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This caramelized banana-chip gelato is calling our name.
The Daily Meal is bringing you weekly round ups of the best new food and drink products on the market. From unusual snacks and drinks to new flavors of your favorite products, we’ve got you covered so you don’t have to scour the Internet or the shelves of your local grocery store to find out what’s new.
What could be better than Italian-style sorbetto? How about Ruffino Prosecco Sorbetto with Clementine from il laboratorio del gelato? This crisp, citrusy treat is accented with the subtle notes of Italy’s best bubbly and is sold at il labororatorio del gelato, or can be ordered online.
Get the taste of movie theater butter without all the chemicals with Smartfood’s new Movie Theater Butter Popcorn: gluten-free and made with none of the junk that goes into real movie theater popcorn butter.
Did you hear that Häagen-Dazs now makes gelato? The newest creamy flavors include caramelized-banana chip, pistachio, pomegranate swirl, and tiramisu. Our favorite is definitely the banana gelato with semi-sweet chocolate chips!
Can’t decide on caramel or cheesy popcorn? Popcorn, Indiana’s newest Caramel & Cheese Popcorn, combines the best of both worlds.
How would you characterize a summer in the city? Hot subways? Dripping air conditioners? Edy’s new Summer in the City Cheesecake Ice Cream reminds us why we actually like a summer in New York with vanilla swirled with graham cracker and cheesecake chunks.
Jojo’s Sriracha is amping up their spicy sauce game with a new, limited-edition wine-infused sriracha sauce made with Ravenswood zinfandel chili sauce for a totally unique flavor. Now, if only we could make sriracha-infused wine.
It is actually possible to sip on healthy lemonade! Check out Mama Chia’s new strawberry lemonade, at only 120 calories and 14 grams of sugar per 10-ounce bottle (compared with over 26 grams of sugar in a bottle of Minute Maid lemonade!).
Tired of giving your kids fruit in regular old-pitted or juiced form? Then you may want to give Bolthouse’s Fruit Tubes a try: a creamy fruit concoction available in various natural flavors like mango meets banana and pineapple, and strawberry meets banana.
For the latest happenings in the food and drink world, visit our Food News page.
Joanna Fantozzi is an Associate Editor with The Daily Meal. Follow her on Twitter@JoannaFantozzi
10 Best Ice Cream Brands and Flavors to Eat for Dessert Tonight
Get the scoop on our favorite ice cream flavors, including the best gelatos and top frozen yogurts.
There&rsquos nothing like a scoop of the best ice cream to round out the evening (or, let&rsquos be honest, to treat yourself in the middle of the day). Creamy, sweet, and packed with flavor, these top pints prove you don&rsquot need to pull out your ice cream maker to enjoy the best ice cream flavors.
We tried over 50 pints (it's a hard job, we know!) from brands like Ben & Jerry's and Talenti to gather the best ice creams in supermarkets. If you&rsquore on the hunt for a classic scoop of vanilla to top off a homemade pie recipe, we&rsquove picked a store-bought ice cream with serious vanilla flavor and a short ingredient list (no fillers here!). If you're hungry for a a pint full of fudgy swirls and chunks of cookies, chocolate, or fruit, we've picked our fave flavorful pints. We&rsquove also chosen the best gelato, best chocolate ice cream, a top-notch dairy-free pint, and so much more to satisfy all of your frozen treat cravings. All you need now is a spoon. Get scooping!
Calling all chocolate lovers. Midwestern ice cream queen Jeni Britton Bauer and her team have mastered the intense chocolate flavor without any of the bitterness of dark cocoa powder. This sophisticated pint is perfect on its own.
Basically, gelato is pretty similar to ice cream&mdashit's got mostly the same ingredients, just with different proportions, says Natalie Rizzo, R.D.
&ldquo[Gelato] has a bit more milk than cream, whereas ice cream usually contains more cream. That means the ice cream will have more fat than gelato, typically 10 percent compared to 5 to 7 percent in gelato,&rdquo she says.
Ice cream also generally contains egg yolks, while gelato rarely contains any, according to NPR. That lack of cream and egg yolks explains why gelato has slightly less saturated fat.
