Yesterday my dear friend Amanda and I went to J.P. Licks in Harvard Square. Though I did settle on my favorite Oreo Cakebatter, I did want to try J.P. Licks' new Frozen Yogurt X (soon-to-be-named -- by you!): "Tart, tangy, non-fat, refreshing, no cholesterol, less sugar, millions of probiotic bacteria..." Hm, sounds a lot to me like Pinkberry...I asked for a taste and the scoop girl kindly agreed. Fancy that! It was much sweeter than I remembered Pinkberry to be (read my previous post on my Pinkberry thoughts), and I didn't actually hate it! Actually, it was good, but the truth is, I would never ever walk into an J.P. Licks and order it when I am surrounded by rich, sweet, creamy real ice cream.
Friday, August 29, 2008
Thursday, August 21, 2008
A while back I got an email that said "Does this ice cream taste like dirt?" Oh great, I thought...Harry Potter brought us earwax tasting jelly beans, now dirt tasting ice cream? Still, curiosity got the better of me, and I opened the email...The email was from a woman who represents the Lancaster Farmland Trust -- yes, the same Lancaster where Turkey Hill is made. Turns out the two have a partnership and "since 2005, Turkey Hill Dairy has donated proceeds from the sales of its All Natural Recipe Ice Cream to the Lancaster Farmland Trust. Last year, the Dairy’s generosity enabled the Trust to preserve an additional 63 acres of prime farmland– a dairy farm owned by an Amish family in Fulton Township. They hope to do the same again this year." Pretty cool seeing as 1,000 acres of farmland in Lancaster County are being lost each year to development. (The Trust has preserved 20,000 acres to date!) Preservation Pie 1 chocolate pie shell (crust) Allow the ice cream and whipped topping to soften until spreadable. Cover the bottom of the pie shell with up to ¾ of the mint-chocolate chips. Stir the remaining chips into the ice cream. Spread the mixture into the pie shell, adding ice cream until you’ve filled to the top edge. Liberally cover the ice cream with the chocolate whipped topping. If you didn’t use all of the chips, sprinkle the remainder over the top with the green jimmies as decoration. Freeze the pie until solid (allow at least 12 hours between preparation and serving). If frozen solid, it will cut more easily with a heated knife.
Also part of the email was a recipe that I have been anxious to try ever since I got the email...
1 lb. mint-chocolate chips (or semi-sweet chips if preferred)
1 container (1.5 Quart) of Turkey Hill All Natural Recipe Ice Cream – Chocolate
1 8-oz. container Chocolate Whipped Topping
Here's to ice cream and good deeds. What could be finer?
Photos courtesy of Lancaster Farmland Trust.
1 chocolate pie shell (crust)
Allow the ice cream and whipped topping to soften until spreadable. Cover the bottom of the pie shell with up to ¾ of the mint-chocolate chips.
Stir the remaining chips into the ice cream. Spread the mixture into the pie shell, adding ice cream until you’ve filled to the top edge. Liberally cover the ice cream with the chocolate whipped topping. If you didn’t use all of the chips, sprinkle the remainder over the top with the green jimmies as decoration.
Freeze the pie until solid (allow at least 12 hours between preparation and serving). If frozen solid, it will cut more easily with a heated knife.
Sunday, August 17, 2008
Oh and if you are new to this like me, you might be interested in what makes gelato different from ice cream...my findings found that its the fact that italian ice cream(gelato) has more milk than cream and less air making it denser and richer. Whereas american ice cream uses a higher fat content with more cream than milk. I have found recipes to really vary but this is the lowdown on italian vs american. If anyone has a more thorough answer feel free to forward it along as my research was rather short and sweet. Actually Giadda actually explains this quickly in the beginning of the episode which was helpful.
Try it out...Giadda made it look awesome and I'm stil learning so don't take my word for this recipe yet!
Giadda's Chocolate Hazelnut Gelato
1 cup heavy cream
1/2 cup sugar, plus 1/4 cup
4 egg yolks
1/2 teaspoon vanilla extract
1/2 cup chocolate-hazelnut spread (recommended: Nutella)
1/2 cup toasted hazelnuts, crushed, for garnish
In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.
Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.
Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill mixture completely before pouring into an ice cream maker and follow manufacturer's instructions to freeze. To serve, scoop gelato into serving bowls and top with hazelnuts.
Friday, August 15, 2008
Monday, August 11, 2008
Monday, August 4, 2008
A while back we got an email asking if a PR firm for PhillySwirl could send us samples of their new ice cream cupcakes. We wrote back and said "No, we don't like ice cream or cupcakes." Yeah, right. Of course we jumped at the occasion! After we went back and forth coordinating when the cupcakes could be delivered, the delivery finally arrived on the doorstep on Wednesday.
Box arrived at 10:30ish. (Good thing I saw the FexEx truck though.
The driver didn't even ring the bell.) Box was well labeled. I won't let this go bad!
(probably how one would get them at a non-Costco type store).
And here is the cake. Yum! (My photo skills leave much to be desired --
I am going to borrow one of their images from their site)
The box that arrived held two six packs, each of which had three cakes with chocolate cake bases and three with vanilla cake bases. Other than that, they were the same. The cake base was dripping with chocolate sauce (that was now frozen, so not runny), then topped with a disc of vanilla ice cream, a swirl of chocolate and vanilla frosting and sprinkles. Heaven.
I didn't realize the cake base difference, so I had two chocolate based cupcakes for dinner (!) and it wasn't until my husband pointed out that his first cake had been chocolate and his second had been vanilla. Oh, I wish I had known, but as much as I like ice cream and cake, there was no way I was fitting that third cupcake in tonight! (I can give a vanilla base report at a later time...)
When visiting our new puppy on Saturday, a couple of friends tried the vanilla-based ones as well and enjoyed them very much. One of the friends was surprised at how moist the cake was. I agree. It really was very moist.
Tina's review will follow soon.
Friday, August 1, 2008
We have a winner from the Onesie Cone-test! Congrats to Christine! Christine's favorite was the white onesie with the pink cone.
73% of you preferred the white onesie and the remaining 27% of you preferred the pink onesie. This was not, however, without tons of wonderful suggestions, ideas and comments. Thank you! I will be attempting to make different colors, styles, etc. based on the feedback. I think my first order of business (based on the feedback) is to make some more unisex versions...maybe a mint colored scoop or lemon?
If you weren't a winner, onesies can be purchased by contacting me or by visiting my etsy site. (The particular design is not available yet, but will be soon and variations of the style will also be available based on your suggestions. Please also feel free to get in touch if you would like to be notified when new versions are available.)