Grown Up Floats

 There's something about an ice cream float on  a hot summer's day. Amp it up by making it an affogato, vanilla ice cream swimming in a pool of espresso.It's a yummy treat on an August day.

The Sunday New York Times Magazine had ErikKim's recipe yesterday and it's a definite must make. It's a scoop or two of vanilla or chocolate ice cream drowned in a heady shot of esspresso. Mr. Kim recommends gelato , something without eggs, but any type of non dairy ice cream can work too. I'm planning mine with an extra shot of chocolate syrup for a mocchiato vibe. A puff of whipped cream wouldn"t go amiss here either.

This is the perfect dream dessert for these humid days, Try it for a tasty take on this Italian classic,It's a blast of icy goodness during these dog days.

Never A Sundae

Are ice cream sundaes the phone in go to dessert of many restaurants? New York Times restaurant critic ,Pete Wells, seems to think so.His is a scathing, yet sometimes true assessment of a childhood favorite turned trite. After all, if you want a sundae , go to Dairy Queen, if you want an elegant dessert go to the right restaurant.

His  rant of sorts was the main article in today's New York Times Food section.He feels that this American classic is served in restaurants that have, as he puts it, a healthy sense of their own self-worth but don't have too many bells and whistles to show for it. These are the wine bars and gastro pubs along with the all day cafes and places where there is a young chef who has cooked somewhere in a chic European eatery.Chefs at these places are cagey. They won't tell you their dessert is a sundae. They'll describe it in detail, as a fancy flavored ice cream such as mascarpone  topped with caramel sauce and  a chocolate crumble for some variety. Mr. Wells expects dessert to surprise him, a sweet amuse-bouche to end the meal.It should . However that means hiring a pastry chef which is usually out of many a restaurant's budget. According to Shuna Lydon, who has worked and led some  pastry kitchens, large and small, famed and not so famed, there is more of a need for sous-pastry chefs It's thirty or forty grand less a year, despite the same amount of work, These have little or no experience with baking or with running a department that could turn out as many as twelve different desserts a night.

Mr. Wells , surprisingly does have some favorites in the sundae department. He does give high marks to NoLiTa eatery Uncle Boons that has a sundae built out of layers of coconut and other Thai flavors.It starts with a coconut gelato bought from Il Laboratorio, an ice cream supplier to most New York City restaurants. A thin coconut wafer and toasted curls of the fresh roasted fruit finish it as does candied peanuts and whipped cream sweetened with palm sugar.  Then there's chef ,John Fraser of Dovetail, spent his early years making the icy confections in a sundae shop. He has carried the idea to his other restaurants, Narcissa in the East Village and  his latest, Loyal on Bleecker Street. which has several afters to choose from.Loyal 's sundae has an array of candy to choose from.Sundaes do serve a purpose in a restaurant. It can be a shared dessert amongst friends and a nice surprise for kids who are bored with a restaurant's appetizers and entrees. Yet the question is do you really need a big gooey dessert to end a lush meal? Wouldn't a selection of petit fours and/or cookies along with coffee or tea be ample enough? Most people normally wouldn't have a big dessert at home, settling for a piece of fruit , cookie, or a thin slice of cake after a big meal. it's kind of gilding the culinary lily by having a lush tart or plated baked something.

Are sundaes just a phone in dessert? Maybe? Would it be better to create something new with ice cream ,syrup and whipped cream? Possibly.Yet to some diners and foodies , a sundae for an ending is better than no ending at all.

The Scoop On Ice Cream Creations

Now that's it's officially summer  it's time to get out the ice cream.Most people are happy with just a scoop of  vanilla i a waffle bowl/ Yet ice cream begs to be turned into something a bit more extravagant. Get out the scoop and get creative.

