With ice cream being traced back all the way to Emperor Nero's sweet tooth in 37 A.D., this frozen dessert has thousands of years of history.
Now that could be one bad case of freezer burn.
Datamonitor recently declaring that the North American ice cream market has grown about 1.8 percent since 2001, making it clear the dessert is far from going out of style. But what we know of it today looks much different than the original form.
Nero is said to have requested ice brought from the tops of nearby mountains, according to About.com, and combined with fruits. Like an ancient Roman sherbet.
King Tang (618-97 A.D.) of China was said to have started mixing ice with milk, a concoction that probably eventually spread to Europe.
Another version of the story, according to an article form the University of Guelph, credits the cook of King Charles I of England with ice cream's creation, who served it at banquets for the king and his guests.
It brings a whole new meaning to Dairy Queen's "royal treat," huh?
Yet another tale claims Marco Polo brought the creamy concoction to Italy after his travels in the east, which was then taken to France by Catherine d'Medici, according to a book by Caroline Liddlel and Robin Weir.
Apparently it really gets around.
So many want the credit of the scoop that took the nation by storm, and we may never know what truly happened. Likely it was a combination of these versions, and was an idea that evolved over time.
Regardless of its original creator, according to the International Dairy Foods Association, the U.S. created 1.54 billion gallons of it's favorite dessert in 2005, a number that continues to grow.
Next to that statistic, my daily pint doesn't seem so bad, does it?
Wednesday, October 31, 2007
Thursday, October 25, 2007
3..2..1..shake off!
"Freeze dried" may not always be synonymous with "appetizing," but in the case of astronaut ice cream, it is.
Also known as "space ice cream," this dehydrated dessert was originally invented in answer to the need for better, lighter space food for the longer Apollo missions to the moon, according to NASA.
Using NASA's freeze drying technology (originally discovered by Whirlpool), Action Products International first created the product in the 1970s, marketing the ice cream with other space "junk food."
The ice cream was a hit, and soon found its way into NASA facilities, theme parks, gift shops museums and stomachs everywhere.
The process of "freeze drying" the ice cream involves cooling it to 40 degrees below zero Fahrenheit, and than slow heating it in a vacuum chamber to remove all moisture.
The result: light, bagged, tasty ice cream. No freezer necessary.
The product, which can still be found today, including at the Hobby Lobby just off College Avenue. It's packaged in a light, aluminum-like bag. It travels well and keeps for a long time. Much longer than you can resist eating it.
I got the neapolitan. The foamy, dry ice cream reminded me of something someone under 10 would love.
Although it is an interesting experience, I still think regular ice cream is better. At least while you're on earth.
Also known as "space ice cream," this dehydrated dessert was originally invented in answer to the need for better, lighter space food for the longer Apollo missions to the moon, according to NASA.
Using NASA's freeze drying technology (originally discovered by Whirlpool), Action Products International first created the product in the 1970s, marketing the ice cream with other space "junk food."
The ice cream was a hit, and soon found its way into NASA facilities, theme parks, gift shops museums and stomachs everywhere.
The process of "freeze drying" the ice cream involves cooling it to 40 degrees below zero Fahrenheit, and than slow heating it in a vacuum chamber to remove all moisture.
The result: light, bagged, tasty ice cream. No freezer necessary.
The product, which can still be found today, including at the Hobby Lobby just off College Avenue. It's packaged in a light, aluminum-like bag. It travels well and keeps for a long time. Much longer than you can resist eating it.
I got the neapolitan. The foamy, dry ice cream reminded me of something someone under 10 would love.
Although it is an interesting experience, I still think regular ice cream is better. At least while you're on earth.
Monday, October 22, 2007
Never eat yellow snow (unless it tastes good)
No matter how many times your mom tells you not to, everyone who has grown up in Colorado has eaten snow.
With the season's first snow upon us, I began thinking about how I used to dream that one day it'd snow cotton candy or whip cream.
I discovered, with the help of a friend, that my dream can come true.
Well, sort of.
Snow ice cream is a simple recipe that turns the stuff you shovel off your porch into something you'd want to shovel into your mouth.
