We Can Do It Better – How to Make a Homemade Shamrock Shake!
It’s almost St. Patrick’s Day, and people are gearing up for the one day of the year they can get away with getting drunk at 10:00AM. However, for many others, the season of St. Paddy means something else (and I’m not just talking about non-stop listening to their Dropkick Murphys/Flogging Molly playlist). Of course, I’m referring to the almighty Shamrock Shake!
The Snack Report: Breyer’s Salted Caramel Ice Cream
Hot on the heels of last week’s ice cream extravaganza, we’ve yet another frosty, creamy delight of a post for you all. There’s only a month left in Summer, and yet so many ice creams to eat… Though to be perfectly honest, I’m not really tethered to foods and times of the year. I have soup and hot cocoa and tea during the summertime if I’m feeling it, and sometimes I can’t help but crave a nice sundae during the dead of January. Unfortunately, most people consider ice cream season to mostly come to an end once October hits, so that’s why we’re trying to cram all our ice-cream-centric posts into this final stretch of Summer. Today we’ve got a fairly unique flavor, Salted Caramel.
Pizza Lab #44: Ice Cream Pizza
Ice cream is a staple summer dessert. Technically you can eat ice cream year round, but summer is when it really shines. They even send trucks out to practically deliver ice cream to your house! While that familiar jingle is a welcome sound of summer, you have to admit, in the dark evenings of winter it’d sound kinda creepy. You’re also much more likely to want to eat a freezing cold treat when it’s hot out than when it’s freezing outside too. Since August is the last full month of summer we wanted to make this month’s pizza lab nice and summer-y. It was also time for a dessert pizza. So as you may infer from the previous sentences, summer + dessert = ice cream!
That’s right. We made an ice cream pizza. It seems impossible at first, since pizza is baked and ice cream is frozen. But as I’m sure many of us are aware, cold/room temperature pizza is a delicacy of its own, and so the step up to frozen isn’t actually that far of a leap. Ice cream cake is a beloved party dessert (unless you’re Erik), so why not ice cream pizza?
The Snack Report: Breyer’s Ice Cream Cake Ice Cream
My name is Erik S. and I have a confession to make.
I don’t actually really like ice cream cake all that much.
There, I said it. I said it, I can’t take it back, and I regret nothing. But before the ice cream heavens rain fiery vengeance upon me, let me say in my defense that while I don’t dislike ice cream cake, I just vastly prefer regular-ass ice cream, and think the cake form is overrated.
Okay, still not good enough? Well luckily, I found some middle ground for everyone out there torn between ice cream and ice cream cake:
Recipe Time! Cinnamon Toast Crunch Fried Ice Cream
My first experience with fried ice cream was at a Mexican restaurant, which my friends and I stopped at after seeing a movie one night. I was instantly intrigued by this contradictory dessert. Warm, crisp fried shell on the outside, cold, creamy ice cream on the inside; it was wonderful. However, I realize some of you, Erik included, had a different first experience with fried ice cream. You first had it at a Japanese or other Asian restaurant, with a tempura based batter as the shell. So where did fried ice cream come from? No one can really seem to agree. Its origins go back further than one would originally think, with two fried ice cream origin stories placing its invention in America in the mid-1890s. In the 1960s it started being associated with Japanese cuisine, and then later becoming associated with Mexican fare in the 1980s. In the end, I don’t think it really matters that much where it came from…what’s important is that it’s delicious!
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