Another key difference: the texture. Gelato is generally creamier, denser, and richer-tasting than regular ice cream. That's down to how it's made, says Rizzo. &ldquoGelato is churned at a slower speed than ice cream, so it has less air in the mixture than ice cream,&rdquo she says. The air whipped into the ice cream makes it soft and fluffy, unlike your smooth, creamy gelato.
However, to compensate for the lack of fat, some gelatos might use more sugar in order to ensure that the texture is still creamy (and free of ice crystals), reports NPR.
5 High-Protein Ice Creams You Need To Try Right Now
While ice cream isn't typically a good-for-you treat, some new varieties pack a little nutritional oompf in the form of added protein&mdashhelping keep blood sugar stable, fill you up, and make sure you don't polish off the whole pint in one sitting.
Here are five protein-packed pints that will have you screaming for ice cream in no time. (Looking to take back control of your health? Prevention has smart answers&mdashget 2 FREE gifts when you subscribe today.)
Protein: 15 grams per serving
We know, the first ice cream on our list isn't actually ice cream at all. But gelato is so much better than ice cream, right? Plus, Forte Gelato is made with organic, fair-trade ingredients (like cage-free egg yolks for extra creaminess) and milk protein for an extra satiating boost.
Buy it in flavors like: chocolate, vanilla, ginger, and espresso
Protein: 10 to 20 grams per serving
If you choose IceNLean in the muscle-building version, you're eating a whopping 20 grams of protein, thanks to grass-fed whey protein. That's about as much as you'd get in a half cup of chicken breast. The only downside? You have to be a chocolate lover, since that's the only flavor IceNLean has.
Buy it in flavors like: chocolate or light chocolate
Protein: 9 grams per serving
The people behind Thrive say it can be enjoyed as a nutritional supplement or even to enhance workout performance. That's because this pint doesn't just have extra protein, it also packs 24 different vitamins and minerals and 4 probiotic cultures.
Buy it in flavors like: salted caramel, buttered pecan, chocolate, vanilla, and strawberry
Protein: 7 grams per serving
Enlightened calls itself "the good-for-you ice cream." And we'd have to agree. While no ice cream is better for you than, say, raw veggies, Enlightened certainly has a leg up nutritionally on the Ben and Jerry's of the world&mdashin addition to the protein boost, you'll also get 20% of your daily fiber in a single serving, and only 5 grams of sugar.
Buy it in flavors like: frozen hot chocolate, peanut butter chocolate chip, sea salt caramel, and mint chocolate chip
Protein: 6 grams per serving
Truth: Halo Top only has a little more protein than your typical ice cream (Häagen-Dazs has about 5 grams per serving), but we still think it deserves a spot on this list. Why? On top of that extra gram of protein, a whole pint of Halo Top adds up to only 240 calories and 16 grams of sugar. Compare that to the more than 1,000 calories and 76 grams of sugar you'd get in a Häagen-Dazs pint. We'd call that a pretty good swap.
Buy it in flavors like: chocolate mocha chip, birthday cake, lemon cake, and the usual chocolate, vanilla, and strawberry
"I always go to Costco for frozen fruit," says Colleen Christensen, RD. Christensen recommends picking up Costco's cherry blend as well as blueberries, which are packed with antioxidants and full of flavor.
"You can use these in smoothies or thaw them and add to yogurt, oatmeal, or even use in muffins," says Christensen.
DIY These To-Die-For Gelato Sundae Cones
Gelato, that once exotic-sounding Italian treat, has officially gone mainstream here in the U.S. Over the past year, the grocery store freezer aisle has debuted new gelatos from such ice cream stalwarts as Häagen-Dazs and Breyer's, as well as smaller companies like Ciao Bella and Talenti.
But How Is It Different From Ice Cream?
