Try these new tasty trends in ice cream

McClatchy-TribuneJuly 9, 2013 

Online: More ice cream recipes

No treat matches a season better than ice cream and summer. The combination of cold and sweet is perfect whether you need to cool off at high noon or you just want a tasty dessert on a relaxing summer evening.

Ice cream is also big business. A 2010 MarketLine study showed that revenues for the domestic ice cream industry generated $10 billion. That’s a lot of dough. Well, not actually dough, but you get the point.

For the second year in a row, Taste, the culinary branch of Four Seasons Hotels and Resorts, has launched the “Summer of Ice Cream Love.” More than 70 Four Seasons locations are participating to make ice cream treats that represent the location as well as hit upon current ice cream trends.

It’s impossible to travel the world to try all the recipes, but luckily, these ice cream delicacies can all be made from the comfort of your own home, and many of the hotels and resorts’ recipes are available online. Trying your hand at them is almost like you’re taking a culinary vacation — minus the expense.

Here are three ice cream trends that are sure to be a hit this summer:

•  Ice cream sandwiches are a fun staple of the frozen treat world. But forget what we have come to know as the “ice cream sandwich” — that “vanilla” ice cream held together by a cookie-like substance. That’s a pale reflection of what its true iteration should be. And that is? Where ever your imagination leads you, because the treat lends itself to complete customization. Homemade ice cream sandwiches allow you to create true delicacies with the ability to customize both cookie and filling. There are unlimited options.

•  Popsicles! Everyone’s childhood favorite is, well, still a favorite, just with a twist. Instead of just freezing juice, making ice cream based popsicles or bars from scratch can provide a rich, on-the-go experience that can be customized just as much, if not more, than homemade ice cream sandwiches. Any ice cream you can imagine can become a popsicle reality. To paraphrase, “If you put a stick in it, they will come.” Jokes aside, high quality popsicles are great for all ages, and especially for the over-21 crowd, for whom alcoholic popsicles, which some have nicknamed “poptails,” provide a whole new level to the homemade ice cream popsicle game.

•  Speaking of the 21-and-over crowd, an ice cream trend that is sure to appeal to most of them is booze. Alcoholic ice cream treats are perfect for the adult who wants to add a little kick to an old classic, be it simply adding a little bit of liquor to a milkshake or making a high-end drink-dessert hybrid. Yet again, the ability to customize and perfect your alcoholic dessert is there, so have fun experimenting. Just don’t have too much fun.


Bananas Foster Ice Cream Sandwich

6 servings

Caramel Macaron:

1 cup almond flour

1 cup confectioners’ sugar

10 egg whites, divided

1 cup sugar

1/2 cup water

1 ounce egg white powder

Heat oven to 290 degrees.

Pulse almond flour and confectioners’ sugar in a food processor until combined. Sift mixture twice.

Cook sugar and water to 238 degrees.

In a large bowl, whisk half of the egg whites to soft peaks form.

Slowly, pour in the cooked sugar to make a meringue. Set aside.

Whisk the remaining egg whites and egg white powder to stiff peaks; fold everything together until mixture is smooth and shiny.

Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3-inch rounds 1-inch apart on parchment-lined baking sheets.

Let rest on baking sheet for 20 minutes, then bake in a pre-heated 290-degree oven until crisp and firm.

Bananas Foster Ice Cream:

1/2 tablespoon butter

3 bananas, sliced

2 tablespoons brown sugar

1/4 cup Meyer’s rum

2 cups heavy cream

2 cups half & half cream

3/4 cup sugar

1 tablespoon vanilla extract

Melt butter in a pan, add bananas and brown sugar and saute until the sugar begins to caramelize.

Add rum and flame it, then boil until the alcohol is cook out. Cool and set aside.

In a large bowl, combine the heavy cream and half & half cream. Gradually whisk in the sugar until blended. Whisk in the vanilla.

Refrigerate covered until very cold.

Whisk the mixture to blend and pour into an ice cream maker. Churn until frozen.

Fold in the banana mixture, mix well and transfer to a covered container. Place in freezer until set.

Assembly:

Sandwich the Bananas Foster ice cream in between 2 Caramel Macarons.

Four Seasons Hotel San Francisco


Chocolate And Passion Fruit Ice Cream Bars

12 servings

81/2 cups seedless passion fruit puree

4 cups water

2 cups sugar

3/4 cup lemon juice

7 tablespoons stabilizer

2 tablespoons fresh basil, chopped

31/2 tablespoons sugar

7 tablespoons crispy rice cereal

8 ounces milk chocolate squares, tempered

Mix all ingredients except basil and stabilize the ice cream.

Place in ice cream maker and process according to manufacturer’s instructions. Once finished, remove from ice cream maker and add basil.

Fill the silicon ice cream molds and freeze overnight.

Make a light caramel with the 31/2 tablespoons sugar and a bit of water.

Remove from the heat and add the cereal. Cool and set aside.

Take the ice cream bars from the freezer and coat them with the crisp rice cereal.

Glaze them with tempered milk chocolate and place in the freezer again for one hour before serving.

Four Seasons Resort Koh Samui, Thailand


Black Forest Milkshake

1 16-ounce serving

11/2 ounces Grey Goose Cherry Noir

Chocolate ice cream

Add ingredients to a blender and mix together

Garnish with a burnt marshmallow


Birthday Milkshake

11 / 2 ounces Whipped vodka

2 tablespoons cake batter

Vanilla ice cream

Sprinkles on top

Add ingredients to a blender and mix together

Garnish with whipped cream, brownie & chocolate sprinkles


Avalanche (Similar To A Mudslide)

1/2 ounce Kahlua

1/2 ounce Baileys

1/2 ounce Stoli Vanilla

Chocolate Ice cream

Add ingredients to a blender and mix together

Garnish with chocolate shavings and maraschino cherries

Shake recipes courtesy of Rachelle Hyder, pastry chef at Four Seasons Resort Vail (Colo.)

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