Sabtu, 05 Maret 2011

Some movies with memorable Ice Cream Scenes

Aquamarine - Rated PG - Ben and Jerry's Pfish Food (without the salt)

Bedtime Stories - Rated PG - Kona Coffee Ice Cream in a Pineapple Cup (I would substitute the coffee ice cream for any tropical flavor ice cream, sherbet, or sorbet. Or, have Virgin Pina Coladas instead. Coffee is really bad for you.)

Big - Rated PG - Hot Fudge Sundae 

City Slickers - Rated PG-13 - Any Ben and Jerry's Flavor

Grease - Rated PG - Strawberry Milkshake

Groundhog Day - Rated PG - Rocky Road (No white chocolate, no fudge)

Iron Man - Rated PG-13 - Any flavor ice cream cone (pack it on there good)

It Could Happen To You - Rated PG - Vanilla Ice Cream with Pie

IQ - Rated PG - Peppermint Ice Cream Cone

Lilo And Stitch - Rated PG - 1 Scoop Of Mint Chocolate Chip on a Cone

The Lizzie McGuire Movie - Rated PG - Gelato

Napoleon Dynamite - Rated PG - Chocolate or Strawberry Shake

The Perfect Man - Rated PG - Vanilla Ice Cream with a Fudge Brownie

The Princess Diaries - Rated G - Pear Sorbet or 2 Scoops Your Choice on a Cone

Return To Me - Rated PG - 2 Scoops of Ice Cream

The Wedding Singer - Rated PG-13 - Banana Splits

While You Were Sleeping - Rated PG - Baskin Robbins(R) Chocolate Peanut Butter or Fudge Mint 

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Do you sometimes attacked by "ice cream" headache?

Most of the people gets headache whenever eating something cold in the hot weather. Although the headache lasted only for about 30 seconds. Apparently scientists have proven that when something cold touches the roof of your mouth on a hot day, it triggers a cold headache. The cause is a dilation of blood vessels in the head. The dilation may be caused by a nerve center located above the roof of your mouth - when this nerve center gets cold, it seems to over-react and tries to heat your brain. Therefore, the easy way to avoid brain freeze would be to keep cold things away from the roof of your mouth

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Jumat, 28 Januari 2011

Ice Cream Composition

Below are the compositions of an ice cream
  • More than 10% milkfat and usually between 10% up to 16% fat in some premium ice creams
  • 9 to 12% milk solids-not-fat: this component, also known as the serum solids, which contains the proteins (caseins and whey proteins) and carbohydrates (lactose) found in milk
  • 12 to 16% sweeteners: usually a combination of sucrose and glucose-based corn syrup sweeteners
  • 0.2 to 0.5% stabilisers and emulsifiers
  • 55% to 64% water which comes from the milk or other ingredients.
These compositions are percentage by weight. Since ice cream can contain as much as half air by volume, these numbers may be reduced by as much as half if cited by volume. In terms of dietary considerations, The percentages by weight are more relevant. Even the low fat products have high caloric content: Ben and Jerry's No Fat Vanilla Fudge contains 150 calories per half cup due to its high sugar content.

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Jumat, 07 Januari 2011

Making of Ice Cream

1. Mix sugar, 1/2 cup of milk or half and flavoring in a bowl, then seal it in a quart-sized plastic bag.

2. Take roughly two quarts of ice, crushed if possible, and place it into the gallon-sized bag with rock salt. Usually, the gallon bag will half full with the ice and salt mixture
3. Place the sealed quart-sized bag with the ingredients into the gallon-sized bag. Make sure the bags stay sealed. Do not allow the contents to mix at any time. If the bags don't seal enough, use duct tape to seal the top of both bags to ensure they don't open during shaking.
4. Gently agitate, massage, and shake the bags for about fifteen to twenty minutes. In this amount of time the contents of the quart bag should start to turn into solid ice cream. It is important that you are mixing the contents of the inner bag, but you don’t want to be so aggressive that you burst the inner bag or cut it on the ice. Double-bagging should prevent this. If your hands get uncomfortably cold, use a towel or an old t-shirt to hold the bags as you massage them; they will be quite cold and might become slippery with accumulated condensation. Consider using gloves or massaging while holding onto the top seal if a towel or similar cloth is not available.

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Sabtu, 23 Oktober 2010


(Flavor, percent preferring)

1. Vanilla, 29%

2. Chocolate, 8.9%

3. Butter pecan, 5.3%

4. Strawberry, 5.3%

5. Neapolitan, 4.2%

6. Chocolate chip, 3.9%

7. French vanilla, 3.8%

8. Cookies and cream, 3.6%

9. Vanilla fudge ripple, 2.6%

10. Praline pecan, 1.7%

11. Cherry, 1.6%

12. Chocolate almond, 1.6%

13. Coffee, 1.6%

14. Rocky road, 1.5%

15. Chocolate marshmallow, 1.3%

All others, 23.7%

Source: International Ice Cream Association, 888 16th St., Washington, D.C., 20006.

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List of Ice Cream Brands

This is a list of ice cream brands currently in production around the world.


















Whirla Whip


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Selasa, 19 Oktober 2010


It takes 12 lbs. of milk to make just one gallon of ice cream. Wonder how they fit it all in one carton? 

The U.S. enjoys an average of 48 pints of ice cream per person, per year, more than any other country. Maybe we should make ice cream the fifth food group!

It takes an average of 50 licks to polish off a single-scoop ice cream cone. Challenge your family to a Lick-a-Thon, and see who finishes first!

The biggest ice cream sundae in history was made in Edmonton, Alberta, Canada, in 1988, and weighed in at over 24 tons. You can't order that in an ice cream parlor!

In 2003, Portland, Oregon bought more ice cream per person than any other U.S. city. Looks like everyone else has a lot of catching up to do!

The ice cream cone's invention is linked to the 1904 World's Fair in St. Louis. An ice cream vendor reportedly didn't have enough dishes to keep up with the demand, so he teamed up with a waffle vendor who rolled his waffles into cones!

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