We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Are you more of a Choco Taco person or a Firecracker fan?
Admit it: You still have a Pavlovian response when you hear the cheery jingle of the ice cream truck down the street.Whether you have kids or you’re a kid at heart, it’s OK to hold a soft spot in your heart for the ice cream man. Personal Creations, an online personalization store, recently polled 1,500 of its users to find out once and for all what America considers its favorite frozen treat.
The results are in, and in first place is the classic Drumstick ice cream cone. One in four poll respondents said “yes, please” to vanilla ice cream and chocolate-dipped waffle cones. The Drumstick was introduced by Nestlé at the 1905 World’s Fair, and more than 100 years later, it’s still going strong.
Next, with 13 percent of the vote, was the convenient push-up pop, the sherbet ice pop that doesn’t make a mess. More than 12 percent of users favored the frozen Snickers ice cream bar, and only one in 10 people claimed the Choco Taco as their favorite. Bringing up the rear are those funny little pops shaped like SpongeBob or other cartoon characters with gumballs for eyes.
What Ice Cream Truck Treat Are You?
I grew up spending every. single. weekend. at the beach in Avalon, NJ. I can’t speak from much experience at other beaches, but at the Jersey Shore, the ice cream truck coming is a pretty big deal. Each weekend when my older sister, younger brother, and our whole gang of beach pals on 76th street heard the blessed ice cream bell ring and our FAVORITE ice cream woman calling “ICE CREAM, WATER ICEEEEEE” *ding ding ding* We would shriek (loudly) with joy and sprint from wherever we were to our parents, all while bumping into each other and running frantically, to get a dollar or two for a treat. We then would all dash through the hot sand as if it was actual lava (half because we were trying not to burn out feet off, half to try and keep up with our friends) all while chanting “ICE CREEEAAAAAM” and screaming to each other to run faster before she leaves. AH THE MEMORIES. RIP to our howies dugout visits weekend after weekend, summer after summer, as our summer crew all moved to different houses around the 7 mile island. I will never forget u!
Now, I’m sure this little anecdote brought back a flood of memories to you of you and your childhood summer days. What’s inner ice cream treat? Take this quiz and see!
Photo courtesy of @diamond-gypsy
If you wish to request that your personal information is not shared with third parties, please click on the below opt out button. Please note that after your opt out request is processed, we may still collect your information in order to operate our site.
23 Macaron Recipes for Your Confection-Lovin’ Sweet Tooth
Pssst. Did you hear? Brit + Co's 10-week business program for women, Selfmade, is back for the summer! And that also means our scholarship program is back in action thanks to our amazing partner, Office Depot. Keep reading for more about the life-changing program and how to join the thriving, entrepreneurial community that's helped mentor over 5,700 women to date.
Designed to help you create a new business or grow your existing one, this course is personally led by Brit + Co founder Brit Morin, and supported by more than a dozen of the top female entrepreneurs, creatives, and investors in the country. Students receive personalized coaching on everything from how to get out of your comfort zone to how to scale your business, and everything in between. And now, thanks to our founding sponsor Office Depot, even more of you can join the course!
When is the program?
The summer session of Selfmade kicks off Monday, June 28 and runs for 10 weeks through Friday, September 3, 2021.
How much does it cost to enroll?
The enrollment price is $2,000, but for the summer session, we're thrilled to team up with Office Depot to grant 200 FREE scholarship seats to the course. Scholarships are open to US residents, focusing on women of color, women from underserved and underrepresented communities, and women in need of support to help them trail-blaze. After all, we firmly believe that your support system is a huge part of how you achieve greatness, and we are here to cheer all of you on.
To nominate yourself or someone you know for a scholarship, head to our application form right here. The deadline for scholarship applications is June 8 — it's time to take the leap!
Once scholarship recipients are chosen in June, prospective students will have 48 hours to accept their seats, so keep an eye on your inbox starting June 8! For those who don't receive a full-ride scholarship, you'll be eligible to receive a special discount and perks just for applying!
So what are you waiting for? Take a chance on yourself and get yourself one step closer to truly being selfmade. Learn more about the Selfmade program, apply for a scholarship and prepare to be inspired :)
Discover what valuable lessons these small business owners and entrepreneurs took away from the spring session of the Selfmade 10-week course at Selfmade Success Stories.
Are you tired of the dinner routine?
Stuck in a rut or looking for fun new recipes to try?
Our Facebook Group is growing every day! If you haven’t joined yet, we invite you to come check it out and join the fun.
