Ask MetaFilter questions tagged with icecream

How does Baskin-Robbins stay in business?

crazycanuck — Thu, 24 Dec 2009 07:50:19 -0800

How does Baskin-Robbins stay in business? Baskin-Robbins has over 5000 franchise locations. They're open year round, even in the damp Pacific northwest. They cannot get a ton of foot traffic in some of these locations, especially since some that I know of are not in pedestrian friendly spots. Are ice cream cakes and a couple of hours a day of ice cream cones really high margin enough to sustain a retail location? How is ice cream a profitable business? I am surprised that they are able to sustain so many stores. Thanks

Brownie Heaven

plinth — Mon, 21 Dec 2009 13:36:11 -0800

Gourmet Magazine Brownie Recipe Search (not on Epicurious) I'm looking for a pair of recipes that were published in Gourmet magazine between 1992 and 2001 with a high likelihood of being in the 1999-2000 range. The first was a brownie recipe that was unlike most others. It was two part recipe: a liquid and a thick dough. When baked, the dough and the liquid floated past each other, transforming the dough into brownie and the liquid into chocolate sauce. The second was a burnt sugar/caramel ice cream. They were in the same issue and were meant to be served together. They went together like assault and battery.

I'm really looking for this exact pairing, not an approximation of either recipe.

The brownie recipe is not on epicurious that I could find. I went through every brownie recipe there published in Gourmet.

Gift advice, please!

traceymariel — Thu, 10 Dec 2009 17:17:08 -0800

What can I give my brother-in-law and his wife for Christmas? They really like ice cream but have a tiny kitchen so an ice cream maker is out. The limit is $100. My husband and I are doing a gift exchange with his siblings, and of course we got his brother and wife who are difficult to buy for. They both love ice cream but have limited space in their kitchen and wouldn't appreciate an ice cream maker. I thought about an ice cream of the month club but it's too expensive, we are only allowed to spend $100. Any ideas?

Tea flavored ice cream would be awesome

FunkyHelix — Sun, 22 Nov 2009 22:48:46 -0800

I want English breakfast tea ice cream. Help? I like tea. I like ice cream. Green tea ice cream is pretty awesome. But I was hoping by now that someone would make English breakfast tea ice cream. Or black tea, honey, and lemon ice cream. As Ben and Jerry have ignored my e-mails, how would I go about making this with an ice cream maker from Target? Suggestions?

Maybe I can take this to my sister's as Thanksgiving dessert.

Know about soup/ice cream/donuts? Worked there?

bystander — Fri, 11 Sep 2009 08:12:13 -0800

Know about soup/ice cream/donuts shop? Worked there? I am intrigued by soupbox.com, since this previous ask.me.
I'm thinking of duplicating the idea, possibly with all year round hot cinnamon donuts. Got any advice?

Breakfast and ice cream spots near Hotel Andra, Seattle?

DakotaPaul — Wed, 12 Aug 2009 15:38:23 -0800

I would like to have great breakfast and ice cream in Seattle. Can you help? Nearer to Hotel Andra the better. The family is taking a road trip to Seattle soon and we are looking for great breakfast and ice cream spots. We're staying at Hotel Andra, so walking/Monorail/short drive distance from there would be preferable. Bonus points if the breakfast place is 21-month-old-toddler-friendly. If you have a to-die-for breakfast recommendation we could hit on the way out of town we'd be up for it, too. Thank you!

Where the hell do I find Cornetto ice cream treats near Boston?

robocop is bleeding — Wed, 29 Jul 2009 06:50:09 -0800

It's time for this shit to get real. Where the hell can I find a Cornetto in the Boston area? It's finally breaking 80 degrees out and my wife and I are yearning for the creamy deliciousness that is a cornetto. Every time the hot, uncaring sun beats down upon our sweaty brows we wail and gnash our teeth for ice cream relief.

Alternative suggestions are welcome, but we've tried many of the major US-alternatives, from Good Humor cones (also made by Unilever) to Nestle Drumsticks, but none of these nigh-nettos have the same light, creamy mouthfeel. Is there an American product that even comes close?

Ice cream treats is serious business and we'd be willing to drive 45 minutes or so to find an actual cornetto. We're already crazy enough that we have some spare Flake bars to stick in soft serve, so we're willing to go the extra mile.

Are their little brains freezing and they just don't know how to say so? Oh the humanity!

scblackman — Sun, 05 Jul 2009 15:14:46 -0800

Do toddlers get brain freeze (sphenopalatine ganglioneuralgia or "ice-cream headache" or "cold stimulus headache" ... not a sudden absence of rational thought)? Or do they simply not show it? I was indulging in the Philadelphia summer tradition of eating water ice on a hot day with my 2 year old daughter. It took about 4 bites before I had the usual pain of "brain freeze". My daughter, however, powered through hers without so much as a wince or moment's hesitation. It got me thinking ... I know that children get brain freeze (there have been studies conducted in middle-school students). But what about toddlers? Is brain freeze age-dependent?

