Latest news with #iceCream
Daily Mail
a day ago
- Entertainment
- Daily Mail
Sydney Sweeney shows off the 'biggest smile' as she unveils 'dream come true' project after shock makeover
Sydney Sweeney got to check off one of her biggest dreams with a new project she revealed to her 25.2 million Instagram followers on Thursday. The 27-year-old Euphoria star — who recently debuted a startling makeover — shared that she was launching a new line of tasty frozen treats with Baskin-Robbins in her post. And like everything she does, she put her stunning looks to good effect in behind-the-scenes footage from the sizzling new ad campaign she filmed to promote the collaboration. Baskin-Robbins announced on its website that it would be bring the Sweet on Sydney Menu — which the actress co-created — to locations of the scoop shop for a limited time. The centerpiece of the new line will be the Sydney's Signature Scoop, which features a chocolate-dipped waffle cone filled with rainbow sherbet and decorated with rainbow sprinkles and miniature gummy bears for an odd pairing of sugary flavors that was sure to be controversial with customers. She also helped create Sydney's Signature Fizz, an upcoming beverage that mixes rainbow sherbet with Starry soda, along with another heaping of miniature gummy bears to top it off. And like everything she does, she put her stunning looks to good effect in behind-the-scenes footage from the sizzling new ad campaign she filmed to promote the collaboration Customers can get the drink in a special cup that changes colors based on temperature for an up-charge. 'if you know me, you know ice cream always brings the biggest smile to my face :) this was literally a childhood dream come true thank you,' Sydney captioned her post. She included several behind-the-scenes photos showing her at what appeared to be a real Baskin-Robbins location as she filmed a commercial for the brand. It appeared to have been filmed on a rainy, overcast day, as she held an umbrella and stood on a wet sidewalk outside the shop in one snap. The film and TV star flaunted her cleavage in a pale pink tube top that also revealed a hint of her toned midriff. She paired it with baggy acid wash jeans and chunky white sneakers for a summery feel. Sydney closed her eyes and showed off an ecstatic smile in other photos inside the shop while posing playfully with a cone frosted with sprinkles. She also gave her fans a glimpse of the monitor revealing her in a figure-hugging pink dress as she took a sip of her eponymous new drink. She also helped create Sydney's Signature Fizz, an upcoming beverage that mixes rainbow sherbet with Starry soda, along with another heaping of miniature gummy bears to top it off 'if you know me, you know ice cream always brings the biggest smile to my face :) this was literally a childhood dream come true thank you,' Sydney captioned her post. She appeared to have filmed her ad on a rainy day Sydney included her new commercial, which opened with over-the-top footage of her biting into her new ice cream and sipping her fruity drink while wind blew back her hair as she posed against a matching pink backdrop Sydney included her new commercial, which opened with over-the-top footage of her biting into her new ice cream and sipping her fruity drink while wind blew back her hair as she posed against a matching pink backdrop. But then a cut revealed that she was putting on a show inside a regular Baskin-Robbins store as a confused customer watched her. A store employee explained to him that Sydney was so obsessed with her new ice cream flavor that she dropped by the store nearly every day to have it. A humorous montage then showed her showing up for her daily appointment and greeting the employee. But things started to get out of hand when he turned on the lights to find that she was eating ice cream out of the freezers after hours. Sydney showed off her iconic long blond locks in the commercial, which was a far cry from the new look she unveiled the day before when the first trailer for Ron Howard's upcoming survival thriller Eden debuted.
Telegraph
4 days ago
- General
- Telegraph
Tonka bean ice cream with baked peaches
Tonka bean, the seed of the Dipteryx odorata tree that's native to South America, has intrigued me for a long time. It tastes of vanilla crossed with nutmeg, and also almonds, hay and dry grass. Some detect cherry stones as well. This ice cream flavoured with it is very much worth making. Requires cooling, churning and freezing time Overview Prep time 20 mins Cook time 45 mins Serves 5 Ingredients 300ml whole milk 300ml double cream 125g soft light brown sugar 1 tonka bean (available at 3 large egg yolks 1 tsp vanilla extract For the peaches 4 medium or small ripe peaches, halved and pitted juice of 1 lemon 3 tsp vanilla extract 75ml apple juice, or dessert wine such as sweet Marsala 3 tbsp soft light brown sugar Method Step Put 300ml whole milk and 300ml double cream into a medium-sized pan. Step Add 60g soft light brown sugar. Step Grate 1 tonka bean directly into the pan, using a fine zester if you have one. Step Bring up to almost boiling, then immediately pull the pan off the heat. Leave to infuse for 30 minutes. Step When the 30 minutes is nearly up, prepare some water with ice cubes in the sink (this will help to cool the ice-cream mixture later). Step Beat 3 large eggs yolks, 1 tsp vanilla extract and 65g soft light brown sugar together in a bowl until pale and increased in volume. If you lift the beaters the mixture should form ribbons on the surface. Step Slowly add some of the milk and cream mixture, stirring all the time, then add the rest. Pour this into a clean saucepan. Step Heat gently, stirring all the time – you must not boil this or the eggs will scramble – until it is thick enough to coat the back of a wooden spoon (about 10-15 minutes). If you run your index finger through the custard it should leave a channel. Step Pour the mixture into a bowl and set it in the sink of cold water containing ice cubes. This helps it cool quickly. Stir it every so often until it's cool. Step Transfer to an ice-cream machine and churn. Step When it's ready, spoon it into a plastic box with a lid, covering the surface with cling film. Place the lid on top. Keep the ice cream in the freezer to set fully. Step If you don't have an ice-cream machine, freeze as above but transfer the mixture to a food processor about three times during the freezing process and whizz it. This helps to break down the crystals and make the ice cream smooth. Return the mixture to the freezer after each whizz. Step Take the ice cream out of the freezer 15 minutes before you want to serve. Step Meanwhile, to bake the peaches, heat the oven to 190C/180C fan/gas mark 5.
