Visit The Boston Globe Share on Twitter Share on Facebook Comment on this Scroll to top of page By Linda Rodriguez McRobbie June 30, 2018 The earliest recipe book devoted entirely to making ice cream was “L’Art de bien faire les glaces d’office,” published in 1768 by a mysterious Monsieur Emy. The illustration on the frontispiece depicts roughly how ice cream was made at the time: By industrious flocks of chubby, naked cherubs with tiny wings, while the Holy Trinity — God and Jesus, languidly reposing in the clouds and flanking a rather startled dove — look down from the heavens.That wasn’t exactly how it really went, but ice cream in 1768 might as well have been made by angels, so exciting and novel was the experience of eating it and so closely-guarded the process of making it.“If you knew how to make ices, you had a meal ticket for life, and you would lock the door of your confectionery so nobody knew how you did … [Read more...] about How ice cream made America
Melts ice cream
YOU might soon be able to say sayonara to licking drips of melted ice cream from your wrists when your 99 disintegrates in the non-existent British summer. Japanese scientists have invented an iced dairy treat that won't melt (well, not for as long as it takes you to eat it, that is). It's all thanks to a strawberry extract which stops the oil and water found in the season's guiltiest pleasure from separating so quickly. Japan's Biotherapy Development Research Centre in Kanazawa city wanted to test how strawberry polyphenol affected deserts. They roped in a pastry chef to try and include it in a sweet treet, but he reported that it caused the dish to freeze. It was then they realised they had struck creamy gold. Tomihisa Ota, a professor emeritus of pharmacy at Kanazawa University, who developed the lollies said: "Polyphenol liquid has properties to make it difficult for water and oil to separate, so a popsicle containing it will be able to retain the original shape of … [Read more...] about Japanese scientists create incredible ice cream that won’t melt – but the sight of it might just turn your stomach
By Jolene Thym, correspondent | Bay Area News Group PUBLISHED: June 3, 2018 at 7:00 am | UPDATED: June 3, 2018 at 7:14 am One scoop of ice cream is nice, and two in a cone is a treat. Stepping on the scale after a pint of all that milky, silky goodness? Not so great. At 1,000+ calories, ice cream by the pint is a dietary debacle, unless it happens to be “skinny ice cream.” This new category crowding supermarket freezer sections is guilt-free, gourmet ice cream so low in calories that eating an entire carton is reasonable — even encouraged on the label. Weighing in at 250-600 calories a pint, these new skinny ice creams leverage food science in a major way. They incorporate texture from things like tapioca, corn fiber and whey, instead of cream, and grab sweetness from monk fruit, stevia and sugar alcohols instead of cane sugar. The result is a landslide of tasty, creamy ice creams with few dietary consequences — if you find the right one for you. Here’s … [Read more...] about Taste-Off: Skinny ice cream ranked from best to OMG horrible
Voila, vanilla ice cream taco with milk chocolate dip and rainbow sprinkles from Rocko's Ice Cream Tacos in Santa Clara. (LiPo Ching/Bay Area News Group) The menu at Rocko's Ice Cream Tacos in Santa Clara features ice cream tacos and ice cream cake pops. (Dai Sugano/Bay Area News Group) Sound The gallery will resume inseconds In April, Rocko's Ice Cream Tacos opened in the former Mission City Creamery spot in Santa Clara. (Dai Sugano/Bay Area News Group) Rocko's Ice Cream Tacos founder Lori Phillips demonstrates filling ice cream in a waffle taco on May 29, 2018, in Santa Clara. (Dai Sugano/Bay Area News Group) An ice cream filled waffle taco is lifted from liquid nitrogen before being dipped in chocolate at Rocko's Ice Cream Tacos in Santa Clara. (Dai Sugano/Bay Area News Group) Dipping an ice cream filled waffle taco into liquid nitrogen hardens the chocolate sauce, creating a crunchy shell. (Dai Sugano/Bay Area News Group) Ice cream tacos aren't the … [Read more...] about 5 more new OMG-good extreme ice cream shops around the Bay Area
Ahhh ... just thinking about why ice cream is so "addictive" brings with it cravings for the sweet frozen treat. Even as a nutritionist concerned with healthy eating, ice cream is one food I can't give up.Maybe it has something to do with the way the coldness hits my mouth on a hot summer day. Or the creaminess of every bite. Or the chunky chocolatey chips.Or maybe it's that the thought of ice cream evokes happy memories of special times shared with my family in Sag Harbor, New York, where enjoying ice cream after dinner while walking along a pier lined with boats is a weekly ritual.Whatever the reason, I know I'm not the only person that has regular cravings for ice cream. According to the International Dairy Foods Association, the average American consumes more than 23 pounds of ice cream per year. That's more calories than we'll ever want to know.It even shares one key resemblance to other addictions. According to one recent study, the more often we eat ice cream, the more of it we … [Read more...] about What makes ice cream so addictive?