
would help heaps!
thank you

http://www.surveymonkey.com/s/N9TPFM6 ]]> Ice Cream Business roseannnne http://www.ice-cream-forum.com/showthread.php?t=2359 <![CDATA[Julian & Kareem sell their wares atthe Hester St Fair & High Line 13th St today]]> http://www.ice-cream-forum.com/showthread.php?t=2357&goto=newpost Sat, 28 Apr 2012 20:11:57 GMT from an e-mail announcement from melt bakery:
...
we're back at our birthplace, the hester street fair. with an awesome lineup of new and returning vendors, it's this weekend's not-to-be-missed event! we'll be there today, at the corner of hester and essex, from 10-6. we're bringing back your faves - Classic, Lovelet, Elvis - and the often requested spicy and sassy Thai Fighter - come wake up your taste buds!

we'll be on the high line as well, above 13th st, with a familiar line-up, and the perfect match for the serenity of the park: come dig in to a ginger-studded, green-tea laden Zen.

it was a cool week for us here at melt bakery - check out our facebook page for a little celebrity love - check out our awesome spot in serious eats - check out some of our neat new pals on twitter - and most importantly - check out our ice cream sandwiches this weekend! bon appetit! ]]> New York Laura http://www.ice-cream-forum.com/showthread.php?t=2357 <![CDATA[Sugar Free Using Xanthan gum - apologies for not being a 'purist' but...]]> http://www.ice-cream-forum.com/showthread.php?t=2355&goto=newpost Sun, 22 Apr 2012 09:07:10 GMT Hi, I am new to this forum and to ice cream making but I am enjoying reading various posts regarding ice cream making. Apologies for not being a... Hi,
I am new to this forum and to ice cream making but I am enjoying reading various posts regarding ice cream making.

Apologies for not being a 'purist' but I am trying to develop a recipe for my partner who is diabetic so I am trying Stevia extract powder as an alternative sweetener - I am avoiding 'hidden' sugar in the form of honey, fructose from fruit etc. as well. (I'm happy to use some fruit for flavour and some of the sweetness but try not to use too much.)

I understand that sugar in ice cream not only sweetens it but also helps to prevent it from freezing too hard. I have tried vodka to help to keep the ice cream soft but I was wondering if anyone has tried Xanthan Gum to help prevent ice crystal formation? If anyone has, can you explain the best way to use it, quantities etc?

I did a search here for sugar free ice cream and it showed no results but I'm sure I won't be the only person looking for a low/sugar free recipe.

Thanks in advance for your help. ]]> Homemade Ice Cream Recipes GrandmaLiz http://www.ice-cream-forum.com/showthread.php?t=2355