You can ask for recipe ideas, talk about cooking techniques, or get help figuring out the right new pan set for you. If you’ve already joined, invite a friend along!
The "After Eight"
Recipe Courtesy of Executive Pastry Chef Brian Yurko, The Clocktower, New York City
Yield: 16 Servings
For the Crunchy Chocolate Mousse:
125 grams milk chocolate, 40%
50 grams dark chocolate, 70%
24 grams pâte cacao, 100%
67 grams whole egg yolks
60 grams granulated sugar
15 grams water
310 grams cream, whipped
150 grams dark chocolate pearls
1. Combine the milk and dark chocolates and pâte cacao in a bowl microwave until melted reserve somewhere warm.
2. In a stand mixer, whip the yolks until light in color and ribbon-y. Meanwhile, place the sugar and water in a small saucepot over high heat and bring to a boil cook to softball stage (245˚F or 118˚C).
3. With stand mixer still running, very carefully stream the sugar into the yolks keep whipping until fluffy but still warm.
4. In a large mixing bowl, quickly fold the whipped yolks with a quarter of the cream into the chocolate, being careful to keep the chocolate from seizing. Fold in remaining cream until the mousse is streaky. Fold in the dark chocolate pearls to finish the mousse. Reserve in the refrigerator.
For the Mint Marshmallows:
5 gelatin sheets
Nonstick cooking spray
20 grams mint leaves, picked, blanched and shocked, with excess water removed
114 grams egg whites
228 grams granulated sugar
2 grams mint extract
1. Soak the gelatin sheets in an ice bath for until soft, about 5 minutes. Squeeze out excess water and reserve in a cool place.
2. Prepare a quarter sheet tray with nonstick cooking spray and parchment paper reserve.
3. Combine the mint, egg whites, sugar and mint extract in a blender blend on high until mint is broken down and the mixture is green in color. Transfer to a bowl and place over a saucepot filled with an inch of water (a bain-marie) warm to 140˚F add the gelatin.
4. Once gelatin is melted, pass the mixture through a fine chinoise (making sure to press out as much liquid from the mint as possible) and add to the bowl of a stand mixer. Whip on high until fluffy, just before it starts to ribbon. Pour into prepared quarter sheet tray and refrigerate until set.
5. Using ring cutters, punch out quarter-sized discs and reserve.
For the Devil’s Food Cake:
Nonstick cooking spray
95 grams all-purpose flour
0.5 grams baking powder
2 grams baking soda
28 grams cocoa powder
1 whole egg
116 grams granulated sugar
80 grams mayonnaise
95 grams water
1. Preheat the oven to 325˚F.
2. Prepare a quarter sheet tray with nonstick cooking spray and parchment paper reserve.
3. In a large bowl, sift the flour, baking powder, baking soda and cocoa powder together reserve.
4. Place the egg and sugar in the bowl of a stand mixer whip until pale and ribbon-y add the mayonnaise and whip until well combined. Add the flour mixture and mix until batter comes together. Add the water and mix to combine.
5. Using a rubber spatula, pour the batter into the prepared tray. Bake in the oven for until fully cooked, 12 to 16 minutes. (The cake should pull away from the edges of the plan slightly.) Let cool at room temperature.
6. Using ring cutters, punch out quarter-sized discs and reserve.
For the Mint Chocolate Spray:
250 grams cocoa butter
250 grams dark chocolate, 70%
6 grams mint extract
In a bain-marie, melt the cocoa butter and chocolate add the mint extract and emulsify with an immersion blender. Keep warm.
For the "After Eight" Stones:
1. Using a pastry bag, divide the Mousse between 16 molds. Push in one of the discs of Mint Marshmallow followed by a disc of the Devil’s Food Cake. The cake should be flush with the top of the molds. Scrape off any excess mousse and freeze overnight.
2. Unmold the next day and reserve the stones in the freezer until you are ready to spray with the Mint Chocolate Spray.
3. Place the unmolded stones on an inverted sheet tray lined with parchment paper.
4. Strain the spray through a fine chinoise and pour into the reservoir of a chocolate sprayer or paint gun.
5. Quickly spray the stones until they take on a velvet appearance. Return the stones to the freezer to store them or place them in the refrigerator to thaw for plating.
For the Chocolate Sponge Cake:
80 grams whole milk
160 grams egg whites
60 grams blended oil
2 grams salt
120 grams granulated sugar
50 grams all-purpose flour
40 grams cocoa powder
8-ounce paper cups, as needed
1. Combine the milk, egg whites, oil, salt and sugar in a blender and blend on high until smooth carefully add in the flour and cocoa powder and blend until well combined. Refrigerate overnight.
