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365Scoops + Kosher Like Me FREE Ice Cream Giveaway

11 Oct

“The best things in life are free.”

I couldn’t agree more.

Luther Vandross and Janet Jackson sang their hearts out in their famous duet, “The best things in life are free” and now you can eat your heart out on some FREE, that’s right, FREE 365scoops ice cream.

Here’s how it works:

In celebration of Kosher Like Me’s one year anniversary, 365scoops and its amazing food blogger, photographer and culinary wiz friend, Liz Rueven of Kosher Like Me, are teaming up to give away one free quart of ice cream to a lucky winner.

Kosher Like Me is a terrific blog that came to be after it’s kosher-observant author, Liz Rueven, had ordered too many monotonous meals of grilled fish and veggie laden pasta. Determined to find more exhilarating and varied vegetarian dining experiences, Liz is on the lookout for restaurants that adjust their offerings as the seasons change. She is interested in chefs who are flexible  enough to accommodate vegetarians (and with a smile, please) and who care about how their food is grown, harvested and handled. Her culinary adventures, restaurant experiences, and delicious recipes and photos are all shared in this blog.

365scoops is thrilled to be joining Liz Rueven and Kosher Like Me for this terrific anniversary celebration and FREE ice cream giveaway.

Here’s what you do to enter the contest:

  • Enter a comment at the end of this Kosher Like Me post and tell Liz what your favorite ice cream flavor is. Be sure to include your email address so that we can contact you!
  • For an extra entry, please “like” the Kosher Like Me facebook page. (While not a requirement for the contest, please “like” the 365coops facebook page as well, so you can learn about other awesome 365scoops recipes and giveaways)
  • If you are not a subscriber to the Kosher Like Me newsletter yet, you may subscribe (see the box to the right of the post that says “sign me up”?) and garner a third chance at winning.

Be sure to return to the comments section here and let Liz know which actions you have taken.

Make sure to enter this giveaway by midnight EST on October 21, 2012.

The winner will be selected by Random Number Generator and announced on Tuesday, October 23.

Prizes must be claimed and you must order your quart of ice-cream by October 31. Claims after that date will not be honored.

Good luck!

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Ice Cream Making 101

6 Mar

“I doubt whether the world holds for any one a more soul-stirring surprise than the first adventure with ice-cream.” ~ Heywood Broun

A bevvy of beautiful ice cream makers

I was asked to write a post about making ice cream for Cook Kosher , a fantastic site dedicated to kosher cooking. Founded by brother and sister team, Leah Schapira and Zalman Roth, the duo shares terrific recipes, food news, tips and tricks. Below is an excerpt from my piece on ice cream making 101. To read the full article click here 

I still remember my first time like it was yesterday. It was a warm April day. The sun was shining. I got home from work early, giddy with excitement and eager anticipation. I have to admit though, I was nervous. What if The Husband found me? I was afraid of getting in trouble, of divulging my deepest secret. After all, I snuck this little toy into my apartment, and if he found me, oooh if he found me, what would I ever do?

And then it hit me. Who cares if someone finds out! I am so in love that I feel like shouting from the rooftop of my NYC apartment for the entire world to hear!

And that’s what I did.

Listen up everyone. I MADE ICE CREAM FOR THE FIRST TIME!

There, I said it. I feel so much better now!

That was 11 months ago, and the rest is history.

I set out to write 365scoops with the intention of making a few flavors of ice cream a week, blogging about the experience, and sharing with you, my loyal readers, the recipes and how-to’s so that you could create the very same flavors at home. Along the way, I tasted every type of ice cream and gelato I could find, for…errrr…inspiration…and market research! Now I’ve become a self-proclaimed ice-cream-o-holic. I cannot live without ice cream. In fact, 365scoops has grown so much, that we cater parties, sell ice cream, and even do tastings and demonstrations (shameless plug: visit 365scoops.com to find out how to score a quart of ice cream for your freezer!)

To read the full article and get some delicious ice cream recipes, visit Cook Kosher here! 

Happy ice cream making!


The BEST Plain Frozen Yogurt

28 Jun

“I opened-up a yogurt, underneath the lid it said, ‘Please try again’ because they were having a contest that I was unaware of. I thought maybe I opened the yogurt wrong. …Or maybe Yoplait was trying to inspire me… ‘Come on Mitchell, don’t give up!’ An inspirational message from your friends at Yoplait, fruit on the bottom, hope on top.” ~ Mitch Hedberg

I recently got a comment on 365scoops from a lovely woman (who shall remain nameless) that read:

Although my sister, who shall remain anonymous, thinks plain yogurt tastes like “butt-crack”, I hereby request it with berries. Can you make this happen?
-Mama Z.