According to About.com's Jean Brandau, some consider eating snow unsanitary, due to air pollution and other toxins. Those people will be missing out.
The recipe is child/college student friendly, and can sweeten any snowy day when you're stuck inside.
When starting the recipe, The Chatham Journal Weekly said you shouldn't use the first snow, because it contains more air pollutants. Also, don't use snow found in areas that have had a lot of animal activity because in this case, the little brown things might not be sprinkles.
After you've found good, clean snow, mix in the whipping cream, or other cream of your choice, with the sugar and vanilla, and then slowly stir in the snow.
From there, you can add in flavors or mix-ins of your choice. Chocolate syrup, sprinkles, cinnamon or chocolate chips are just a few ideas.
Then, eat it.
For edible snowballs, try adding sweetened condensed milk and shaping with your hands. They turn out so good you may actually want one to hit you in the face.
But snow ice cream of any variety doesn't keep well, so don't try and save any for later (one more excuse to eat the whole bowl).
Who says ice cream is for hot weather?
With the season's first snow upon us, I began thinking about how I used to dream that one day it'd snow cotton candy or whip cream.
I discovered, with the help of a friend, that my dream can come true.
Well, sort of.
Snow ice cream is a simple recipe that turns the stuff you shovel off your porch into something you'd want to shovel into your mouth.
According to About.com's Jean Brandau, some consider eating snow unsanitary, due to air pollution and other toxins. Those people will be missing out.
The recipe is child/college student friendly, and can sweeten any snowy day when you're stuck inside.
When starting the recipe, The Chatham Journal Weekly said you shouldn't use the first snow, because it contains more air pollutants. Also, don't use snow found in areas that have had a lot of animal activity because in this case, the little brown things might not be sprinkles.
After you've found good, clean snow, mix in the whipping cream, or other cream of your choice, with the sugar and vanilla, and then slowly stir in the snow.
From there, you can add in flavors or mix-ins of your choice. Chocolate syrup, sprinkles, cinnamon or chocolate chips are just a few ideas.
Then, eat it.
For edible snowballs, try adding sweetened condensed milk and shaping with your hands. They turn out so good you may actually want one to hit you in the face.
But snow ice cream of any variety doesn't keep well, so don't try and save any for later (one more excuse to eat the whole bowl).
Who says ice cream is for hot weather?
Friday, October 19, 2007
Ice cream ignorance: solving the mystery of sorbet
Sherbert, sorbet, sherbet: no matter what you call it, if you're like most people, you probably have no idea what it really is.
Only called sherbet in America, the widely accepted definition of what is traditionally called sorbet is ice cream made with less than 2 percent milk fat, and little to no air, according to the Food and Drug Administration.
Anything with a higher percentage is considered ice cream.
Similar to gelatto, it's a denser, more intensely flavorful dessert, generally with less calories.
Sherbert is actually a drink made from bicarbonate of soda.
Not exactly what you'd want to be licking out of a cone.
Because sherbet/sorbet is made with little or no milkfat, it's a popular option for the lactose intolerant, or ice cream challenged.
Sorbet is generally found in tart, fruity, flavors like raspberry or the ever popular rainbow, according to Yourdictionary.com, but several places have broken out of this dessert box and made unconventional flavors.
For instance, Walrus offers a selection or sherbets, which it rotates throughout the year, that include mint, chocolate and honeydew.
Dreyers has a wonderful raspberry sorbet that is the perfect companion to chocolate syrup.
A family favorite is Safeway's orange sherbet and vanilla, combining the two for a creamsicle like flavor. But watch out for brother's who eat all the vanilla and leave you with only the sherbet half. They should be punished.
Regardless of the true definition of sorbet, it still remains that most people have a different ideas about what it exactly is. Therefore, before ordering a scoop, be sure to ask for a sample to make sure you're getting what you pay for.
And no, you can't try all 31.
Only called sherbet in America, the widely accepted definition of what is traditionally called sorbet is ice cream made with less than 2 percent milk fat, and little to no air, according to the Food and Drug Administration.
Anything with a higher percentage is considered ice cream.
Similar to gelatto, it's a denser, more intensely flavorful dessert, generally with less calories.
