Ice Cream

Every time I come out to San Francisco people tell me I have to review It’s Its. They are a chocolate covered oatmeal raisin cookie ice cream sandwich that is a San Francisco tradition since 1928. Some people feel these things are the best thing ever. Others feel that it is super overrated. The Frozen Food Master will tell you for sure!

[By Nick] Last but hopefully not least from Homemade Brand is their Butter Pecan ice cream. Now I’m not going to lie, this was easily the flavor I was most excited about trying when I received my free shipment. Homemade describes this as butter roasted pecans that have been mixed into their brown sugar ice cream. I know what you’re about to say “but Nick, you always complain when companies

[New for 2013] Can you believe that yet another location has gotten in on the "exclusive" Ben & Jerry's list? This pint puts Walgreens in the company of Target, 7-11, and Walmart. Exclusive flavors tend to be decent, and sometimes hard to find, but for me it's time to check this one off the list. This is Ben & Jerry's Truffle Trifecta ice cream. It's chocolate ice cream with marshmallow, fudge

Strawberry season in Maryland is upon us! I recently joined my first fruit CSA, and I am super excited to receive an abundance of fruit each week. The first week I received several quarts of strawberries and a bunch of asparagus and the following week the farm added some rhubarb. So exciting! And these strawberries are to die for. I have never seen strawberries so red!

Here at Turkey Hill Dairy, we love sports and we love ice cream. That’s one reason why we’re so proud to be the official ice cream of the New York Yankees. It’s also why we love stories like this one: Nick D’Annibale is a 13-year-old Yankees fan who was diagnosed with leukemia in 2011. He’s [...] [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

Hey everybody, with the holiday weekend coming up, we decided to switch up the nosh show schedule a bit. A you ready for our quartultimate episode? Wait, that's not a word. Episode 4 of The Nosh Show is now available! Head on over to The Nosh Show website to listen and to see a complete rundown of everything we talked about. We got a little crazy this including a neat behind the scenes

[New for 2013] So, do you guys watch the celebrity apprentice? I remember the original season of the apprentice that actually use to teach us about teamwork, marketing, and business.... and I will admit to watching a large part of season 12, but overall I forget about it but I might watch it tonight.... Apparently the season is ending with an ice cream showdown, how cool is that? Which ever

[New for 2013] Ok, I know everyone and their uncle seems to have found today's flavor before I did, but that doesn't mean I'm still not excited. Peanut Butter is one of my favorite things. It's right up their with chocolate, and ice cream, and pie, and, well, you get the idea. If only someone could mix up all of my favorite things into one easy to hold package.... Behold! I've got my grubby

Irish people love sweet things, and butterscotch is up there with most everybody’s favourites. It’s an easy flavour to make and a nice alternative to caramel. Don’t expect it to be around very long. It’s a bit unclear whether the name derives from Scotland, where it probably originated, or whether it’s a derivative of “scotched” or “scorched” butter. Either way, butterscotch makes a nice topping for ice cream and brings a deep earthy flavour to ice cream. I’ve found it makes little difference to flavour whether the butter and brown sugar is caramelised, so don’t worry about that part. We’ll simply be making a sweet, buttery ice cream! Murphys Butterscotch Ice Cream Ingredients: 110g brown sugar 5 egg yolks 220 ml cream 300 ml milk 30 g butter 1 tsp. vanilla essence 1/2 tsp salt What to do: Beat the sugar, salt and egg yolks together until thick and pale yellow. Bring the milk and butter to a low simmer, stirring until butter is melted. Beat the milk & butter into the eggs and sugar in a slow stream. Pour the mixture back into the pan and place over low heat. Stir continuously until the custard thickens slightly (around 65-70C) and just coats the back of a spoon. Don’t over-heat, though, because at around 76C you will scramble the eggs! Immediately remove from the heat. Refrigerate overnight. Stir in the vanilla. Whip the cream until it has doubled in volume (you should have soft peaks – don’t over-whip). Fold the cream (gently stir) into the custard. Freeze using a domestic ice cream machine, or cover and place in the freezer, stirring every few hours to break up the ice crystals. Yield: 8 servings Note: To pasteurise the eggs, heat the custard to 73C and maintain that temperature for at least 5 minutes. Use a cooking thermometer, though, and keep stirring! If the custard goes any higher than 76C, the eggs will scramble. Immediately cover and place in the freezer until cool. Bookmark to (click here): Hide Sites

On a hot day, there’s nothing more refreshing than an ice cold lemonade, right? With that lemony refreshment in mind, we’re proud to announce our May Limited Edition Ice Cream flavor, Southern Lemon Pie. The flavor is described as tangy lemon ice cream swirled with whipped marshmallow... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]