Saturday, October 30, 2021
Ice Cream Cup Sundaes: How To Make | Ben & Jerry's
Wednesday, October 27, 2021
Schedule Our Ice Cream Truck For Your Next Event!
WE HAVE MANY PROGRAMS TO FIT YOUR EVENT NEEDS.
SCHEDULE OUR ICE CREAM TRUCK FOR YOUR NEXT EVENT:
Fundraising Event, Sporting Event,
Employee Appreciation, Party,
Day Care Event, Customer Appreciation,
Routine Service, and more!
Please contact Ravi Vardan
for more information:
916-842-0497
Sunday, October 24, 2021
World’s Spiciest Ice Cream Requires Signing A Waiver Before Eating It
The Aldwych Café and Ice Cream Parlor in Glasgow, Scotland sells ice cream that is so spicy, you have to sign a waiver before eating it. It's 500 times spicier than Tabasco sauce. Could you handle it?
Thursday, October 21, 2021
French Toast Ice Cream Cups | Ben & Jerry's
Monday, October 18, 2021
SNICKERS Chocolate Spider Tarts
These cute and creepy Halloween treats taste as good as they look.
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Makes: 6 servings
Ingredients:
6 Snickers Fun Size, chopped
6 tbsp brick-style plain cream cheese, at room temperature
6 prebaked chocolate mini tart shells
6 tbsp crushed chocolate cookie crumbs
3 licorice strings
12 red sprinkles
Instructions:
Heat chopped Snickers Fun Size in saucepan set over medium-low heat, stirring often, for 3 to 5 minutes or until melted. Remove from heat. Let cool slightly.
Beat cream cheese until smooth; beat in melted Snickers Fun Size until blended. Spoon into tart shells; smooth tops. Sprinkle tops with even layer of cookie crumbs. Refrigerate until filling is thoroughly chilled and firm.
Cut each licorice into 16 pieces. Insert 8 licorice pieces into filling of each tart to resemble spider legs and decorate each tart with 2 red sprinkles for eyes.
Tip:
• Alternatively, use candy eyes instead of sprinkles.
• For a sweet-and-salty option, substitute pieces of pretzel twists instead of licorice for spider legs.
Friday, October 15, 2021
The History of Ice Cream | Food: Now and Then | NowThis
The first scoop of ice cream is over 2,500 years old.
Tuesday, October 12, 2021
Science Xplained: Ice Cream Chemistry
In this segment, Dr. Ainissa Ramirez describes the science behind a tasty bit of chemistry—ice cream. She shows how to make ice cream using liquid nitrogen, which is as cold as the surface of Neptune, and describes why these cold temperatures makes ice cream, creamier. She demonstrates how our knowledge of how ice freezes can be applied to ice cream and avalanches.
Saturday, October 9, 2021
SNICKERS Blood Red Crinkle Cookies
These festive Halloween cookies are bursting with lots of Snickers flavor.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Makes: 20 cookies
Ingredients:
1/4 cup butter, softened
3/4 cup granulated sugar, divided
6 tbsp dark brown sugar
1 egg, at room temperature
2 tsp red food coloring
1 tsp vanilla extract
1 cup all-purpose flour
2 1/2 tbsp cocoa powder
2 1/2 tsp baking powder
Pinch salt
3 (1.8 oz) Halloween Fun Size Snickers, chopped
1/2 cup icing sugar
Instructions:
Preheat oven to 350°F. In bowl, beat butter, 1/4 cup granulated sugar and dark brown sugar until light and fluffy. Beat in egg; beat in food coloring and vanilla.
Whisk together flour, cocoa, baking powder and salt; stir into butter mixture until incorporated. Fold in chopped Snickers.
Divide batter into 20 portions; roll into balls. Roll each ball in remaining granulated sugar, then in icing sugar. Place on parchment paper lined–baking sheet, at least 2 inches apart.
Bake for 10 to 12 minutes or until puffed and cracked but still slightly gooey in center. Let cool completely on baking sheet.
Tip: Decorate cookies with candy eyes if desired.
Wednesday, October 6, 2021
A Tour of the Ben & Jerry's Factory
Sunday, October 3, 2021
DOVE Chocolate Mini Seasonal Tart
This indulgent caramel-chocolate tart is one that everyone will love.
Prep Time: 50 minutes
Cook Time: 20 minutes
Total Time: 1 hour 10 minutes (+ 1 hour 30 minutes standing time)
Makes: 12
Ingredients:
Tart Shells:
1/4 cup + 2 tbsp butter, at room temperature
3 tbsp icing sugar
1 egg yolk
3/4 cup + 2 tbsp all-purpose flour
3 DOVE Dark Chocolate & Sea Salt Caramel Promises, finely chopped
Caramel:
1/2 cup granulated sugar
1 tsp corn syrup
2 tbsp heavy cream
2 tbsp butter
Pinch sea salt
Ganache:
8 DOVE Dark Chocolate & Sea Salt Caramel Promises
3 tbsp heavy cream
1 tbsp butter
Garnish:
6 DOVE Dark Chocolate & Sea Salt Caramel Promises
Sea salt
Instructions:
1. Tart Shells: Using electric mixer, beat together butter and icing sugar until blended and smooth; beat in egg yolk. Mix in flour just until combined. Mix in chopped Promises. Refrigerate for 25 to 30 minutes or until chilled.
2. Preheat oven to 350ºF. Grease 12 mini muffin cups. Using rolling pin, roll out dough into 1/8-inch thickness. Using 3-inch round cookie cutter, cut out 12 rounds; press lightly into mini muffin cups to come about 1/4 inch above top of each cup. Refrigerate for 15 minutes. Prick tart shells all over with fork. Refrigerate for 15 minutes. Bake for 12 to 15 minutes or until pastry is lightly golden and crisp. Let cool completely.
3. Caramel: Meanwhile, in small skillet set over medium heat, cook sugar, corn syrup and 1 tbsp water for 8 to 10 minutes or until mixture is golden brown and sugar is dissolved. Stir in cream, butter and salt; cook for 3 to 5 minutes or until thickened and syrupy. Spoon into tart shells, about three-quarters full.
4. Ganache: Finely chop Promises. In microwave-safe bowl, combine Promises, cream and butter. Microwave, stirring every 30 seconds, for 60 to 90 seconds or until smooth and melted. Spoon evenly over caramel to cover. Refrigerate for 25 to 30 minutes or until layers are chilled and set.
5. Garnish: Just before serving, cut Promises in half. Garnish each tart with half of a Promise, and pinch of salt.
Tip: Serve with a dollop of whipped cream and berries if desired.
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