Hi Everyone!

 

Copy and file this under your Theme Shows:  Ice Cream Social or... under Desserts

 

Compliments of your upline Director NED Nancy Jo Ryan.

 

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June is National Dairy Month
July is National Ice Cream Month

Once again, we have consolidated some great information we have in our  files to bring you a host of ideas to use this summer when presenting an Ice Cream Social Show.  Thank you to the many creative people who have shared their ideas over the years to develop this compilation.

Consultant Tip Sheet - Ice Cream Social Cooking Show

This theme Cooking Show is an opportunity for guest participation if it's set up as a "build your own sundae" with different ice cream topping stations.  Since a variety of products can be demonstrated with this theme, be sure to let guests know the tools' additional uses in making meal preparation a snap.  While this theme can be done any time of year, it's a fun one to keep cool during warm weather.

Ice Cream Dipper

Cuts through the hardest ice cream fast.  Pass the ice cream dipper around the room with an ice cube in the scoop.  Be sure to pass a napkin to catch the drips!  One scoop with the Ice Cream Dipper equals 1/4 cup.  A standard serving of ice cream is 1/2 cup.

Stoneware

Brownies, pound cake, apple crisp!  A different stone to meet all your baking needs!

Bread Tube
Cookie cut outs. �?nbsp; Pack sherbet in the bread tube, freeze until firm. 
When frozen, push out and slice.  Place shaped slices in a prepared
punch, sherbet will float! �?Make cookies and ice cream slices to
create ice cream cookie sandwiches!

Food Chopper

Chop nuts, cookies, candy bars, peppermint candy, etc.

Easy Accent Decorator

Whipped topping.  Add 2 tablespoons of your favorite flavored ice cream syrup to 2 cups of whipped topping.  Mix and spoon into Easy Accent Decorator.  Pipe onto ice cream desserts to create a decorative flavored topping.

Crinkle Cutter 

Slice frozen ice cream with the Crinkle Cutter to create ridged ice cream, which will hold more topping! Slice fruit for a decorative look.

Vegetable Peeler

Make decorative, chocolate curls by holding the Vegetable Peeler against the narrow side of a chocolate square.  Using even pressure,  push the blade away from you to create curls.

Cookware

Stir Fry Apples, dips and other hot toppings.

Micro-Cooker

Heat hot fudge or caramel sauce.

Egg Slicer Plus

Slice strawberries, bananas or kiwi!  Dip sliced fruit in vanilla yogurt.  Place on a parchment lined cookie sheet and freeze for a low-fat treat!

Cutting Boards

Use as your "base" for chopping and slicing.

Deluxe Cheese Grater

Grate chocolate and nuts.  Use the Grate Container to store extra.  Try
Hershey kisses with almonds!

Self-Sharpening Knives

A great alternative for slicing fruit!

Cook’s Corer

Hull strawberries, remove ends from kiwi.

Chillzanne Products

Keeps whipped cream, prepared fruit, etc. cold for serving.  Suggest each family member have their own mini bowl for sundaes served on hot summer nights.  Keep ice cream cakes cold by serving them on the platter.

Simple Additions

Create a beautiful Sundae Bar using your creativity & Simple Additions!

Create a "Show Stopper" design using corn syrup and colored sprinkles.


Set Up a Sundae Bar
Ideas for "Stations" to Set Up (from Darla Oelmann & Betty Alexander)

Guests will rotate around to these areas and serve themselves.

BAKED GOODS �?Pound cake baked in the Bread Tube, sliced with Serrated Bread Knife; brownies baked in a Stone and served with Mini Serving Spatula; brownies or cookies baked in Mini Muffin Pan, shaped with tarts, filled with ice cream.

FRUITS �?Strawberries & bananas with the Egg Slicer Plus.

HOT TOPPINGS �?Chocolate Praline Sauce, Stir-Fried Apples, Peanut Butter Sauce…to name a few.  Use for demo.

COLD TOPPINGS �?Chop nuts and Oreos on the Cutting Board with the Food Chopper; slice candy bars with the Crinkle Cutter on the Bar Board; grate chocolate chips in the Cheese Grater.  Set up Simple Additions Small Bowls for sprinkles(Small Bamboo Spoons) and maraschino cherries (Bamboo Bongs)

FINALE �?Hot Fudge topping in the Micro Cooker, drizzle with V-Shaped Cutter.  Make chocolate curls with the Vegetable Peeler; fill Easy Accent Decorator with Cool Whip.

Ice Cream Quick Tips

Purchasing Ice Cream*
�?Carton should be thoroughly frozen and hard to the touch.
�?In open top freezer cases, select from below freezer line.