There are two distinct differences between ice cream and gelato: The base and the prep method. The custard base for ice cream consists of egg yolks and cream. Gelato's base does not include egg yolks and is made with milk (this means gelato is usually lower in fat, so YAY!). This, along with slightly different churning speeds, gives gelato a denser and less "fluffy" (with air) texture than ice cream. To make it easier to scoop, gelato shops actually set their freezers to a slightly higher temperature than ice cream places. If you've ever had gelato from a gelateria, you'll notice that, while the texture is technically denser, it's actually a little softer than ice cream.
So, Which Is Better?
It's completely up to you. So grab a spoon and find a new favorite. The exciting, outside-the-box flavors featured in all these new gelatos (think tiramisu, pistachio, German chocolate cake, brown sugar caramel, raspberry cheesecake&hellip) make them oh-so fun to experiment with. They're the perfect base for a sophisticated, homemade sundae cones, just like the ones from your neighborhood ice cream truck.
With That In Mind, I Got Creative.
I raided our Test Kitchen fridge and pantry stash and wound up creating five amazing sundae concoctions. I paired Häagen-Dazs's Black Cherry Amaretto gelato with a finely chopped pistachio topping, Talenti's Fudge Brownie with toasted coconut flakes, Ciao Bella's Hazelnut Caffé with Heath bar toffee bits, and Talenti's Caramel Apple Pie with finely chopped pecans. (Of course, you could always use regular ice cream, too.)
Here's how to do it:
1. Melt 8 ounces chocolate chips (milk, dark, or even white!). Stir in 1 tablespoon canola or vegetable oil until well mixed.
2. Drizzle a little chocolate into the bottom of a sugar cone. Using a small pastry brush, brush the rest of the insides of the cone with a very thin layer of the melted chocolate. Place the cone in a short glass or jar to keep it upright. Repeat with 5 more sugar cones. Freeze until chocolate hardens, about 5 to 10 minutes.
3. Using a small spoon, add your gelato of choice to the cone in little spoonfuls, up to the top, gently packing it down. Then top with 1 large, round scoop of gelato, gently pressing down so it settles onto the cone return to its small glass and freeze until gelato is very solid, about 30 to 45 minutes. Repeat with remaining cones and gelato (if you're making all 6 cones, you'll need about 2 pints of gelato).
4. Place coating of choice (chopped nuts, toasted coconut, crushed cookies, toffee bits) in shallow bowl. If necessary, briefly reheat chocolate until runny, but not quite warm, stirring until smooth.
5. Working quickly, brush gelato ball with a thin coating of chocolate and press it into the coating until the nuts adhere (you gotta work fast, because that chocolate sets pretty quickly and once it does, you can't get the crunchy coating to stick).
6. Return to glass and freeze until set, about 30 minutes. Repeat with remaining cones.
To enjoy, take the cone out of the freezer for a couple of minutes before trying to sink your teeth into it follow with a frolic through the sprinklers, if desired.
Sherry Rujikarn is an assistant food editor in the Good Housekeeping Test Kitchen.
How to use an ice cream maker – top tips
1. Plan ahead
No matter which type of machine you’re using, you’ll need to plan. A pre-freeze bowl needs to be in the freezer preferably overnight to make sure it’s frozen solid (you can check it is by shaking, there should be no liquid sloshing around). If you have the room, store the bowl in the freezer all the time, that way it’ll always be ready to go.
2. Ensure your ingredients are cold
Even a built-in freezer model which is off and running at the flick of a switch, needs the custards, base creams and anything else you are going to add to be as cold as possible.
Adding warm, or even room temperature ingredients to an ice cream machine will cool down its core temperature, meaning the churn takes longer – and a longer churn means heavier ice cream. At worst, the pre-freeze bowl will warm up too much and rather than ice cream you will have sloppy cream.
Get those custards, creams and fruits into the fridge and chill them right down, a few hours will be good, overnight is the best. Cooked custard bases and cream can get a helping hand by pouring them into a bowl and set it in a bigger bowl one-third full of iced water or ice cubes.
Finally, keep those ingredients in the refrigerator right up until the machine is whirring away and you are ready to pour the cream into the machine.
3. Go full-fat
Ice cream is a treat and though it may be possible to make a good low-fat one, it’s much harder. The best ice cream is full of flavour thanks to the richness of the ingredients and needs plenty of fat for it to churn well, this is not the time to skimp.
