Types of Ice Cream Kids Love!

Do you remember running around outside with friends when you were a kid? If the weather was warm, there's an excellent chance you had many days like this. Well, things haven't changed very much. Kids sill run around with their friends outside in the warm weather. While they're most likely having a great time, they're also getting hot and sweaty doing it. What does this lead to? The need for every kid's favourite snack - cold treats.

There are many ice cream types these days. One of them is the Paddle Pop. Paddle Pops have been around for a long time - since 1953. They were created by a man named Ronald Street. So, next time you eat a Paddle Pop, thank Ronald Street. Paddle Pops were popular in Australia for several decades. That popularity finally began to grow in 2000, when Paddle Pops began to reach places as far off as China, the British Isles, Malaysia and India. Based on their extraordinary taste, it's most likely only a matter of time before Paddle Pops became well known all over the world. It's estimated that 97 million people eat at least one Paddle Pop in a year. There are currently over 100 flavours.

Another one of the more popular kids desserts are Icy Poles. Icy Poles were actually discovered by accident. In 1905, an 11-year-old boy in San Francisco, California left soda water powder and water outside. There was a stick in its middle. Overnight, the temperature reached below freezing and froze the soda water powder. When he came outside the next morning, he discovered this new concoction and ran it under hot water. Using the stick as a handle, he removed the soda water and began to eat it. From then on, Icy Poles were born. Icy Pops are eaten all over the world and go by different names based on the country. Here's a fun side note: in 1997, the largest Icy Pole ever was created and it was 21 feet high.

We can't have an article about ice cream types without mentioning Cornetto or Drumsticks. For many years, people were trying to figure out how to eat frozen ice cream cones. The problem was that they kept melting. Finally, they figured out to use oil, sugar and chocolate to insulate the ice cream. Cornetto and Drumstick comes in many flavours, including strawberry, mint chocolate, nut, lemon, and whippy.

If these options don't sound interesting enough to you, you can also try other popular ice cream snacks, such as an Ice Cream Sandwich, a Chipwich Sandwich, or a Sundae Cone. While they all have their benefits, it's always most fun to mix it up and try them all.

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Maple Taffy on Snow

Sometimes referred to as "sugar on snow" in the United States, "maple taffee" in the English-speaking regions of Canada, and "tire d'érable" in the French-speaking ones, maple taffy is a confection made from maple sap. It is integral in the traditional culture of Quebec, where 80% of the whole world's maple syrup is produced, and also New England. In both places, maple taffy is poured onto the snow, then lifted with a small wooden stick or a metal dinner fork. In New England, the event is called "sugar on snow party" and the confection is served traditionally with sour dill pickles, coffee, and yeast-risen donuts, the former two serving to counter the sweetness of the candy.

Maple taffy is made by boiling maple syrup until it reaches about 234 ºF in temperature, as measured by a candy thermometer. It cannot be done for longer lest the syrup turns into maple butter or maple sugar. The higher than temperature during the boiling process, the thicker the resulting candies will be. The liquid, which must have thickened in the boiling process, may be kept hot over very low heat or placed in a pan of hot water. It should not be stirred, however, as it will only form grainy crystals. It is then poured in its molten state into clean snow whose cold temperature would cause it rapidly thicken. Take note though that if instead of hardening, the syrup runs when poured into the snow, it means you have not allowed it to boil long enough to create the maple taffy. If it has sufficiently hardened in the snow, it can already be picked up to be eaten.

Maple taffy is popularly eaten soft so it is often served fresh, and prepared and eaten alongside maple syrup processing in sugarhouses. In Manitoba, the Canadian province, Manitoba maple syrup from the Manitoba maple tree (or box elder) is used, yielding generally darker and mustier candies.

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How to Make Shimmering, Frosted Cookies with Sweet Dani B and Jelly Belly

Join Sweet Dani B to learn how to create beautiful holiday cookies with sparkling Jelly Belly jelly beans from the Jewel Collection. Create gifts, ornaments and sweet memories with these stunning designs.