I am asking, of course, for anecdotal evidence. I've looked at the medical literature and can't find anything clear. But I figured that if enough toddler-watchers on AskMe might contribute their observations, I could come up with a rough estimation. Feel free to do the experiment and report the results.

Russian ice cream?

archagon — Fri, 26 Jun 2009 14:26:24 -0800

Russian ice cream (in particular, this kind) tastes very different from US ice cream. Why is this, and where can I find similar fresh ice cream in the Bay Area? I suspect it's because there's more cream in the recipe, but I'm not sure.

Look Ma! My cake glows!

santojulieta — Sat, 13 Jun 2009 08:59:44 -0800

How can I include Mountain Dew as an ingredient in baked goods? I recently asked about making interesting and weird cookies and got a lot of awesome resources.

Well, the results are in, and the male masses have asked for Mountain Dew baked goods. I've found a recipe for Mt. Dew cake, but what else could I do? How would I go about simply adding Mt. Dew as an ingredient to baking recipes?

Bonus points for suggestions about frosting/icing and Mt. Dew ice cream.

I scream, you scream, we all scream for ice cream!!!

saradarlin — Wed, 13 May 2009 21:16:44 -0800

How can I rent a soft serve ice cream maker in London, Ontario (or around Toronto) for Saturday October 10th, 2009? Family member is getting married over the Canadian Thanksgiving weekend 2009 and would like an ice cream machine for the reception. Help me, help her!

Microwave mysteries

cuddles.mcsnuggy — Sat, 25 Apr 2009 08:23:08 -0800

Sometimes I use the microwave for a few seconds to soften hard-frozen ice cream (for spoonability), or to soften a cold stick of butter (for spreadability). In these cases why does the center of the food heat first but the edges stay cooler; but when I microwave leftovers or soup in a dish for lunch, the edges of the food get hot first and middle stays cool? Just something I've always wondered. And does this qualify as a food or a science question?

What's the difference between a chinese potato and an american potato?

disillusioned — Mon, 06 Apr 2009 01:17:19 -0800

Ice Cream Filter: When in Taiwan a few years back, I enjoyed an ice cream that was described to me as "chinese potato." It was purple in color, and it tasted slightly sweet, but otherwise relatively benign. What the hell did I likely eat? (Googling brings up very nearly nothing.)

Now just add the parmesan cheese solution..

Pants! — Mon, 09 Mar 2009 22:08:32 -0800

Miko says: I've seen a lot of similar "SCIENCE!" tricks done at the bar. In fact, I've known some bartenders who collected them and mastered them in order to perform for customers and thereby increase their tips and build their crowd. One of the most wonderful nights I ever had working was when a group of Navy engineers... What other "SCIENCE!" tricks do you know along these lines? For the purposes of this question, assume a very broad definition of science.

Has anyone ever tried to bake the cookie dough in cookie dough ice cream?

raf — Thu, 08 Jan 2009 20:15:48 -0800

Has anyone ever tried to bake the cookie dough in cookie dough ice cream? Google is failing me. Is it real cookie dough? Would it bake well? Or is it changed so much to make it work in ice cream that the cookies would suck? (I'm particularly interested in Ben & Jerry's, but any really.)

Ice Cream Mysteries, Number 45875: Peanut Butter Ripple

scrump — Thu, 20 Nov 2008 14:52:17 -0800

Why can't I find peanut butter ripple ice cream on the West Coast? My parents live in Central Pennsylvania (Mechanicsburg/17055), and the local groceries all carry at least three different brands of Peanut Butter Ripple. But when I get back home to the Bay Area, no luck. Nobody appears to have even heard of it. So, uh, why is this? Is there a reason? Or is this, like scrapple, just one of those things that defy explanation?

Carrot Halwa as ice cream?

Morpeth — Tue, 19 Aug 2008 19:40:08 -0800

How would you adapt this carrot halwa recipe to make ice cream?

Blame it on the food network.

sararah — Mon, 28 Jul 2008 09:57:06 -0800

I want to buy an ice cream maker: Kitchenaid stand mixer attachment versus standalone model? I want to buy an ice cream maker, and I have a Kitchenaid stand mixer, but I'm a little skeptical about the ice cream maker attachment. I'd like opinions on the Kitchenaid attachment versus a standalone model -- I'm considering this Cuisinart basic model or a slightly more deluxe model.

I know they both work on the same essential principle: you freeze the bowl, and the ice cream maker will churn your ingredients to a soft-serve consistency. (I can't afford one that freezes it for you) The Kitchenaid stand mixer bowl seems like it would take up a lot of room in the freezer, whereas a standalone machine would take up more room in my kitchen cupboards/counter. It is a toss-up for me, and I'd like to find out which one works better.