You 'll need ice cream, whether home made or store bought. If you're cranking it yourself, then go wild with different flavors. Mix rosemary and honey . Try cheesecake with pistachios.  Toss in Raisinets or Milk Duds in a homemade chocolate ice cream.  If you're buying it then stick strictly with ice cream.it holds up better ,  I think, with hot fudge and caramel. It's not as intense and works well with any add ins. One of the easiest ice cream creations to make is the sundae. It's usually just two or  three scoops , drenched in some kind of sauce  and then topped with whipped cream. For a different spin use  a homemade salted chocolate sauce  which is easy to make. It's just taking salted butter and a scant pinch of sea salt to  chopped dark chocolate  and brown sugar. Sundaes are sometimes layered with fruit. For a truly lush creation. have the first layer of strawberries or raspberries , then the ice cream. Top with the chocolate sauce and mounds of homemade whipped cream. Reserve some of the chocolate bar , and using a hasp, shave off  light puffy shards of it to decorate. You can sub in salted  caramel too for the chocolate sauce and topped with chopped  salted caramels .

Banana splits are the height of cool decadence.It's taking three scoops of the same ice cream or three different ones (usually, vanilla, chocolate, and strawberry) and placing them on a long oval dish or banana boat. Slice a banana lengthwise and place on each side of the scoops. Top the vanilla with pineapple , the chocolate with chocolate sauce  and the strawberry with strawberries or strawberry topping. Generously cover with whipped cream, wet walnuts and maraschino cherries.  You can also create a Bananas Foster split too. with vanilla ice cream for a truly decadent dessert or snack. Another fun treat is the classic ice cream sandwich. Moms across the world usually plop ice cream between two giant cookies and then roll them in sprinkles or chopped nuts. Make it  bit more sophisticated. by using pound cake, (it can be store bought) Slice a slice in two and layer softened ice cream on it. It can be placed in a puddle of sauce or coulis and topped with either whipped cream or creme fraiche. For a fancier spin cut  the slices into quarters to make ice cream petit fours. Add a  puff of whipped cream, then top with chocolate shavings, sprinkles or even edible flowers.

It is summer and that means ice cream. Go all out and create something wonderful, cool and tasty . Then enjoy!

Your Ice Cream Guide

Ask anyone what's the difference between a sorbet and a sherbet and you'll be met with a shrug. Query about semifreddo and you may get a blank stare. Know the difference between French or Philly style ice cream? If you don't you may need the ice cream guide.

We're in the middle of an epic heat wave here in the New York metro area. Any icy treat  is appreciated. As long as it reduces body heat , it's perfect. Yet many don't know about the different types and if one is better than the other. Take hard and soft serve ice cream. Most affectionados  just think it's a question of texture but it's much more. Soft serve is lower in milk fat by almost ten per cent .It has  only 2 to 3 per cent while hard ice cream has 10 to 18 %.. Also it's stored at a higher temp of -4 C  while the other is -18 C. Soft serve  has air whipped into it at the time of freezing. Some ice creams have French or Philadelphia style written on their cartons. French ice cream is essentially frozen custard thanks to the inclusion of two or three eggs. Philly or American style just has milk cream and sugar in the recipe. The first is a bit more labor intensive to make at home. It involves cooking a custard, making sure that the mixture is cooked properly or the home chef will ind up with a pot of sweet scrambled eggs. Philly style is easier  and it highlights the taste of the cream and milk. Both can have add ins such as fresh fruit or cocoa powder along with fresh mint to liven it up.

What is semi freddo? It's kind of like a French ice cream loaf but not quite.Think more frozen mousse made from zabaglione, Swiss meringue and cream, The three components are swirled together and then poured into a loaf pan.It's frozen for at least six hours before serving.It can be made with fruits, espresso and chocolate. along with hazelnuts and almonds. It's a nice alternative to an ice cream cake for any summer birthday celebration. Another head scratcher is sorbet and sherbet. Sorbet is purely sweetened or flavored water and is easy to make. Sherbet has milk as a basic ingredient along with a creamier texture. Both can be made at home. thanks to any good ice cream maker., Sherbet is made mostly with fruit however it can be made with cocoa powder for a refreshing change from ice cream.What is Italian ice and how is it different from gelato? Italian ice, sometimes known as water ice in the Philadelphia and Delaware regions,is basically water blended with concentrate, puree or just plan juice. Some Italian ices may have egg whites which act as a binder. Gelato is more of an ice cream, except that it has less air and is denser in texture and flavor.Traditionally it contains more milk and less cream along with being a bit more experimental with flavors and flavor pairings.

