Items tagged with 'ice cream'
All the current Stewart's seasonal summer ice cream flavors, ranked
We're already into mid August and that raises a very important fact: Summer ice cream eating season will soon be gone.*
But fear not! To help guide your end-of-season ice cream eating -- which is serious business -- we recently took on the task of trying each of the limited-time seasonal summer flavors at Stewart's. Then we ranked 'em, so you can make the most of this ice cream prime time.
Let's dig in...
Follow up: The Dutch Udder
AOA is on summer break. So we'll have new follow-ups with people we've met and covered during the last year (or so).
Kehmally Karl and Jeff McCauley started making ice cream as a side project -- creating fun flavors for family and friends. Slowly and methodically, they've turned a hobby, and an incredible talent for creating inventive flavors, into a successful small business: The Dutch Udder.
Flavors found on their ever-changing menu include Nine Pin Cider Sorbet, Grasshopper, Cinnamon Toast Crunch, and Rice Crispy Treat ice cream.
At first, they sold ice cream from a cart at markets and festivals and special events. And three years ago the then-fledgling business was also finalist in the AOA Startup Grant contest. Since then, Jeff and Kehmally have opened a storefront on River Street in downtown Troy and they've captured awards for their Philly Vanilla and for their other inventive flavors.
Jeff talked with us about their experience in the ice cream biz so far.
Beer (and cider) ice cream is now legal to be sold in New York
Wine ice creams, like this one, have been allowed to be sold for the past decade.
Noted: Beer and hard cider ice creams are now legal to be sold in New York State.
The state has allowed wine ice cream for the past 10 years, and this week the governor signed a bill that also allows for beer and cider ice cream or other frozen desserts. From the memo for the bill, which was sponsored by James Seward in the Senate and William Magee in the Assembly:
Ice cream made with wine is a food product manufactured in New York State that has been safely sold and regulated in a manner similar to confectionary that contains alcohol since 2008. This bill seeks to approve similar products made with beer and hard cider. As with wine, this bill would, limit the percentage of alcohol in ice cream to not more than 5% of alcohol by volume, prohibit its sale to persons under twenty-one years of age and require the same product labeling and warning statements similar to wine and confectionary that contains alcohol. This bill will help New York dairy farmers, craft beer and cider producers, dairy processors and manufacturers, and food retailers and restaurants meet the increasing consumer demand for these new and innovative products.
Five percent alcohol by volume is right around the alcohol content of many beers.
To go along with the beer and hard cider ice cream bill, the governor also signed another bill this week that allows wine frozen desserts to be sold in packages of less than one pint. (The original intent of the minimum package size was an effort to keep the products away from kids.) From the bill memo: "The sale of wine ice cream was enacted into law in 2008. Since that time, the demand for smaller packaging for weddings, fundraisers, recreational tours and other events has increased. This bill would lift the minimum requirements that are currently in law to accommodate this demand for smaller packaging sizes."
Both bills take effect immediately.
Ice cream stand season 2018
Looking forward to some warm nights -- and ice cream.
Updated April 10
There's snow on the ground! But spring will be here soon! And that means ice cream stand season!
Whatever the weather, there are already a handful of stands open and more will be opening in the next few weeks.
Here's our annual rundown of many seasonal ice cream stands around the area with opening dates. In some cases the dates are TBA, or we just couldn't find out (yet).
So if you can fill in some of the information in the comments, we'd much appreciate it. Because ice cream.
Two million servings of ice cream
Because ice cream: Stewart's had a sale on half gallons of its ice cream last week. And this week Stewart's president Gary Dake tweeted it was a record sale for the company, with an average of 769 half gallons sold per shop.
So, that's...
+ 259,153 half gallons of ice cream sold.*
+ $774,867.47 in half gallon ice cream sales.
+ Enough ice cream for almost 2.1 million individual servings. **
* Stewart's has 337 shops, according a January company press release.
