Archive for December, 2008

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12 DAYS OF ICE CREAM (DAY 4): DID YOU KNOW: THE STATUE OF LIBERTY LOVES ICE CREAM

Wednesday, December 17th, 2008

It’s true (sort of). While we’re not sure if the Statue of Liberty likes ice cream – she’s from France, so she might prefer French Vanilla – we do know that ice cream was served to immigrants arriving at Ellis Island in 1921. It’s sort of flattering that their first taste of America was ice cream.

Like we always say, “The road to the American Dream starts with a bowl of Vanilla Bean.” (That’s our attempt at a rhyme and it didn’t work so well. It’s a good thing we make ice cream instead of poetry!)

TODAY’S PRIZE: Hey, everyone makes mistakes, but now, you can erase those mistakes with today’s prize: ice cream erasers! That’s right, one commenter chosen at random will receive 48 erasers shaped like ice cream cones and popsicles. Just try not to eat them!

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12 DAYS OF ICE CREAM (DAY 3): ICE CREAM TRUCK MUSIC

Tuesday, December 16th, 2008

Who doesn’t love the ice cream man? Even in December, he could send kids scrambling into the house for loose change. A while back, we talked briefly about the disappearance of the ice cream man and reflected on the music he’d play from that megaphone attached to the roof of his truck full of frozen treats.

TODAY’S PRIZE: That iconic ice cream man music can now be yours, thanks to Michael Hurst’s “Songs for Ice Cream Trucks” CD. The disk of ice cream man tunes contains 13 tracks, including classics like “The Popsicle Parade,” “The Moose Track Shake,” and “Where Do Ice Cream Trucks Go in the Winter?”

We listened to a few samples from this CD (you can too at the link above) and liked it so much, we bought one to give away during the 12 Days of Ice Cream to one commenter chosen at random from this post. 

Here’s a video about Michael’s CD when he appeared on The Today Show.

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12 DAYS OF ICE CREAM (DAY 2): ICE CREAM WRESTLERS

Monday, December 15th, 2008

First of all, we’d like to say hello and welcome to all of our new readers this holiday season. We’re happy to have you! If you’d like to receive new Ice Cream Journal entries via email, feel free to enter your email address in the Subscription box on the right!

The inspiration for this story comes from a very cool and unusual ice cream blog that we check out now and then called “Ice Cream People.” Each entry contains photos and drawings of ice cream concoctions that have human qualities. Ice cones with faces, arms and legs…things like that, mostly from advertisements and artists.

Back in June, Ice Cream People wrote about a wrestling tag team duo called Los Ice Creams. The pair compete in the Chikara Wrestling League – a WWE-style league patterned after Mexican wrestling, but with events throughout Pennsylvania and the northeast U.S. As is customary in Mexican wrestling, competitors sometimes dress up in outrageous costumes and Los Ice Creams are no exception.

That’s a photo of one member of the team above. Like we said in our comment on the Ice Cream People blog, we’re not sure if this character looks intimidating or just funny. Either way, they’ve got their own t-shirts. If you’d like to buy a Los Ice Creams Shirt, check them out here.

TODAY’S PRIZE: A little Turkey Hill history is up for grabs here on the second day of ice cream. It’s the book, “Turkey Hill: A Family Vision,” a 64-page illustrated account of our humble beginnings, our modern day successes, and everything in between. One comment will be chosen at random from this entry to receive the book, which is also available on our website. Good luck!

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12 DAYS OF ICE CREAM (DAY 1): SOMETHING BIG IS COMING TO THE TURKEY HILL ICE CREAM LINE-UP!

Friday, December 12th, 2008

We can’t help ourselves! The 12 Days of Ice Cream celebration was supposed to start this Sunday, but we’re kicking it off two days early with our first entry (and prize) today. We’ll still post our last entry on Christmas, but we won’t be posting entries on the two Sundays before then. Just like last year, we’ll post one new blog entry every day through December 25, and give away one ice cream-related prize with each of those entries. At the end of it all, we’ll choose one comment to receive our grand prize – a one-year supply of Turkey Hill ice cream for you AND a one-year supply of Turkey Hill ice cream for a friend!

First of all, we’d like to give a big welcome to all of our new Ice Cream Journal readers. We’re happy to have you with us (we’re like a big family). Feel free to sign up to have new Ice Cream Journal entries e-mailed directly to you by entering your e-mail addressing in the “Subscribe” section on the right.

