Raspberry Ruminations

The lastest rave in the Forkquarters is Raspberry Sherbet. This pinkish treat has been a real novelty.

Don't get me wrong, it's not the sherbet that's new--I've been enjoying sherbet since the days when I added a second 'r' to the name. But it was always orange "sherbert" I craved, often with Oreos.

I recently returned from the supermarket with a container of raspberry. Far surpassing my modest hopes, the sherbet has subdued my perpetual yen for black raspberry ice cream. In fact, you could probably get away with calling it black raspberry sherbet.

Alas, there's no joy in Forkville--we're almost out.

Stick a Fork in It...

..this column's done. I had fun experimenting with ice cream sandwiches, but all good things...have a deadline.

My ice cream sandwich column is in Wednesday's Chapel Hill News. You non-townies can read the column online.

Happy sandwiching!

Squishy Science

Well, I finally broke down and bought some Cakesters. It had to be done--in the name of science.

Allow me to explain. I'm trying out some new ice cream sandwich combinations for my upcoming column. In the research, using regular Oreos, dismantled, as the exterior of the sandwich didn't work too well. The ice cream squirted out the side. You know like Newton theorized, every action (biting into the sandwich) has an equal and opposite reaction (the ice cream fleeing out the sides).

We needed softer "bread" for our sandwiches. Hence, Oreo Cakesters, billed as "soft snack cakes," seemed like the answer.

Split in half, they certainly worked better than regular Oreos as an ice cream pseudo-sandwich. In general, though, I'm not wild about the Cakesters' texture. But I never liked Devil Dogs,either.

As for the name, I think they'd sell better as "Fluffy Oreos." Then again, maybe not.

When I told the Spoonstress' visiting friend Jeanne about this "project," she made a day-saving suggestion: 'Have you tried assembling the ice cream sandwiches and then freezing them?'

Of course I hadn't, because that would have made too much sense. Not only does this method help the sandwiches keep their shape, it reduces the "squish out the sides factor." Freezing the ice cream into shape--now there's some science for you.

Sandwich Situation

The Spoonstress, Peter and I had fun playing with our food last night. More specifically, our dessert.

We were testing different ice cream "sandwiches," the definition of which was pretty flexible. Some combinations of filling and "bread" were better than others (I'll spell that out more in the column), but one thing that doesn't work is any kind of ice cream between two Oreo halves.

As you can see, it got messy. The filling--orange sherbet here--squirted out upon first bite. The conclusion: Oreos are too hard for ice cream sandwiches. In the long term, soft is good. In the short term, we went with the open-faced ice cream sandwich (pictured here).

It wasn't a solution for making an ice cream sandwich, but it was a tasty solution to a messy situation. Learning from our mistakes, I was resigned to not using Oreos in ice cream sandwiches. Then I saw them.

Oreo Cakesters.

They're supposedly "the classic taste of Oreo in a soft snack cake." While opinions on this new product vary, I'm sure they'll at least hold the ice cream well (Even if they are a blatant Devil Dogs rip off). Then again, aren't they just regular ice cream sandwich wafers??

Cookie Conundrum

It's been a week and I've been thinking about ice cream sandwiches day and night. Well, mostly day.

The good news: I've come up with a laundry list of versions I'd like to try. The bad news: There hasn't really been much testing. I better get on it, because a week from now (hopefully), you'll be reading my column on the topic.

In all honesty, I've been slowed by ambition. I want to use fresh-baked chocolate chip cookies to try out my Cookies and Cookie Dough Ice Cream Sandwich. I had imagined trying it with those little Entenmann's cookies I adore, but they're not available here.

So unless I get lazy and use those bake and break versions, I'm off to Toll House land. Then the testing can begin. As for the extras, I'm sure we'll put them to good use...

Sandwiched

Sure, I enjoy an ice cream sandwich. Who doesn't?

But I think the frozen dessert could stand some improvement. For some time, our thinking on this dessert has been too...vanilla. I'm sure you can guess where my next column is heading: straight to Forksperimentation Land.

Excluding light options like Skinny Cow, my humble North Carolina supermarket only has traditional sandwiches and a strawberry cheesecake option that looks terrible (full disclosure: I'm not a cheesecake person).

