Ice Cream

[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! ]]

[By Nick] Awhile back, one of our readers mentioned that in their opinion, Stonyfield made the greatest coffee frozen yogurt. Well to be honest, I had tried their Gotta Have Java flavor a long time ago but couldn’t remember being as blown away as they were. So with that comment, I thought it was about time I revisited that flavor and gave it a proper review. Hopefully my memory is fuzzy and it

One of the flavours we want to bring back in the next two weeks is mint. However, after the coldest March on record and then below average temperatures for April and May so far, we had some worries about whether the mint would grow enough to be harvested. I went to visit Camphill, a special needs community, who are growing biodynamic mint for us, and happily it seems like it’s finally growing. Stay tuned! Bookmark to (click here): Hide Sites

[New for 2012] If ever there was a review that was forgotten, it's this one right here. These bad boys were in the 4 year anniversary photo and I have no excuse for why it's taken a year to post the pictures. It's not these are bad, I actually kind of like them, I just never put them up, so my apologies to all. A box is (6) 2.75 fluid ounce TCBY strawberry swirl bars Paper Wrapper

The Chicken Parmesan Pizza Roll was pretty awesome. Can Totino’s catch lightning in a bottle twice with these Cheesy Garlic Pizza Rolls? The Frozen Food Master will tell you how they are! The Frozen Food Master reviews this Totino’s Pizzeria Cheesy Garlic Rolls. He will tell you how these frozen products looks, smells, and tastes in this episode of Freezerburns.

April showers never happened, and now here we are in beautiful May. The strawberries in the store aren't quite in season yet,  but that doesn't mean I'm not in the mood for a nice fresh berry kick. This is New Orleans Ponchatoula Strawberry Ice Cream. "A smooth and creamy strawberry ice cream bursting with the freshest Ponchatoula strawberries". I do love strawberry ice cream! You know, now

Our Giant Cow is on the road a lot, especially during the spring and summer months. Some of you may have spotted it during its travels. Maybe you even snapped a photo, like Jerica did above. It might look like just another photo of a giant fiberglass cow, but we think there’s a clever caption... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]