Wall Street Journal
11-06-2025
- Politics
- Wall Street Journal
Judges Can't Be Ruled by Fear
We would ride our bicycles after elementary school past the Eskimo Queen ice cream stand on Main Street, en route to buy baseball cards at the little grocery owned by the father of our classmate Freddy Schiefer. One day, just east of Gould Road, a billboard-like sign appeared. 'Impeach Earl Warren,' the sign said in huge letters.
Globe and Mail
11-06-2025
- Entertainment
- Globe and Mail
Manitoba's delicious blue licorice ice cream is a scoop of nostalgia
What's the best ice cream in Canada? Share your thoughts with The Globe Apparently, licorice is a divisive flavour – but to me, it's the best. As a first-generation Dutch-Canadian from Selkirk, Man., I grew up in a household where licorice was always a staple, whether in the form of Allsorts, Twizzlers or salty black candies. But in my opinion, one version reigns supreme: blue licorice ice cream. Yes, you read that right, blue licorice ice cream. Made from real licorice root, with notes of molasses, vanilla and cream, it's rich, unusual and incredibly refreshing on a hot summer day. But here's the thing: If you haven't heard of it, you're probably not from Manitoba. This peculiar and beloved flavour is almost impossible to find outside of local ice cream shops in the Prairies, where it quietly thrives as a cult favourite. The flavour has developed a small but loyal following, so much so that there's even a dedicated Facebook group called Gotta love Blue Licorice Ice Cream, whose members document their sightings of the sweet treat across Manitoba. While blue licorice ice cream might never be a bestselling flavour in big-box stores, for Manitobans, it embodies the essence of our culture, much like wedding socials and honey dill sauce. It evokes nostalgia tied to heritage, migration, fandom and regional identity, whether served in a cup or cone. For those of us who grew up enjoying it, the flavour isn't just sweet; it's home. Doug Wood is a self-proclaimed blue licorice ice cream superfan. He lives in Texas, but travels back home to Manitoba every single summer, where he 'gains 10 pounds eating it.' He noted that his sisters' freezer in Winnipeg is often filled to the brim with tubs of the eclectic flavour. 'It's the best flavour of ice cream in the world,' he said. 'I first tasted it when I was a teenager, accidentally. I thought I was ordering bubble gum ice cream, but it turned out to be blue licorice. Ever since then, I've been hooked. No other flavour of ice cream comes close.' Wakefield Foods is the primary supplier of the ice cream and sells it under the brand Legendairy. They supply many small businesses in Manitoba that sell the creamy, cool treat. The company acquired the recipe from Dairy Chef, which closed in 2021 after years of operation. The flavour was briefly discontinued from 2015 to 2018, but after many e-mails and phone calls from devoted fans, it was reinstated into production – a testament to its ardent supporters and cult following. Grant Forsyth, farmer and key account manager at Wakefield Foods, was pleasantly surprised by the hullabaloo surrounding the flavour. 'I have been in the ice cream business for over 20 years, and any time you come out with a product, you hope to have this level of fandom.' The cultural significance of the flavour is well documented, but that can't be said for the flavour's historical origins. University of Winnipeg history professor and food historian Janis Thiessen, co-author of mmm … Manitoba: The Stories Behind the Foods We Eat, isn't certain of the ice cream's provenance, but she believes it probably arrived with the early waves of immigration to the Prairies. 'Regional flavours like blue licorice ice cream likely result from migration patterns and ethnic density,' Dr. Thiessen said. She states that the connection with the flavour can be traced back to many different regions across the world. Dr. Thiessen believes the flavour's popularity is grounded in something more significant: The way food preserves cultural identity. 'With any aspect of identity, food is one of the last elements to change as people shift identities. When it comes to diasporic identity, languages typically fade first, followed by ways of life, yet connections through food remain strong, partly because it is easier to capitalize on and commercialize food traditions.' Still, while the flavour's fanbase is loud and proud, it remains small. And according to Sandra Shwetz, owner of the Boardwalk on Clear Lake – an ice cream parlour in western Manitoba – the popularity of blue licorice has declined over the years. 'Out of the 60 flavours we sell, blue licorice is probably in the bottom half of our rankings,' Shwetz said. 'Nevertheless, we get visitors from all over Canada and the U.S. who tell me they've specifically come to visit my ice cream shop just for the flavour. Its popularity is niche but vocal.'
CTV News
09-05-2025
- Business
- CTV News
Kawartha Dairy to scoop out ice cream at its own location in Ottawa
The Kawartha Dairy has unveiled plans to open a new drive-thru location on Carling Avenue in Ottawa's west end. The new store will open this summer. (Kawartha Dairy/X)