Sherbert is actually a drink made from bicarbonate of soda.
Not exactly what you'd want to be licking out of a cone.
Because sherbet/sorbet is made with little or no milkfat, it's a popular option for the lactose intolerant, or ice cream challenged.
Sorbet is generally found in tart, fruity, flavors like raspberry or the ever popular rainbow, according to Yourdictionary.com, but several places have broken out of this dessert box and made unconventional flavors.
For instance, Walrus offers a selection or sherbets, which it rotates throughout the year, that include mint, chocolate and honeydew.
Dreyers has a wonderful raspberry sorbet that is the perfect companion to chocolate syrup.
A family favorite is Safeway's orange sherbet and vanilla, combining the two for a creamsicle like flavor. But watch out for brother's who eat all the vanilla and leave you with only the sherbet half. They should be punished.
Regardless of the true definition of sorbet, it still remains that most people have a different ideas about what it exactly is. Therefore, before ordering a scoop, be sure to ask for a sample to make sure you're getting what you pay for.
And no, you can't try all 31.
Tuesday, October 16, 2007
Fall into flavor
As the leaves change colors, so do most creamery's selections, offering new fall flavors to bring color to any bowl.
With the harvest time of year upon us, rotating seasonal flavors are filling freezers everywhere. From pumpkin pie to gingerbread, this dessert is not left behind when it comes to being festive.
Throughout the month of November, Baskin Robbins features pumpkin pie as the flavor of the month. And don't let its orange color scare you, the taste is far from fake. Try ordering it as a cake or pie in a graham cracker crust to give your Thanksgiving dessert a cool new look.
Coldstone also offers a variation of America's favorite dessert. Their apple pie a la Coldstone, a signature creation, includes vanilla ice cream, apple pie filling, cinnamon, graham cracker and caramel.
It tastes like someone put a piece of your mom's best in the blender with an extra cup of love. Its the perfect college compromise to home cooking.
Another way to seasonalize your scoop is with homemade egg nog ice cream. Easy to make and even easier to eat, it hits the spot as an autumnal treat. Or try making a vanilla milkshake using egg nog instead of milk.
Edy's, a branch of Dreyer's Grand Ice Cream, offers gingerbread man, a fall flavor to match the popular cookie. It combines Cinnamon ice cream with a brown sugar swirl and gingerbread cookie pieces. On top of all that, it's actually got half the fat of most ice cream.
So if you're like me, you'll use that as an excuse to eat twice as much.
And if you haven't tried Haagen-Dazs caramelized pear and toasted pecan, a limited edition created by Leslie Zoerb, it may be too late. Although they technically stop offering this at the beginning of fall, I personally think the flavor reflects the season perfectly.
Then again, there's always the rum raisin.
If you're more of a gelatto person, this time of year has just as much to offer. Carmel praline, peppermint and Bailey's can all be found Italian style, and bring in the snow season just as well.
Who knew putting on the winter weight would be so easy?
With the harvest time of year upon us, rotating seasonal flavors are filling freezers everywhere. From pumpkin pie to gingerbread, this dessert is not left behind when it comes to being festive.
Throughout the month of November, Baskin Robbins features pumpkin pie as the flavor of the month. And don't let its orange color scare you, the taste is far from fake. Try ordering it as a cake or pie in a graham cracker crust to give your Thanksgiving dessert a cool new look.
Coldstone also offers a variation of America's favorite dessert. Their apple pie a la Coldstone, a signature creation, includes vanilla ice cream, apple pie filling, cinnamon, graham cracker and caramel.
It tastes like someone put a piece of your mom's best in the blender with an extra cup of love. Its the perfect college compromise to home cooking.
Another way to seasonalize your scoop is with homemade egg nog ice cream. Easy to make and even easier to eat, it hits the spot as an autumnal treat. Or try making a vanilla milkshake using egg nog instead of milk.
Edy's, a branch of Dreyer's Grand Ice Cream, offers gingerbread man, a fall flavor to match the popular cookie. It combines Cinnamon ice cream with a brown sugar swirl and gingerbread cookie pieces. On top of all that, it's actually got half the fat of most ice cream.
