Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It may be made from dairy milk or cream and is flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit such as strawberries or peaches. It can also be made by whisking a flavored cream base and liquid nitrogen together. Colorings are sometimes added, in addition to stabilizers. The mixture is cooled below the freezing point of water and stirred to incorporate air spaces and to prevent detectable ice crystals from forming. The result is a smooth, semi-solid foam that is solid at very low temperatures. It becomes more malleable as its temperature increases.
Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. It has a crisp crust and soft, light inside, usually topped with fruit and whipped cream. The name is pronounced, or like the name of the dancer, which was.
Chez Panisse is a Berkeley, California, restaurant, known as one of the inspirations for the style of cooking known as California cuisine. Restaurateur, author and food activist Alice Waters opened Chez Panisse in 1971 with film producer Paul Aratow, then professor of comparative literature at the University of California, Berkeley. The restaurant emphasises ingredients rather than technique and has developed a supply network of direct relationships with local farmers, ranchers and dairies.
A sundae is an ice cream dessert that typically consists of one or more scoops of ice cream topped with sauce or syrup and in some cases other toppings such as: sprinkles, whipped cream, marshmallows, peanuts, maraschino cherries, or other fruits.
Heston Marc Blumenthal is a British celebrity chef. Blumenthal is regarded as a pioneer of multi-sensory cooking, food pairing and flavour encapsulation. He came to public attention with unusual recipes, such as bacon and egg ice cream, and snail porridge. His recipes for triple-cooked chips and soft-centred Scotch eggs have been widely imitated. He has advocated a scientific approach to cooking, for which he has been awarded honorary degrees from Reading, Bristol and London universities and made an honorary Fellow of the Royal Society of Chemistry.
Ice cream parlors or ice cream parlours are places that sell ice cream, gelato, sorbet, and/or frozen yogurt to consumers. Ice cream is typically sold as regular ice cream, and/or soft serve, which is usually dispensed by a machine with a limited number of flavors. Ice cream parlors generally offer a number of flavors and items. Parlors often serve ice cream and other frozen desserts in cones, cups or dishes, the latter two to be eaten with a spoon. Some ice cream parlors prepare ice cream desserts such as sundaes or milkshakes, or even a blend.
Brigham's Ice Cream is an ice cream manufacturer and was formerly a restaurant franchise. Brigham's is sold in quart cartons throughout New England, and was served at franchised restaurants located in Massachusetts until 2013. It was founded in Newton Highlands, Massachusetts. Since the purchase by HP Hood, its offices are located at Kimball Lane, Lynnfield, Massachusetts. The company maintains a strong regional identity, using regional terms such as "wicked" (extremely) and "frappe", and makes reference to events with special significance to New Englanders, such as the Big Dig and the 2004 World Series. At one time there were 100 Brigham's restaurant locations with the last holdout in Arlington, Massachusetts, when it finally changed its name in August 2015. The ice cream is currently owned and manufactured by Hood.
Serendipity 3, often written Serendipity III, is a restaurant located at 225 East 60th Street, between Second and Third avenues in New York City, founded by Stephen Bruce in 1954. It also served as a boutique that sold one-of-a-kind fashion and artistic items and hosted famous artists and popular culture figures. The restaurant has been the scene of several films, including the 2001 romantic comedy Serendipity.
Nancy Silverton is an American chef, baker, and author. The winner of the James Beard Foundation's Outstanding Chef Award in 2014, Silverton is recognized for her role in popularizing sourdough and artisan breads in the United States.
Marcel Desaulniers is an American chef who was part-owner of the Trellis Restaurant in Williamsburg, Virginia, a cookbook author, director Emeritus of the Culinary Institute of America, and self-described "Guru of Ganache." He is the author of the 1992 book Death by Chocolate.
Kahala Brands is a wholly owned subsidiary of Canada-based MTY Food Group Inc. of Montreal, Quebec. Based in Scottsdale, Arizona, Kahala is one of North America's largest holding company of franchise fast food restaurant companies. In May 2016, the publicly traded Canadian MTY Food Group announced a friendly takeover deal with the Kahala Brands. MTY agreed to pay about US$300 million to acquire Kahala. The two companies generated near $2 billion in revenues in the previous year. Jeff Smit was chosen to lead the US operations of MTY.
Jacques Torres is a French pastry chef and chocolatier. Torres is a member of the International Culinary Center community, as Dean of Pastry Arts as well as holding pastry demonstrations. He appears on the show Nailed It!.
Florian Bellanger[bɛlɑ̃ˈʒe] is a French pastry chef, formerly the executive pastry chef at the famous Parisian pastry and candy shop, Fauchon. He is a permanent judge on the Food Network's competition series Cupcake Wars, appearing in over nine seasons and 135 episodes to date.
Bacon ice cream is an ice cream generally created by adding bacon to egg custard and freezing the mixture. The concept of bacon ice cream originated in a 1973 sketch on the British comedy series The Two Ronnies as a joke; however, it was eventually created for April Fools' Day. Heston Blumenthal experimented with the creation of ice cream, making a custard similar to scrambled eggs then adding bacon to create one of his signature dishes. It now appears on dessert menus in other restaurants.
Christopher Gross is the chef and owner of Christopher's & Crush Lounge, located in Biltmore Fashion Park in Phoenix, Arizona.
Jeni's Splendid Ice Creams is an artisan ice cream company headquartered in Columbus, Ohio. Jeni's has over 40 branded 'scoop shops' and retail distributors nationally.
Gail Monaghan is a cookbook author and NYC cooking teacher. She writes for the Wall Street Journal Off Duty section as a feature food columnist and is the host of the Wall Street Journal Digital Network’s Cooking Confidential with Gail Monaghan. She has cooked alongside chefs Mario Batali, Michael Symon, and Carla Hall on ABC's The Chew.
Christina Tosi is an American chef, author, and television personality. She is the chef, founder, owner, and CEO of Milk Bar, the sister bakery to the Momofuku restaurant group, with seventeen locations across North America. She is influential in the culinary industry, and was featured on Food & Wine magazine's list of "Most Innovative Women in Food and Drink" in 2014.
Coolhaus is an American ice cream company based in Los Angeles, California, founded in 2009 by Natasha Case and Freya Estreller on the principle of using food to spark interest in architecture. Coolhaus was built on the concept of Farchitecture and became an artisanal ice cream brand, with the mission statement to "strive to push the boundaries of traditional dessert by creating unique, sweet-meets-savory flavors you can't find anywhere else".
Melissa Clark is an American food writer, cookbook author and New York Times columnist. She is the author of over 40 cookbooks and has received multiple awards from the James Beard Foundation and IACP for her work. Clark is a regular guest on television series such as Today show, Rachael Ray and Iron Chef America and on radio programmes such as The Splendid Table on NPR and The Leonard Lopate Show on WNYC.
