This is one of the best sellers at the Ample Hills scoop shops, and once you taste the sweet cream ice cream bulked up with fresh bits of chopped honeycomb candy you'll see why.
Ice Cream and Frozen Treats
Fresh from the Freezer
When it comes to kick-ass, no-brainer combinations, it doesn't get better than peanut butter and jelly. Ample Hills Creamery: Secrets and Stories from Brooklyn's Favorite Ice Cream Shop swirls a generous portion of peanut butter into a sweet cream ice cream base, then folds in spoonfuls of jelly just before serving.
I've been thinking—what should sprinkles taste like? And how can we make them taste that way?
This is the story of a food you probably can't buy—and why you should know about it anyway. (Hint: It's some of the finest ice cream I've tasted on American soil.)
I spoke with nine ice cream pros, a mix of pastry chefs and ice cream specialists, to see how they keep their ice cream smooth and creamy. Here's what they had to say, and what secrets you can steal for your own recipes.
You know what I love? Ice cream cones. And I'll take them however I can get them. Fresh waffle cones, standard-issue sugar cones, hell even the papery wafer cones that cradle my Mr. Softee—they're all good. So wouldn't it be great if we could have an ice cream that tastes just like a cone?
When you strike out on your own to start a food company, you do so with some guiding principles. For your typical small batch ice cream maker, that often means buying premium dairy, making denser (but costlier) ice cream and—one that usually makes its way onto labels for all consumers to see—not using any ice cream stabilizers. This can be a huge mistake. Here's why.
30 years after Yuengling ended production of their ice cream, they've brought it back to supermarket shelves. We gave 6 of the flavors a try.