By now, those of you on our annual calendar mailing list should have received your 2009 Turkey Hill calendar. If you didn’t, free to add your name to the list by emailing our Customer Relations Department by using the Contact Us feature on our website.

Besides the beautiful photos taken by our customers, you may have also noticed a little something on the “Welcome Additions” page just inside the front cover. The biggest addition to the 2009 Turkey Hill ice cream family is listed on the right and it’s called “Dynamic Duos.”

These unique new flavor combinations feature two different but complimentary ice cream flavors packed into the same container. One flavor on one side and another on the other side. The Dynamic Duos line-up includes Caramel Cone Chaos, CocoNutz, PB Explosion and, the flavor we’re most excited about, Movie Night (popcorn flavored ice cream with candy coated popcorn pieces and vanilla ice cream with caramel swirl).

Dynamic Duos will be hitting shelves in the beginning of next year (we’ll keep you posted) and “interviews” with each flavor will be featured here on the Ice Cream Journal each Monday in January. Stay tuned!

TODAY’S PRIZE: While you’re waiting patiently for our new flavors to hit shelves, you can keep yourself busy (and hungry) with today’s gift, the I Love Ice Cream puzzle. It’s 1,000 pieces of ice cream cones, milkshakes and sundaes (that’s it on the left). One commenter chosen at random from this entry will get it!

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RECIPE CONTEST FINALIST #4: CHOCOLATE PEPPERMINT STICK ROLL

Thursday, December 11th, 2008

The following recipe is the final of four finalists in our Ultimate Holiday Recipe Contest, which challenged Turkey Hill fans to submit recipes using our two seasonal ice cream flavors, Peppermint Stick and Egg Nog. The other finalists will be posted on the Ice Cream Journal this week and voting for the winner will begin on Thursday, with the winner receiving a one year’s supply of Turkey Hill Ice Cream. The other three finalists will all receive a one month supply of ice cream. Congrats to them, and enjoy the recipes!

You’ve heard of jelly rolls and pumpkin rolls. Welcome to the Chocolate Peppermint Stick Roll. Trust us (because we’ve tasted it), It puts all of those other rolls to shame. This chilly holiday recipe was submitted by Patti S. of Schenectady, NY.

INGREDIENTS

1/2 cup all purpose flour
1/4 cup unsweetened cocoa
3/4 teaspoon baking powder
1/4 teaspoon salt
4 eggs, separated
1 tablespoons cold water
1/2 cup plus 1/3 cup granulated sugar
1/2 teaspoon vanilla extract
Approximately 1/3 cup confectioners sugar
Turkey Hill Peppermint Stick Limited Edition Premium Ice Cream
Hot fudge sauce (optional topping)
Whipped cream (optional topping)

DIRECTIONS

1. Grease and flour a 15×10 jelly roll pan.

2. Preheat oven to 350 degrees.

3. Sift together the flour, cocoa, baking powder and salt.

4. In a large mixing bowl combine egg whites and water .Beat until frothy. Gradually add ½ cup sugar until stiff and glossy.

5. In a small bowl beat egg yolks until thickened, about 3 minutes.  Gradually add 1/3 cup sugar. Add vanilla.

6. Fold egg yolk mixture into egg white mixture, then fold in dry ingredients until blended.  Do not overmix!
7. Spread batter evenly over jelly roll pan.

8. Bake 12-15 minutes until center springs back when lightly touched.

9. Sprinkle a clean dish towel with confectioners sugar.  Turn cake onto towel.

10. While cake is hot, roll up the cake and towel together and let stand for 1-2 minutes.  Unroll and allow steam to escape. Reroll and allow to cool.

11. When cooled, open cake and fill with Turkey Hill Peppermint Stick Limited Edition Premium Ice Cream (to within 1/2 inch of edges).  Ice cream should be soft enough to spread. Reroll and place in freezer.

12. When ready to serve, let stand out of freezer briefly prior to cutting your slices.

13. Serve with hot fudge sauce and whipped cream.

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RECIPE CONTEST FINALIST #3: DREAMY CHOCOLATY EGGNOG PIE

Wednesday, December 10th, 2008

The following recipe is the third of four finalists in our Ultimate Holiday Recipe Contest, which challenged Turkey Hill fans to submit recipes using our two seasonal ice cream flavors, Peppermint Stick and Egg Nog. The other finalists will be posted on the Ice Cream Journal this week and voting for the winner will begin on Thursday, with the winner receiving a one year’s supply of Turkey Hill Ice Cream. The other three finalists will all receive a one month supply of ice cream. Congrats to them, and enjoy the recipes!

