May 8, 2008
With all the talk of Haagen-Dazs creating ice cream to help save the dying honey bee population, one has to wonder how much buying a pint of Vanilla Honey Bee actually offsets the carbon footprint of making it.
Click on the footprint to the left and calculate your carbon footprint.
And while you’re at it, consider how much you’d reduce your own carbon footprint if you made your ice cream at home. In a non electric ice cream maker.
BE GREEN! The Play & Freeze can help you be more eco-friendly with your ice cream consumption! Since it requires no electricity, you can have your ice cream without creating a large carbon footprint!
You can further reduce your footprint by buying local ingredients to make your ice cream. You’ll support your local economy, eat healthier (as you won’t have all those nasty preservatives), and reduce the travel time your food takes to get to you.
Locally grown food purchased locally = baby footprint vs imported food purchased thousands of miles from the farm = big footprint. Think about it.
Buying an ice cream ball to create your ice cream with will eliminate all those boxes you throw away after consuming store bought ice cream. Do something good for the environment and still enjoy ice cream — Buy a Play & Freeze!
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May 7, 2008
You’re already making your own ice cream, so why not make your own topping, too?
Here at All Things Ice Cream, we want to share with you the tools for making ice cream at home. We offer a fun, environmentally friendly ice cream maker (the Play & Freeze ice cream ball), wonderful paperboard storage containers (manufactured by Sweet Bliss Containers), and we are always looking for great recipes to share with you.
Today’s recipe is for Chocolate Syrup (courtesy of Bruce Weinstein’s book The Ultimate Ice Cream Book — send us your ice cream recipe and you could win this book!). This syrup is virtually fat free — who doesn’t like that?
Ingredients:
1-1/2 cups sugar
1/2 cup light corn syrup
1-1/2 cups water
1 cup unsweetened cocoa powder
1 tbsp vanilla extract
Combine the sugar, corn syrup, and water in a large, heavy saucepan and place over medium heat. Stir until the sugar dissolves and the syrup is clear. Boil for 5 minutes without stirring. Reduce the heat to low and slowly whisk in the cocoa. Bring back to a simmer and cook 1 minute, stirring constantly. Remove from the heat and cool to room temperature. Stir in vanilla.
Variations:
Chocolate Mint Syrup — Substitute 1/2 teaspoon peppermint extract for the vanilla
Chocolate Orange Syrup — Add 1/4 teaspoon orange oil along with the vanilla
Please feel free to pass on this recipe. Also, don’t forget — the Play & Freeze makes a great gift for the summer time! Share the fun of making your own ice cream by giving someone a Play & Freeze!
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May 7, 2008
LOS ANGELES (AP) — The man who helped build the 31-flavor craze at ice cream store Baskin-Robbins has died at age 90.
Irvine Robbins died Monday at his home in Rancho Mirage, Calif. Daughter Marsha Veit says he had been in ill for some time.
Generations of kids trooped to Baskin-Robbins stores to buy ice cream flavors like Pralines ‘n Cream, Daiquiri Ice and Pink Bubblegum.
Robbins opened his first ice cream store in Glendale, Calif., in December 1945, following his discharge from the Army.
Robbins offered 21 flavors at that store. His brother-in-law, the late Burton Baskin, opened his own ice cream store in neighboring Pasadena a year later. The two eventually joined forces.
digg story
‘We sell fun, not just ice cream’
Robbins vision for Baskin Robbins is exactly what we here at All Things Ice Cream are striving for with the Play & Freeze. You’re not just making ice cream with the innovative ice cream ball, you’re having fun. And if you’re into the 31-flavor craze that Robbins created, why not expand it by making your very own flavors? The Play & Freeze is only limited by your imagination!
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May 2, 2008
For those of you looking for the original Play & Freeze (makes 1 pint), we’ve just received our shipment of blue ones today! Get yours before they sell out again!
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April 29, 2008
If you’ve been avoiding ice cream because you’re lactose intolerant, try goat milk ice cream. Almost half of people who are lactose intolerant are able to drink goat’s milk.
Laloo’s is a great example of goat milk ice cream. Karen Leland, author of an article entitled Got Goat? on Hitched Magazine’s website writes, “As ice cream goes, Laloo’s is not only delightfully good, but also reasonably good for you. Goat’s milk is low in lactose and an excellent substitute for those who can’t tolerate milk. Even if you can eat dairy, Laloo’s contains almost half the calories of most premium ice cream and is lower in fat.”
There are several sites out there that compare goat’s milk to cow’s milk. Overall goat milk has more Vitamin A, Protein, Calcium and is easier to digest.
Here is the recipe that Karen Leland shared in her article:
Fresh Fruit Goat’s Milk Ice Cream
Light and refreshing, this is an easy ice cream to make and takes advantage of all the fresh summer fruit to be found in abundance at the farmer’s market. Recipe adopted from Pond View Fainters. Serves 2.