** The FDA's official serving size for ice cream is 2/3 of a cup, but who are they kidding? So that number of servings is based on 1 cup per serving. (If you want to use the FDA measurement, the total would be more than 3.1 million servings.)
____
By the way, we stumbled across the remarkably thorough Stewart's FAQ page today, which covers everything from why there's not an ice cream club card, to the source of the company's eggs, to why the shops carry "adult sophisticate" magazines.
Dutch Udder Craft Ice Cream opening Troy storefront
A quick mention relevant to your ice cream interests: The Dutch Udder Craft Ice Cream is opening a storefront in downtown Troy at 282 River St. (It's the spot on the corner with the Franklin Street alley near the Market Block.) The opening is planned for May, according to the company's Facebook page.
The people behind Dutch Udder are Kehmally Karl and Jeff McCauley, who started the business as a side project and now have a commercial kitchen space in Cohoes. They've been building the business methodically, developing new flavors and selling ice cream from a cart at events and pop-ups. (You might remember they were finalists in the 2015 AOA Startup Grant contest.)
We've sampled their ice creams and sorbets on multiple occasions and they're very good. An example: They make a Nine Pin cider sorbet that's really smooth and nice.
We're hoping to get a few more details about what's in store for the Troy location.
Earlier on AOA: Follow up: The Dutch Udder Craft Ice Cream
Ice cream stand season 2017
Kurver Kreme is set to open mid March, but a few other local stands are already open. / photo: Deanna Fox
It's spring! It's winter! It's winterspring! Whatever it is, it's ice cream stand season again.
A few stands are already open, and more will be opening in the next few weeks.
Here's our annual rundown of a bunch of seasonal ice cream stands, with opening dates. In some cases the dates are TBA, or we just couldn't find out (yet). So if you can fill in some of the information in the comments, we'd much appreciate it.
Ben & Jerry's open again in Lark Street neighborhood
The Lark Street Ben & Jerry's has re-opened -- and it's on Madison Ave now. Specifically, it's at 467 Madison Ave, which is right next to El Loco and just east of Washington Park. (It's the former Little Moon storefront.)
The store opened this past Saturday, and there will be a grand opening set for sometime in the near future. Hours are noon to 11 pm every day.
Rich Wilson, who owns the franchise with business partner Mike Sperduto, was in the store this afternoon working on the wall art when we stopped in for a few minutes. Some of the furniture is yet to arrive, but there's ice cream in the cooler and they're scooping. Wilson said they're enjoying the feel of the new space and the extra work space it affords.
Ice cream slider at Kurver Kreme
I have to be honest with you. I don't think there is much more that I could add to this story than this: There is a magical place on the western fringes of Albany proper that serves soft serve ice cream inside a glazed doughnut -- and then rolls the whole thing in sprinkles.
Really? You're still reading? You need more details than that? (sigh) OK, let me share with you that which I have tasted.
And by the way, it's called The Slider, and it is from Kurver Kreme.
Free Cone Day 2016
The Ben & Jerry's in Saratoga Springs
Today is Free Cone Day at Ben & Jerry's scoop shops, including the locations in Troy (Sage and 15th Street on the RPI campus) and Saratoga Springs (34 Phila Street). Both locations will be giving out free cones from noon to 8 pm.
Fun bit: The Saratoga Springs Ben & Jerry's was the first of the brand's shops outside Vermont to participate in Free Cone Day, starting back in 1984, according to the Ben & Jerry's website.
What about Albany? As you might have heard, the Ben & Jerry's shop that had been on Lark Street for many years is moving a few blocks to a location next to El Loco on Madison Ave, and its owners had previously posted they hoped to be open for Free Cone Day. But a recent post on the shop's FB page indicates it will not be open today, and they're aiming for an opening later this spring.
Earlier on AOA: Ice cream stand season 2016
50-cent cone day at Stewart's, more seasonal stands open
Stewart's is once again offering 50-cent ice cream cones today (Thursday), from open to close, for St. Patrick's Day. All you have to do is wear something green. The company says more than 68,000 people got 50-cent cones last year.
