A Man for All Seasonings: Ice cream-making in the 21st century

Thursday, February 7, 2013

Ice cream-making in the 21st century

I wanted to get a post up today, but it’s proving to take longer to finish than I was hoping. It’s going to be a good one so stay tuned. My goal is to finish it up by Friday.

As a replacement, I want to share this video clip with all of you:
Ice cream shop makes custom ice cream flavors in 55 seconds.

“Instant ice cream” at iCream’s store in Chicago.

I think this is a very cool (pun intended) and clever use of emerging technologies that iCream is using, and according to most reviews I’ve seen online, their creations do not disappoint.

The fact that the ice cream is frozen quickly at such low temperatures is said to give it a delicately fine texture because the ice crystals are much smaller than in normal ice cream.

This technology is now being franchised and could soon be coming to a place near you. On my next trip to Chicago, I would certainly like to check iCream out.

How about you?

______________
Have you considered becoming a member of A Man for All Seasonings? Just click on the link to the right of this post and join our small, but mighty crew. We’d love to welcome you to our ranks!

No comments:

Post a Comment

About Rick Blechta

Rick has been cooking ever since his mother went on holiday back in 1967, leaving him and his brother on their own with a nearly empty refrigerator. From these desperate beginnings, he developed a keen interest in all things culinary and went on to work in restaurant kitchens during university and after, learning as he went along. He and his wife, the lovely Vicki, have a well-equipped kitchen, a long list of their own recipes and a real love of experiencing all sorts of cuisines and ingredients – especially sourcing food as locally as possible, starting with their own backyard, where they have a small but vibrant vegetable and herb garden, plus two apple trees, a peach tree, and grape vines.

Rick also is a writer of crime fiction (11 novels and novellas so far) and musician of note, so he has a full dance card. Oh yes, and he’s a huge baseball fan. Visit the other two blogs in which he currently participates: typem4murder.blogspot.com and lateinnings.blogspot.com, or you can find out more about him and his interests than anyone could possibly want to know via his website: rickblechta.com.

On the first Monday of any month, you can catch Rick playing trumpet with The Advocats Big Band at Seven44 Restaurant & Lounge in Toronto. Rick also leads and plays trumpet in Toronto’s premiere classic soul band, SOULidified.

______________

About Frank Baldock

Award-winning journalist Frank Baldock is a wine writer and educator, wine judge and consultant, and three-time President of the Wine Writers’ Circle of Canada. At The Toronto Star, as well as being the Wine Columnist, Frank was a Senior Editor on the National Desk, the Foreign Desk, and the Business and Entertainment departments.

As Features Editor of Canadian Living, he helped launch Food, a short-lived but glorious Canadian equivalent to Bon Appetit. As Executive Editor of TV Guide, then Canada's largest magazine, Frank introduced Wine, Food and Sports to improve its 800,000 weekly circulation. As Consulting Editor, he helped launch Metro, the 180,000-circulation free daily in Toronto’s newspaper wars.

At the Ontario Ministry of Economic Development, Trade and Tourism, Frank launched its flagship business magazine Challenges. At Telemedia Publishing, Frank developed new magazines from concept to launch. His newspaper career spans the Montreal Star, Toronto Telegram, the Calgary Albertan, as crime reporter, and The Sheffield Star.

He publishes Wine Express and his website is www.winexpress.ca.

______________