YayLabs! SoftShell Ice Cream Ball

Product Information

EGGS– eggs increase the fat and protein in the mixture. The eggs are raw when whipped with the sugar, but are cooked when the hot cream is slowly added. It is important to bring the mixture to a safe temperature ( 160° F, 71°C according to the USDA). This method will do that without having to go through the added steps of making a custard and risking over cooking the eggs. French ice cream is made with a custard, which requires cooking and tempering, so this method is much easier. Heating the eggs will also denature the protein in the eggs and prohibit ice growth. Run to ice cream van, which, when you get to the end of your front path, has a queue of approximately one small toddler, but by the time you get there has, at the very least, quadrupled in size. Opt for the classic flavors. You can’t go wrong with vanilla and chocolate. They also let the taste and textures of the crust to shine.

Meanwhile, for the sauce, put the raisins and rum in a saucepan with the cinnamon. Bring to the boil, then immediately remove from the heat and add the lime zest. Leave to infuse while you make the caramel. Tweak the crust. Add chopped or ground nuts. You can also toast them beforehand to make their flavors pop! But the ice cream wasn’t even the best part of it: no, dig down through the raspberry ripple flavour good stuff and you’d find a small ball of bubble gum – wahey! (Screwballs were also a good way to feel a little bit rebellious if your parents didn’t realise there was bubble gum at the bottom…) Take Speakeasy. “HFSS isn’t changing what we do,” insists co-founder Jane Woodhead. “We are a premium-quality, indulgent ice cream and, as such, we see this as our USP.” Avoid melted ice cream. Work on the balls one at a time to prevent melting. Keep the rest in the freezer while they wait for their turn.ALCOHOL– This lowers the freezing point, making the ice crystals small. It also keeps ice crystals from forming as the ice cream hardens. Too much, however, and the ice cream won’t freeze. Use one tablespoon of an 80 proof alcohol, and adjust the amount for liqueur that contain more or less alcohol. It’s worth noting that Speakeasy doesn’t invest in the kind of in-store promos that will be out of bounds for many come October. When you start to go deeper into the figures, you see that tubs are basically flat (–1%) versus two years ago.” He expects only a short-term impact on the category. “Our view is that it is going to be temporary, and eventually the category will recover,” Alves says.

Moreover, posh ice cream pints “are surpassing everyday tubs”, he adds. “So, you can see a trend for the more premium format growing.”At General Mills, Häagen-Dazs UK marketing manager Jose Alves is pragmatic about the promotional clampdown. Practice identifying and using geometric shapes with a Halloween craft. Students will arrange 2D shapes to create a spider and then glue him to a wispy web made from stretch-out cotton balls. With the freezer now often only a few steps from your laptop, we thought it would be great to offer people a bitesize treat that opens up a new ice cream consumption moment beyond our traditional after-dinner tub,” he adds.