Glow-in-the-Dark Ice Cream
December 2, 2013We’ll talk about ice cream all day long, any day of the week, any time of the year. We’ve heard about all different types of ice cream, in flavors you can’t imagine from all parts of the world. But glow-in-the-dark ice cream? OK, that’s a new one but it’s true. You may have already read about this colorful concoction. If not, here’s the scoop: A British ice cream maker named Charlie Francis created this glow-in-the-dark ice cream using synthesized jellyfish proteins. These are the same proteins that allow jellyfish to produce light inside their bodies. This might not sound too appetizing but Francis says his ice cream “tastes pretty good” and also says it does not appear to be dangerous. Francis has some experience with frosty, funky desserts. He owns an ice cream business that specializes in exotic ice cream flavors. The business has experimented with more than 200…
Read MoreRon Burgundy Gets His Ice Cream
November 28, 2013We like it when ice cream and fictional 1970’s TV news anchors can come together. Ben and Jerry recently unveiled their latest their latest ice cream flavor. It’s a tip of the cap to Ron Burgundy’s love of scotch. The fictional character of Burgundy (played by Will Ferrell) was first introduced to America in the 2004 comedy hit “Anchorman: The Legend of Ron Burgundy”. The character has a taste for many things including rich mahogany, leather-bound books and the occasional glass of scotch. Despite the name, “Scotchy Scotch Scotch” does not contain any alcohol. The “scotch” in this ice cream refers to butterscotch. It is butterscotch ice cream with butterscotch swirls. Is this new flavor compelling and rich? Reviews seem to be mixed. Ron Burgundy released a statement on the release of the ice cream, saying that Scotchy Scotch Scotch is delicious and that he hopes Ben and Jerry’s will…
Read MoreGetting Creative with Toppings
November 22, 2013November is here and that means we are thinking about ice cream (we also think about ice cream during the other 11 months of the year). This time, we are thinking about toppings. Great ice cream can always stand by itself. The toppings just add to the deliciousness. There are a lot of different options for ice cream toppings. We all have our favorite. Let’s start with hot fudge. It’s traditional, it’s easy to find and serve and it’s outstanding. Then you’ve got caramel which, like hot fudge, gives you that nice “warm-cold” contrast between the ice cream and the topping. You’ve also got sprinkles (maybe jimmies), all kinds of nuts, cookies, candy and fruits. We won’t go through all of the options above, but you know that you can do lots of different things with toppings. We decided to go looking for some less-common, more unusual toppings. We found…
Read MoreThe Marriage of Ice Cream & Pie
November 15, 2013Thanksgiving is just a couple weeks away. You can almost smell the turkey and the rest of the trimmings that go with the traditional Thanksgiving dinner. Then there will be the traditional desserts. This means pie. Hopefully more than one pie. Pumpkin, pecan, apple…ah apple. The pie that goes so well with ice cream (we’ll throw cherry and blueberry on that list as well). The marriage of pie and ice cream is a delicious union of two desserts that stack up pretty well on their own but achieve a culinary nirvana when combined. Warm apple pie with a scoop of quality ice cream is one more one reason to count down the days before Thanksgiving. The combination of pie and ice cream is known as Pie a la Mode. We got to wondering who came up with this creation. Turns out the history of Pie a la Mode is shrouded…
Read MoreIce Cream Competition Gone Too Far
November 8, 2013We all love ice cream. Some people take ice cream very seriously. When we say “seriously” we mean folks who work to make the best quality ice cream and provide great customer service. However, in one area of upstate New York, some people seem to be taking ice cream a little too seriously for the wrong reasons. The competition for ice cream customers has turned sour. Last month, the mayor of Glens Falls, New York suspended the operating permit of an ice cream truck driver. Panay Olsen operates a Mr. Ding-A-Ling ice cream truck. The city said it received complaints of Olsen driving too close to pedestrians and children playing. According to one local newspaper, Olsen is accused of driving the ice cream truck on a grass area where several children were playing soccer, allegedly coming within a few feet of three children. The suspension prohibited Olsen from operating the…
Read MoreIce Cream & the Pumpkin