Well Mama Z – your wish is my command!

The BEST plain yogurt. Ever.

It all began one summer day in 2008. I had just finished a fun half-hour of free kayaking on 72nd street. Much to my chagrin, I got soaked while paddling in the Hudson River and to be frank, I didn’t smell all that hot. Actually, I stank. Hudson River water smells really bad. Being that it was 95 degrees out, my friends and I needed frozen yogurt to cool us off a bit. And we needed it stat.

All the new, hip frozen yogurt places had not really started popping up on the Upper West Side so we decided to try the famous Bloomingdales Frozen Yogurt to see what all the hype was about.

Walking into Bloomingdales I was hoping for something sweet, when one of my friends informed me, “you know this is tart yogurt, right?”. Um, what? I’m here for sweet, I thought to myself, pondering why I had schlepped all the way across town in my Hudson-River-splashed clothing. This was my first entree into plain frozen yogurt, and I have to say, I was petrified. In case it hasn’t been made clear through this blog I want my desserts sweet. Fruit doesn’t count, and neither did plain frozen yogurt.

Or so I thought.

After ordering a small (which was actually quite huge) and eating the whole thing (plus 1/2 of my friend’s) I promptly proclaimed, “this stuff’s addictive!” and the rest is history!

For the past three summers I’ve been feeding my habit by going out to ice cream quite frequently, if not daily. This started becoming an expensive habit and so I took matters into my own hands, and made tart frozen yogurt instead. I hope you enjoy this recipe as much as Mama Z did!

The BEST Plain Yogurt. Ever.

Adapted from 101Cookbooks (who adapted it from David Lebovitz)

Ingredients

2 cups 2% Greek Yogurt (I used Chobani)

1 cup 0% Greek Yogurt

3/4 cup sugar

The ingredients...pretty basic stuff!

Method

Vigorously whisk the yogurt and sugar until the sugar is completely dissolved in the yogurt. Cool completely in the refrigerator.

Pour the mixture into the ice cream maker and freeze according to the manufacturer’s instructions. Most of the time it takes 20 minutes to make an ice cream, but for some reason this only took 15 minutes and it was done. I recommend eating this as soon as it comes out of the ice cream maker (if you even make it that far) because once you freeze it, it gets a bit hard.

Serve drizzled with the Triple Berry Sauce or smothered with fresh berries. Yum.

The Verdict: Mama Z said it was the best damn frozen yogurt she’s ever hard. If that’s not a glowing report, I don’t know what is… Oh, it was so good that I ate the rest for breakfast with raspberries the next day. Is that embarrassing?

Apologies for not having a photo, you’ll just have to try making it yourself…

Raspberry Trail Mix Frozen Yogurt

5 Apr

Ice cream is happiness condensed.  ~Jessi Lane Adams

This may seem like an unlikely combination for an ice cream. It is, but reserve all judgment until you try it.

When you think of trailmix you probably think of hiking, sweat, “crunchy granola” and you’re not wrong. But then one day, I found the Trader Joe’s trailmix granola bars and everything else changed for me. I decided the combination of chewy, sweet and savory would make for a perfect addition to any tart ice cream.  So for this recipe they serve as the “mix-in”.

It’s also worth noting that this is the first ice cream recipe I am going to attempt to make myself. Adapted from nowhere, field tested on no one, I am publishing this “in the raw.” And if it’s horrible, well, c’est la vie. There are 363 more days to try again.

Raspberry Trail Mix Frozen Yogurt

Created by me!

Ingredients

Ingredients

1 cup nonfat raspberry greek yogurt (I used Chobani)

1/4 cup sugar

pinch of salt

3/4 cup heavy cream

lemon zest (to taste but approximately 1/4 of lemon)

3-4 tbs raspberry jam

1 cup skim milk

2 Trader Joe’s trail mix chewy coated granola bars (cut into chocolate-chip sized pieces)

Method

Whisk together all ingredients (using only 2 of the 3-4 tbs of raspberry jam). Do not mix in the chopped granola bars. Chill for 2 hours.

All the ingredients whisked together and ready to go!

Freeze the mixture in the ice cream maker for 15 minutes (in the last 2 minutes add in another 1-2 tbs of raspberry jam AND  the small pieces of granola bar and let it continue to churn, totaling approximately 18 minutes in the machine). The frozen yogurt may be eaten immediately if you like a very smooth, creamy (sort of melted yet sort of like soft-serve) consistency.

