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Monthly Archives: October 2012

Halloween Costumes

Halloween is coming up and all ice-cream lovers might want to know about some of the costumes that are around at the moment to purchase if your running out of ideas into what to wear to a Halloween party.

All these costumes can be found on the internet on a costume website near you.

I also found a cute tutorial if you want to make your own child’s ice-cream costume

http://family.go.com/halloween-costume-contest/easy-homemade-costumes-3/ice-cream-cone-easy-homemade-costume-2437/

and some more ideas for the kids here

http://www.coolest-homemade-costumes.com/children-costume.html

 
 

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Ice Cream Sundae Malted Milk Balls (10 Pound Case)

 

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Recipe for Cheesecake Ice Cream

Until Every Cage

Ingredients: 

3/4 cup raw cashews
8 ounces vegan cream cheese (I use Galaxy)
1 cup water, soymilk, or coconut milk beverage, divided
3/4 cup sugar
2 to 3 tablespoons lemon juice
1 teaspoon vanilla extract
1/8 teaspoon salt

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Posted by on October 15, 2012 in Ice-cream recipes

 

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Ice Cream Without a Maker–Soufflé Glacé

Tracy Lee Karner

Soufflé Glacé au Grand Marnier is a classic French frozen ice cream souffle (“au Grand Marnier” is optional, it means “scented with orange liquor.”) This is rich and delicious ice cream.  The churning/whipping happens before freezing, eliminating the need for an ice cream maker.

I used both a hand mixer (a Braun handheld with the whip attachment) and a stand mixer (with whip attachment), for speed in putting this together. If you don’t have both, simply wash the beaters after whipping the egg yokes/sugar/milk, and then whip the cream. But you’ll still need two large bowls.

I adapted this recipe from a German cookbook, The Great Cooking School for the Modern Household” by Martina Meuth (1980).

The concept: First you make a kind of sweetened condensed milk. Boil it and add part of it, hot, to egg yolks and whip it to a frenzy, then add the rest of…

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Moon Ice Cream Cake

Personal Dopeness

Moon shaped ice cream cakes created by Nipa Doshi and Jonathan Levien for Häagen-Dazs.  They look ‘out of this world’

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Mochiko: Soft ice-cream ball treat!

Benz is Street Snapping

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Looking down at my best friend’s Mochiko Pandan ball, my mouth started to water. That Japanese rice cake, pounded and molded into a circle, right inside is my desired flavor of sorts!

The first time I’ve tasted this was back at Mercato, High Street, two train rides, a bus ride and a kilometer long walk from where I live. But if I ever come across that craving for a soft ice-cream center, I’d just stop by at Megamall at the 2nd Floor Bridgeway near Orchard Road.

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Mochiko really is all around now! They’ve also opened a branch at Shangri-la Plaza Mall. And now I think they’re opening a third branch somewhere…that however would be a surprise. Keep posted! www.facebook.com/mochikomochi

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The very nice staff of Mochiko Megamall, Michelle, Anne and Evelyn. Thank you for the warm service! To all you Mochi / ice-cream lovers out there, happy…

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Pumpkin Frozen Yogurt

This Country Girl Cooks

I think I’ve done a pretty good job keeping my pumpkin obsession under wraps thus far.  But I cannot guarantee anything from here on out.  I’ve broken open my first can and I cannot help myself.

I’m like a junkie looking for her next fix in her meth lab in the woods.  Except my meth lab is my kitchen, and my next fix is pumpkin ANYTHING.

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Posted by on October 7, 2012 in Frozen Yogurt

 

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