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Thread: I Scream..You Scream..We All Scream For Ice Cream!

  1. #1
    Judy Haffner Guest

    Default I Scream..You Scream..We All Scream For Ice Cream!


    Seems I remember that little ditty from back in my grade school days
    many, many years ago!

    So while on the subject if ice cream..in what ways do you like to use
    it? Such as a root beer float, milk shake, sundae, banana split, in a
    cone, or just in a bowl, as it, or with a topping, such as Hot Fudge
    maybe? Do you have a favorite topping?

    There are so many flavors of ice cream, and I always enjoy looking at
    all the different kinds in the freezer section, but though most are
    good, we still prefer vanilla, as you can do so much with it. A person
    can also make their own, and there is nothing in the world better than
    that! We often had home made ice cream when I was growing up at home,
    and it was such a treat.

    There is always stir-ins to dress up individual servings, and create a
    whole new flavor. There is crushed candy bars, chopped dates, canned
    pineapple, crushed cinnamon graham crackers or pretzels, toasted
    coconut, candied ginger, chopped nuts, M&M's, and roasted pumpkin seeds,
    to name a few. I've always liked to make a drink in the blender with ice
    cream and fresh fruit, etc.

    We eat ice cream year around...when it's hot out (such as now) but also
    in the dead of winter. It just seems to hit the spot like nothing else
    in the dessert line, or be as satisfying.

    Judy


  2. #2
    Jim Elbrecht Guest

    Default Re: I Scream..You Scream..We All Scream For Ice Cream!

    On Sat, 21 Jul 2012 23:56:39 -0800, [email protected] (Judy Haffner)
    wrote:

    >
    >Seems I remember that little ditty from back in my grade school days
    >many, many years ago!
    >
    >So while on the subject if ice cream..in what ways do you like to use
    >it? Such as a root beer float, milk shake, sundae, banana split, in a
    >cone, or just in a bowl, as it, or with a topping, such as Hot Fudge
    >maybe?


    I make 90% of our ice cream. We eat it plain. Though last week's
    'special' was a scoop each of Lebovitz' Chocolate Sorbet, and a Rice
    Gelato I'm working on.

    One hit last year was Green Tea Ice cream made into sandwiches on
    almond cookies.

    > Do you have a favorite topping?


    Lebovitz calls them 'French Almonds' - toasted sliced almonds with the
    tiniest bit of sugar.
    -snip-
    >We eat ice cream year around...when it's hot out (such as now) but also
    >in the dead of winter. It just seems to hit the spot like nothing else
    >in the dessert line, or be as satisfying.
    >


    I like the rich ice creams in the winter and the fruity sorbets and
    such in the summer.

    I've got a great "Mango Colada" ice cream in the freezer now-- from
    Hannah Kaminskey's "Vegan a la Mode" -- yummy.

    Jim

  3. #3
    notbob Guest

    Default Re: I Scream..You Scream..We All Scream For Ice Cream!

    On 2012-07-22, Judy Haffner <[email protected]> wrote:
    >
    > Seems I remember that little ditty from back in my grade school days
    > many, many years ago!


    As the Mr. Wizard would say, "drizzle, drazzle, drozzle, drone, time for
    this one to come home....."

    nb

  4. #4
    sf Guest

    Default Re: I Scream..You Scream..We All Scream For Ice Cream!

    On Sat, 21 Jul 2012 23:56:39 -0800, [email protected] (Judy Haffner)
    wrote:

    >
    > Seems I remember that little ditty from back in my grade school days
    > many, many years ago!
    >
    > So while on the subject if ice cream..in what ways do you like to use
    > it? Such as a root beer float, milk shake, sundae, banana split, in a
    > cone, or just in a bowl, as it, or with a topping, such as Hot Fudge
    > maybe? Do you have a favorite topping?


