{"id":20375,"date":"2022-06-05T07:26:51","date_gmt":"2022-06-05T07:26:51","guid":{"rendered":"https:\/\/www.magicalflavour.com\/get-the-scoop-dont-scream-but-it-is-always-a-good-time-for-ice-cream-lifestyle\/"},"modified":"2022-06-05T07:26:51","modified_gmt":"2022-06-05T07:26:51","slug":"get-the-scoop-dont-scream-but-it-is-always-a-good-time-for-ice-cream-lifestyle","status":"publish","type":"post","link":"https:\/\/magicalflavour.com\/de\/get-the-scoop-dont-scream-but-it-is-always-a-good-time-for-ice-cream-lifestyle\/","title":{"rendered":"Holen Sie sich den Kn\u00fcller: Nicht schreien! Aber es ist immer eine gute Zeit f\u00fcr Eiscreme | Lifestyle"},"content":{"rendered":"

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One scoop, two scoops, three scoops if you dare! There is never a bad time for ice cream.<\/p>\n<\/div>\n

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That is especially true when temperatures are going up and up as they are set to do this week in the Grand Valley.<\/p>\n<\/div>\n

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While July is technically national ice cream month, who can wait until then?<\/p>\n<\/div>\n

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Let\u2019s get the celebration for this creamy indulgent treat started early.<\/p>\n<\/div>\n

ICE CREAM: A SHORT HISTORY<\/h3>\n<\/p>\n
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Ice cream in a form we would likely recognize first showed up as a recipe Marco Polo brought back to Italy from his travels. The recipe is estimated to have been created in the 16th century, according to the International Dairy Foods Association.<\/p>\n<\/div>\n

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Royalty in England, Italy and France were known to enjoy creamy treats, but it wasn\u2019t until 1660 that ice cream was served to those who could afford it at a caf\u00e9 in Paris.<\/p>\n<\/div>\n

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In general, ice cream was a rare dessert for those with means until about 1800 and the manufacturing of ice cream became possible with the invention of insulated ice houses.<\/p>\n<\/div>\n

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As technology advanced, so did the enjoyment of ice cream with soda fountains, ice cream parlors and later, prepacked ice cream at grocery stores.<\/p>\n<\/div>\n

WHAT\u2019S THE DIFFERENCE?<\/h3>\n<\/p>\n
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The one thing ice cream, gelato, sherbet and sorbet all share is that they are delicious.<\/p>\n<\/div>\n

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Here is a short primer with some of the distinctions between these treats:<\/p>\n<\/div>\n

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Ice cream:<\/strong> This is basically made of milk, cream, a sweetener and sometimes egg yokes. It is higher in milkfat or butterfat (about 14\u201325%). During the churning process, air bubbles are mixed in to give this treat a lighter density. It is usually kept at colder temperatures than the other treats here.<\/p>\n<\/div>\n

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Gelato:<\/strong> With less butterfat (4\u20139%) and a lower churning speed that introduces less air, this treat is thicker and denser than ice cream. It also is served at a slightly warmer temperature. It\u2019s known for its Italian roots.<\/p>\n<\/div>\n

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Sherbet:<\/strong> Made primarily from fruit pur\u00e9e, a sweetener and a little milk or buttermilk, sherbet has even less butterfat (1\u20132%). Since it has more fruit\/water than cream, sherbet isn\u2019t as creamy.<\/p>\n<\/div>\n

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Sorbet (or sorbetto):<\/strong> Using mainly fruit pur\u00e9e and sweetener, this treat has the lowest amount of fat. Since it lacks milk, it is icier and must be served warmer.<\/p>\n<\/div>\n

ON THE SOFTER SIDE<\/h3>\n<\/p>\n
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It\u2019s ice cream, but soft \u2014 less milkfat, churned smoother and not frozen so hard \u2014 and the local spot to find it is Graff Dairy, 581 29 Road.<\/p>\n<\/div>\n

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Swirled into a cone or a cup or used in one of Graff Dairy\u2019s ice cream-based tasty treats, this is soft serve at its Grand Valley best.<\/p>\n<\/div>\n

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While chocolate and vanilla are mainstays, each week Graff Dairy offers special flavors. Through today those special soft serve flavors are strawberry rhubarb and peach.<\/p>\n<\/div>\n