Labeling*
�?"Chocolate ice cream" = made with natural flavorings
�?"Chocolate-flavored ice cream" = includes boost of artificial flavoring
�?"Artificial chocolate ice cream" = if more than 50% of flavoring is artificial
�?Reduced Fat �?at least 25% less total fat than referenced product (average of leading brands or company's own brand.)
�?Light �?at least 50% less total fat or 33% fewer calories than referenced product.
�?Lowfat �?a maximum of 3 grams of total fat per 1/2-cup serving
�?Nonfat �?less than 0.5 grams of total fat per serving.

Storing Ice Cream
�?Store in main part of freezer to minimize fluctuating temperature.
�?Don’t thaw and refreeze repeatedly.
�?Small ice crystals develop which, when they melt and refreeze, make ice cream  unpalatable.
�?To prevent ice crystals from forming, press sheet of heavy-duty plastic wrap on surface of ice cream before covering with lid.

Fascinating Facts*
�?Based on supermarket sales through February 2003, the top-selling flavor in the U.S. is vanilla, followed by chocolate, nut/caramel combinations and Neapolitan.
�?By federal law, a gallon of ice cream must weigh a minimum of 4.5 pounds.
�?Children ages 2-12 and adults over 45 eat the most.
�?Men more likely to choose as dessert than women.
�?More ice cream is sold on Sunday than any other day of the week.

*from June 2005 KCN


The Dish on Ice Cream Creations
Information and inspiration from the Pampered Chef Test Kitchen experts Published in the June 2005 Kitchen Consultant News

Nothing says summer like ice cream.  This sweet and creamy treat is a delight for all, especially your Cooking Show guests!  Here are some great ways to get creative, and interactive, at your Ice Cream Shows:

�?Offer the Apple Berry Salsa recipe, found in our All the Best cookbook, as a fruit topping variation for the Mango Salsa Sundaes (2005 Season's Best Spring/Summer), or offer flavored sherbet instead of vanilla ice cream.

�?For a quick substitution, use your favorite ice cream in place of the pudding filling when layering the Ice Cream Sandwich Torte (2005 Season's Best-Spring/Summer).

�?Offer a homemade touch when highlighting the Ice Cream Sandwich Maker by preparing cookies, brownies or even crispy rice cereal treats in our Stoneware before your Show.  Use the large end of the sandwich maker's cylinder to cut the food to the correct size.

�?Get interactive!  Invite guests to assemble their own ice cram sandwiches using the Ice Cream Sandwich Maker.  Provide a variety of sprinkles, chopped nuts, candies, mini chocolate chips or toasted coconut, for guests to roll the sides of their sandwiches in.

�?For an ice cream display that will never melt, prepare "fake" ice cream.  It takes some practice to achieve the desired look, but the following formulation is a good start: Begin by combining 12 oz. whipped white frosting and 1/4 cup solid shortening using the Mix 'N Scraper or a standing mixer with paddle.  Blend to remove air pockets.

Stir in 3/4 cup powdered sugar and 1 teaspoon corn syrup.  If the weather is humid, more powdered sugar may be needed.  Scoop the fake ice cream into our Simple Additions Small Bowls, or use it in place of real ice cream when preparing a display.

 

 

Ice Cream Social Recipes

Quick Tip:  Try sliced fresh fruits and granola to make an excellent, healthy addition to your favorite ice cream instead of syrups and candies.

Chocolate Praline Sauce

1 stick butter                dash of salt
1/2 cup chocolate chips        1 cup brown sugar
1/2 cup toasted pecans        3 Tbls. Karo syrup
1 cup evaporated milk            1 tsp. vanilla

Melt butter and chocolate chips in Stir-Fry Skillet. Once melted, add brown sugar, Karo and salt. Let sauce boil 5 minutes.  Chop toasted pecans. Add to skillet:  evaporated milk, pecans and vanilla, mixing well between each addition.  Let boil one minute.  Remove from heat and let cool slightly.  Serve warm with brownies and vanilla ice cream.

Stir-Fry Apples

4 Granny Smith Apples        2 tsp. cinnamon
1/2 cup butter                1 tsp. vanilla
3/4 cup brown sugar

Peel, core and slice apples.  Melt butter in Stir Fry Skillet and saute apples 2-3 minutes until tender.  Stir in brown sugar, cinnamon and vanilla.  Stir until sauce thickens slightly.  Serve over warm ice cream.