    My favorite way to use ice cream is on a Brownie Sundae, so I guess my
    favorite topping is hot fudge. If we had more hot weather, I'd
    probably branch out - but we don't, so I haven't. The kids brought
    over a half gallon of vanilla yesterday and made too much coffee this
    morning, so maybe we'll have affogato today (if I don't make a batch
    of brownies).


    --
    Food is an important part of a balanced diet.

  5. #5
    sf Guest

    Default Re: I Scream..You Scream..We All Scream For Ice Cream!

    On Sun, 22 Jul 2012 08:34:16 -0400, Jim Elbrecht <[email protected]>
    wrote:

    > Lebovitz calls them 'French Almonds' - toasted sliced almonds with the
    > tiniest bit of sugar.


    Oh, that sounds good! I will try making a batch of those. Looking
    for a recipe or method, I ran across a Lebovitz recipe for Almond
    Cake... which is going onto my "to do" list since I have the necessary
    amount of almond paste sitting in my refrigerator. I can get back
    into baking now that DIL knows it's yeast, not gluten that she's
    sensitive to and I can send baked goods home with them now.

    --
    Food is an important part of a balanced diet.

  6. #6
    Jim Elbrecht Guest

    Default Re: I Scream..You Scream..We All Scream For Ice Cream!

    On Sun, 22 Jul 2012 12:37:47 -0700, sf <[email protected]> wrote:

    >On Sun, 22 Jul 2012 08:34:16 -0400, Jim Elbrecht <e[email protected]>
    >wrote:
    >
    >> Lebovitz calls them 'French Almonds' - toasted sliced almonds with the
    >> tiniest bit of sugar.

    >
    >Oh, that sounds good! I will try making a batch of those. Looking
    >for a recipe or method,


    Here it is from his "The Perfect Scoop"
    Preheat oven to 350.
    Dissolve 2 tbls of sugar in 2 tbls of water in a 10-12" skillet. Bring
    to boil- turn off heat- toss in 2 cups slivered almonds & mix to coat.

    Spread them on parchment in a 1/2 sheet pan. Bake for 20 minutes,
    stirring twice.

    >I ran across a Lebovitz recipe for Almond
    >Cake... which is going onto my "to do" list since I have the necessary
    >amount of almond paste sitting in my refrigerator. I can get back
    >into baking now that DIL knows it's yeast, not gluten that she's
    >sensitive to and I can send baked goods home with them now.


    Looks like a nice cake-- So far Lebovitz hasn't disappointed me in
    anything- both flavor and 'success' of his recipes.

    Jim

  7. #7
    jmcquown Guest

    Default Re: I Scream..You Scream..We All Scream For Ice Cream!


    "Judy Haffner" <[email protected]> wrote in message
    news:[email protected]..
    >
    > Seems I remember that little ditty from back in my grade school days
    > many, many years ago!
    >

    (snip)

    I remember the ditty That's fun. I've never made ice cream and I'm sure
    I never will. I don't eat a lot of ice cream.

    Jill


  8. #8
    Leonard Blaisdell Guest

    Default Re: I Scream..You Scream..We All Scream For Ice Cream!

    In article <[email protected]>,
    [email protected] (Judy Haffner) wrote:

    > We eat ice cream year around...when it's hot out (such as now) but also
    > in the dead of winter. It just seems to hit the spot like nothing else
    > in the dessert line, or be as satisfying.


    Lately, and I mean lately since I haven't consumed much ice cream for
    several decades, I've been using a nice portion of cheap vanilla, a
    generous drizzle of Hershey's chocolate syrup, "real" aerosol whipped
    cream to cover, slivered almonds to lightly cover the cream slope and a
    maraschino cherry on top. I'd use walnuts, but I have a notion that they
    may give me gout.
    The dish is a classic and as good as it always was.
    The other day, I sliced a room temperature ripe peach onto a bowl of
    vanilla, and the result put peach ice cream to shame.
    I've got to get off this kick.

    leo

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