We have to hand it to them; when it comes to ice cream with mix-ins, Ben & Jerry's is hard to beat. And because we like to dream big at SE* we asked ourselves, if you could have B&J's create any flavor you wanted, what would it be? And no, the realities of science need not apply.
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With fat pieces of butter-soaked yellow cake in a cream cheese ice cream base, this recipe is easily one of the most decadent offerings at Ample Hills.
Pieces of salty pretzels are strewn about a dark chocolate ice cream base flavored with Guinness beer. Need we say more?
Think ice cream has to be a production to make? Think again. Here's an ice cream base so easy you don't even need to cook it.
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.
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.
The new "Cores" from Ben and Jerry's are like a two scoop sundae...in a pint.
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.
It was the first few days of vegan month and Ed Levine was not doing well. Something had to be done, so I decided it was time to tackle the white whale of ice cream-making: totally vegan ice cream that doesn't suck.
When I was first learning how to cook, I assumed more was always better. The more flavor I could pack into my food, the more salt or acidity or spice, the better it would taste, right? Thankfully I've grown up.
Whale puke ice cream, Peking duck ice cream, and caramel ice cream with duck fat and soy sauce "that's like a sloppy kiss from a drunk supermodel." We've had and heard of some weird ice creams—what's your weirdest?
Parfait serves up some of the best ice cream in Seattle. We checked out their brick and mortar location and also gave the patisserie items a try.
If you're looking for a quick dessert that does away with leftovers and tastes like something from a pro scoop shop, give this hot chocolate soft serve a spin.
Sherbet doesn't have to be the bland, kind of cloying, neon-dyed confection you might remember from your youth. In fact, it can be a lovely way to showcase fruit in a dessert that's a little less decadent than ice cream but not quite as sweet as an ice or sorbet.
Pears, sweet-tart Riesling, and spicy ginger come together in a sorbet that's ripe and juicy with a clean, refreshing heat.