Coconut Pecan Sauce

1 (14 oz.) can Sweetened Condensed Milk
2 egg yolks, beaten
1/4 cup butter
1/2 cup coconut flakes
1/2 cup chopped pecans
1 teaspoon vanilla

Combine first 3 ingredients.  Microwave on 70% power (medium-high) for 3 minutes.  Stir.  Microwave an additional 1-2 minutes.  Stir in remaining ingredients.

Easy Homemade French Vanilla Ice Cream

1 (14 oz.) can Sweetened Condensed Milk
3 egg yolks, beaten
4 tsp. vanilla extract
2 cups (1 pint) whipping cream, whipped (do not use non-dairy toppings)

In bowl beat sweetened condensed milk, egg yolks and vanilla until well blended.  Fold in whipped cream.  Pour into 2-quart container, cover and freeze for at least 6 hours or until firm.

Variation:  Fold in 1 cup chopped chocolate sandwich cookies after folding in the whipped cream.

Homemade Chocolate Sauce

Microwave for 1 minute in Micro Saucepan:
    1 1/2 cups semi-sweet chocolate morsels
    2 Tbls.. butter

Stir and add:
    1 5-oz. can evaporated milk

Microwave for 1 minute.

Cool.  Sauce will thicken as it cools.

Rum Bananas

4 firm bananas            1/4 tsp. cinnamon
3-4 Tbls. butter        1/4 cup rum or brandy (optional)
2 Tbls. brown sugar

Peel bananas.  Cut diagonally with Crinkle Cutter.  Melt butter in Stir Fry Skillet.  Add bananas.  Cook in butter until lightly browned (approx. 1 minute).  Sprinkle brown sugar and cinnamon over bananas.  Cook 1-2 minutes longer, basting bananas with liquid mixture, forming a glaze.  Remove pan from heat.  Add rum.  Place back on heat and cook 1 minute longer.  Serve with ice cream.

 

Peanut Butter Sauce

1 (14 oz.) can Sweetened Condensed Milk
1/2 cup peanut butter
chopped peanuts (optional)

Mix sweetened condensed milk and peanut butter together.  Microwave on HIGH for 2-1/2 to 3-1/2 minutes, stirring after each minute. Stir in nuts if desired.

Quick Apple Crisp

5 large Granny Smith apples        1/4 cup sugar
1 box Jiffy yellow cake mix        1 tsp. cinnamon
1 stick butter, melted

Peel, core and slice apples.  Cut into quarters.  Place apples in Deep Dish Baker.  Mix cinnamon and sugar, sprinkle over apples.  Top apples with dry cake mix, drizzle butter over all. Bake at 350°F. for 30 minutes or until apples are tender. Serve warm with ice cream.

Microwave Caramel Sauce

1/2 cup brown sugar
1/4 cup butter or margarine
2 Tablespoons light corn syrup
1/4 cup half & half
1 tsp. vanilla

In Batter Bowl, combine the sugar, butter, half & half and corn syrup.  Cook on HIGH for 2 minutes; stir.  Cook on HIGH for another 2-3 minutes or until boiling.  Remove from heat and stir in vanilla.  Let cool slightly to thicken.


Microwave Hot Fudge Sauce

1/4 cup light corn syrup
  6 oz. semi-sweet chocolate chips
1/2 cup half & half
1 tsp. vanilla

In Batter Bowl or micro cooker, combine chocolate, half & half and corn syrup.  Cook on high for 2 minutes.  Stir.  Cook on high for another 1-3 minutes until smooth, stirring each minute.  Remove from microwave and stir in vanilla.  Let cool slightly to thicken.


Ice Cream History or Folklore?
Once upon a time, hundreds of years ago, Charles I of England hosted a sumptuous state banquet for many of his friends and family. The meal, consisting of many delicacies of the day, had been simply superb but the "coup de grace" was yet to come. After much preparation, the King's French chef had concocted an apparently new dish. It was cold and resembled fresh- fallen snow but was much creamier and sweeter than any other after- dinner dessert. The guests were delighted, as was Charles, who summoned the cook and asked him not to divulge the recipe for his frozen cream. The King wanted the delicacy to be served only at the Royal table and offered the cook 500 pounds a year to keep it that way. Sometime later, however, poor Charles fell into disfavor with his people and was beheaded in 1649. But by that time, the secret of the frozen cream remained a secret no more. The cook, named DeMirco, had not kept his promise.

This story is just one of many of the fascinating tales which surround the evolution of our country's most popular dessert, ice cream. It is likely that ice cream was not invented, but rather came to be over years of similar efforts. Indeed, the Roman Emperor Nero Claudius Caesar is said to have sent slaves to the mountains to bring snow and ice to cool and freeze the fruit drinks he was so fond of. Centuries later, the Italian Marco Polo returned from his famous journey to the Far East with a recipe for making water ices resembling modern day sherbets.