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Graff Dairy has a convenient drive-thru for those on the go and walk-up windows for ordering with all outside seating.<\/p>\n<\/div>\n

AMERICA\u2019S TOP 10 FLAVORS<\/h3>\n<\/p>\n
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n Chocolate chip cookie dough<\/p>\n<\/div>\n

COLORADO\u2019S FAVORITE ICE CREAM<\/h3>\n<\/p>\n
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In 2021, Instacart looked over its purchase data and released a study that named the most popular ice cream flavor for each state.<\/p>\n<\/div>\n

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However, it found that as a nation, we\u2019re really vanilla. As in, we all prefer the taste of vanilla ice cream.<\/p>\n<\/div>\n

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So Instacart ruled out vanilla and \u201cdug a little deeper to find out what people are buying when they step out of their vanilla comfort zone,\u201d according to instacart.com<\/a>. \u201cTo do this, we determined which ice cream flavor each state buys the most compared to the national average.\u201d<\/p>\n<\/div>\n

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Drum roll! Colorado\u2019s favorite ice cream flavor is Green Tea.<\/p>\n<\/div>\n

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Other states that are with us in this Green Team preference are Alaska, Idaho, Oregon and Washington.<\/p>\n<\/div>\n

MIXING ICE CREAM AND TOFFEE<\/h3>\n<\/p>\n
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The founder of Enstrom Candies, known for its singular Almond Toffee, actually got his business start with ice cream.<\/p>\n<\/div>\n

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In 1929, Chester \u201cChet\u201d Enstrom and his business partner, Harry Jones, founded the Jones- Enstrom Ice Cream Co. on the Western Slope, \u201cit was the ice cream,\u201d said Jamee Enstrom Simons, Chet Enstrom\u2019s granddaughter.<\/p>\n<\/div>\n

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It also encouraged Chet Enstrom\u2019s candy making because \u201cin those days, candy and ice cream kind of went together,\u201d she said.<\/p>\n<\/div>\n

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By 1960, Chet decided to concentrate on candy, and the ice cream company was sold.<\/p>\n<\/div>\n

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When Enstrom Candies\u2019 facility expanded in 2003 under Doug and Jamee Simons\u2019 ownership, an ice cream room was included in the new building and Doug Simons took a crash course in ice cream making.<\/p>\n<\/div>\n

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Enstrom Candies now makes about 60 different ice creams and sorbets and, at any given time, has about 16 of those available in its retail stores.<\/p>\n<\/div>\n

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Of course, the Toffee Lovers flavor is a favorite with customers for the bits of Almond Toffee that are mixed in, Jamee Simons said.<\/p>\n<\/div>\n

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Chocolate, vanilla and strawberry are always popular, with Tahitian vanilla giving the vanilla ice cream a very unique flavor, she said.<\/p>\n<\/div>\n

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\u201cWe love making ice cream,\u201d Jamee Simons said.<\/p>\n<\/div>\n

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Enstrom Candies\u2019 retail shops in the Grand Valley are at 701 Colorado Ave. and 120 West Park, Suite 100, in Grand Junction and at 401 Kokopelli Boulevard, Suite 2, in Fruita. For information about Enstrom Candies, go to enstrom.com<\/a>.<\/p>\n<\/div>\n

AMERICAN AND ITALIAN<\/h3>\n<\/p>\n
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You can get about 80 4-ounce scoops out of a 2.5 gallon tub of ice cream, according to Kris Meil, owner of Gelato Junction, 449 Main St., (gelatojunction.com).<\/p>\n<\/div>\n

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During the warmer months of the year, Meil makes anywhere between 35\u201350 2.5-gallon tubs of ice cream and between 12\u201320 5-liter pans of gelato a week.<\/p>\n<\/div>\n

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\u201cI make it all here,\u201d Meil said, referring to her Main Street location. \u201cMy dad helps me measure out the ice cream base and we make it. I\u2019m making gelato right now as we speak.\u201d<\/p>\n<\/div>\n

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Most of her frozen treats are sold downtown, but there are a few other business in the valley and beyond that carry her ice cream or gelato.<\/p>\n<\/div>\n