2. Pour the cake batter into a whipped cream (siphon) gun charge with two whipped cream chargers, shaking the canister between each charge.
3. Using a knife, make a slit in the bottom of the paper cups fill cups one third of the way full with cake batter from the siphon gun. Microwave each for 30 seconds.
4. Immediately invert the cups as they come out of the microwave so they don’t collapse leave to cool at room temperature.
For the Chocolate Crumb:
120 grams all-purpose flour
30 grams cocoa powder
100 grams unsalted butter
60 grams granulated sugar
40 grams brown sugar
1 gram salt
1. Preheat the oven to 325˚F.
2. Sift the flour and cocoa powder together reserve.
3. In a large mixing bowl, cream the butter, sugars and salt together. Carefully add the flour mixture, mixing well until a dough forms. Break up the dough onto a sheet tray lined with a silicone baking mat. Bake the dough, breaking it up with a spatula every 5 to 10 minutes until fully cooked let cool to room temperature.
4. Grind in a food processor to a sandy consistency reserve.
For the Branca Menta Ice Cream:
450 grams whole milk
150 grams cream
400 grams condensed milk
3 grams salt
60 grams Fernet Branca Menta
Combine the milk, cream, condensed milk and salt in a saucepot and bring to medium heat, continually stirring so the condensed milk doesn’t burn. Transfer pot to an ice bath and chill add the Branca Menta and pass through a fine chinoise. Freeze until needed.
For the Mint Oil:
150 grams mint leaves, picked, stems discarded
100 grams spinach
300 grams canola oil
1. Blanch the mint and spinach leaves in a pot of salted water for 2 to 3 minutes shock in an ice bath and squeeze out any excess liquid.
2. Place the greens and canola oil in a blender and blend on high until steaming pass through a strainer lined with a coffee filter into a clean container over ice. Transfer to a squeeze bottle and reserve in the refrigerator.
For the Chocolate Sauce:
140 grams cream
70 grams whole milk
35 grams glucose
200 grams dark chocolate, 70%
Combine the cream, milk and glucose in a pot and bring to a boil pour over the dark chocolate and emulsify with an immersion blender. Transfer to a squeeze bottle and keep warm.
Mint leaves, preferably chocolate mint, for garnish
1. Using a cake wheel, or by hand, pipe rings of chocolate sauce towards the outer rim of a plain, round plate. Drizzle some of the mint oil along the rings. Place one of the finished "After Eight" stones on the left side of the plate. Tear off 3 pieces of chocolate sponge cake, and place 1 below and 2 above the mousse.
2. Using a spoon, place some of the chocolate crumb cake around the mousse and sponge cake gently place a quenelle of Branca Menta ice cream onto crumbs next to mousse. Garnish with mint leaves and serve immediately.
Orange Creamsicle Dessert Bars
My husband is a huge fan of both Jell-O and Orange Creamsicles, so I knew he’d love these Orange Creamsicle Dessert Bars.
And he wasn’t the only one! The whole family loved this creamy orange dessert. In fact, I kind of wished I had doubled the recipe, because it disappeared way too fast!
I recently made this and had to beat my hubby off of it to get a second piece. LOL! It is really good and light. We both loved it and say thank you for posting.
It really does taste like an Orange Creamsicle, and with summer just around the corner, this no-bake dessert is perfect for a hot day.
The top layer is quite thick, so make sure the orange gelatin layer is nice and firm before you add the second layer. Just put the first layer in the freezer while you mix up the second layer and you should be good to go.
This delicious layered dessert is perfect for Easter, Mother’s Day, baby showers, potlucks and backyard barbecues.
These orange creamsicle bars are loved by kids and adults alike. This is really one of those desserts where it’s hard to go wrong.
I like to garnish my bars with slices of fresh orange and a sprinkling of orange zest. A dollop of whipped cream is also a nice touch.
I’m already thinking about making it with other flavors of Jell-O. Strawberry and lemon are at the top of my list, but I think you could adapt the recipe to use almost any flavor of gelatin.
About our Homemade Ice Cream
Our normal ice cream recipes make around 1-1.5 quarts of ice cream on average. Depending on the model of your machine, you can increase your ice cream production to 2 quarts if you’d like by increasing the ingredients in the recipe slightly.
