Seems I remember that little ditty from back in my grade school days
many, many years ago!

So while on the subject if ice cream..in what ways do you like to use
it? Such as a root beer float, milk shake, sundae, banana split, in a
cone, or just in a bowl, as it, or with a topping, such as Hot Fudge
maybe? Do you have a favorite topping?

There are so many flavors of ice cream, and I always enjoy looking at
all the different kinds in the freezer section, but though most are
good, we still prefer vanilla, as you can do so much with it. A person
can also make their own, and there is nothing in the world better than
that! We often had home made ice cream when I was growing up at home,
and it was such a treat.

There is always stir-ins to dress up individual servings, and create a
whole new flavor. There is crushed candy bars, chopped dates, canned
pineapple, crushed cinnamon graham crackers or pretzels, toasted
coconut, candied ginger, chopped nuts, M&M's, and roasted pumpkin seeds,
to name a few. I've always liked to make a drink in the blender with ice
cream and fresh fruit, etc.

We eat ice cream year around...when it's hot out (such as now) but also
in the dead of winter. It just seems to hit the spot like nothing else
in the dessert line, or be as satisfying.

Judy

On Sat, 21 Jul 2012 23:56:39 -0800, (Judy Haffner)
wrote:

>

>many, many years ago!
>
>So while on the subject if ice cream..in what ways do you like to use
>it? Such as a root beer float, milk shake, sundae, banana split, in a
>cone, or just in a bowl, as it, or with a topping, such as Hot Fudge
>maybe? Do you have a favorite topping?
>
>There are so many flavors of ice cream, and I always enjoy looking at
>all the different kinds in the freezer section, but though most are
>good, we still prefer vanilla, as you can do so much with it.



We eat is plain. Nothing e4lse is needed.

IMO, the only flavors are vanilla, chocolate, and whatever fresh fruit
I decide to make with the vanilla.

Things like bubble gum and cotton candy seem kind of silly to add as a
flavoring when you could just get the real thing. Places that offer
some of those flavors sell cheap ice cream anyway and I don't like it.

On Sat, 21 Jul 2012 23:56:39 -0800, (Judy Haffner)
wrote:

>
>Seems I remember that little ditty from back in my grade school days
>many, many years ago!
>
>So while on the subject if ice cream..in what ways do you like to use
>it? Such as a root beer float, milk shake, sundae, banana split, in a
>cone, or just in a bowl, as it, or with a topping, such as Hot Fudge
>maybe?

I make 90% of our ice cream. We eat it plain. Though last week's
'special' was a scoop each of Lebovitz' Chocolate Sorbet, and a Rice
Gelato I'm working on.

One hit last year was Green Tea Ice cream made into sandwiches on
almond cookies.

> Do you have a favorite topping?

Lebovitz calls them 'French Almonds' - toasted sliced almonds with the
tiniest bit of sugar.
-snip-
>We eat ice cream year around...when it's hot out (such as now) but also
>in the dead of winter. It just seems to hit the spot like nothing else
>in the dessert line, or be as satisfying.
>

I like the rich ice creams in the winter and the fruity sorbets and
such in the summer.

I've got a great "Mango Colada" ice cream in the freezer now-- from
Hannah Kaminskey's "Vegan a la Mode" -- yummy.

Jim

On 2012-07-22, Judy Haffner > wrote:
>
> Seems I remember that little ditty from back in my grade school days
> many, many years ago!

As the Mr. Wizard would say, "drizzle, drazzle, drozzle, drone, time for
this one to come home....."

nb

On Sat, 21 Jul 2012 23:56:39 -0800, (Judy Haffner)
wrote:

>
> Seems I remember that little ditty from back in my grade school days
> many, many years ago!
>
> So while on the subject if ice cream..in what ways do you like to use
> it? Such as a root beer float, milk shake, sundae, banana split, in a
> cone, or just in a bowl, as it, or with a topping, such as Hot Fudge
> maybe? Do you have a favorite topping?

My favorite way to use ice cream is on a Brownie Sundae, so I guess my
favorite topping is hot fudge. If we had more hot weather, I'd
probably branch out - but we don't, so I haven't. The kids brought
over a half gallon of vanilla yesterday and made too much coffee this
morning, so maybe we'll have affogato today (if I don't make a batch
of brownies).


--
Food is an important part of a balanced diet.

On Sun, 22 Jul 2012 08:34:16 -0400, Jim Elbrecht >
wrote:

> Lebovitz calls them 'French Almonds' - toasted sliced almonds with the
> tiniest bit of sugar.

Oh, that sounds good! I will try making a batch of those. Looking
for a recipe or method, I ran across a Lebovitz recipe for Almond
Cake... which is going onto my "to do" list since I have the necessary
amount of almond paste sitting in my refrigerator. I can get back
into baking now that DIL knows it's yeast, not gluten that she's
sensitive to and I can send baked goods home with them now.

--
Food is an important part of a balanced diet.

On Sun, 22 Jul 2012 12:37:47 -0700, sf > wrote:

>On Sun, 22 Jul 2012 08:34:16 -0400, Jim Elbrecht >
>wrote:
>
>> Lebovitz calls them 'French Almonds' - toasted sliced almonds with the
>> tiniest bit of sugar.
>
>Oh, that sounds good! I will try making a batch of those. Looking
>for a recipe or method,

Here it is from his "The Perfect Scoop"
Preheat oven to 350.
Dissolve 2 tbls of sugar in 2 tbls of water in a 10-12" skillet. Bring
to boil- turn off heat- toss in 2 cups slivered almonds & mix to coat.

Spread them on parchment in a 1/2 sheet pan. Bake for 20 minutes,
stirring twice.

>I ran across a Lebovitz recipe for Almond
>Cake... which is going onto my "to do" list since I have the necessary
>amount of almond paste sitting in my refrigerator. I can get back
>into baking now that DIL knows it's yeast, not gluten that she's
>sensitive to and I can send baked goods home with them now.

Looks like a nice cake-- So far Lebovitz hasn't disappointed me in
anything- both flavor and 'success' of his recipes.

Jim

"Judy Haffner" > wrote in message
...
>
> Seems I remember that little ditty from back in my grade school days
> many, many years ago!
>
(snip)

I remember the ditty That's fun. I've never made ice cream and I'm sure
I never will. I don't eat a lot of ice cream.

Jill

In article >,
(Judy Haffner) wrote:

> We eat ice cream year around...when it's hot out (such as now) but also
> in the dead of winter. It just seems to hit the spot like nothing else
> in the dessert line, or be as satisfying.

Lately, and I mean lately since I haven't consumed much ice cream for
several decades, I've been using a nice portion of cheap vanilla, a
generous drizzle of Hershey's chocolate syrup, "real" aerosol whipped
cream to cover, slivered almonds to lightly cover the cream slope and a
maraschino cherry on top. I'd use walnuts, but I have a notion that they
may give me gout.
The dish is a classic and as good as it always was.
The other day, I sliced a room temperature ripe peach onto a bowl of
vanilla, and the result put peach ice cream to shame.
I've got to get off this kick.

leo