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Ice Cream Articles
March 23, 2011
If you feel culpable after eating full flavored ice-cream, then here is good news for you. A student from the Waikato University Master of Engineering, Sean Nixon, is making news across the country for the result of his unique research. As per reports, a rigorous research for five months has developed a much expected ice-cream which has almost 25% of the calorie content of the normal ice cream. Following the success, Nixon was awarded $17,000 Dick and a Mary Earle Scholarship in Technology to proceed with his research work in the field of cold dessert.
Responding to the honor, Nixon credited the showered success to the team work of his friend Scott Carter and All Blacks trainer Nick Gill, who are his colleagues in Tuatara Nutritional Technologies. However, Nixon reportedly claimed that the team is planning to dig into over 300 sensory rails so that considerable evidence can be laid down to support the preliminary results. Further, Nixon confirmed that the team is chalking out a plan to market the product within the time frame of 18 months as they have to patent the product and assured that the product will give plenty benefits to athletes, diabetics and overweight people.
March 22, 2011
A Kiwi student may well have the road to achievement licked if he can produce an ice cream that offers health benefits rather than just calories. Sean Nixon, 22, has secured a $17,000 scholarship to support his research into an ice-cream which he said would have benefits for athletes, diabetics and people who are obese. “I can’t say too much about the product at this stage because I intend to copyright it,” Nixon, a Waikato University Master of Engineering student, said.
Nixon, who is also co-director of Tuatara Nutritional Technologies, came up with his research plan after discussing with classmates whether it would be possible to enjoy a full flavoured, but healthy, ice-cream flavor after a gym session. Nixon is currently undertaking research ahead of developing samples. Once he has the product’s formula and patent, he intends to approach an ice cream brand manufacturer. He hopes to have his product on the market in about 18 months. Initially from Rotorua, Nixon is in his fifth year at Waikato University.
March 21, 2011
In this era of the 24/7 economy, an enterprise that stays shuttered for one-third of the year might seem to make as much logic as owning a chain of phone booths. But seasonal rhythms have always been folded into the frozen formula. Some 15,000 ice cream shops dot the American landscape, divided between one-third franchises and two-thirds independents, according to Lynda absolute back of the National Ice Cream Retailers Association. In the franchise world, Dairy Queen still reigns supreme. The Minneapolis-based company has 5,700 U.S. outlets, but only a part — about 50 in Illinois — operate just in warmer months, said Dean Peters, a spokesman.
Today, DQ rarely grants such contracts without a tourism-dependent setting, such as the Atlantic City boardwalk. Whether your hangout was some rural outpost or in a leafy suburb, chances are the ice cream store has an uncanny hold on your memories, experts said. That’s what keeps fans returning to seasonal spots although competitors offering year-round access and trendier concoctions, said Darren Tristano of Technomic Inc., a Chicago-based food consulting firm. “Customers have a sure loyalty to some of these old brands they grew up with. They may try others, but they always come back.”
March 16, 2011
As you know, I’m an ice cream fanatic. I eat the creamy, sugary goodness at slightest twice a week, sometimes more. Brusters Real Ice Cream is my absolute favorite, followed by Ben & Jerry’s and Maggie Moo’s, but I like Stewart’s well enough (and I love talking with their “cow” on Face book). Not only does Stewart’s have a nice selection of flavors, they’re far more affordable than any of the aforesaid hollow out shops.
You can have a sundae, or a cone, at any Stewart’s for less than the cost of a gallon of gas. Or, if you go on Thursday and wear green, you can have a cone for two quarters. That’s right, wear green and 50 cents will get you a single cone filled with any of their locally made Ice cream flavors. If you’re looking for a suggestion, go with the chocolate peanut margarine.
March 14, 2011
In what’s as sure a sign that bounce is near as robins and rainstorms, Clark’s Ice Cream & Yogurt in Berkley has opened for the season. The popular parlor reopened March 1 after its customary winter shutdown and has seen no shortage of customers, despite the still-chilly weather. “It’s been pretty steady,” said manager Justin Bumann of Oak Park. “We’re doing about as well as we did last fall. So there’s incentive to open. “We’re actually thinking about staying open year-round,” said Bumann, whose family owns the shop. “We didn’t close down until Dec. 6, and it was still quite busy.”
A potential year-round schedule isn’t the only alter afoot at Clark’s: The ice cream shop also has new flavors, new prices and a new scoop size, he said.
The new flavors are:
• Thin Mint Cookie
• Turtle Pecan
• Pomeberry (a mixture of pomegranate, blueberry and chocolate chips)
For those who might be unsure about whether they’ll relish the new Ice cream flavors – or who are watching their figures – Clark’s is now offering a half-scoop size. There also is good news for those who favor floats and sodas.
March 9, 2011
It’s the season for cherimoya, or custard apple, the heart-shaped, green-rind fruit with a buttery, white flesh and black seeds. Part of the “moya” family that includes soursop (guanabana) and atemoya, cherimoya is loved for its sweet flavor and delicate tones of mango, pineapple, banana and vanilla ice cream. Eat this fruit with a spoon when it’s slightly yielding; incorporate it into a fruit smoothie or use it to make ice cream and sorbets.