Use full-fat milk, double cream, fresh free-range eggs, real vanilla, fruits, nuts and chocolate, whatever the recipe calls for. When you eat ice cream, you want to enjoy the best.
4. Beware some ingredients
Be sparing with some ingredients you add to your ice cream. Alcohol makes a rich background flavour – who doesn’t love a little rum and raisin? – but too much and the ice cream won’t churn.
Sugar has the same effect, so make sure your sweetness is added when cooking the base cream and has fully dissolved. Even fruit, if not cold or finely chopped, will make the ice cream softer than desired.
5. Let it sit before serving
Unless you’re eating your homemade ice cream immediately, you’ll be storing it in the freezer. Commercial ice cream coming straight from the freezer is mostly soft and scoops easily. Homemade ice cream though, will be rock hard as it doesn’t have the stabilisers or additives to keep it soft. Don’t compare your ice cream to shop-bought varieties.
Instead, think ahead and take the ice cream from the freezer around 10-15 minutes before you want to eat it. Leave it on the kitchen worktop (not near a heat source, you don’t want it to melt) and it will be perfect. Also, when packing your ice cream into tubs for the freezer, less is better. Too deep makes it hard to soften for serving – at best only fill the tub half way.
6. Always start the motor before pouring
Never add your ice cream base to the freezer bowl without the motor running. If you do, the cream will freeze onto the sides of the bowl and could potentially damage the machine.
7. Care for your machine
You have made fabulous ice cream now your machine needs some TLC. Once your ice cream is made, the paddles, lids and accessories can be washed immediately either in the dishwasher or by hand according to the manufacturer’s advice.
The bowls, however, must always be put to one side and left to defrost thoroughly. Plunging a still frozen or extremely cold bowl into hot water can damage it beyond repair, at worst it can crack which, with pre-freeze bowls, can cause the refrigerant to leak.
8. Use a good recipe
Once you start making delicious homemade ice cream, your only limitation is your imagination. A good source of tried, tested, and trusted recipes is a great way to expand your repertoire.
Nick’s Ice Creams Ain't From Around Here
National Ice Cream Day is so last week that …well, it was last week, wasn’t it? Which is why Jessi Cape told you about a yummy bevy of cool-and-creamy options from Austin-based companies then. But, this week, what?
This week, let’s take a look at Nick’s Ice Creams. It’s ice cream from a company that “believes you don’t have to compromise deliciousness for healthiness,” and so it’s not so much about the dairy fat and the usual buckets of sugar, relying instead on plant-based fats and alternative sweeteners (stevia and allulose, for instance) to reduce the calories – the kind of calories that are often called “empty” calories by people who don’t like to have any fun ever.
It’s not vegan, mind you, this brand but it’s plant-based.
Nick’s isn’t a local company, either. In fact, Nick’s Ice Creams is a Swedish company. Which might seem odd at first: Such a typical American-sounding name, and it’s from Sweden? But please recall that the big frozen-confection treat of your much younger years – Häagen-Dazs – was actually American-made, straight out of Brooklyn. And that the other super-premium dessert that sounded Scandinavian AF back in the day, Frusen Glädjé? Came from a diary cooperative in upstate New York. So maybe consider this a turnabout-is-fair-play situation, hmmmm?
Anyway, Nick’s Ice Creams, which debuted in the U.S. last October, is now available in 3500 stores in this country. The sad part of that fact is that none of those stores are in Austin. The happier part of that fact is that Nick’s is available direct-to-the-consumer, even here … and you could be that consumer.
It’s happier – if you’re wanting to try something other than our beloved local ice creams, for some reason, and you’re maybe overwhelmed with how wonderfully delicious this city’s vegan ice creams are – because, the Nick’s products we’ve sampled, some of them are pretty damn good.
Healthy? Okay. Tasty? Hell yeah.
For instance: Nick’s has a line of caramel flavors among their bestsellers, and they definitely won our tastebuds’ affection. Sälta Karamell. Coffee Karamell. Peanöt Butter Karamell. And so on. And that plain salted caramel one, especially? Can take up residence in our freezer any old time it wants. It’ll disappear quickly, to be sure, but it’s welcome back any time.
