Big Gay business secrets
March 11th, 2014
01:30 PM ET
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Doug Quint should have been working on his dissertation in June 2009 when he decided he wanted a "fun summer job."

"I thought about being a butcher or an exterminator - just something crazy," he said. Then he saw a posting for an available ice cream truck, and New York's Big Gay Ice Cream Truck was born. He and his partner, Bryan Petroff, spent the summer turning out a more colorful version of Mister Softee - with far better ingredients. One summer turned into another and five years later, the pair - who left their other jobs two years into the venture - have launched a Big Gay empire (two storefronts in New York and one opening in LA this spring).
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Yuengling back in the ice cream biz after 28 years
February 12th, 2014
11:00 AM ET
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It won't share the flavor, but it will share the name.

Yuengling resurrected its ice cream this week after stopping production of the sweet treat 28 years ago.

Best known for beer, the family-owned Yuengling brewery launched its ice cream subsidiary in 1920 to help the business survive Prohibition.
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Filed under: Beer • Business and Farming News • Ice Cream • Sip


National vanilla ice cream day
July 23rd, 2013
09:00 AM ET
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While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.

Ice is back with a brand new ... food holiday: July 23 is National Vanilla Ice Cream Day!

Vanilla has historically been the favorite ice cream flavor of Americans. Here are some ice cream facts from the International Dairy Foods Association:
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Filed under: Breakfast Buffet • Food Holidays • Ice Cream • News


Chefs' favorite ice cream from coast to coast
July 22nd, 2013
08:00 AM ET
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Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.

If you're keeping track, there's a fair amount of ice cream–related crime happening. Earlier this month in Washington, DC, a gunman carjacked an ice cream truck (no ice cream was taken). A month or so earlier, in upstate New York, charges were filed after a turf war broke out between Sno Kone Joe and Mr. Ding-a-Ling (those New York state ice cream vendors have inspired names).

I'd like to focus on the lighter side of ice cream. Specifically, Food & Wine's awesome Best New Pastry Chefs 2013 and their very favorite ice creams, from Pasadena to Brooklyn.
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Summer foods: Homemade ice cream
July 19th, 2013
01:15 PM ET
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Editor's note: The Southern Foodways Alliance delves deep in the history, tradition, heroes and plain old deliciousness of Southern food. Today's contributor, Virginia Willis, is the author of cookbooks "Bon Appétit, Y’all" and "Basic to Brilliant, Y’all." She is a contributing editor to Southern Living and a frequent contributor to Taste of the South. She also wrote Eatocracy's most-commented post of all time.

As guest blogger for the SFA, I’ve decided to explore a collection of iconic Summer Foods of the South. My plan is to share a little history and a few recipes that I hope you will enjoy. This Sunday, conveniently enough, is National Ice Cream Day.

Ice cream has a magical quality. One lick of an ice cream cone instantly brings back memories of childhood. Remember when all of life’s happiness seemed to rest solely upon the questions “one scoop or two?” and “plain or sugar cone?” Remember the painful ache of a paralyzing brain freeze because you’d eaten your ice cream too fast? How about listening to the rhythmic surge of the ice cream maker while impatiently waiting on the screened-in porch for an adult to pronounce that it was ready?

Ice cream has long mesmerized those requiring refreshment on a blistering hot summer day. There are some foods that have a powerful connection to summer seemingly on a genetic level, and ice cream is one of them.
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National vanilla milkshake day
June 20th, 2013
09:00 AM ET
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While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.

Two straws - no waiting. June 20 is National Vanilla Milkshake Day!

With summer officially starting tomorrow, it seems like prime time to celebrate the warm weather with a cool classic, the milkshake. They’re easy to make and beyond satisfying.

Here are some tips for perfecting your milkshake game:
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Filed under: Breakfast Buffet • Dishes • Food Holidays • Ice Cream • News


5@5 - Blend your way to milkshake perfection
April 3rd, 2013
05:00 PM ET
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5@5 is a food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.

Since the Harlem Shake has jumped the shark, let’s get back to a shake that really matters - we're talking about the good ol’ fashioned milkshake.

Mark Robert Turner is here to make the transition a smooth one. Turner is the Operations Manager - and resident milkshake magician - of Bareburger, a micro-chain of organic burger restaurants.

If you don’t own a blender, you can use an immersion or stick blender, which works just as effectively. If you don’t have either one of those, grab a stainless steel bowl and a whisk; you should never deny yourself a milkshake because you don’t have the right equipment.

Five Tips To Make a Marvelous Milkshake: Mark Robert Turner
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Filed under: 5@5 • Ice Cream • Make • Recipes • Sweet • Think


Chilling with my Peeps
March 29th, 2013
07:00 PM ET
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There comes a time in every food writer's life when they must reluctantly remove thine fancy trousers and succumb to the sugar-fueled enthusiasm the public expresses for mass market Easter candy.

Last year, Americans spent nearly $2 billion on Easter candy alone, including milk chocolate bunnies, cream-filled eggs, jelly beans and, of course, the cherished, brightly colored marshmallow critters known as Peeps.

The iconic chick- and bunny-shaped confections are made by family-owned candy manufacturer, Just Born, in Bethlehem, Pennsylvania. The factory hatches an estimated 4 million Peeps a day, which is enough to give to one Peeps treat to every person in Croatia. (You're welcome.)

Should you find yourself hopped up on too many of the blood-sugar-spiking 'mallows come Monday, make the leftovers melt into memory with homemade Peeps ice cream.
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Filed under: Easter • Easter • Holiday • Holidays • Ice Cream • Make • Recipes • Sweet


Thank you for your deposit, would you like some mint chip?
September 25th, 2012
11:45 AM ET
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Angry at his bank for taking too big a scoop in overdraft fees, one Pittsburgh ice cream shop owner decided to set up his own flavor of a community bank, with interest on deposits paid out in sweets.

Ethan Clay, a 31 year-old Steel City native, began running the Whalebone Café Bank out of the Oh Yeah! Ice Cream and Coffee Company in January and says so far he's taken in around $660 in deposits, mostly from regular customers. He also performs cash back transactions and for a $4 fee, check-cashing services.

"I want to skinny up these big banks," Clay said. "This is people putting their money together to transform the retail banking industry."
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Filed under: Ice Cream • News • Restaurant News • Restaurants


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