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Mochi ice cream is a famous Japanese confection made from pulverized sticky rice called mochi with an ice cream filling. At first, the lotte were used made from rice starch, later sticky rice were used and type of ice milk instead of real ice cream. Today, Mochi ice cream was an internationally recognized food and the current market names include Mikawaya's Mochi Ice Cream in the United States. It is a spherical finger food varying in diameter, but comparable to a golf ball in size, shape and weight. Generally, this ice cream recipe is described as two layers a soft, dough-like outer mochi shell, and inner ice cream core. Depending upon the brands, the flavors are recognized, however, matcha (ground green tea), chocolate, and vanilla are likely to be represented (flavors of both Mikawaya and Lotte brand mochi ice creams). Even, strawberry and mango are also the most common flavors.
A snow cone (or sno cone. Spanish: raspado) is a dessert item usually made of crushed or shaved ice, flavored with brightly colored sugary syrup, usually fruit-flavored. Variations include the "stuffed" snow cone, which has a layer of soft-serve vanilla ice cream inside. Some are served with a spoon, and some are eaten with the hands like an ice cream cone.
Samuel Bert of Dallas sold shaved ice at the State Fair of Texas in 1919, and he invented a snow cone-making machine in 1920. Bert was a fixture at the State Fair, selling his snow cones there (and selling his machines world-wide) until his death in 1984.
In 1934, inventor Ernest Hansen patented the first known "ice block shaver" in New Orleans, Louisiana. He was inspired to create a more refined and hygienic version of the popular Italian ice sold from push-carts in the city. His wife Mary created many flavors of fresh syrups to flavor his finely shaved artificial "snow". "Snowballs" have been popular in New Orleans ever since. Hansen continued work at the original Hansen's Sno-Bliz in Uptown New Orleans on Tchoupitoulas Street through 2005, although his granddaughter, Ashley Hansen, has taken over much of the workload. Mrs. Hansen died in late 2005, shortly after Hurricane Katrina and Mr. Hansen died in March 2006.
Usually, the snow cones are sold at stadiums and coliseums, and by ice cream vans or by car peddlers at parks. In New Orleans, there are "snowball stands" located in neighborhoods throughout the city, as well as the surrounding areas.
 Among the rich variety of ice cream flavor, Kulfi is one of the popular and traditional flavored frozen desserts sold in Indian subcontinents. It is also popularly referred as qulfi which is made up of milk and fried nuts. Comparable to other ice cream, kulfi takes a very long time to melt. It comes in various flavors, including pistachio, malai, mango, cardamom, saffron (kesar), the more traditional flavours, as well as newer variations like apple, orange, peanut, and avocado. It is prepared from evaporated milk, sweetened condensed milk and heavy or double cream. Sugar is also added along with the mixture, and then the mixture is allowed to be boiled for another ten minutes. A spoon of corn flour water paste is added, so that it the paste thickens the mixture. Flavorings, dried fruits, cardamom, etc. are added. Then the mixture is cooled, put in moulds and frozen. If frozen in individual-portion custard bowls for service with a spoon, bowls are removed from the freezer 10-15 minutes before serving to allow for melting at the edges. It is garnished with ground cardamom, saffron, or pistachio nuts. Kulfi is also served with faloodeh.
Yield: Servings
Ingredients:
1/2 lb Bulk Pork Sausage
2 tb Chopped Onion
1/2 c Tomato Sauce
2 tb Canned Chili Peppers Chopped
1 1/2 ts Unbleached Flour
1 ts Chili Powder (Or To Taste)
1 x Dash Of Garlic Powder
3 c Torn Lettuce
1 ea Lge. Carrot Shredded
1/2 c Cherry Tomatoes Halved
1/4 c Monterey Jack Cheese Shreds
1/4 c Coarsely Crushed Taco Chips
Instructions:
Crumble pork sausage into a 1-quart casserole. Stir in onion. Micro-cook uncovered on 100% of power 4 minutes or till meat is no longer pink stirring once. Drain off fat. Stir in tomato sauce canned green chili peppers flour chili powder and garlic powder. Micro-cook covered on 100% of power for 2 to 3 minutes or until slightly thickened and bubbly. Meanwhile in a salad bowl toss together lettuce carrot and tomatoes. Top with sausage mixture shredded cheese and taco chips. Yield: 10 Servings
Ingredients:
* 3 pk Fat-Free Cream Cheese -- Softened
* 3/4 c Sugar
* 1 ts Vanilla extract
* 3 Eggs
* 3/4 c Cranberries -- chopped
* 1/2 ts Grated orange peel
* 1/3 c Graham cracker crumbs
Instructions:
MIX cream cheese sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Do not overbeat after adding eggs. Stir in *1/2 cup* of the cranberries and peel. Spray 9-inch pie plate with no stick cooking spray; sprinkle bottom with crumbs. POUR cream cheese mixture into prepared pie plate. Sprinkle with remaining 1/4 cup cranberries. BAKE at 325F for 45 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Makes 10 servings. Per Slice: Calories 180 Fat 2.5g Prep: 10min | bake 45min | chill 3 to 24hrs PANTRY: 8 oz pkg PHILADELPHIA BRAND FREE Fat Free Cream Cheese Recipe By : Kraft Creative Kitchens Week #12 (1996 net-news). For me the real fun of home-based ice cream comes from 2 different things:
1) the massive variety of tastes, textures and colors you can enjoy from homemade ice cream
2) the context in which you eat it - where, with whom, how it's presented, etc. It can be formal, it can be fun, it can be just for you or for the kids or for a whole group of people.
Think of the sheer, simple extravagance on a warm afternoon of an ice cream cone topped with a scoop of homemade vanilla ice cream dipped in a colorful, tasty sauce - what a dream of a treat!
Conversely, you might decide to try a new and unusual ice cream recipe for dinner guests - with all the nervousness and excitement that goes with it whilst waiting for their verdict!
These are two vastly different contexts (and of course there's lots more) but all come from the same source - a love of ice cream, one the most brilliantly flexible foods ever!" Yield: 4 Servings
Ingredients:
* 2 c Double cream
* 1 c Full fat milk
* 1 c Castor sugar
* 1/2 c Baileys
Instructions:
Pinch salt Whisk all of this stuff together until all the sugar has been dissolved. Then freeze as you would normally freeze ice cream either in an ice cream maker or in a tub in the freezer whisking every half hour or so. Because of the alcohol content of this ice cream it will usually take around 12 hours to become hard. It does freeze hard so taking it out the freezer 10 minutes before serving is advised. It does melt quickly so you have to eat it fast. Don't put any more Baileys into the mix. 1/2 a cup may not seem much but the flavour comes through very strongly. I prefer this with a little Baileys poured over it. Make it and enjoy it. That is an order! |
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