Ice cream stand season: Seasonal ice cream spots continue to open -- including Kurver Kreme in Colonie, Lickety Split in East Greenbush, and Bumpy's Polar Freeze in Schenectady -- and we've just updated our list of ice cream stands around the area.
Lark Street Ben & Jerry's re-opening at new spot
467 Madison Ave is the storefront on the left.
The Ben & Jerry's shop that had been on Lark Street in Albany for many years will re-open at a nearby storefront on Madison Ave, according to a post on the shop's FB page: "We are very excited about our new location and look forward to scooping for you in Spring!" In a comment, the shop says it's hoping to work out something for the annual free cone day, which is mid April.
The storefront is at 467 Madison Ave -- it's the space formerly occupied by the Little Moon gift shop, and it's nextdoor to El Loco.
Owner Richard Wilson stopped operating at the shop's longtime spot on Lark Street earlier this year because of a repair problem and reported dispute between the building landlord and an adjacent property owner. [TU]
Around that same time Wilson talked with AOA for that big collection of perspectives on the state of Lark Street and its future. He remarked that Lark appeared to be in a down period, but he also had some optimism: "It's our little Greenwich Village in Albany -- it would be great to get it back to that."
(Thanks, D)
Earlier on AOA:
+ Thinking about the future of Lark Street
+ It's never too cold for free ice cream (2008)
Ice cream stand season 2016
The Tastee Freez is always one of the first places to open, and this year is no exception.
Updated March 17
Spring, it is near. And ice cream stand season has started!
A few stands are already open (or will be very soon), and more will be opening in the next few weeks.
Here's our annual rundown of a bunch of seasonal ice cream stands, with opening dates. In some cases the dates are TBA, or we just couldn't find out (yet). So if you can fill in some of the information in the comments, we'd very much appreciate it.
Ice cream stand season 2015
The Tastee Freez in Bethlehem is already open. (This photo's from last summer -- obviously.)
Breaking: Ice cream stand season has started.
Jim's Tastee Freez is already open. The Snowman opens later this week. And a bunch of other stands will open over the next few weeks.
Here's our annual rundown of a bunch of seasonal ice cream stands, with opening dates. In some cases the dates are TBA, or we just couldn't find out (yet). So if you can fill in some of the information in the comments, we'd very much appreciate it.
Because ice cream.
Byrne Dairy ice cream sandwiches
Though milder weather is apparently on the way, ice cream probably still isn't at the top of your mind.
But, really, any time is a good time for ice cream. And if you need justification, try this one that AOA Mary told me her dad used for wintertime ice cream while she was growing up: Eating food that's roughly the same temperature as the air around you will help offset any unpleasantries that weather or temperature might bring by creating an equilibrium between the temperature of your insides and the temperature of your outsides. (Also: Eating ice cream is, in general, an excellent distraction from what's going around you -- including the cold.)
While we have a bevy of good ice cream places in the Capital Region, Stewart's is perhaps the best known for year-round ice cream availability. But let's not overlook that other great New York State regional dairy, Byrne Dairy, which claims the hearts of Central New Yorkers. (It's the official chocolate milk of the New York State Fair.)
And it has one thing Stewart's doesn't: ice cream sandwiches.
Ice cream stand season 2014
Now open: The Snowman.
Updated March 25
Public service announcement: Ice cream stand season has started.
The Snowman in Troy opened today. Bumpy's in Schenectady opened yesterday. And a few other season stands will be opening over the next week or so.
Here's a round up of a bunch of season ice cream stands, with opening dates. In some cases the dates are TBA, or we just couldn't find out (yet). So if you can fill in some of the information in the comments, we'd very much appreciate it. Because ice cream.
Who wants sprinkles...
Ice cream stand season 2013
The Snowman in Troy opens this weekend.
Updated March 11
We interrupt for this important announcement: ice cream stand season is upon us.
At least one stand is already open, and others will be opening soon. As we have in previous years, we've put together a list of opening dates for a handful of seasonal ice cream stands around the area.
