When I was a kid the most warped flavor that ever graced my Underdog™ dessert plate had to be Baskin Robbins bubble gum ice cream. For those of you that never had the pleasure of experiencing this creamy, culinary creation (with real bubble gum pieces) you’re missing out.
Since my childhood faded into semi-adulthood, my love affair with frozen treats have kinda (excuse the pun) left a bad taste in my mouth. I mean society considers 'em the ultimate fat drenched foods. And God forbid the skinny bitch media folks let me enjoy something sweet without the big "America is overweight news expose" guilt trip. You want proof? Just head down the supermarket ice cream aisle and check out how many fat free (with zero taste) versions of your beloved brands there are.
Away from the big food chains I'm starting to see another type gaining popularity – F'd up flavors (coined it myself). Ice cream so weird 'n outlandish, people will try a scoop as a challenge (and put aside the guilt). Multiply that by a 1000 peeps per month and mom and pop can still keep the lights at the ol' parlor. Below I have 5 cases in point. The above visual is Charcoal ice cream from Japan. Didn't find out much more than the name and the meh-ish taste.
LOBSTER ICE CREAM
Inventors: Ben and Bill's Chocolate Emporium (Maine)
The Taste: Butter flavored ice cream with pieces of real Maine lobster.
The Cost: $8.95 a pint
BACON ICE CREAM
Inventors: Udder Delight Ice Cream House (Delaware)
The Taste: Has chunks of bacon, which gives it a butter pecan flavor.
The Cost: N/A
FOIE-GRAS ICE CREAM SANDWICH
Inventors: Humphry Slocombe (SF, CA)
The Taste: Pâté ice cream sandwiched between 2 gingersnap cookies.
The Cost: $4 a sandwich
DURIAN (STINKY FRUIT) ICE CREAM
Inventors: Chinatown Ice Cream Factory (NYC)
The Taste: Fruity, with distinct odor is pretty much all I got from the description.
The Cost: $3.75 per scoop
NOVA LOX ICE CREAM
Inventors: Max & Mina’s (Queens, NYC)
The Taste: Vanilla base with bits of Lox. Has a Jewishy taste. That helps, right?
The Cost: $2.95 per scoop
Looks like Carvel chefs have already whipped up some new creative directions for the new decade. If you check the Carvel signature cake webpage you’ll notice that Fudgie the Whale and Hug Me The Bear are still the same, while Cookie Puss has been treated to a more modernized, graphic look. You can see on the old cake (right side) that CP had more pronounced, cartoon-like features. While the new Puss design is a bit less cluttered and more abstract. They’ve even removed the feet and his cloud-like saucer. Similar design changes were also implemented to Cookie O’ Puss. Thankfully the ice cream nose for both cakes have remained untouched. From a mass-production standpoint the new design definitely makes more sense as well as it seems to cut down on raw materials. Though hopefully these Pusses won't result in a fiasco of "New Coke" proportions for Carvel. Only time will tell.
by KC (NWM Staff Writer)
Hey, if you’re going to put on some holiday poundage at least do it in style.
Williams-Sonoma Peppermint Bark - White and dark chocolate topped with peppermint bits are amazing for $26.50.
Haagen Dazs Peppermint Bark Ice Cream - Rich white chocolate ice cream with real peppermint candy pieces.
Peppermint Twist - Mixes for Chocolate Peppermint Bread and Peppermint Brownies. Top with ice cream and Chocolate Peppermint Sauce.
Back in the day, BR was synonymous with 31 flavors. Believe it or not this number wasn't dreamt up by the Baskin Robbins people, it was their ad agency – Carson-Roberts. They suggested the number as a marketing ploy to push ahead of the other ice cream parlors in the 1950s. The agency creatives also recommended using the trademark cherry pink and chocolate brown polka dot design because it felt like a circus. Today, Baskin Robbins has a bit more than 31 flavors (teetering on 53). They also serve cakes, seasonal & regional specials and light options. However, just like the polka dots are here to stay, so too is the 31. Except now they use it as part of their promotions like ice cream discounts on the 31st of every month.
FYI…the original 31 BR flavors.
Banana Nut Fudge, Black Walnut, Burgundy Cherry, Butterscotch Ribbon, Cherry Macaroon, Chocolate, Chocolate Almond, Chocolate Chip, Chocolate Fudge, Chocolate Mint, Chocolate Ribbon, Coffee, Coffee Candy, Date Nut, Egg Nog, French Vanilla, Fudge Ribbon, Green Mint Stick, Lemon Crisp, Lemon Custard, Lemon Sherbet, Maple Nut, Orange Sherbet, Peach, Peppermint Stick, Pineapple Sherbet, Raspberry Sherbet, Rocky Road, Strawberry, Vanilla, Vanilla Burnt Almond
by Eddie Winkle (NWM Staff Writer)
The peace, love and ice cream crew at Ben & Jerry’s have just created their very own slow churned stir with right, right wingers. Pretty much all due to the fact that the Chubby Hubby flavor has now been officially changed to Hubby Hubby. Ben & Jerry’s tempting tribute to Freedom to Marry. An organization dedicated to the pursuit of marriage equality nationwide. This union of Peanut Butter Cookie Dough ice cream, fudge and pretzels isn’t B&J’s first sweet statement. Since 1978, they have been mixing it up with all kinds of socially conscious flavors like …
Stephen Colbert’s Americone Dream – supports various nationwide causes
Dave Matthew’s Band Magic Brownies – helps fight global warming
One Cheesecake Brownie – helping to end poverty in our lifetime
Phish Food – supports environmental group Waterwheel foundation
Peach Cobbler – supports our nations family farmers
Check out The Sundance Channel's 3 minute-ish sit down with the ECO-activists at B&J.
In 1890, Brooklyn native Lois Auster invented this sweet treat that was an instant hit at ice cream parlors from Brighton to the Bronx. Many believed that the original recipe might have in fact called for eggs and cream. However, since Word War II not one of those ingredients would ever take a starring role in its creation. One thing all historians can agree on are the Egg Cream’s current ingredients: milk, chocolate syrup and soda water (seltzer to you and me). What has caused the controversy over the years is the actual making of the EC. Some say that the milk and syrup need to mixed together first before adding the seltzer. However, Egg Cream traditionalists will argue that (in order to prevent that watered down chocolate milk look), the syrup needs to be added last. And this is only after milk and soda water combine to create a frothy, foamy white head. Also, for maximum taste it must be quickly consumed without a straw (plastic kills the flavor apparently.) Below are the exact ingredient amounts to help guarantee your Egg Cream experiment will be a sweet success:
- 1/2 cup of milk
- 3 to 4 tablespoonfuls of chocolate syrup
- 3/4 cup or more of soda water