The two main types of recipes are the Philadelphia and Custard. The difference between them is the use of eggs and amount of fat. Philadelphia recipes are those that do not call for eggs while Custard recipes do.
We’ve also made our Philadelphia recipes to contain lower amounts of sugar and milk, thereby reducing the fat and sugar content.
About the Kitchenaid Ice Cream Maker
The Kitchenaid Ice Cream Maker is just one of the attachments for the Kitchenaid Stand Mixer.
This handy attachment set comes a two quart, double-walled freezer bowl, a specially designed dasher, a Kitchenaid ice cream recipe book, and a 1 year warranty.
The bowl adapter ring, dasher, and drive assembly are all easy to clean and dishwasher safe. Just add this ice cream set to your collection of Kitchenaid Stand Mixer attachments and it will allow you to enjoy easy, fun ice cream making.
The specific placement of the dasher allows you to pour ingredients into your mixer with ease and watch as the already frozen bowl freezes the ingredients into ice cream as they are mixed together.
The double walled frozen bowl allows the ice cream to chill while the dasher skims the inside of the bowl to keep the ice cream from freezing too quickly. In just about 30 minutes, you will have a smooth, frozen, tasty treat.
Thrill your family and guests with a dessert of fresh homemade ice cream using these Kitchenaid Ice Cream Maker recipes.
Make These Delicious Frozen Desserts Without an Ice Cream Maker
The weather is warming and my thoughts have turned towards ice cream. There’s something extra satisfying about whipping up your own frosty treats, but not everyone has an ice cream machine. Let’s run through a few of our favorite frozen desserts that you can make without any special equipment.
A Classic, Scoopable Chocolate
Historically, my main problem with these “no ice cream maker” ice creams is texture they just don’t scoop, feel, or melt like real ice cream, and it’s off-putting. This creation from America’s Test Kitchen looks, scoops, and tastes just like the churned stuff, plus it only requires five ingredients, and is pretty simple to make. Check out the video above to see it in action.
There are two genius ingredients involved in this recipe. The first is instant coffee, which doesn’t add coffee flavor so much as depth, making your chocolate ice cream taste dark and complex. The second, most important ingredient is sweetened condensed milk, which doesn’t get grainy when frozen and retains a velvety, custard-like texture, even though you didn’t make a proper custard.
Besides the six-hour freezing time, the whole process should take about fifteen minutes. It’s mostly a matter of melting, stirring, and whipping. America’s Test Kitchen recommends using a stand mixer to whip some cold cream to the soft peak stage, but I’m pretty sure you could manage it manually. (You look like you’ve been working out.)
Use Sweetened Condensed Milk for Easy, Homemade, No-Machine Ice Cream
Making homemade ice cream is easy. We’ve even shown you how to make it without a machine. This…
Creamy, Dreamy Soft Serve
This DIY soft serve from ChefSteps is slightly more involved than the ATK version, but with it you can churn out a cloud-like frozen confection that is perfect for lazy summer evenings on the porch. Again, we have two ingredients that make this recipe really shine: dry ice—which may sound exotic but is actually available for purchase at nearly any large grocery store, and is fairly cheap (about $2 per pound)— and nonfat dry milk powder , which my future ex-husband Chef Grant Crilly says “is the stuff that makes it nice and smooth and velvety.”
Make Creamier Ice Cream with Powdered Skim Milk
Making good homemade ice cream is about finding the perfect balance of ice crystals and creaminess.
Check out the full recipe here , but it’s not too difficult a process. After mixing milk, sugar, heavy cream, milk powder, vanilla, and salt, you get to take out your aggression on some chunks of frozen carbon dioxide. Wrap it up in a big towel or apron, and whack the heck out of it with something heavy until it’s all sandy and powdery. Then you are ready to blend.
Now, for this next step, I would recommend using a stand mixer, as you are going to gradually add scoops of your crushed dry ice to the batter as it is being stirred continuously. The ice cream will start to look like a milkshake at first, but keep sprinkling in small scoops of the dry ice until it looks like soft serve. (I’m sure you know what this looks like.) Note: when I say “gradually add scoops of your crushed dry ice,” I mean go more slowly than you think you need to adding too much too quickly will cause the whole thing to boil over, which would be tragic and sticky.
Use Dry Ice to Make Soft Serve Without an Ice Cream Machine
Some of our favorite recipes to make in warm weather include no-cook frozen desserts like…
Satisfy Your Inner Child With a Choco-Taco
So this isn’t technically a recipe for ice cream, but it is a recipe for nostalgia-flecked happiness, and I just feel like you really need to know about it. The above video actually shows you how to make three different ice cream truck-inspired treats, but I can’t get past the DIY Choco-Taco.