If you like chocolate, then you’ll love this old fashioned recipe with an egg nog twist. It was sent to us by Ronna F. of Rockville, MD. Like the Peppermint Stick cookies from yesterday, this one is also simple, but just as delicious. The warm, leftover chocolate pie filling makes an great topping for ice cream, which you can eat while you’re waiting for this masterpiece to cool!

INGREDIENTS

Filling:

3/4 cup semi-sweet chocolate chocolate chips
1/2 cup milk chocolate chips
2 3/4 cups Turkey Hill Eggnog Ice Cream, melted, divided
1/2 cup  granulated sugar
5 tablespoons cornstarch
2 eggs, beaten
1 teaspoon vanilla extract
1 – 9-inch frozen pie shell, baked according to package directions

Topping:

1 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

DIRECTIONS

1. Place semi-sweet and milk chocolate chips  into a medium-sized heat-proof bowl.

2. Set aside 3/4 cup melted ice cream.

3. In small saucepan over low heat, heat remaining 2 cups melted ice cream until very hot, stirring occasionally. Remove from heat.

4. Stir hot ice cream into chocolate. Allow to stand for a minute, then stir or whisk gently until smooth. Set aside.

5. In a large saucepan, combine sugar and cornstarch; set aside.

6. Place eggs in small bowl; with fork, gradually beat in 3/4 cup remaining melted ice cream.

7. Pour egg mixture into sugar mixture in saucepan. With whisk, stir until combined, scraping pot sides and bottom with rubber spatula.

8. Stir until mixture comes to a boil. Boil and stir 1-1/2 minutes; remove from heat.

9. Immediately add melted chocolate mixture and vanilla. Gently stir until combined.

10. Pour into the cooled pie crust. Place a piece of plastic wrap over the pie, having it touch the filling so that a skin won’t form in the refrigerator; chill for at least 4 hours.

11. For whipped topping, in a medium mixing bowl, beat cream with powdered sugar and 1/2 teaspoon vanilla extract until stiff.

12. Spread over chocolate cream pie. Garnish with chocolate shavings or mini semi-sweet chocolate chips, if desired. Store pie in refrigerator.

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RECIPE CONTEST FINALIST #2 – CHRISTMAS PEPPERMINT CRUNCH PREMIUM ICE CREAM SANDWICH COOKIES

Tuesday, December 9th, 2008

The following recipe is the second of four finalists in our Ultimate Holiday Recipe Contest, which challenged Turkey Hill fans to submit recipes using our two seasonal ice cream flavors, Peppermint Stick and Egg Nog. The other finalists will be posted on the Ice Cream Journal this week and voting for the winner will begin on Thursday, with the winner receiving a one year’s supply of Turkey Hill Ice Cream. The other three finalists will all receive a one month supply of ice cream. Congrats to them, and enjoy the recipes!

This minty recipe was submitted by Tracy D. of Osceola, PA. The beauty and deliciousness of this recipe lies in its simplicity and fun. Kids and adults alike will have a good time decorating the cookies after they’ve been completed. We used white icing, but feel free to use as many colors as you’d like!  

INGREDIENTS

Turkey Hill Peppermint Stick Limited Edition Premium Ice cream
6 crushed candy canes
1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Popsicle Sticks(optional)

DIRECTIONS

1. Crush Candy Canes into very small pieces and set aside.

2. In a large bowl, cream together butter and sugar making it smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for minimum of one hour (or overnight).

3. Preheat oven to 400 degrees.  Roll out chilled dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with your choice of Christmas cookie cutter, making shapes in pairs (to be used to sandwich ice cream later). Place cookies on an ungreased cookie sheet approximately one inch apart.

4. Bake 6 to 8 minutes. Cool completely.

5. After cookies are cooled, choose two of the exact same cookies and spread Turkey Hill Peppermint Stick ice cream onto one cookie, making it approximately 1 inch thick. Some molding of ice cream with fingers may be necessary to make outer edge of ice cream match the shape of the cookie.