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Between the ice cream, gelato and sherbet, Meil has a repertoire of about 300 flavors.<\/p>\n<\/div>\n

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The cherry, berry and lemon swirls of Superman ice cream are a magnet for kids, and chocolate, vanilla and strawberry always need to be in the case, she said.<\/p>\n<\/div>\n

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She also makes more unusual flavors, such as Olathe Sweet Corn gelato and ube gelato, which is dark purple color.<\/p>\n<\/div>\n

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During JUCO, she had requests for Golden Oreo ice cream, which is a salted ice cream with Golden Oreos mixed in.<\/p>\n<\/div>\n

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Saturday evenings are the shop\u2019s busiest time, along with Thursday evenings when the Market on Main gets started later in June.<\/p>\n<\/div>\n

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\u201cPeople are mostly happy when they come here,\u201d she said. \u201cRight now, in these times, it\u2019s just really nice to just be able to make people happy.\u201d<\/p>\n<\/div>\n

BRAND BUYING<\/h3>\n<\/p>\n
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These are the top 10 brands of ice cream based on dollar sales (in millions) in 2021 according to IRI, a Chicago-based market research firm:<\/p>\n<\/div>\n

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n Private label ($1,244.1) These are ice creams sold under a store or retailer\u2019s brand name.<\/p>\n<\/div>\n

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n Dreyer\u2019s\/Edy\u2019s Grand ($211.8)<\/p>\n<\/div>\n

SHRINKFLATION EXPERIENCE<\/h3>\n<\/p>\n
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Your eyes aren\u2019t fooling you. Packages in the grocery store are getting smaller, but the prices are staying the same.<\/p>\n<\/div>\n

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Unfortunately, ice cream isn\u2019t immune.<\/p>\n<\/div>\n

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Tillamook was one of the last widely available ice cream brands to succumb to shrinkflation, and in 2021 it went from a 56-ounce container to a 48-ounce container.<\/p>\n<\/div>\n

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(Conversion: 56 ounces is the same as 1.75 quarts; 48 ounces is 1.5 quarts.)<\/p>\n<\/div>\n

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We\u2019d like to think that the smaller containers would also result in smaller waistlines, but the real bottom line is that ice cream simply costs more.<\/p>\n<\/div>\n

ICE CREAM COOKBOOKS<\/h3>\n<\/p>\n
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If you want to make your own ice cream and need help getting started, scoop up a cookbook.<\/p>\n<\/div>\n

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Food & Wine magazine offered this list of cookbooks in 2019 as the \u201c12 Great Ice Cream Cookbooks for the Best Frozen Dessert\u201d:<\/p>\n<\/div>\n

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n \u201cSalt & Straw Ice Cream Cookbook\u201d by Tyler Malek and JJ Goode<\/p>\n<\/div>\n

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n \u201cAmple Hills Creamery\u201d by Brian Smith and Jackie Cuscuna with Lauren Kaelin<\/p>\n<\/div>\n

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n \u201cBit Gay Ice Cream\u201d by Bryan Petroff and Douglas Quint<\/p>\n<\/div>\n

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n \u201cMexican Ice Cream\u201d by Fany Gerson<\/p>\n<\/div>\n

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n \u201cJenis: Splendid Ice Creams at Home\u201d by Jeni Britton Bauer<\/p>\n<\/div>\n

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n \u201cThe Perfect Scoop\u201d by David Lebovitz<\/p>\n<\/div>\n

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n \u201cIncredible Vegan Ice Cream\u201d by Deena Jalal<\/p>\n<\/div>\n

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n \u201cPerfectly Creamy Frozen Yogurt\u201d by Nicole Weston<\/p>\n<\/div>\n

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n \u201cSweet Cream and Sugar Cones\u201d by Kris Hoogerhyde, Anne Walker and Dabney Gough<\/p>\n<\/div>\n

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n \u201cThe Art of Making Gelato\u201d by Morgan Morano<\/p>\n<\/div>\n

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n \u201cHello, My Name is Ice Cream\u201d by Dana Cree<\/p>\n<\/div>\n

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n \u201cIce Cream & Friends\u201d from Food52<\/p>\n<\/div><\/div>\n