Create A Wreath Out Of CANDY CANES

Create a Wreath out of CANDY CANES

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Top Ice Cream Makers

Long gone are the days where ice cream was made with hands, and now modern technology has made the process easier with the invention of ice cream makers. These machines not only produces lip-licking frozen delights, but also makes sure they taste just as good, if not better than those handmade ones. Here are three of the industry's best machines.

The name Cuisinart is synonymous with excellent kitchen equipment for generations, and their dessert maker range is also highly applauded. The Cuisinart Classic Dessert Maker does not only make one type of frozen confectionary, but also frozen yoghurts and sorbets. Model ICE-25 exudes brings the user to the good old days with its classic design, but it boosts a technology that allows for an automatic and simple usage. With just a touch of a button after pouring the ingredients, the machine will start mixing them and users can expect the finished product in just 20 minutes. For easy cleaning, the machine's mixing paddle and freezer bowl are both easily removable.

Sunbeam also makes exceptional ice cream makers in the market. They boast of their GL8200 Gelateria as possessing an internal compressor that freezes until -30 degree Celsius, to ensure perfect frozen confections. The machine has the capacity of making up to a liter of gelato, sorbet and frozen yoghurt. With an LED timer display included, users not need to worry about their desserts' consistency, because now you can choose the timer setting to the desired consistency. Like most machines that aim to boost efficiency, the GL8200, that sports a classic white-colored exterior, has a removable cylinder for easier cleaning and serving.

Although American brands are more known among consumers, when it comes to dessert makers, one European brand name stands out among the rest. Italian company Lello Musso manufactures the Lello 4080 Musso Lussino 1.5-Quart that can freeze 3 quarts per hour. Its fully automated operation allows for efficient and quick making of ice cream, sorbet, frozen yoghurt, gelato and frozen drinks. The machine has a timer control that suits the freezing and making time for each different frozen confection, so that users can enjoy the best and most delicious frozen delights. The 4080 has stainless steel housing, bowl and paddle for easy cleaning, encased in an attractive Italian design.

No longer do you need to tire your hands to manually churn the ingredients, with these three of the best ice cream makers in the market, you can now easily make your own delicious homemade frozen dessert.

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Pumpkin Ice Cream Pie

This is a delicious twist on the classic pumpkin pie recipe, and even easier to make. The only baking in this recipe is for the crust. This is a great dessert to serve at a Halloween party, as dessert (or one of the desserts) at Thanksgiving dinner, or for any other time that you have a taste for pumpkin.

Ingredients:

CRUST

1 ½ cups ginger cookie crumbs
½ stick (4 tablespoons) butter, melted
FILLING
1 quart vanilla bean ice cream
1 cup canned pumpkin
1/3 cup brown sugar
2 teaspoons pumpkin pie spice
½ teaspoon ground ginger
(optional) assorted dried fruit for decoration

1. Heat the oven to 350ºF. In a 9 inch pie plate, combine the ginger cookie crumbs and melted butter. Once the butter is evenly distributed throughout the cookie crumbs, press the crumbs into the bottom and sides of the pie plate. Use a ½ cup measuring cup to press into the cookie crumb crust to even out the thickness of the bottom and sides of the crust.

2. Bake the ginger cookie crust for 5 minutes at 350ºF. After the 5 minutes, remove the crust from the oven and allow it to cool completely.

3. While the crust is cooling, take the ice cream out of the freezer and allow it to sit at room temperature for 15 minutes. Once the ice cream has become softened from sitting out, scoop it into a large mixing bowl. Stir the ice cream with a spoon until it becomes broken up, then add the pumpkin, brown sugar, and spices. Stir the the mixture until all of the ingredients are evenly distributed throughout the ice cream.

4. Pour the pumpkin ice cream mixture into the cooled crust. Cover with plastic wrap and freeze for at least 4 hours or overnight.

5. If you are making this pie for a Halloween party or gathering, decorate the pie with a variety of dried fruits to create a jack-o'-lantern face. Let the pie sit out at room temperature for about 10 minutes prior to slicing, so it will be easier to slice.

6. Serve and enjoy this delicious pumpkin ice cream pie!

Makes 8 servings.

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