Elsewhere, though, things seem to be looking up. Apparently, Blue Bunny makes a few other flavors like Neapolitan, Strawberry and Mississippi Mud. Fat Boy has some tempting ideas like mint chocolate chip and some odd choices like egg nog sandwiches. And then there's Edy's ice cream sandwich ice cream. Of course, leave it to Google to take things up a notch.

Picking up where Google and It's It left off, I'll suggest some ice cream sandwich alternatives in the coming weeks. Since I'm heading to San Francisco right after this next newspaper column, I'll have to see if my handiwork matches up to It's It's chocolate coated oatmeal cookie ice cream sandwich.

Hey, It's It's staff: it's on.

Steam Before Fire

A new kind of corn dog?

Allow me to explain. The Spoonstress and I got a late start on a little art project--framing this cool Marimekko print--which threw off our timing. Because we wanted to make it to some fireworks, I decided to forgo the time-consuming grill readying. Our mini Fourth of July cookout turned into a one-pot party. In hindsight, let's call it American pragmatism.

I'm happy to report that neither item took on the taste its boiling buddy. And, at her suggestion, the Spoonstress nailed the yellow vs. white corn taste test. Also, I successfully steamed buns on my first try. Their tenderness may cause me to reconsider (and possibly blog about) the boiled dog/steamed bun vs. grilled dog/toasted bun equation.

After returning from the fireworks, I made an impromptu sundae. Instead of the usual cone of ice cream, I told the Spoonstress that I was going to make a banana split. When asked what prompted that decision, I replied, "There's a half-eaten banana in the fridge and it's the Fourth of July." Not sure which was the bigger factor.

My Star-Spangled Sundae included vanilla ice cream, banana slices, peanuts, peanut butter and hot fudge. In hindsight, I should have used the blue bowl and added strawberries. Then again, strawberries and peanut butter aren't the best of friends.

Don't forget to check back here Monday to read Papa Fork's grand debut. You won't want to miss the first Fork & Spoon guest post!

Summer in New England

I was in Boston this past weekend and I scratched a long-burning itch--as I mentioned in my last column--a cone of black raspberry ice cream with chocolate sprinkles.

I enjoyed the cone in question (a sugar, of course) at Christina's in Cambridge. The ice cream shop(pe) routinely wins Best of Boston awards and this version didn't disappoint. What could be more summery than an ice cream cone enjoyed outside. If only I lived closer than a two-hour flight from this awesome ice creamery.

Back home in N.C., I have another order of business--making a Rhubarb Strawberry Pie for my rhubarb-averse neighbork. It's partly to thank her for watching the Spooch, partly because she said she had never cooked with the peculiar Yankee stalks.

Last, but most importantly, when I was in Boston I got to talk to Papa Fork about his much anticipated guest post. He told me it's coming soon and that it'll be on that quintessential New England summer food: Lobsters. Be on the lookout...

Mix-in Matzoh?

Whew! Late last night, I finished writing my ice cream Mix-in column that should run Wednesday. Between that, and celebrating the beginning of Passover, it was quite an evening.

We enjoyed a relaxing seder with a great brisket dinner. And for dessert, my cousin David made a brilliant end run around the no-flour Passover rule: chocolate creme brulée!

It occurs to me that the idea of ice cream mix-ins makes a mostly kosher for Passover column. While I didn't write about matzoh mix-ins, per se, most of the creations are Passover friendly. Then again, some of that chocolate covered matzoh is pretty tasty and would surely enliven your ice cream. Ditto for macaroons, that coconutty Passover treat.

With Easter just around the corner, I was tempted to crack a Cadbury egg over a bowl of vanilla. Then I realized this was just too gross. And I don't think Peeps would work in cold ice cream, but this still needs to be confirmed if there are any adventurous readers out there.

In a bit of non holiday news, my eagle-eyed brother alerted me that Edy's, in their wisdom, already has an ice cream sandwich flavor. But I assure you that Alex's idea was not influenced by this product, as Edy's doesn't sell it in North Carolina.