November 1, 2013Fall is the pumpkin’s time to shine. And we’re not just talking about Halloween and Jack O’ Lanterns. It seems like this is the time of year when everyone wants a taste of pumpkin. Of course, there’s pumpkin pie. There’s also pumpkin bread, pumpkin muffins, pumpkin pancakes...the list goes on. You can also drink your pumpkin. Some of big coffee chains (you know who we’re talking about) are brewing pumpkin lattes. You also won’t have much trouble finding pumpkin beers and ales. Pumpkin ice cream seems like a natural dessert fit for fall. Look no further than Praline’s seasonal flavor menu to find great pumpkin ice cream. If you have an ice cream maker and are looking for a delicious Thanksgiving dessert outside the usual pumpkin pie, there are plenty of easy recipes for pumpkin ice cream. You’ll need many ingredients you probably already have on hand for Thanksgiving. Start…
Read MoreThe Cherry On Top: The History of the Maraschino Cherry
October 25, 2013We’ve all got our favorite toppings when we decide to indulge in an ice cream sundae. Peanuts, walnuts, cookie bits…maybe half a can of whipped cream. And the likely final topping on our sundae will be the bright red cherry on top. The maraschino cherry. Whether you eat it first or save it for the final bite, the cherry is the perfect final piece to a great sundae. The maraschino cherry is unique. It’s not like other cherries. You won’t find them growing on trees (although that would be a very bright tree). You won’t see a fresh bag of maraschino cherries in the produce section at the grocery store. It’s sort of a food hybrid: Half-fruit-half-candy. This is a cherry with a rich history. The name maraschino comes from the marasca cherries of Croatia. The cherries were often preserved in maraschino liqueur. The cherries first found their way to…
Read MoreA Sundae Anniversary: Remembering Ice Cream History
October 18, 2013Summer may be winding down but that’s no reason to stop eating or learning about ice cream. The sweet treat has a past as rich and varied as many of our favorite flavors. Here’s something you may not know: This year is the 25th anniversary of a very cool piece of ice cream history. According to IceCream.com, On July 24th, 1988, the largest ice cream sundae in history was created in Edmonton, Alberta, Canada. It was much too large to fit through a takeout window. This sundae weighed in at more than 24 tons (almost 55-thousand pounds). Two 45-foot tractor-trailer trucks were filled with 350-lb slabs of ice cream. 63 flavors of ice cream were used. Another huge truck was filled with 45-gallon drums of toppings in flavors like chocolate, fudge, caramel, pineapple, strawberries and butterscotch. Forklifts were used to toss the ice cream and all of those toppings in…
Read MoreLiquid Nitrogen & Ice Cream
October 8, 2013Liquid nitrogen does not sound like something that would go with ice cream. So what is the story behind this seemingly successful combination of science and dessert? Liquid nitrogen is defined as nitrogen that is cold enough to exist in liquid form. Nitrogen is odorless, colorless and non-toxic. It is not flammable. It is so cold that safety precautions are essential when handling liquid nitrogen. It’s cold enough to cause severe frostbite. Gloves are a must. It should also be used in a well-ventilated area. Liquid nitrogen is used to freeze and transport food products, preserve biological samples, shield materials from oxygen and is used as a coolant for things like superconductors and vacuum pumps. It turns out liquid nitrogen can also be used in making ice cream. One ice cream vendor in Oklahoma recently gave out samples of liquid nitrogen ice cream at the Tulsa State Fair. He keeps…
Read MoreUnseasonably Perfect
October 1, 2013You've packed away your flip flops and busted out your boots, with that you've retired any and all thoughts of enjoying a cool ice cream snack at the local parlor. But why? The weather has been unseasonably perfect lately, so perfect that you should be out there taking advantage of this beautiful weather and enjoying a cone-full of your favorite seasonal flavor. What’s with this Weather – Just last week we were certain that fall was in full swing. Jackets were out, leaves are turning colors and the crisp fall air was nipping at our necks. That was until lately. This unseasonably, yet welcome, warm weather is perfect for ice cream lovers like us, and you! In fact, you should take advantage of this warm spell and enjoy another cone, or two, before the weather turns fowl. This Could be Your Last Chance – If you’re one of the many…
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