Nick’s also offers a cookie dough variety, but it’s a Swedish cookie dough variety. So it’s a little different, for one thing. And, for another thing, it’s good enough to make you go like, “Mmmmmm, okay, this stuff is terrific. Now, how about some actual Swedish cookies to go with it, huh? Why are you holding out on me, you parsimonious Scandihoovians, where the hell are my goddamn cookies?” And you look around for an accompanying bag of Swedish cookie-dough cookies somewhere, and there’s not a single one to be found, and it gives you a sad.
We should tender one warning, though. Pardon our negativity, but we’re big mint chocolate chip ice cream fans. And, whereas the other Nick’s flavors we tried were redolent of yum and craving, the one they call Mint Chokladchip? Was a sharp disappointment. We can even be specific about it – accurately specific. Because one of the sweeteners used in that particular flavor? Was xylitol. And, unlike with the other flavors, that xylitol in the Mint Chokladchip was a bit too belligerent – we’d almost say it micro-aggressed us – and we reckon that’s why Nick’s mint chocolate chip didn’t taste so much like natural mint as it tasted like a sugar-free breath mint. Which are fine things, maybe, as breath fresheners. But not necessarily the kind of flavor, with that faint metallic aftertaste, that you want as part of your ice cream experience.
And now we’re gonna go and research what kind of cookies result from that Swedish dough, see if we can procure a few thousand pounds of them to accompany our raging coffee habit, and we’ll get back to you soon.
New Vivoli il Gelato Bicycle Cart Now Serving at Disney Springs
There’s a new bicycle cart in Disney Springs and it’s giving me major nostalgia of my childhood. Only unlike childhood, you don’t have to chase it down and it’s contents are far more delicious. You can now find the Vivoli il Gelato Bicycle Cart serving up some refreshing Gelato perfect for those hot Florida days!
This retro style cart serves eight different flavors which include your classic Chocolate, Vanilla, and Strawberry, but also some fun flavors like Toasted Marshmallow and Brownie Brittle. We tried the Strawberry and it was super refreshing and hit the spot on such a hot day! You can get your Gelato in two sizes Media (medium) for $6.25 or Piccola (small) for $5.25.
The Vivoli il Gelato Bicycle Cart was located outside of the World of Disney Store and across from Amorette’s Patisserie when we saw it, but it is on wheels and no word if it will change locations. If you’re in Disney Springs and the weather turns bad (because Florida) you can also head to Vivoli il Gelato’s main store location next to Wine Bar George.
So next time you’re strolling through Disney Springs make sure to look around for the new Vivoli il Gelato Bicycle Cart and enjoy one (or more, we’re not judging) of their eight delicious flavors while shopping around.
Thank you to @rose_red_disney on Instagram for the pictures.
Make sure to keep following Chip and Co. for all the latest Walt Disney World news and information.
Best Vape Ever: Sherbinskis Gello Gelato
Aside from the intense pleasure of seeing bright orange vape pens in general, Sherbinskis, known for premium flower and fashion forward collabs, is making incredible product.
From first puff, their Gello Gelato is among the tastiest and cleanest products we’ve tried in 2019. There’s none of that burning sensation that some vapes cause, and when paired with the faint lemony and potent pine of the strain’s notes, what you taste is what you get.
So the vape looks great, tastes great, hits great, but does it hit where it counts, in potency?
Safe to say even one pull of this pen gets effects cooking in moments. It’s not every day that something ticks all the boxes, and though disposable vapes aren’t our fav for the environment, the reusable battery keeps a charge for a super long time and is useable with other cartridges too.
Though we probably wouldn’t use any other parts with this battery, and you can call that an aesthetic choice— this beautiful styling deserves its matched cartridge. Not to mention the superior quality of the concentrate inside, it’s really just a status piece.
We can’t wait to see what Sherbinski’s is up to this year, if the partnership with Barney’s is any indication, it’s going to be super lit.