Besides, who needs an ice cream sandwich when you've got Hillel sandwich, that symbolic seder food featuring matzoh and horseradish? OK, you're right, not a good swap.

Mix that Sandwich?

A few days removed from the Mix-in Mixer, I'm still experimenting with ice cream add-ons. Let's face it, it's not an arduous task. If this column necessitates eating vanilla ice cream with assorted mix-ins after both lunch and dinner, I'm ready to make that sacrifice.

Anyway, my friend Alex recently suggested mixing in ice cream sandwiches. As we said after the idea was proposed, "That's gold, baby!" The idea has a certain simplicity or pureness of thought. Plus, it enables the vanilla to turn the tables on the chocolate wafers. It's like, 'who's getting sandwiched now?!'

After it melts a bit, the concoction begins to taste like one big ice cream sandwich. But it's one with premium ice cream, a definite step up from the regular filling. Essentially, we've found a way to improve the ice cream sandwich experience.

The best part is that this new technique prevents that brown wafer finger residue. That, of course, reminds me the Seinfeld Snickers-with-a-fork-and-knife moment. So there you have it, a new way to enjoy ice cream sandwiches. "How do you eat them, with your hands?"

Mix-in Mixer a Hit!

Last night we held the Mix-in Mixer. I asked invitees to bring an item or two that they felt would do well in vanilla ice cream and they responded impressively. Nutella, granola, walnuts, pumpkin butter--there was quite a range of options.

As you can see, there was an array of mix-in options and that photo was taken before any guests arrived! We were "spoiled for choice," as the English say.

Given this abundance of edibles, I was impressed by the creativity displayed in crafting the ice cream concoctions.

In general, the night took on this format. One or two people mixed up a flavor, which we all sampled and discussed. At the end, we said which ones we liked best.

You'll have to read the column to hear all the creations, but I will say that the banana slices with blueberry preserves and waffle cone (pictured above) was a winner. Same goes for the Oreo, banana, walnut, granola and Kahlua combination.

Meanwhile, the nip bottle of Kahlua that our friend Kath brought was the runaway hit. A splash (or two) of the liqueur really adds a nice flavor.

I think we all learned a few lessons: a little Kahlua goes a long way, texture is important and you can't go too wrong when mixing goodies into vanilla ice cream.

Wild Times at the Forkquarters

It's Saturday night, I've got some peanut butter, some jelly, and I’m going to mix it into a bowl of ice cream. That’s right, ice cream. Crazy.

The spooch isn’t quite as excited.

This experiment is part of the research for my next column on ice cream mix-ins. I'm combining these particular ingredients partly at the request of a reader, partly because I've been curious about PB&J ice cream ever since I saw it in the Ben & Jerry's Flavor Graveyard. Also in that resting place for discontinued flavors: Sugar Plum, Bovinity Divinity and Honey Apple Raisin Chocolate Cookie.

OK, time for me to test this stuff out.

As you can see, the peanut butter and (strawberry) jelly looked better before being mixed-into the ice cream. The 'after' shot isn't too attractive.

At least the combination mixed easily, aside from the peanut butter being a bit clumpy. The jelly blended in well with ice cream, though, so it felt more like strawberry ice cream with peanut butter.


Texture aside, the concoction seemed oddly familiar. As for the taste, I'd give it a solid three stars (out of four). And why shouldn't PB&J ice cream be good--I'd trade bread for ice cream any day.

While you'd lose the smooshed sandwich potential, this new PB&J might not fare as well for brown baggin' it.

Mix-in Masterpiece Moving Forward

I had originally put two o's in the title's third word, then I remembered my lifelong ban on bad cow puns. I need some limits.

Anyhow, my column on ice cream mix-ins is coming along. While I haven't exactly received an avalanche of write-in suggestions, there's still time yet. Meanwhile, I've enlisted some friends to rack their brains for interesting combinations.

I'll planning to have a mix-in gathering where folks bring their own add-ons and possibly create their own combinations. Then we'll taste each other's Mix-in Magic™ (just kidding, I haven't trademarked anything). I'm not sure who'll be able to come, but those who can won't leave lactose deficient.