Also if you are a ice cream connoisseur and have any good links or advice, I'd appreciate it! Thanks!

Help me serve softly.

TuxHeDoh — Wed, 25 Jun 2008 14:19:51 -0800

We have been given two bags of commercial soft-serve ice cream mix. Is this stuff possible to use at home without an ice cream maker?

What are your favorite vegan ice cream recipes?

MaryDellamorte — Thu, 12 Jun 2008 16:10:03 -0800

What are your favorite vegan ice cream recipes? I want to start making my own, but I've read that it can be quite a challenge. I'm only looking for recipes that people have actually tried and had turn out correctly. Also, what ice cream maker do you use? Thanks!

What is the difference between the original Ben & Jerry's Heath Bar Crunch and the Vanilla Heath Bar Crunch sold now?

mirepoix — Tue, 27 May 2008 17:30:09 -0800

What is the difference between the original Ben & Jerry's Heath Bar Crunch and the Vanilla Heath Bar Crunch sold now? As I understand it, the original (just plain "Heath Bar Crunch") is in the Flavor Graveyard, while the Vanilla and Coffee variations are still in stores. Wasn't vanilla ice cream part of the now-defunct recipe? I don't remember when they stopped producing it, but I know I was much younger the last time I had any.

Am I Blue?

gimonca — Wed, 21 May 2008 21:17:53 -0800

Let's say you wanted to make red white and blue ice cream treats for the 4th of July, or even Memorial Day. White I can do. Red I can do. What ice cream/sorbet would you do for blue?

My homemade ice cream gives homemade a bad name.

Mutant — Tue, 22 Apr 2008 12:56:02 -0800

A big problem and a small problem with my home made ice cream ... I need some tips and pointers on home made ice cream. Specifically, I've had inconsistent results across two dimensions - clumping, or the creaminess (more properly lack of) of my ice cream, and layering of fruit.

After much trial and error, I've settled into this basic recipe:

6 egg yolks
3 cups single cream
1 cup sugar (granulated)
3 tablespoons vanilla extract
Juice from a small lemon (fresh squeezed)

As we can get reasonably priced Spanish strawberries this time of year, my most recent attempts have me using 400g (maybe one half a quart) of the fruit. I puree about half, and split the remaining strawberries down the middle, but will cut again if necessary to render all pieces no larger than 1/2".

Over low heat, I whisk the egg yolks, ten tablespoons of the cream together than add sugar, vanilla and lemon juice. I continue whisking until the mixture is thick enough to coat the back of a spoon, all the while careful to keep the heat in check (i.e., avoid boiling). I try to let this cook for about ten minutes or so.

At this point I then add the remaining cream and strawberry puree, and continue whisking until the mixture thickens significantly. Then I add the remaining strawberry slices.

I freeze in a stainless steel bowl for between two to three hours (this part of the recipe is still changing) and we then consume immediately.

Here are my problems:

Big problem - The ice cream is very inconsistent in terms of thickness; sometimes almost soupy, other times it thickens up too much. Is this normal for homemade ice cream? The variance in batches is frustrating me somewhat (Mrs Mutant is a champ, and never complains!) as I'd like to at least have a repeatable process.

Small problem - Fruit - it all seems to end up on the bottom, at least the pieces. Is this just the nature of the product? I can't seem, for the life of me, to get uniform distribution. I've tried freezing the mix for a period of time then adding the heavier pieces, but still I end up with most - if not all - of the fruit chunks on the bottom of the ice cream. What are you folks doing to get a uniform distribution? I've tried mixing after freezing but before serving, but sometimes its difficult to even spoon out, let alone mix (see 'Big Problem' above).

I'm using this recipe each time as I'm trying to get a standard product. I'm eager to add flavours to my repertoire, but seems I'm having difficulties with the basics.

Any tips or suggestions welcomed. Willing to change recipes as well.

Thanks for your help!

Norway, ice cream, and love

gregvr — Sun, 13 Apr 2008 16:37:22 -0800

I'm looking for a strawberry ice cream topping that we had in Norway! Please help! About 10 years ago, my wife and I had a wonderful vacation in Norway.

One of the things that we had quite a lot of was ice cream. Pretty much EVERYWHERE had an ice cream topping that was basically like a crunchy strawberry sprinkle. It was applied to the ice cream in cones like jimmies (or sprinkles) would be applied here in the U.S. I __THINK__ it was called something like "jordbaer-strusel"

While we were there, we went to a bunch of grocery stores trying to find it, but couldn't. We then did lots of internet searches to try to find it, but this was 1998 and there weren't as many online retailers as there are now, especially in Norway.

Help? Ideally a link to somewhere we can buy it online, but at least just a correct name we can search with.

How can an ice cream shop survive winter?

logic vs love — Thu, 21 Feb 2008 13:16:37 -0800

What could a small ice cream/frozen yogurt shop start selling in the colder months to keep business alive?