6. Place same cookie shape on top of ice cream forming a cookie sandwich. 

7. Roll or sprinkle outer ice cream edge in crushed candy canes.

8. Store in freezer until ready to enjoy!

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RECIPE CONTEST FINALIST #1 – CHRISTMAS ‘NOG CHEESECAKE

Monday, December 8th, 2008

The following recipe is the first of four finalists in our Ultimate Holiday Recipe Contest, which challenged Turkey Hill fans to submit recipes using our two seasonal ice cream flavors, Peppermint Stick and Egg Nog. The other finalists will be posted on the Ice Cream Journal this week and voting for the winner will begin on Thursday, with the winner receiving a one year’s supply of Turkey Hill Ice Cream. The other three finalists will all receive a one month supply of ice cream. Congrats to them, and enjoy the recipes!

First of all, we’d like to give a huge thank you to everyone who submitted recipes in this year’s Ultimate Holiday Recipe Contest. It wasn’t easy narrowing down the more than 150 submissions to just four recipes (there were so many good ones), but after much deliberation, we arrived at a consensus. The four recipes you’ll see on the Ice Cream Journal this week are the finalists, but these and more great recipes submitted for contest will appear on the recipes page of the Turkey Hill website this week.

The following recipe was submitted by Lily J. of Gainesville, Florida and after making it and tasting it, we have to agree this recipe is the best thing to happen to ice cream since hot fudge (or at least until tomorrow’s recipe). By the way, we’ll be making and eating all of these recipes this week. We’ll probably each gain a few pounds, but it’s worth it!

INGREDIENTS

12 ounces chocolate wafer cookies, finely ground, divided
1/3 cup sugar
1/4 cup melted butter
4 (8 oz) packages 1/3-less-fat cream cheese, softened
4 large eggs
2 cups Turkey Hill Eggnog ice cream, divided, very softened
2 cups powdered sugar
2 tablespoons all-purpose flour
1 cup whipping cream

DIRECTIONS

Preheat oven to 325 degrees.

Stir together ground chocolate wafers reserving 2 tablespoons for garnish, sugar and melted butter; press mixture onto bottom of a 10-inch springform pan.

Beat cream cheese at medium speed with an electric mixer until smooth; add eggs, one at a time, beating until blended after each addition. Add 1-3/4 cups softened eggnog ice cream, and beat until blended. Fold in 2 cups powdered sugar and 2 tablespoons flour; carefully pour mixture into prepared pan, stopping approximately half an inch from the top edge of the pan.

Bake for 1 hour, turn off oven and let cheesecake stand in oven with door closed for 1 hour. Some rising and cracking of the cheesecake may occur during the baking process. Once cooled, the cake will settle a bit and most of this cracking will disappear.

Remove pan to wire rack, and let cool completely. Cover and chill at least 8 hours.

Beat whipping cream at high speed with an electric mixer until stiff peaks form; fold in remaining 1/4 cup softened eggnog ice cream.  Spread mixture evenly on cheesecake and sprinkle reserved ground chocolate wafers on top.

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DID YOU KNOW: THE LIFESPAN OF AN ICE CREAM CONE?

Thursday, December 4th, 2008

Remember the Tootsie Pop commercials with the owl? “Mr. Owl, how many licks does it take to get to the Tootsie Roll center of a Tootsie Pop?” the kids would ask. Of course, the owl knew the answer (sort of). He was, after all, an owl and owls are pretty smart when it comes to birds. Apparently, the same question has nagged ice cream lovers, because, according to multiple sources, it takes about 50 licks to eat a single scoop of ice cream.

We’re not sure how scientific the test to determine that fact was. For instance, are we talking about soft serve ice cream or hard ice cream? It seems like soft serve ice cream would disappear a lot quicker. Also, what is the temperature of the environment in which the ice cream is being eaten? A hot summer day would help speed the process a bit. And we won’t even begin to debate the various outcomes tongue size might have on the experiment.

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FEATURED PHOTO: TINY ICE CREAM CONES!

Wednesday, December 3rd, 2008

If you’ve ever wanted to feel like a 14-foot giant, eating miniature food is one sure-fire way to do it. These mini-cones come from an ice cream stand called Thumbs Up! The kiosks are popular in shopping malls in the Phillipines. Until Thumbs Up makes its way to the USA, we’ll have to settle for our boring old regular sized cones.

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