Churning...

If you prefer it more firm, stick it in the freezer for two hours and enjoy. If you’re anything like me you will have eaten 1/2 this frozen yogurt while it was churning because, well, you’d hate for it to be bad or poisonous, so of course the chef must taste her creations.

So here is the honest to goodness truth about this frozen yogurt: It’s good, not great. The lemon adds a delicious balance to the sweetness of the raspberry, but I felt the yogurt was itself too “milky” and not raspberry enough. Next time I’ll probably add more raspberry and less cream (substituting water instead for an icier feel). The trail mix granola bars are a nice touch, adding crunch to the frozen yogurt. But they get pretty hard when frozen (which I knew!) so be careful not to break a tooth.

All in, this was yummy. Not my favorite, but like I said above, there are 363 more days to perfect my recipes.

The finished product!

Next on tap: peanut butter ice cream with peanut butter cups for The Husband!

Coffee Oreo Frozen Yogurt

5 Apr

“Without ice cream, there would be darkness and chaos.”

~Don Kardong

My first foray into ice cream making began today and I must say, it was a success. Living in NYC it was slightly harder to find all these ingredients from one store (ah the beauties of living in a suburb!) but I managed to make it back from all the stores in one piece.

I decided that if I was going to make ice cream, I should try with some of the best recipes. So, I let David Lebovitz guide me. I clicked my heels three times, and found myself knee deep in a pile of outrageously scrumptious, perfectly sweetened yet mildly tart, coffee frozen yogurt.

Behold - The Power of the Perfect Scoop!

Though his recipe probably didn’t need to be adapted all that much, I figured that I would give it my own twist. I was inspired to add oreos because one of my favorite ice creams in the world, executed so brilliantly by JP Licks, is coffee oreo. It has a well-balanced mix of cream and coffee, and large enough chunks of oreos that you can even taste the oreo cream. Magnificent!

Being that I don’t want to have an entire box of oreos in the house (I know, I know, it sounds strange from a self-proclaimed sweet-a-holic, but I thought that was nutritionally irresponsible) I was on the hunt for 12 oreos to add to David Lebovitz’s recipe. Trader Joes failed me, as did Gristedes and Duane Reade. So, on the fourth try, I went to a tiny little, cigarette-smelling, scratch ticket selling NYC bodega. Saved, yet again, by the joys of NYC shopping. I picked up 2 individual 6-packs of oreos and was on my merry way.

As for the coffee. This was a challenge. It’s hard to believe, but I don’t have a coffee maker. The original recipe called for 8oz of brewed espresso. So, I marched into my local Starbucks and asked for 8oz of espresso. The woman behind the counter was beyond sweet, and told me that 8oz of espresso would cost me a whopping $10-$12. That seemed like highway robbery. So she informed me that Italian Roast Starbucks Via was quite close (coffee enthusiasts, please don’t kill me here!) and for $2.89 I bought a 3 pack of the instant magic. It did the trick!

The Usual Suspects - Getting Ready to Enter the Mix!

Below is the recipe for this treat. I decided to bring the quart to my office, Project Sunshine for some “professional” feedback. All I have heard is the sweet sounding, low-tone mumblings that sound a little like Yum Yum Yum.

I should note though, that while this is perfectly tart to my liking, The Husband said that it was slightly too “plain yogurt-y” and “slightly too sour” for his oh-so-refined palette. So, I will ultimately rework this recipe for those of you who are not such fans of tart. But for me, it was delectable!

Coffee Frozen Yogurt

Adapted from “The Perfect Scoop” by David Lebovitz

Ingredients

1 cup plain whole-milk yogurt

3/4 cup granulated sugar

pinch salt

3/4 cup heavy cream

1 cup Italian Roast Starbucks Via Coffee

1/4 teaspoon finely ground dark roast coffee

12 oreos – quartered

Method
In a mixing bowl, whisk together all ingredients until smooth and well-combined. Pour into a container with a lid and chill for two hours.

Freeze mixture in your ice cream maker for 20 minutes; at approximately minute 18 add in the oreos and let churn for 2 more minutes.

May be eaten immediately, but will be more like soft-serve ice cream. Put it in the freezer for about 2 hours to harden slightly. You will not be disappointed by this consistency!

Makes about 1 quart of frozen yogurt.

Drum Roll Please...The Finished Product!