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Ice Cream Drinks

ice cream  

When New York Photographer Matthew Klein shoots, he highlights every curve, his lighting brings out the richest shades. Everything looks voluptuous. But his subject isn't supermodel Cindy Crawford; it's ice cream.

Klein is one of America's premier food photographers and the author and photographer of the Joy of Ice Cream. His tips will help anyone serve a picture-perfect ice cream drink.

Here's how he builds an ice cream soda. "A lot of people put two scoops of ice cream in a glass and then put soda on top. But if you put on ice cream scoop in the glass, then soda, then a second scoop of ice cream, you'll get the look of a full glass of ice cream [instead of a glass] of bubbles. Also, pour the soda down the side of the glass so the bubbles don't disintegrate," says Klein.

Malts and milk shakes present challenges as well. "A shake needs a smooth, even texture. If you use a premium ice cream, that's what you'll get. The trick is to keep the shake cold so the bubbles remain smaller and the shake appears thicker," he says.

 

Ice Cream and Alcohol

martini

Klein loves alcohol-based ice cream drinks, especially those that imitate classics.

"I do a bourbon and peppermint ice cream drink: equal amounts in a blender. I garnish it with mint and serve it in a julep glass. It's very easy to make."

Then there's the white martini. "It's basically vanilla ice cream and gin. You could do two-thirds ice cream and one-third gin blended together. Serve it an oversized martini glass with a green cheery to look like an olive."

 

Creamy Banana Fizz

  • 4 medium bananas
  • 2/3 cup reconstituted lemon juice
  • 1/2 cup granulated sugar
  • 2/3 cup light cream
  • 2 cups lemon-lime carbonated beverage
  • 2 cups vanilla ice cream

Preparation

Slice bananas into blender container; add lemon juice and blend until smooth.

In small bowl, stir sugar into cream until dissolved; add to banana mixture. Chill.

Just before serving, add carbonated beverage.

Serve in tall glasses. Add 1/2 cup scoop of ice cream to each glass.

Makes 4 servings.

Per Serving:

308 calories
15g Fat (43% calories from fat)
3g Protein
42g Carbohydrate
55mg Cholesterol
69mg Sodium

 

Almond Cooler

  • 2 cups boiling water
  • 3 almond herbal tea bags
  • 2 cup lemon or orange sherbet

Preparation

Pour boiling water over tea bags. Let stand for 5 minutes. Remove tea bags; discard. Chill tea at least 2 hours.

Spoon sherbet into 4 chilled glasses; pour in chilled tea. Stir just until combined.

Makes 4 servings

 

Provided by American Dairy Association

This page originally published as a FoodDay article in 1997.

Copyright © 2007, Forkmedia LLC. All rights reserved.

 
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This page modified January 2007


 


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