This is the time for any frozen treat for relief from the heat. Whether you have a scoop of French vanilla or a cup of strawberry ice, it's time to cool down. Keep the hot weather at bay with any of these chilled treats.

Ice Cream Versus No Cream

Hot weather means ice cream, Unfortunately that means extra calories too. It's hard to give any iced treat however there are substitutes and alternatives. Try them when you still want that cool stuff without  the fat.

Calorie counters often head to frozen yogurt when  they see the high amount of fat and calories in their beloved Eskimo pies and cones. Yet is yogurt all that healthy? A cup is only fifty calories  less than a cup of ice cream. The fat ratio is low too; there is only six grams of fat and four grams of saturated fat. You can have this instead because many ice cream shops and supermarkets do offer it. A great place to taste and try a variety of flavor is Orange Leaf . It offers so many different varieties , from chocolate to Greek yogurt and it also offers healthy toppings too. Soy ice cream is another idea. It has far less calories and fat than regular ice cream.Unlike the other, it has real health benefits. Soy is whole protein containing isoflavenes which help in lowering cholesterol and protecting the body against certain cancers such as breast and prostrate. A steady diet of soy products can also aid in lowering the risk of heart attacks.Tofutti is one of the best known soy ice cream brands. Not only do they have pints in such yummy flavors as vanilla almond bark and berry supreme, they also have the super delicious Cuties, mini ice cream sandwiches and cones. Sadly, there are no soy ice cream shops. Hopefully someone will create a chain featuring it soon.

Some ice cream lovers go to gelato, claiming it's a healthy treat.This is true. It has a lower air content so that creates a denser texture and requires less of the basic ingredients such as cream and sweeteners.. A scoop of vanilla gelato has only ninety calories , three grams of fat and ten grams of sugar.Since the fat in frozen treats coats the tongue the flavors are muted. Gelato also  has less fat  so the flavors are more intense and don't need sugar to emphasize their flavors. Most of the ice cream companies such as Breyers and Turkey Hill have a gelato variation of their regular flavors.  However there is also Talenti gives us a more artisanal treat and has a variety of different flavors such as mint and dark chocolate mixed with bittersweet Belgian chocolate. The company also sells sorbet which brings us to the next question what about sorbet?It  may be an ice cream lover's best choice for a dessert or snack.It has zero fat along with only eighty calories. On th e minus side it does have more sugar, namely twenty grams but it loaded with Vitamin C thanks to it being with fruit (although there is a chocolate sorbet usually made with bitter chocolate. Ice is another alternative.It's just flavoring ,sugar and water. Some brands do have the extra sweetening boost of corn syrup however.

For those who love ice cream but not the calories, don't despair. There are plenty of alternatives to try. Have a scoop of gelato or sorbet when you're hot and bothered. They're cool, soothing and best of all low in fat.!

Your Ice Cream Guide

The warm weather brings about much wished, things, days at the beach , barbecues, and of course ice cream. This is the start of the frozen treat season. Yet many of us don't; know the difference between  gelato and an ice cream or frozen milk and regular ice cream. Just like flavors, there are so many different kinds of ice cream and ices .

Most of us usually have a brick of ice cream in the freezer.This is known as hard ice cream because of its consistency.It's made with not only milk and cream but also with eggs and stabilizers to keep it from melting..It's churned to keep the ingredients from freezing into a solid mass Ice cream can be made at home thanks to an ice cream maker or one of those balls with a canister inside to hold the mixture.French style ice cream is a bit richer thanks to the addition of eggs to make a thin version of  crème anglais.That boardwalk favorite frozen custard is similar but uses more eggs or just  yolks. Both are cooked and left to cool prior before freezing. Both are denser than regular ice cream and have a silky feeling.There is also Philadelphia style ice cream which is made without eggs.It's simpler to make at home. Remember without the egg base it does freeze firmer and harder. The Italians give us that classic treat gelato. The name simply means frozen in Italian . It can contain eggs or not but it is denser  than our version, thanks to having very little air whipped into it There is also semifreddo.. It means half cold and is a variation on ice cream or frozen custard.It's frozen in a loaf pan and then sluiced and served with fruit.It's usually made at home with just cream and eggs.