Find cherimoya at the Made in Hawaii booth at the Kapiolani Community College Market; the fruit is shipped from Hashimoto Farm in Kula, Maui. And check the menu at the Akamai Foods booth, where cherimoya smoothies can be established Ice cream. At Frankie’s booth at KCC, there’s a small, orange-red, crouch pineapple (without its crown) that’s a sweet delight. Named meli kalima, or honey cream pineapple, this is a pineapple that has a white-yellow flesh full of sugary sweetness. Try a sample of this new variety that’s being cultivated. It’s a bit costly, but if you love pineapple you’ll want this one!
March 8, 2011
The late-night wars have erupted again, this time over ice cream. Stephen Colbert and Jimmy Fallon faced off on Thursday’s “The Colbert Report” in a ridicule feud over their respective Ben & Jerry’s flavors. The ice-cream maker years ago named “Americone Dream” for Colbert, while earlier this week “Late Night Snack” was unveiled for Fallon, crowd of “Late Night” on NBC.
The two traded insults, with Fallon claiming Americone Dream was just a “palate cleanser for ‘Tosh.0.’” Colbert said “Late Night Snack” was “pretty good — for 12:30″ and compared it to a Fallon “Saturday Night Live” sketch: “Halfway through, you break down laughing and you can’t finish it.” The two sought backup, yelling “Lead-ins assemble!” Jay Leno didn’t show, but Jon Stewart did. Armed with a bat, the trio of late-night hosts resembled a similar throw-down among Colbert, Stewart and Conan O’Brien during the 2007-2008 writers smack.
March 7, 2011
Today I stopped by Farrell’s Ice Cream Parlour in assignment Viejo because a little birdie told me that a Food Network program would be shooting there Sunday morning. More on the Food Network show in a second. First the big news: While talking to Farrell’s co-owner Paul Kramer, he spilled the beans on where he plans to open a second Farrell’s in Orange County.
His company, Parlour Enterprises, has inked a deal to open in downtown Brea — at Brea Boulevard and Birch Street. Kramer had no other details about the location, and coded that he’ll be announcing a third O.C. location soon. In December, Farrell’s said it was scouting new locations in Yorba Linda, Huntington Beach, Anaheim, San Bernardino and Los Angeles counties, Torrance and San Fernando Valley. Farrell’s Ice Cream Parlour originally opened in 1963 in Portland, Oregon under the direction of Bob Farrell. The original 130 locations eventually closed in the late 1980s under different possession. Orange County was home to about five Farrell’s.
December 9, 2010
Ice cream is simple to make and provides a fun delicacy for kids in the summer. It also offers a simple way to discover the science of heat transfer as rock salt melts the ice and causes the cream to freeze.
How to Make Ice Cream
The following ingredients are required to make ice cream.
• 1/2 cup milk or half-and-half
• 1/2 teaspoon vanilla
• 1 tablespoon sugar
• 4 cups crushed ice
• 4 tablespoons rock salt
• 2 quart size sealable bags or 1 1-lb coffee can
• 1 gallon size sealable freezer bag or 1 3-lb coffee can
• 1 hand towel or gloves to protect hands from the cold
Ice Cream Science Experiment Steps
Start by mixing the milk or half-and-half, vanilla and sugar together in one of the quart size bags or in the 1-lb coffee can. Press out as much air as possible from the bag and seal tightly, the lid to the can may be taped in place with a heavy duty tape such as channel tape.
If using bags, place the filled bag inside the other quart size bag, again parting as little air inside as possible and sealing well. Double-bagging will reduce the risk of salt and ice mixing into the ice cream.
Put the two bags inside the gallon size bag or the small can inside the larger one. Fill the bag or gap between the cans with ice and salt, layering the two so there is a mix of salt and ice. Squeeze out the air and seal the bag, or tape the lid of the can in place.
If using the cans, kick or roll the can so the ice cream is continuously moving. If using the bags, wrap it in a towel or put on the belt and shake or toss it around. It takes about five to eight minutes for the blend to freeze into ice cream.
December 7, 2010
Dairy Foods and IICA research shows frozen dessert processors are making more and better ice milks to convince patrons’ new taste for low fat treats. After a decade of rampant growth, ice cream sales flattened in 1988. Margins will be tighter in the 1990s, ice cream makers say. Now more than ever, processors need to know where the industry is going and which segment of the category is experiencing growth.
Dairy Foods magazine and the International Ice Cream Association (IICA) surveyed packaged ice cream and ice milk makers across the country to realize the answers to these and other questions.
All told, this survey represents about one-third of the ice cream/ice milk makers in the country. It reveals and independent conversation with frozen dessert makers confirms that the best opportunities lie in the “lighter” side of the ice cream business with finest ice milk.
We believe a lot of the growth of ice milk has to do with consumers’ concerns about cholesterol, fat and calories, says Paul Litwack, marketing director of frozen food for the Kraft Dairy Group, Philadelphia. There’s been a shift in what products consumers are buying.
The “light” experience has become a national fixation, says Fay Wells, chairman and chief executive officer of Wells Dairy, Le Mars, Iowa. The stable torrent in the media of the dangers of high-fat, high-cholesterol diets is causing clients to re-evaluate their nutritional habits.
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