Tasti D-Lite is a low-fat soft serve
ice cream frozen dessert that's been keeping adolescent girls off the New York City streets since 1987. Can Pinkberry say that?
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Tasti D-Lite is a low-fat soft serve
After "what's your favorite ice cream?", the question I get asked the most as an ice cream maker is "what makes gelato different from ice cream?" How does gelato get that soft, elastic texture and slow-to-melt milkiness compared to ice cream's richer, creamier body? It comes down to three factors: fat, air, and serving temperature. The more complicated answer? Take a read.
Do I hate all soft ice cream? Certainly not. But ideally? I want to be chipping away at a pint of HD, in the exposing light of the freezer, and savoring every hard-won sliver.
Remember when McSweeney's came out with that list of FAILED BEN & JERRY'S FLAVORS? Noam Chompsky, Hall and Oatmeal, and Coffee Annan were all on there. It still makes me giggle a little. So I came up with some of my own. Thankfully Sweets editor Carrie also has a penchant for
bad horrible puns and allowed me to do this.
My favorite way to eat ice cream must not be shared with my wife, who would be truly appalled if she read this. So mum's the word, but listen up.
Folks who grew up in Oregon may remember the days when Coffee People outposts dotted the landscape, staring down Starbucks from across the street. When I wasn't caffeinating at Rimsky's or The Pied Cow, I spent most of my teenage years in one Coffee People or another, almost always drinking a banana milkshake.
Ice Cream Month comes to a close with a week of recipes from Jeni Britton Bauer, founder of the much loved Columbus-based scoop shop, Jeni's Splendid Ice Creams.
Celebrate summer by assembling your very own custom designed ice cream cake. And it's never been so easy. Grab a box of Nabisco Famous wafers, your favorite ice cream, and you're on your way to the ultimate cake-free cake.
As a compulsive nibbler and indecisive orderer, afflicted with what my boyfriend terms "Can-I-Have-A-Bite Syndrome," my favorite part of eating ice cream comes before I ever get my cone—free sample time.
Cake and ice cream ice cream are a classic birthday combo. But a cake made of ice cream?! That's both efficient and delicious. I can't remember how old I was the first time I tried ice cream cake, but I can tell you that it was from Carvel and it was a revelation.
Making pie "à la mode" allows that pie to reach its full pie potential. How? Let's examine.
Slap on your soda jerk hat and grab that ice cream scoop cause there's no better way to get your daily dose of dairy than with a malted chocolate milkshake.
In the beginning there was vanilla and it was good. It was very good. Then there was chocolate. And strawberry. And they, too, were good. But then came chocolate chip cookie dough and the world became a different place.
If you can't have great ice cream, at least you can have chunky ice cream. One of my family favorites, Ben & Jerry's Phish Food, is a little light on the cocoa and heavy on the gummy stabilizers. But sending those dark, crunchy chocolate fish to their doom always made me smile. Quality ingredients and technique make great ice cream, but chunks make ice cream fun.
While researching Grape-Nuts ice cream, I came across a host of other regional ice cream flavors I'd never heard of. The most intriguing among them was a magical blue ice cream called Blue Moon.
I'm a fan of all cookie dough ice creams—the cookie dough-ier, the better. The only problem with that flavor, though, is that there's nothing cookie dough-like about the ice cream. It's just little blobs suspended in vanilla. Why do I love Ben & Jerry's Oatmeal Cookie Chunk? It tastes all cookie all the way through.
Top a scoop of vanilla ice cream with a hot fudge-dipped cone, stick on some Reese's Pieces for eyes and a maraschino cherry for a nose, spray whipped cream onto the sides of the scoop, and you've got Friendly's Cone Head sundae, one of my favorite desserts as a kid.
Hot fudge, warm peanut butter sauce, and chopped Reese's Peanut Butter Cups rock this irresistible recreation of the classic Friendly's Ice Cream Shoppe sundae.
A look back at Steve's in Somerville, MA, which is widely agreed to be the birthplace of modern ultra-premium ice cream.
I once came very close to taking a job at an ice cream shop for the single reason that I loved, loved, loved how their waffle cones smelled, as they were being made. Would go out of my way to walk by the shop, loved. Would order a waffle cone despite it holding three times as much ice cream as I needed, loved.