We’ve found some great ice cream birthday party invitations for you! They are made by Casey at WackyKracker.com.
Here’s just one of many styles:
These pair well with an ice cream birthday party kit on our site. Come on! Let’s have an ice cream party!
ABC recently declared the week of Sept 21st “National Stay At Home Week” and urged its veiewers to conserve gas by staying indoors (and watching the fall premieres of all their shows).
So if you’re going to participate in all this stay-at-home-tv-watching you’ll need some yummy ice cream to eat! Save your gas and make your ice cream right at home with simple ingredients like half-n-half, sugar and vanilla. Make it in the Play & Freeze and you’ll get your workout routine in, too!
I plan on making homemade ice cream this weekend. What flavor should I make? Your input would be greatly appreciated!
Thanks & don’t forget to check out our website for great ice cream party supplies! www.allthingsicecream.com
Buying in bulk has always been a popular trend — even more so lately with the rise in gas prices.
Here at All Things Ice Cream, we want pass our bulk savings on to you!
Now when you purchase 5 sets of Sweet Bliss Ice Cream Containers, we’ll give you the 6th for FREE! That’s 18 containers for the price of 15. Best of all, each container holds 1 quart of ice cream and is made of heavy paperboard so it’ll hold up in the freezer (if your ice cream lasts that long!).
Buy 5, Get the 6th FREE! 
I don’t know about any of the rest of you, but I enjoy ice cream all year round. Yes, even in the frigid days of winter up here in Maine. It’s never too cold for ice cream.
With fall fast approaching I decided to seek out some “fall flavors” for you guys to enjoy. When I think of fall I think of caramel.
350 grams of organic whole milk
450 grams organic heavy cream
120 grams organic egg yolks
100 grams organic demerara sugar
1 ½ tsp sea salt
½ vanilla bean, splitIn a small saucepan, simmer the whole milk, heavy cream and the split vanilla bean scrapping all the vanilla seeds.
In a large saucepan, we are going to make a dry caramel with the demerara. Heat the saucepan and sprinkle about half of the sugar on it. The sugar will slowly start to melt and turn brown, keep sprinkling more sugar over it until you have incorporated all of it. Stir with a wooden spoon so it caramelizes evenly. It will start to turn darker and it might even have a burnt caramel smell. This is what we want but be careful that it does not burn. Turn the heat off.
Slowly whisk half of the warm milk and cream mixture into the caramel. This mixture will start to bubble up so be careful not to add too much at once or it will over flow. Keep whisking until bubbles disappear and add the remainder of the milk.
If you feel there are crystallized caramel pieces in the bottom of the pan, turn heat on and let them melt again.
Temper the caramel mixture into the egg yolks. Pour this back into the saucepan and cook until thermometer reaches 82ºC. Be careful not to overcook it because it will curdle. Remove from heat and add sea salt. This is going to be the ice cream base.
Strain the ice cream base into a clean bowl and place it on an ice bath so it cools down quickly. Refrigerate it for at least 4 hours before churning it in the ice cream machine. I usually leave it in the refrigerator over night. Churn it according to your machines’ instructions and freeze it.
It seems like a lot of work, huh? Well, I can guarantee it’s worth it. Here’s a great video about making salted caramel ice cream:
All Things Ice Cream Blog
Heather | 
09 30th, 2008| 
