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Posts from the ‘Ice Cream and Yogurt’ Category


The Ice Cream Cone Dilemma

Where I grew up in northern New Jersey, there were two places to go for ice cream: Dairy Queen and Van Dyke’s Ice Cream. Dairy Queen, the local standby was the default choice when we wanted soft serve ice cream after dinner but on weekends or summer afternoons, we would ride our bikes to Van Dyke’s in Ridgewood for rich, creamy, locally made ice cream.

Scooped by hand into impossibly big round balls, the ice cream would be placed on top of a cake or sugar cone. The star of the show was the ice cream – summer cantaloupe, deep chocolate, minty chocolate chip – but the cone was best supporting actor. Within minutes, the ice cream was melting down the sides of the cone and we would be frantically licking the drips to keep the sweet cream from spilling all over our hands. The best bite was the last one: the semi-soft tip at the bottom of the cone – part melted ice cream and part crispy sugar cone and total bliss. Read more »


Siggi’s Yogurt Tubes

Siggi’s of yogurt fame has been making Icelandic style yogurt for nearly a decade using milk from local dairies in upstate New York who do not inject growth hormones into their cows. Icelandic style yogurt or skyr is made by incubating skim milk with live active cultures and then straining the mixture to make a much thicker, creamier and concentrated yogurt. Naturally fat-free, the yogurt is either left as is to make fat-free yogurt or blended with pasteurized cream to make a 2% yogurt that is referred to as rjóma-skyr or cream-skyr yogurt.  Read more »


Food Websites: The A to Z Quick Reference Guide

Many readers have asked for a list of the food websites I rely on so when I found myself e-mailing numerous links, I realized I needed to make a quick reference guide.  No pretty pictures or descriptive write-ups, just the links. All of the foods listed below have been written about on this website (and more than likely, photographed also) so if you want detailed information on a specific product, utilize the search function on the cover page or use the category bars, which are also on the cover page of this website to find detailed product information and photographs. Read more »


FoMu Alternative Ice Cream

FoMu is not an alternative to ice cream – but instead, an alternative ice cream or what the company describes as “a new take on a traditional favorite.”  Dairy-free and vegan certified, FoMu is a hard ice cream made from either a coconut or nut blend base. The coconut base flavors are made with coconut milk – a creamy, natural and nutritious base that is sweetened with agave and unrefined cane sugar along with a trace amount of plant-based stabilizers (guar and xantham gum) whereas the nut blend base is made with almonds and cashews. Read more »


Jeni’s Splendid Frozen Yogurt

During the summer, ice cream is a regular part of our daily diet with the choices limited to the local soft serve or store-bought hard variety. A few weeks ago, my daughter asked if we could order a healthy alternative – frozen yogurt – since the selection is limited in this remote area of upstate New York.  We went on-line and came upon Jeni’s Splendid Ice Cream and noticed she makes 5 flavors of frozen yogurt (which varies depending on the time of year) so we ordered all five flavors. Three days later, the five pints of frozen yogurt: Black Currant, Grapefruit, Lime and Blueberries, Lime Cardamom, and Mango Lassi – were delivered (via UPS ground service) to our door frozen solid on dry ice. Read more »


My Favorite Mail Order Websites for Food

The growth in internet sites has brought the world of food into homes.  Years ago, new and unusual foods were acquired by traveling to faraway places. Today, people still travel to eat but with the world becoming global, international and national foods can be ordered on-line and delivered to our doorstep within days. Special ingredients not readily available at the local grocery store can also be obtained at various websites.  The choices are unlimited but here are a few favorite sources: Read more »