You can use any ice cream you want for this (perhaps the chocolate recipe from above?) because the key to this is the waffle cone bowl. Take a bowl, coat the inside with maple syrup, turn it upside down on a plate and cover it with a napkin, and microwave for 30 seconds. Now you are free to mold it into a taco shell and fill it with ice cream. Roll it in some melted chocolate and peanuts for that classic Choco-Taco aesthetic. Speaking of maple syrup, I just had a great idea: remember that whiskey-infused maple syrup we were talking about the other day? Use that to coat your waffle bowl. I didn’t think there was anything better than a Choco-Taco, but it turns out it’s a whiskey-infused Choco-Taco.
Make Awesome DIY Choco Tacos with a Little Help from Your Microwave
While hanging out with some young people this summer, I offered a trip to the ice cream truck,…
Bag Up a Batter
This method is so simple, you could get the kids involved. In fact, I highly recommend getting some energetic children in on this, at it requires about 5-10 minutes of active shaking, and children love shaking things, right?
To start, make a simple ice cream batter of milk, cream, sugar, vanilla, and salt, and pour it into a plastic bag, making sure to get as much air out as possible. Next, take a bigger bag and fill it with a bunch of ice cubes and a bunch of salt. Why salt? Because it lowers the freezing point of the ice, helping the ice cream to firm up. (If those kids are still around, you can use this as an opportunity to science them about freezing point depression .) Put the small bag in the big bag, and shake, shake, shake until you have ice cream. Scoop that stuff out and enjoy.
Make Ice Cream
If you have a craving for ice cream but don't have any on hand you can make it yourself if you…
This “Ice Cream” Is Bananas
B-A-N-A-N-you get it. I usually have knee-jerk “get it away” reaction to anything I see labeled as “guilt-free,” because I don’t think people should feel guilty about putting food in their own body, so it took me a while to warm to this “guilt-free banana ‘ice cream’”.
The thing is though, I actually love bananas, particularly frozen ones, so this soft serve-inspired frozen treat was quite appealing to me. I tried it once and I have never looked back. The above video shows you five different ways to flavor this trendy treat, but I like to keep mine very simple (I honestly don’t even measure).
I just take a couple of frozen bananas (chop before freezing to save trouble) and throw them in the food processor. Once they look like soft serve, scoop in a tablespoon of unsweetened cocoa powder, and blend that up. I use extra ripe bananas, so they usually provide enough sweetness without any extra sugar being needed. If I’m feeling extra fancy, I may add a drizzle of maple syrup or a scoop of peanut butter, but usually plain chocolate is enough for me.
If you are not screaming for ice cream right about now, I’m not sure what to do with you. Now go forth, my friends: Go forth and fill your bellies with tasty frozen treats that you made yourself. Just be careful with the dry ice, that stuff can burn.
Claire is the Senior Food Editor for Lifehacker and a noted duck fat enthusiast. She lives in Portland, Oregon with a slightly hostile cat.
Homemade Freezer Bag Ice Cream In Just 15 Minutes!
Do you love homemade ice cream? If you have not made it in a freezer bag you are missing out. Homemade freezer bag ice cream is a delicious and easy to make sweet treat that you can whip up in minutes. Plus it is a fun recipe to make with kids. Simply grab a handful of ingredients (half and half, sugar, vanilla extract, coarse sea salt, ice, and a gallon and quart sized freezer bags) and you’ve got everything you need to make yummy soft serve ice cream.
- 1 Cup half and half
- 2 Tablespoons sugar
- 1 teaspoon vanilla extract
- 1/2 Cup coarse sea salt
- Sprinkles (optional)
- Gallon and quart sized freezer bags
- Fill a large (gallon) Ziploc bag halfway with ice.
- Add sea salt to the bag.
- Pour half and half, sugar, and vanilla into the smaller (quart) freezer bag and seal.
- Place the small Ziploc bag in the larger bag, seal the larger bag, and shake for 5 minutes. Tip: Try singing Taylor Swift&rsquos Shake It Off while you do this&hellip it&rsquoll help the time pass.
- Remove the smaller bag and rinse off the salt.
- Scoop ice cream out of the bag with a spatula, top with sprinkles, and enjoy!
If you want, you can add a few drops of food coloring to this freezer bag ice cream recipe to give the ice cream a little color. In fact, you could make a variety of different colored ice creams to choose from.