 

In 1774, a caterer named Phillip Lenzi announced in a New York newspaper that he had just arrived from London and would be offering for sale various confections, including ice cream.

 

Dolley Madison, wife of U.S. President James Madison, served ice cream at her husband's Inaugural Ball in 1813. An unsubstantiated story regarding Dolley's discovery of ice cream goes like this: "Betty Jackson, a black woman from Chadds Ford, Pennsylvania, established a tea room on French Street in Wilmington, Delaware, where she sold cakes, fruit, and desserts to wealthy people for their parties. Her son, Jeremiah Shadd, was a butcher, well-known for his ability to cure meat. His wife, known as Aunt Sallie Shadd, achieved legendary status among Wilmington's free black population as the inventor of ice cream.  The story was that the butcher Jeremiah purchased Sallie's freedom. Like other members of her family, she went into the catering business and created a new dessert sensation made from frozen cream, sugar, and fruit. Dolly Madison, the wife of President James Madison, heard about the new dessert, came to Wilmington to try it, and afterward made ice cream a feature of dinners at the White House."

The first improvement in the manufacture of ice cream (from the handmade way in a large bowl) was given to us by a New Jersey woman, Nancy Johnson, who in 1846 invented the hand-cranked freezer. This device is still familiar to many. By turning the freezer handle, they agitated a container of ice cream mix in a bed of salt and ice until the mix was frozen. Because Nancy Johnson lacked the foresight to have her invention patented, her name does not appear on the patent records.

 

A similar type of freezer was, however, patented on May 30, 1848, by a Mr. Young who at least had the courtesy to call it the "Johnson Patent Ice Cream Freezer."

Commercial production was begun in North America in Baltimore, Maryland, 1851, by Mr. Jacob Fussell, now known as the father of the American ice cream industry.

About 1926 the first commercially-successful continuous process freezer was perfected. The continuous freezer, developed by Clarence Vogt, and later ones produced by other manufacturers, has allowed the ice cream industry to become a mass producer of its product.

 

Do you suffer from  "Ice Cream Headache"?
A lot of people do.  "Most people have experienced the dreaded ice cream headache at some point. You are minding your own business on a hot summer day and you are eating something like an ice cream cone, a milk shake, a slurpee or a sno-cone. Then suddenly, out of the blue you are hit with the most excruciating headache in the world! Fortunately they only last about 30 seconds.

"So where do these horrible headaches come from???  According to Joseph Hulihan of Temple University:   When something cold touches the roof of your mouth on a hot day, it triggers a cold headache. The cause is a dilation of blood vessels in the head. The dilation may be caused by a nerve center located above the roof of your mouth - when this nerve center gets cold, it seems to overreact and tries to heat your brain.  Therefore, the easy way to avoid brain freeze would be to keep cold
things away from the roof of your mouth!"

Ice Cream in a Bag
Here is a fun idea for a hot summer day. Kids love it!
Note: As in all recipes, results can vary depending on humidity, conditions, etc. Please try any recipe out before attempting in a group setting.  This project is rated VERY EASY to do.

What You Need
*    1 tablespoon Sugar
*    1/2 cup Milk or half & half
*    1/4 teaspoon Vanilla
*    6 tablespoons Rock salt
*    1 pint-size Ziploc plastic bag
*    1 gallon-size Ziploc plastic bag
*    Ice cubes

How To Make It

1.    Fill the large bag half full of ice, and add the rock salt. Seal the bag.
2.    Put milk, vanilla, and sugar into the small bag, and seal it.
3.    Place the small bag inside the large one and seal again carefully.
4.    Shake until mixture is ice cream, about 5 minutes.
5.    Wipe off top of small bag, then open carefully and enjoy!

 

 

 

Note: As in all recipes, results can vary depending on humidity, conditions, etc. Please try any recipe out before attempting in a group setting. This project is rated VERY EASY to do.

What You Need
*    2 clean metal cans, both with lids (make one can larger than the second)
*    Use the ice cream recipe already given in Ice Cream in a Bag or:
*    1 cup of very cold milk
*    1 cup sugar
*    1 tsp vanilla
*    1 tbs. chocolate syrup
*    Ice
*    Salt

How To Make It
*    Place the ice cream mixture in the smaller coffee can (make sure it is a good clean can). And seal the can with the lid on tightly.
*    Now place that smaller can in the larger coffee can. Place the ice and also the salt around the smaller can making sure the smaller can is more or less in the center of the larger can.
*    Seal the larger can with it’s lid tightly and roll the can around for about a half hour.