So if you're like me, you'll use that as an excuse to eat twice as much.
And if you haven't tried Haagen-Dazs caramelized pear and toasted pecan, a limited edition created by Leslie Zoerb, it may be too late. Although they technically stop offering this at the beginning of fall, I personally think the flavor reflects the season perfectly.
Then again, there's always the rum raisin.
If you're more of a gelatto person, this time of year has just as much to offer. Carmel praline, peppermint and Bailey's can all be found Italian style, and bring in the snow season just as well.
Who knew putting on the winter weight would be so easy?
Thursday, October 11, 2007
Baseball with an appetite
With the Rockies closest to the World Series than they've ever been, most of Colorado can't seem to keep their minds off baseball.
And there is no better baseball-watching companion than ice cream. It's sweet, keeps you cool and doesn't interrupt the play by play.
When at the ball park, options are limited as far as ice cream goes. Especially on a student's budget. I suggest the Dippin Dots, aka the "ice cream of the future."
Although it'll cost you the better part of 10 dollars for a decent size, this ball shaped ice cream is fun to eat and hard to find, so it might be worth it (read Septmber 18's post for more information).
Another option is Coors Field's soft serve. Also ridiculously priced and only mediocre in quality, it still tastes great during those hot day games.
For a bonus souvenir they'll make a sundae in a Rockies helmet, but it will cost an extra arm and leg. Which may seem worth it after a few Coors drafts.
But there is one benefit to not having the extra hundreds laying around for a ticket to the game: ice cream options grow exponentially.
Baskin Robbin's Baseball Nut is a seasonal flavor, made with cashews and a black raspberry swirl. The combination of the nuts and berry flavor make each Tulowitzki homer even sweeter.
If your planning on having people over to watch the World Series, try for an ice cream sundae theme. Giant tubs of vanilla or chocolate can be bought at King Soopers or Safeway for under ten dollars. Ask your guests to bring their favorite topping, and you can make your own ice cream buffet.
But don't forget the peanuts.
And there is no better baseball-watching companion than ice cream. It's sweet, keeps you cool and doesn't interrupt the play by play.
When at the ball park, options are limited as far as ice cream goes. Especially on a student's budget. I suggest the Dippin Dots, aka the "ice cream of the future."
Although it'll cost you the better part of 10 dollars for a decent size, this ball shaped ice cream is fun to eat and hard to find, so it might be worth it (read Septmber 18's post for more information).
Another option is Coors Field's soft serve. Also ridiculously priced and only mediocre in quality, it still tastes great during those hot day games.
For a bonus souvenir they'll make a sundae in a Rockies helmet, but it will cost an extra arm and leg. Which may seem worth it after a few Coors drafts.
But there is one benefit to not having the extra hundreds laying around for a ticket to the game: ice cream options grow exponentially.
Baskin Robbin's Baseball Nut is a seasonal flavor, made with cashews and a black raspberry swirl. The combination of the nuts and berry flavor make each Tulowitzki homer even sweeter.
If your planning on having people over to watch the World Series, try for an ice cream sundae theme. Giant tubs of vanilla or chocolate can be bought at King Soopers or Safeway for under ten dollars. Ask your guests to bring their favorite topping, and you can make your own ice cream buffet.
But don't forget the peanuts.
Tuesday, October 9, 2007
Don't eat ice cream naked
Obviously ice cream is delicious, just the way it is.
But, occasionally, with a few added ingredients, it can be even better.
They can be crunchy, chewy, hot, cold, sweet, tangy or tart, and they usually cost at least 50 cents.
Toppings can take an average bowl of ice cream and make it into a work of art, dessert style.
The ice cream business generally offers two types of toppings: syrups and dry. But into these two categories fits a plethora of variety.
The most popular liquid topping is the classic hot fudge. It can be easily made at home by combining sugars, cocoa and butter. My favorite uses Hershey's cocoa.
It can also be made college-style by heating up a jar of fudge in the microwave (but take the metal lid off first).
Dry ingredients range from salty peanuts to chewy gummies. Coldstone offers tons, which they mix in directly for you. Kilwins, which specializes in homemade, old-fashioned ice cream, has candies made in house. Their roasted nuts are a great addition to any flavor.
