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The Worst Milkshake of the Summer
August 18, 2009WORST MILKSHAKE OF THE SUMMER:
Cold Stone Creamery Gotta Have It Size PB&C Shake
2,010 calories
131 g fat (68 g saturated)
153 g sugars
This one drink packs more calories than a dozen ice cream sandwiches and more saturated fat than nearly 20 large orders of McDonald's french fries. Cold Stone has no shake under 1,000 calories, so have a small ice cream instead.
Eat This Instead:
Like It Size Peanut Butter Ice Cream
370 calories
24 g fat (13 g saturated)
28 g sugars
Full Article is located at: http://health.yahoo.com/experts/eatthis/36301/a-1900-calorie-burger-and-other-shocking-summer-foods/
The Scoop on Glacier Ice Cream
August 13, 2009Mark Mallan came up with 800 flavors for Glacier Homemade Ice Cream, the Boulder-based business he started in 2001. He uses local ingredients when possible, and often collaborates with professional chefs. Nederland-based Back Country Pizza's request for a singular dessert resulted in Glacier's most singular flavor. Claire Martin, The Denver Post
Q: Just how did you come up with the Frozen Dead Guy flavor?
A: Back Country Pizza's chef wanted a specialty dessert for the Frozen Dead Guy Days festival. So we came up with a blue moon base. It's a fruity flavor, almost like blueberry. Then we added ground Oreo cookies, like dirt, and sour gummy worms.
Q: And how does that flavor do in your stores?
A: When we make it, it sells out. It's been a while since we've made it. Usually we made it for the festival, and I sold it one time at the store. People remember it.
Q: How could anyone possibly forget it?
A: Yeah. It was one of a couple of things we got national press for. We also make a flavor, the Big Lebowski, after the movie. It's basically a white Russian — Kahlua, vodka and cream. Someone at "The Big Lebowski" fan site happened to find out about it. Local people who belonged to the fan club ordered it by the pint. It's a big seller at our Hill store.
Q: Have you ever made squid ink ice cream? Or shrimp ice cream? Those are popular in Asia.
A: My opinion on oddball flavors is that I do not believe in combining food products with ice cream unless it makes sense. We once made cream cheese and lox ice cream for a Jewish festival. I like to make ice cream complementary to food. We make a wasabi ice cream. We make a creme fraiche ice cream for Zolo Grill in Boulder, and we did a special evening with Restaurant 4580 in Boulder where we did a strawberry balsamic vinegar ice cream to go with a split pea soup. We had five different ice creams and sorbets for each course of the meal.
Q: Which is more unusual: cream cheese and lox ice cream, or Frozen Dead Guy?
A: Well, Frozen Dead Guy is the oddest, just because of the concept. You might think lox and cream cheese is weird, but it's cool, and I think it tastes good too.
Q: What's your favorite flavor?
A: My favorite gelato is Chocolate Mousse; sorbet, Valrhona Chocolate; and my favorite ice cream is The Ultimate Chocolate. I guess you can see the chocolate theme there. In the winter, I usually top it with our homemade hot fudge.
Q: What do you do to avoid looking like a triple-scoop ice cream cone? Do you have a high metabolism?
A: Actually, I am a heavy weightlifter, and hike and bike in Boulder. The good thing about quality ice cream and gelato is that you feel satisfied after eating a moderate amount.
By Claire Martin
The Denver Post
Posted: 08/02/2009 01:00:00 AM MDT
http://www.denverpost.com/search/ci_12975093
Homemade Ice Cream Drumsticks
August 04, 2009The classic ice cream Drumstick (also known as a Cornetto) is never the wrong frozen choice during a hot day. Just grab your choice of ice cream (or whip it up yourself), some waffle cones, a Magic Shell coating, and whatever additions you crave for your customized cone. Nuts are a personal favorite, and I tend to prefer tossing in a few chocolate chips. Check out the Instructables guide for the full details at: http://www.instructables.com/id/Drumsticks/
World's Strangest Ice Cream
August 03, 2009The Japanese are known for their adventurous taste buds, but when it comes to ice cream, even they have their limits.
“Some years ago we tried selling Chunky Monkey in Japan,” says Ben & Jerry’s “flavor guru” Peter Lind. “But people there weren’t excited about it, because it turned out they didn’t want to ‘eat monkeys.’” (No matter that the ice cream merely contains bananas, chocolate, and walnuts.)
And yet, one man’s monkey is another man’s horseflesh. When we looked around the globe to see how ice cream varies in different countries, we found some funky—and sometimes frightening—flavors, like stinky durian fruit in Taiwan and a faux Viagra in Venezuela. The most shocking one, though, is no better—but perhaps no worse—than the thought of a real-life Monkeys ‘n’ Cream: raw horseflesh, which can be found in at least one ice cream shop in—yes, Tokyo.
See our slideshow of the World’s Strangest Ice Cream.
No one culture can completely claim ice cream as its own—ice cream historians debate where it was even born. Roman emperor Nero supposedly had his slaves bring snow down from the mountains so that he could have it topped with fruit and honey. A king during China’s seventh-century Tang dynasty liked a version that was mixed with milk. And when explorer Marco Polo came back from China in the 13th century, legend has it that he brought back a sherbet-like concoction.
Today, Americans and Australians eat the most ice cream of anyone in the world, according to market research firm Euromonitor, but almost every country enjoys it—and the cultural interpretations vary according to palates. As you travel into Eastern cultures, for instance, the ice cream tends to be less sweet. “Here we gravitate toward candy and cookies in our ice cream, but other countries gravitate toward fruits, tea, or spices,” says Stan Frankenthaler, the director of culinary development for Baskin-Robbins, which has shops in more than 35 countries. Its 31 flavors change as you travel: a saffron ice cream has been a big hit in the Middle East, while a chocolate-peanut-butter combo has been a dud almost everywhere but the U.S.
Lind, from Ben & Jerry’s, agrees that anything with peanuts or peanut butter underwhelms ice cream fans in other countries—especially in Europe, where hazelnuts are the utility player of nuts. This summer, his company is sponsoring a global contest, called Do the World a Flavor, where people can suggest new, locally inspired flavors. “We’re looking for flavors that will appeal to all of these countries, and it’s surprising how few flavors are really popular everywhere,” Lind says. In Scandinavia, fans have suggested one of their favorites: salty licorice, which adds the faint but horrifying aroma of ammonia to an otherwise unsuspecting scoop of vanilla.
Other flavors sound tempting but don’t always live up to the hype, at least to an American palate. In part of Europe, for instance, floral-based ice cream like lavender or rose is very popular, but Lind says it’s a hard sell here at home. “We made a rose ice cream, using Indian rose water,” he recalls, “and we took it to our scoop shop to have customers sample it.” It was a onetime deal. “One person who tried it said, ‘This tastes like my grandmother’s armpit.’”
View Article: http://www.travelandleisure.com/articles/worlds-strangest-ice-cream/1
Blog Archives
August 2009
The Worst Milkshake of the Summer - 08/18/2009The Scoop on Glacier Ice Cream - 08/13/2009
Homemade Ice Cream Drumsticks - 08/04/2009
World's Strangest Ice Cream - 08/03/2009