So tragic yet I... can't... look... away.
So tragic yet I... can't... look... away.
Brenham, Texas-based BlueBell Creameries has launched a new "Camo 'n Cream" camouflage ice cream. It's a combo, containing pistachio almond, milk chocolate and cream cheese flavors. The packaging features woodland pattern camouflage which I guess makes sense given the ice cream was launched on the first day of dove hunting season in texas. Yum?
The New York Times' feature about ice cream trucks in the city is packed with fantastic details and quotes from those who operate "bell-jingling fleets of pleasure craft festooned with pictures of perfectly swirled desserts and beaming children." It's brutal out there, and Mister Softee has just been muscled out of Midtown.
In 2012, a frozen yogurt vendor said that a Softee duo snapped his brakes with a crowbar, and the founder of the Van Leeuwen ice cream company said he had gotten death threats from Softee drivers. (A lawyer for Mister Softee, Jeffrey Zucker, said that while he had not heard about the 2012 allegations, “a franchisee could lose his or her Mister Softee franchise for engaging in that type of criminal activity.”)
“Let me tell you about this business,” Adam Vega, a thickly muscled, heavily tattooed Mister Softee man who works the upper reaches of the Upper East Side and East Harlem, said on Wednesday. “Every truck has a bat inside.”
MSNBC caught up with Ben "and Jerry's" Cohen outside a rally for Donald Trump in Burlington, VT, home state to Ben and Jerry's and headquarters for the Bernie Sanders campaign. Read the rest
“Cooper and Daisy go through the drive up window at Mcdonalds.” Not cool, Cooper. Not cool. Read the rest
Scientists at the Universities of Dundee and Edinburgh are toiling in their laboratories to create ice cream that stays firm for a long time even in hot weather. The secret ingredient is a naturally occurring protein produced by a bacteria. This protein sticks to fat droplets and air bubbles, binding them with the water so that the ice cream remains rigid. The Telegraph reports that the protein can also "prevent gritty ice crystals from forming, ensuring a fine, smooth texture more reminiscent of luxury ice creams." Read the rest
The Ice Cream Store in Rehoboth Beach, Delaware sells ice cream flavored with ghost peppers, which are loaded with so much capsaicin that they make jalapeños seem like strawberries. One person who sampled the ice cream "vomited on the spot" and another took "a few licks and couldn’t stop coughing for a good 10 minutes," reports the Washington Post.
The store's website describes the ice cream this way: "Scorpion Sting ice cream with Mad Dog 357, Heartbreaking Dawns 1841, and Da' Bomb Ghost Pepper sauces added. Our good friends from the Two Fat Guys restaurant in Hockessin have also added in some fresh Ghost pepper mash. You WILL NOT be able to taste or buy this ice cream without first signing a waiver!" Read the rest
“Don't worry, the ice cream was provided specifically for the dogs.” Read the rest
This neat video from ChefSteps shows an interesting frozen dessert experiment for geek chefs.
A simple technique for making amazing soft serve at home, no fancy gadgets required.
Here's what you will need: some dry ice, and your trusty stand mixer. Never worked with dry ice? You can often buy some, cheaply, at your local supermarket or at a big box store like Walmart or Sam's Club. From there you just need to crush it up and slowly incorporate it into your ice cream base, and within moments you'll wind up with a soft, delightful treat you can transfer to a piping bag and squeeze into cones for your friends and family. Make sure to stock up on sprinkles—we have a feeling this is going to be a big soft-serve summer at your house.
This Turkish ice cream man is an official Gladwell 10,000-Hour Expert. (Thanks, Matthew!) Read the rest
I had the best gelato of my life when I was in Rome the week before last. I bought it at Caffè Tomeucci on Viale Europa. It wasn't too sweet and it had a great texture. The flavors were pistachio and chocolate pistachio. I'll never forget it.
Today I was looking at Tyler Cowan's Marginal Revolution blog, and he linked to an article titled "How To Spot Good Gelato From 15 Feet Away." One thing to look for, says the author, is the color of the gelato:
If the fruit gelati are made of pure, real fruit then they will be the color that fruit would be if you crushed it: berry flavors a deep dark off-black purple/red, apple white or brownish or yellowish sometimes with flecks of peel, and banana a rather unappealing shade of gray. If, on the other hand, banana is a cheery yellow, apple a perky spring green and berry flavors are the light-ish color of blueberry yogurt, then the gelato before you is a mix of milk with food coloring plus fruit extracts or artificial fruit flavor. Pistachio similarly should be the color of crushed nuts, not bright green… The pistachio on the right here is clearly very artificial.