Walk into the store and take a good whiff of the treats and just try not to buy something. I dare you.
Another fun way to use toppings is layering them, parfait style. TCBY, located on Prospect, makes these with the syrup and topping of your choice.
The best one, however, is Dairy Queen's peanut buster parfait.
Made with their classic hot fudge and whole, salted Spanish peanuts between layers of vanilla ice cream, this treat is the perfect size to share.
But it's so good, you may not want to.
There are also several ways to get creative with toppings right at home.
Try crushing your favorite candy bar or cookie, and throwing on top of a scoop. Girl Scout thin mints mix great with vanilla to make homemade mint chocolate chip.
As a college student, I like to add caffeine to anything possible. I recently discovered putting ground coffee or espresso beans over a scoop of vanilla. Topped off with a little chocolate syrup and whip cream, and you've got the perfect pick-me-up, dessert style.
Just pick the grounds out of your teeth before you go anywhere.
Thursday, October 4, 2007
i Scr@em is6 diliCous
Okay, I'm not really drunk.
At least not right now.
But, seeing as how Friday was my 21st, I figured it fitting to inform the uninformed on the interesting and sometimes even delicious ice cream cocktail.
Several traditional drinks can be made sweeter, creamier and colder by blending with ice cream instead of ice. For instance, a "banana boat" is made with white rum, banana liqueur and cream de cacao. Blend it with a couple scoops of vanilla ice cream, and you have the perfect poolside companion.
But for Fort Collins residents, whose poolside days are over for the season, hot drinks may be preferable. My favorite involves adding the classic Baileys Irish Cream in hot chocolate, with a scoop of french vanilla or chocolate ice cream.
The cool dessert makes it creamier, with the added benefit of keeping the drink form burning your tongue.
You can spice up this drink by substituting Peppermint Schnapps for the Baileys and mint chocolate chip ice cream for vanilla.
To skip the liquid entirely and get straight to goods, Blends Liquor Ice Cream is the way to go. These specialty cups combine 20 percent liqueur with 80 percent ice cream, and come in flavors like Brandy Alexander, grasshopper and whiskey and cream.
The perfect way to get a buzz and a brain freeze.
Gelazzi, located on North College, also offers several unique cocktails made with their own gelatto. Their sweet drinks make for the perfect 21st treat.
But don't have more than one. Or two.
At least not right now.
But, seeing as how Friday was my 21st, I figured it fitting to inform the uninformed on the interesting and sometimes even delicious ice cream cocktail.
Several traditional drinks can be made sweeter, creamier and colder by blending with ice cream instead of ice. For instance, a "banana boat" is made with white rum, banana liqueur and cream de cacao. Blend it with a couple scoops of vanilla ice cream, and you have the perfect poolside companion.
But for Fort Collins residents, whose poolside days are over for the season, hot drinks may be preferable. My favorite involves adding the classic Baileys Irish Cream in hot chocolate, with a scoop of french vanilla or chocolate ice cream.
The cool dessert makes it creamier, with the added benefit of keeping the drink form burning your tongue.
You can spice up this drink by substituting Peppermint Schnapps for the Baileys and mint chocolate chip ice cream for vanilla.
To skip the liquid entirely and get straight to goods, Blends Liquor Ice Cream is the way to go. These specialty cups combine 20 percent liqueur with 80 percent ice cream, and come in flavors like Brandy Alexander, grasshopper and whiskey and cream.
The perfect way to get a buzz and a brain freeze.
Gelazzi, located on North College, also offers several unique cocktails made with their own gelatto. Their sweet drinks make for the perfect 21st treat.
But don't have more than one. Or two.
Tuesday, October 2, 2007
Ice cream cone etiquette 101
What's the one thing better than two scoops in a bowl?
Easy. Two scoops in a bowl you can eat when you're done.
The perfect addition to ice cream was the invention of the cone. Whether pointy or flat, sugar or cake, this edible container serves multiple purposes, and comes in almost as many varieties as ice cream itself.
A coneucopia, if you will.