Of course there is the lighter side of frozen treats.These don't have  as many calories, yet still have     flavor. There is ice  milk which  doesn't have enough milk fat to be considered ice cream.It is still creamy but lighter and lower in calories. Sherbet has always been a warm weather favorite. Classic kinds are made with fruit juice sugar water or even wine..Some versions do contain milk, buttermilk, egg whites or gelatin.It is sometimes confused and labeled sorbet which is completely vegan. This has been traditionally used as a palate cleanser between large courses.It's usually lemon or strawberry flavored and very light on the tongue and taste buds. Granita is one of the easiest frozen treats to make at home.It's made from mashed ice and usually the preferred flavor is coffee.It can be served with ice cream but is good on it's own with a chocolate syrup and side of whipped cream.  Then there is ice.It can be known as Italian ice or water ice if you're from Philly.It can contain egg white as a binder but it's mostly just water and syrup churned like ice cream.  Another treat is President Obama's love Hawaiian shaved ice and this is the most refreshing of all the ices.It starts with a block of ice that's been shaved with a special gadget , mounded into  cone and then doused with syrup.  Three different flavors can be poured over it for a yummy rainbow ice.

Just as there are so many flavors, there are so may types to choose from. Make a semi freddo for a weekend get together, have a cone on Sunday and maybe some ice during the week. No matter what you finally opt for, it's all cool , sweet and delicious, a perfect break from the sweltering heat.       

Frozen Dinner

This is time of year for ice cream - for dessert or for a snack. Not for dinner. However recently it was incorporated in a full six course meal. It was not six variations on sundaes and splits. Meats and veggies were actually served with it. To top it off dessert was ice cream as well.

This was the subject of an interesting article in the New York Daily News (which has some really good foodie articles from time to time) news reporter Irving DeJohn.The dinner was served at the Roger Smith Hotel as part of its ' Edible Conversations and was inspired by NYU adjunct. Prof.Laura Weiss; book Ice Cream :A Global History. The meals started off with Guinness Float shot which features vanilla iced cream and Stout. This is nothing new. Stout ice cream is popular right now in Manhattan ice cream bars.

It does get odder with the main meals. However the combinations do work. There was salmon crostini with horseradish ice cream that rendered the fish to almost like sushi.It was followed by beet carpaccio with a goat cheese flavored one. Pea soup was also served,topped with yogurt iced cream. The biggest surprise was the tastiness of a seafood ceviche paired with a lime sorbet. It worked well together and according to deJohn tasted like a fishy margarita. There was also a loin of venison with lingonberry iced cream which was no surprise. Oftentimes deer meat is served with sweet lingonberry jelly to balance out the gaminess. The meal ended with a bitter chocolate gelato, sprinkled with sea salt, caramel and pretzels.

Is ice cream for dinner the next big thing?It would be perfect during these hot days however
it;s better relegated to dessert. There's nothing like finishing up a meal with a frozen ball of chocolate, vanilla or fruity goodness.

Yolato Gelati A Fat Foodie's Dream

I've discovered the Yolato stand at my local mall. For anyone this is a great treat, frozen yogurt in a variety of different flavors. For a fat foodie like me this is a dream come true. It's low in calorie and high in taste.

What this gelato is frozen yogurt done in the gelato style of ice cream making. The sorbets are great because they come in traditional flavors like raspberry and lemon but also come in punchier ones like pink grapefruit (a must try ) and watermelon. These are also low in calories with the first two being only 120 a cup while the latter is 140 a cup.

The yolatos themselves are anywhere from 150 to 170 calories. The flavors are amazing and have a richness about that. Try the hazelnut which tastes as good as any of the ones I've had in Italy. The chocolate is very good as well. There's also a tiramisu and the unusual green tea and seasonal pumpkin. At some Yolato stands you can also purchase yolato bars and cakes.

If you have a Yolato in your neighborhood , visit it. You'll get a premium gelato or sorbet without feeling guilty. It's the best treat our there for foodies watching their weight.