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Smoothie Canada: Canadian Ice Cream tastes

from The London Free Press:
Ice cream that cooling feel-good treat

Sat, May 16, 2009
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Vanilla ice cream might be the all-time fave flavour among Canadians, but versions of the delectable treat drawing on Latin-inspired dulce de leche and European desserts like souffles and creme caramel are in development and can be expected on the market in the next few years, says a manufacturer.

"We will always have our classic ice creams like maple walnut, which is uniquely Canadian," says Gina Kiroff, brand manager for Breyers Ice Cream in Toronto.

"I think we are getting a little more international in our palates and we are going to see more indulgent varieties," she says. For example, dulce de leche is essentially a sweetened milk-based sauce that is similar to caramel.

Kiroff says her company's market research on dessert consumption indicates that health-conscious Canadians are cutting back on the frozen treat but not going without.

"When we look at consumption numbers for ice cream, we don't see it falling off. I think consumers may be settling for smaller portions -- but they aren't going without it."

In fact, in these tough economic days and with people watching their waistlines, many consumers say they share their ice cream, such as asking for two spoons to enjoy a single serving in a restaurant.

"It is one of those powerful foods that connects us with others," Kiroff says. "And there is a bit of an emotional benefit to ice cream. It is not just a physical sensory experience, it does give you a happy feeling."

Dark chocolate in small quantities is considered a beneficial antioxidant and consequently one of the hot new flavours, she says.

"I don't know how good it is for you in ice cream, but the dark chocolate bar is supposed to be good for your heart."

So what flavours have fallen out of favour with ice-cream buffs?

"We are going to see many of the artificial ones exiting from the market," says Kiroff.

8 large soft baked sugar cookies (about 8 cm/3 inches in diameter), divided

4 small scoops vanilla ice cream (about 250 ml/1 cup)

4 small scoops dark chocolate ice cream (about 250 ml/1 cup)

125 ml (1/2 cup) sweetened whipped cream or thawed, frozen whipped topping

15 to 30 ml (1 to 2 tbsp) chocolate sauce

Arrange four of the cookies, top side down, on a baking sheet. On bottom of the four cookies, place one scoop each of the vanilla and dark chocolate ice cream. Gently press remaining cookies, bottom side down, on top of the ice cream. Top with whipped cream, then drizzle with chocolate sauce.

Cover and freeze for an hour or until ready to serve.

Makes four servings.

Recipe source: Breyers Ice Cream

As we move into warmer days, ice cream is without a doubt one of the most sought after cooling treats.

It is no longer a simple accompaniment to desserts, but has come into its own with new flavours and out-of-the ordinary styles of presentation.

Enjoy this ice cream recipe this summer!


250 ml (1 cup) orange juice

75 ml (1/3 cup) honey

15 ml (1 tbsp) lemon juice

8 kiwi slices

8 pineapple pieces

4 apple wedges or banana chunks

8 strawberry halves

16 small scoops vanilla ice cream

In a small sauce pan, combine orange juice, honey and lemon juice; bring to a boil. Reduce heat; simmer for 3 minutes. Let syrup cool to room temperature.

Thread alternating fruit pieces onto skewers; place in single layer in shallow dish. Pour syrup over fruit. Let stand for an hour, turning kebabs occasionally.

Remove kebabs from syrup, reserving syrup. Grill kebabs over low heat, basting occasionally with reserved syrup, just until heated through. Remove fruit from skewers.

For each sundae, place four scoops of ice cream in dessert dish; top with one-quarter of the grilled fruit. Drizzle with syrup, if desired. Serve immediately.

Makes four servings.

Recipe source: Breyers Ice Cream
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