Ingredients:
1/2 cup sliced peaches
1/2 cup raspberries
1/2 cup sugar or to taste
3 tablespoons lemon juice
1/8 teaspoon salt
1 ½ cups goat’s milk
Instructions:
In a large bowl, mash fruit with sugar. Add lemon juice and salt. Stir well. Add milk. Transfer to ice cream maker and process according to manufacturers directions. Serve immediately or pour into glass bowl and re-freeze. Break into chunks and puree in food processor for 1 minute or until mixture becomes creamy. Now enjoy your desert from your new dairy friend.
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April 24, 2008
You know summer is fast approaching when you hear the melodious sound of the ice cream truck sauntering ever so slowly through unsuspecting neighborhoods exactly around supper time. As a child, the ice cream truck instilled both horror and uncontrollable excitement on my being as the haunting music played in the distance like the Pied-Piper! The ‘cheerful’ music belting from the ice cream truck would cause you to quickly stop what you were doing and run wildly towards your house screaming, “The ice cream truck is here, the ice cream truck is here!” Children would leap through sprinklers, sprint over abandoned bicycles, jolt over fences just to get their money (stashed in their sock draw, where else!) to purchase their favorite ice cream.
As an adult, my quest for ice cream is much more dignified thanks to the Play & Freeze Ice Cream Maker Ball. I can make ice cream when I want and the way I want. You just simply add all the ingredients in this clever looking ball, ice and rock salt and roll the heck out of it! After 20 minutes, you have creamy, delicious ice cream. No electricity required. It makes about 1 pint. As a mother, the Play & Freeze Ice Cream Maker Ball is great because I can control what goes into my children’s ice cream and they have a lot of fun making and eating it!
The Play & Freeze Ice Cream Maker Ball is perfect for picnics, camping, birthday parties and the beach or just indoor ‘rainy day’ fun. Check out www.allthingsicecream.com to order the Play & Freeze Ice Cream Maker Ball which is currently on sale and other great discounted items for the ultimate ice cream experience!
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April 24, 2008
Carrot cake has to be one of my favorite ways of consuming carrots. I love it so much, especially the cream cheese frosting. Mmmm. The lovely Agnes over at A Vegan Ice Cream Paradise is my new hero for combining carrot cake and ice cream. Here’s her recipe:
2 c. soy creamer (or other non-dairy milk)
½ c. soy milk (or other non-dairy milk)
1 8-ounce container vegan cream cheese
¾ c. brown sugar
½ t. cinnamon
¼ t. powdered ginger
pinch allspice (optional)
pinch nutmeg (optional)
2 T. arrowroot
1 t. vanilla
2 c. crumbled carrot cake chunks
Mix ¼ cup of soy milk with the 2 tablespoons of arrowroot and set aside.
Mix the soy creamer, soy milk, vegan cream cheese, sugar, and spices together in a saucepan, and heat. As the mixture is heating, gently whisk the ingredients together to break apart the cream cheese. By the time the mixture starts to boil, the cream cheese should be completely mixed in. When the mixture has just started to boil, take off the heat and stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).
Stir in vanilla extract.
Set aside the ice cream mixture to cool. While this is cooling, line a baking sheet with waxed paper or parchment paper. Spread the carrot cake chunks across the baking sheet and place in the freezer. If you do not freeze the carrot cake chunks, they will crumble completely when you add them at the end of the freezing process. This still produces an awesome ice cream, but if you want chunks of carrot cake in your finished product, you need to freeze the cake pieces in advance.
Freeze ice cream mixture according to your ice cream maker’s instructions. In the last five minutes of freezing, drop in the individually frozen pieces of carrot cake.
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April 23, 2008
AAA has reported that the average gas price is now at $3.50/gallon. Ouch.
Instead of driving to the local ice cream shoppe or grocery store, why not make your ice cream at home with ingredients you most likely picked up during your regular shopping trip?
-Sugar (or sugar substitute)
-Vanilla
-Half and half (or milk or cream)
It is really simple to make ice cream at home, so when you run out you can just whip up another batch without leaving the house!
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April 22, 2008
I love licorice. I never really thought of having licorice ice cream, but now that I’ve come across Thomas R Quinn’s White Licorice Ice Cream recipe the thought is stuck in my head!
“A good friend of mine is fond of licorice candy. She kept asking me, half-teasingly and half-seriously, to make licorice ice cream for her. After repeated requests, I developed the following recipe. Now all she says is, “Why isn’t it black?”
4 eggs
2-2/3 cups sugar
about 7 cups whole milk
3 cups whipping cream
1 teaspoon anise flavoring
Blend the eggs and sugar together well in a large pan.
Add about half of the milk and all of the cream. Cook over medium-low heat to blend flavors, stirring to prevent scorching. Heat for about 12 to 15 minutes or until mixture is very hot to the touch. Remove from heat and refrigerate.
After the mixture has cooled, add the anise flavoring. Pour the mixture into the freezing can and add whole milk as needed to fill the can 3/4 full.
Freeze in an ice cream freezer. Makes about one gallon.”
Source: Thomas R Quinn’s Old-Fashioned Homemade Ice Cream book
This recipe makes a whole gallon, so if you’re going to use your ice cream ball, divide by 4.
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