Your Own Ice Cream Parlor

Your house is now the main place for staycation. There's probably a pool set up along with a badminton ser or shuffleboard court. Add to the fun by creating your own ice cream parlor. There's so many good frozen products out there , the kids can have a field day.

Ice cream parlors were known for their elaborate sundaes and sodas. Make sure you have a variety of different fixings to begin. Start with the ice cream. There's always chocolate or vanilla but coffee works as does strawberry and chocolate chip mint. If you're worried about having two much dairy , then go for soy, almond or cashew milk ice creams. Oat milk ice cream is big right now and with good reason. Planet Oat's oat milk one tastes just like the dairy kind, creamy and rich. They not only have the usual chocolate and vanilla but also blueberry oat crumble,cookies and cream , chocolate peanut butter swirl and coffee fudge swirl. These work in any sundae or soda. As for the toppings, there are homemade and store bought. Hot fudge sauce is easy to make. Start with cocoa powder and cook with sugar , heavy cream and butter over a stove top. You can serve it freshly made or store it in a glass container. It can be reheated in the microwave or stove top for a second use. Caramel is another great topping, especially over vanilla ice cream. Smuckers has a sea salt caramel that's phenomenal. Of course there's whipped cream but now you can get non dairy  coconut  or almond nut milk Reddi-Whip, Toss a handful of nuts, M&M's or sprinkles for extra fun.Sliced fruit also is a nice topping too.

Ice cream sodas are  cool, refreshing treats. Many just plop a scoop or two into a glass filled with Coke or Pepsi. This is good but a real ice cream soda does have a bit more flair. Start with a root bear float. Put two scoops in a mug of well chilled root beer. It's the perfect marriage of flavors topped off with a good head of froth. As far as a true ice cream soda, start off with a seltzer. You can used a flavored one like cherry or raspberry for added taste. As for the ice cream, try a chocolate or vanilla one. Add one or two  tablespoons of chocolate syrup like U-Bet or Hershey's. Top with a fancy swirl of whipped cream. Add multi- colored sprinkles for extra fun. If you're not into ice cream then try an egg cream. This is the perfect summer treat. This deli special is just a mouthwatering mix of cold milk, chocolate syrup, namely U-Bet and seltzer. It's then just vigorous beating with a fork until a foam forms on top.Sip and enjoy.For coffee lovers there is the coffee float. It's just taking cold coffee, whether caffeinated or decaf, adding ice cream - try chocolate for a mocchacino vibe to it. Top with a generous squiggle of whipped cream. You can add a drizzle of chocolate or caramel too.

An at-home ice parlor is just one of the great aspects for a stay at home summer. Go wild with sundaes and sodas. Enjoy them as you catch sun and fun in your back yard.

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.

Smuckers Sundae Side

Everyone hears Smuckers and think jams.That is true.The company does produce a wide and delicious array of jams and jellies but they also have a line of syrups and toppings ranging from the gourmet to All American.All that is needed is ice cream and a spoon and you can create a fun summer sundae. Smuckers was the company behind the hard shell coating on ice cream.This is what you usually get at ice cream chains like Dairy Queen.It starts out as a thin liquid and then hardens to a crunchy shell.This was an instant hit when it went public almost thirty years ago.It's still fun to use.Smuckers now has expanded the flavors from just chocolate to caramel, fudge, pink lemonade rainbow sherbet and root beer.There's even a dark chocolate and pretzel one for a taste of salty and sweet.They are great and different if you're creating a kids cone bar at a summer birthday party.They also have regular syrups too as well as toppings.The company has some fruit ones such as pineapple and strawberry.It also has the jarred toppings which have always been classics.Try the old fashioned butterscotch with their pecan or walnut syrups or layer hot fudge and marshmallow toppings for making a rocky road sundae. Smuckers has a sophisticated side as well.There are gourmet toppings that could also be used on crepes or dessert waffles.I've tried their chocolate coconut which is amazing. It is so rich and thick, it's more like a pudding.It was good with ice cream but it can be used for so many other desserts like a sauce for beignets.The other flavors are salted caramel which would even be good as a spread for brioches and croissants.There is also dark chocolate and hot fudge.You could serve these last two with sliced strawberries or sliced bananas as a spin on a fruit sundae.Smuckers also has the syrups in squeezable microwaveable bottles for a true hot sundae experience.These are in both light and dark chocolate as well as with caramel and butterscotch,.There are also sugar free toppings, both in the fruit and the microwaveable caramel and chocolate.Splenda is used instead of sugar so the taste is still pretty true to the original flavors. Make Smuckers your go to with ice cream this summer.You can make fantastic sundaes and cones.Try a hot fudge sundae or a fruity split. Go sophisticated with their salted caramel or chocolate coconut ladled over a crepe or waffle.Smuckers let's you go wild with creating sweet treats.