According to Joy Cone Company, although different versions exist, most seem to agree that the birth of the cone was at the St. Louis World Fair in 1904. Supposedly, a Syrian waffle vendor wrapped one of his homemade waffles into a cone, and filled it with ice cream from a neighbor vendor.
And the rest was cone history.
One of the most frustrating things about working at an ice cream store, besides dealing with the "sample every flavor" people, was when a customer orders an "original" cone.
Everyone has a different idea what "original" means when it comes to cones. Learning proper cone terminology is important to make sure you get what you want.
For starters, the two basic kinds of cones, as mentioned before, are cake and sugar.
Sugar cones are usually darker in color, pointy and slightly sweeter. Coming from my experience at Baskin Robbins, they're also more popular.
Cake cones are more old-fashioned looking. They're flat on the bottom, crispy and formed with little air pockets that fill with ice cream.
The benefit of the cake cone is it can stand on it's own, but it does get soggier quicker, so eat fast.
The sugar cone will usually stay crispy till the very last bite, but if not made right, it can leak at the bottom, which results in having to rotate between licking the top and sucking from the bottom.
I like to call this move "ice cream gymnastics."
And I hope it is obvious, but sugar cones don't stand on their own; hence the cone-holders at most ice cream counters.
Although these are the two basics, this is far from where cone technology stops. My personal favorite, the waffle cone, is made by pouring waffle batter over hot griddles until cooked, and then forming into a cone.
They're generally fresher and taste better, even all by themselves.
One can experiment and upgrade any one of these types of cones by dipping in chocolate, caramel, white chocolate, nuts, sprinkles or virtually any kind of candy.
Most cones, especially from larger ice cream chains, now come in what is called the cone "jacket."
No, cones don't get cold.
They do, however, collect germs. The jacket is meant to decrease germs spread between scooper and eater, not to mention plaster the company's name on everything possible.
Commercialization or not, what it comes down to is that the question is no longer cup or cone.
It's sugar or cake.
Easy. Two scoops in a bowl you can eat when you're done.
The perfect addition to ice cream was the invention of the cone. Whether pointy or flat, sugar or cake, this edible container serves multiple purposes, and comes in almost as many varieties as ice cream itself.
A coneucopia, if you will.
According to Joy Cone Company, although different versions exist, most seem to agree that the birth of the cone was at the St. Louis World Fair in 1904. Supposedly, a Syrian waffle vendor wrapped one of his homemade waffles into a cone, and filled it with ice cream from a neighbor vendor.
And the rest was cone history.
One of the most frustrating things about working at an ice cream store, besides dealing with the "sample every flavor" people, was when a customer orders an "original" cone.
Everyone has a different idea what "original" means when it comes to cones. Learning proper cone terminology is important to make sure you get what you want.
For starters, the two basic kinds of cones, as mentioned before, are cake and sugar.
Sugar cones are usually darker in color, pointy and slightly sweeter. Coming from my experience at Baskin Robbins, they're also more popular.
Cake cones are more old-fashioned looking. They're flat on the bottom, crispy and formed with little air pockets that fill with ice cream.
The benefit of the cake cone is it can stand on it's own, but it does get soggier quicker, so eat fast.
The sugar cone will usually stay crispy till the very last bite, but if not made right, it can leak at the bottom, which results in having to rotate between licking the top and sucking from the bottom.
I like to call this move "ice cream gymnastics."
And I hope it is obvious, but sugar cones don't stand on their own; hence the cone-holders at most ice cream counters.
Although these are the two basics, this is far from where cone technology stops. My personal favorite, the waffle cone, is made by pouring waffle batter over hot griddles until cooked, and then forming into a cone.
They're generally fresher and taste better, even all by themselves.
One can experiment and upgrade any one of these types of cones by dipping in chocolate, caramel, white chocolate, nuts, sprinkles or virtually any kind of candy.
Most cones, especially from larger ice cream chains, now come in what is called the cone "jacket."
No, cones don't get cold.
They do, however, collect germs. The jacket is meant to decrease germs spread between scooper and eater, not to mention plaster the company's name on everything possible.
Commercialization or not, what it comes down to is that the question is no longer cup or cone.
It's sugar or cake.
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