If you have opening info about other stands, please share!
Maple walnut ice cream from Stewart's
Slurpees are the defining product of 7-Elevens around the country. Every now and again I'll miss having easy access to this remarkable frosty beverage that so skillfully rides the line between two phases of matter.
When I first moved to the Capital Region I would have traded all of the Stewart's for even just one 7-Eleven if given the chance. But now, in no small part to Mr. Dave's romanticizing of the shop, I can finally see Stewart's as a cultural anchor of upstate New York. And despite my predilection for organic milk, eggs from free-roaming chickens, and ice cream made without additional gums, thickeners or emulsifying agents, I find myself regularly at my local Stewart's buying milk, eggs, and ice cream.
Amazingly, the reason isn't because Stewart's is convenient. It's because these staples are just really good.
Their maple walnut ice cream would have never even made it onto my radar had it not been for an event from last summer. Hands down, it's my favorite flavor in their case. And now is the perfect time to eat it.
Moxie's is more than plain vanilla
The first batch of Mexican vanilla ice cream that Moxie's ever made was technically illegal.
"But only a little illegal," Pamela Allie-Morrill explains. Ms. Pam, as she likes to be called, is the daughter of the eponymous Mohamed "Moxie" Allie -- she now runs the ice cream stand in Wynantskill. She says that original supply of Mexican vanilla hitched a ride into this country in her cousin's suitcase. It wasn't exactly an act of smuggling.
That Mexican vanilla has since been replaced with Mexican vanilla sourced via Illinois. But it's still an integral part of Moxie's Around the World of Vanilla -- a solar system of vanilla ice creams in a dish that surround Moxie's signature flavor, Blue Moon.
So, why vanilla? Pam says it's simple -- it was the most readily available flavor when she was looking to make her mark on Moxie's eleven years ago. And the vanilla sampler has been a popular staple at the stand ever since.
12 flavors at The Ice Cream Man
All in one sitting.
Blah, blah, blah, Bobby Flay, blah, blah.
So yeah, the Ice Cream Man was on cable. There was a "throwdown" and our Greenwich shop prevailed with a sundae made from vanilla ice cream, warm apple topping, whipped cream, gourmet nuts, and a cherry.
If you really want, you can buy one of those for $5.14, but then you would be missing out on what truly makes the Ice Cream Man special: they produce over 300 flavors of homemade hard ice cream. It's an audacious claim, but they make it proudly.
Now granted, they only keep about 30 of the flavors on hand at any given time. Twelve are set in stone. They are the same week in and week out. Up to six flavors can be dedicated to fat-free, sugar-free, soft-serve, yogurt, or sorbet, which might be fine if you are into those kinds of things.
That means every day hundreds of potential flavors are vying for a mere twelve spots on the menu board. After the Tour de Hard Ice Cream it became clearly evident that the Ice Cream Man sets the high bar for homemade ice cream in the region. But the question remained, what hidden delights are lurking on the menu.
To find out, I decided to eat an unreasonable amount of ice cream. Again.
Ice cream season has started
Important news: ice cream season has started in the Capital Region.
The Snowman in Troy opened this afternoon. It'll be open until 9 pm if you feel to need to stop by. It would be perfectly understandable.
We did quick check of a handful of other seasonal ice cream spots around the area, and it looks like the Snowman currently stands alone. Kurver Creme's Facebook page says it hasn't picked an opening date for this season, yet. And calls to a bunch of other spots went unanswered.
But now that it's March, it won't be long.
(Thanks, Danielle!)
Earlier on AOA: Eat this: The Boston Shake at The Snowman
5 reasons Golden Organics may be the best ice cream in the Capital Region
Yum.
This summer we've paid a few visits to Chatham to indulge in what may be the best ice cream in the greater Capital Region: Golden Organics.
Why do we think it's so good? Here are five reasons. Plus one more.
... said KGB about Drawing: What's something that brought you joy this year?