Finally, I'm flattered that Cuisinart manufactured this Mix It In Ice Cream Maker, but I don't think we'll need any hardware on this one. I imagine we'll manage just fine by hand.

In the Mix

It's not a bad one, this first day of spring. The daffodils are booming and the robins are everywhere.

In thinking about writing a spring column, my first thought was to write about barbecuing, or grilling out for you 'barbecue is a noun' folks. I was thinking it was time to dust off the grill and get ready for barbecue season. But all I could come up with was Cook Out Calisthenics. You know, the barbecue workout.

This was a strange idea, even for an offbeat food column. I decided it'd be best for all parties if I just wipe down my grill without fanfare.

It was on to another warm weather topic: ice cream. Specifically, I've decided to write about mix-ins. Not toppings, but things one mixes into a bowl of ice cream.

The inspiration came from my friend Jon's rant about how much he despised Cold Stone Creamery. This well-named amigo hated how Cold Stone latched onto the mix-in idea that ice cream expert Steve Herrell created in the 1970s and began running smaller stores out of business.

As for me, I think their ice cream is too creamy and too sweet. Plus, despite not being a wrestling fan, I always seem to call it Stone Cold by mistake. To be fair, Stone Cold, er...Cold Stone does have some interesting mix-in options. But I'm hoping that with your help, I can come up with more intriguing mix-in ideas than this bland chain.

Send in any suggestions for ice cream mix-ins you imagine would be tasty. All ideas, which you can submit as comments below, are welcome. The only rule is that you have to be able to mix-in the items, not just pour it on top.

Two quick promises:
1. I won't write about anything as vanilla as mixing Oreos into ice cream.
2. The mix-ins will be better mixed in than the ones pictured here. (I was going more for art than realism in the photo.)

Beware the Idles of March

It's the middle of March and I wanted to give a little food progress report. In between thinking about my next column, I've managed to do some eating.

In honor of St. Patrick's Day, I just ate a green salad in a green bowl on our cool green formica table. Nope, I'm not Irish.

One recent dinner that I just had to share was this beautiful Greek Fritatta that came out more colorful than most restaurant dishes. I was the sous chef on this one, with the Spoonstress calling the shots. If she's not careful, she'll lose her proudly-earned non-gourmet label.

On a non-eating note, my article on New Haven pizza is in tomorrow's Washington Post. I dare you to read it without ordering pizza afterwards.

Finally, here's to one of life's simple joys: Joy ice cream cones, which have turned our house into an ice cream parlor. It's like the best of both worlds--cone excitement with no more ice cream-less last bites. In case you run out of filling, the ice cream's just a few steps away in the freezer!

Our March flavor of choice is Mint Chocolate Chip, but sorry St. Paddy--it's the white kind.

Moo-ve over Milky Way

Your local vending machine options may soon include more than candy bars and peanut butter crackers. Massachusetts-based MooBella manufactures made-while-you-wait ice cream contraptions.

These contraptions take about 45 seconds to make "real ice cream in real time," as I heard MooBella's CEO say in an online demonstration. Best of all, you can choose from 12 flavors, five mix-ins and either premium or low-calorie ice cream.

Granted, I'm not breaking news here. Just noting my curiosity. MooBella seems to be much discussed, but more in techie than foodster circles. It was on Time's 2006 Best Inventions list, and you can read about the company's history here.

As of March, the company only has two locations, both in Boston. One, appropriately enough, is in the Children's Hospital. While I've been promised that more machines are on the way, I'm not holding my breath for one in North Carolina. Wherever they're located, I can see MooBellas doing really well in movie theater lobbies. Who wouldn't prefer real ice cream to those silly Dippin' Dots?

Funny story: My friend Jason just told me about this company, but he wasn't sure of the name. He thought it was Rubella. Oddly enough, I couldn't find anything online about an ice cream company that shared a name with a measles-like virus. Jason, MooBella's investors and I were all relieved to learn the company's real name.

Anyway, another friend will start working for the company soon. I may have to ask him for the free ice cream password. That and why there's no mint flavor, with which you could make Mint Chocolate Chip and Mint Oreo. If you're just gonna have one green flavor, Pistachio ain't it.