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Welcome to the Community Board: Cooking, Food & Drink VN Iron Chef Contest
Welcome to the Community Board: Cooking, Food & Drink VN Iron Chef Contest
Once a month we will choose and announce a theme for the contest. At that time, users may submit recipes that meet the theme for the entire month, in this thread. At the end of the month, a panel of judges will select their favorite recipes for the theme of the month. The person who submitted the winning entry will win a 1 month VIP (subject to approval based upon their prior history) and a title, as well as the right to wear a personalized VN Icon. All Moderators/Managers decisions are final.
Submit your recipe in this thread. ALL NON-RECIPE POSTS WILL BE REMOVED AND A WARNING ISSUED.
After one month's time, this thread will be unstickied, and a new one created.
For the month of July, Ice Cream is our contest theme.
Give us your favorite recipe containing "Ice Cream". This can be any recipe that you and your family make using ice cream or making your own homemade ice cream recipe. All entries must be edible .
Good luck!
Through my research of this topic I came across this interesting way to make ice cream. I plan on trying it, only problem is I don't drink coffee nor do I know if they even make coffee in cans anymore. I might have to get some sorta other cans for this.
ROLL-THE-CAN ICE CREAM
Ingredients:
* 1 cup heavy whipping cream
* 1 cup milk
* 1 egg, beaten (see note)
* 1 1/2 cups sugar
* 1 teaspoon vanilla extract
* 1/3 cup raisins, diced peaches or strawberries (optional)
* Equipment:
* 1 (1-pound) coffee can
* 1 (3-pound) coffee can
* 1 1/2 cups rock salt
* 7 pounds crushed ice (about 20 cups)
In the clean 1-pound coffee can, stir together the cream, milk, egg, sugar, vanilla and fruit, if desired. Cover the small can and place it inside the larger one. Layer half the crushed ice with half the salt in the space between the cans. Cover the larger can.
On a hard, level surface, roll the can back and forth for 10 minutes.
Open the outer can; discard the melting ice and salt. Remove the small can, wipe the lid dry, then open. Using a spatula, scrape the custardy mixture from the sides of the can to the center. Stir and re-cover. Place the small can back inside the larger; repack with the remaining ice and salt.
Cover and roll another 10 minutes. Store in the freezer until you're ready to serve.
Note: This recipe uses a raw egg. Use a pasteurized egg if you are concerned about salmonella.
Makes 2 1/2 cups.
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Just the Facts
In 1984, President Ronald Reagan designated July as National Ice Cream Month and the third Sunday of the month as National Ice Cream Day. He recognized ice cream as a fun and nutritious food that is enjoyed by a full 90% of the nation's population. In the proclamation, President Reagan called for all people of the United States to observe these events with "appropriate ceremonies and activities."
The International Ice Cream Association (IICA) encourages retailers and consumers to celebrate July as National Ice Cream Month. In 2008, National Ice Cream Day will be Sunday, July 20.
ICE CREAM SALES AND TRENDS
Overview
* Total U.S. production of ice cream and related frozen desserts in 2006 amounted to about 1.55 billion gallons, an increase of 0.7% over 2005. Source: U.S. Department of Agriculture (USDA)
* Based on ice cream consumption figures, the top five individual flavors in terms of share of segment in the United States are: vanilla (30%), chocolate (10%), butter pecan (4%), strawberry (3.7%) and chocolate chip mint (3.2%). Source: The NPD Group's National Eating Trends Services
* In 2006*, total U.S. sales of ice cream and frozen desserts reached nearly $23 billion. Of that total, $8.9 billion was spent on products for "at home" consumption, while $13.9 billion was spent on "away from home" frozen dessert purchases (scoop shops, foodservice and other retail sales outlets.) Source: 2007 Dairy Facts/International Ice Cream Association
* Ice cream and related frozen desserts are consumed by more than 90% of households in the United States. Source: Mintel
* According to 2006 U.S. production, regular ice cream accounts for the largest share of the frozen dessert market, at 63.8%. Reduced-fat, light, lowfat and nonfat ice cream account for 23.5% of the market, followed by frozen yogurt (4.3%), water ice (4.3%), sherbet (3.6%) and other (0.5%). Source: USDA
Production
* In 2006, California once again produced the largest volume of ice cream and related frozen desserts in the United States, followed by Texas, Indiana, Pennsylvania, Massachusetts and Minnesota. Source: USDA
* The United States leads the world in annual production of ice cream and related frozen desserts at about 1.6 billion gallons in 2006. Source: USDA
* In 2006, about 8% of the milk produced in the U.S. was used to make frozen dairy products. Source: USDA
Sales
* In 2003*, about 86% of packaged ice cream retail sales happened in supermarkets. Convenience store sales were second at 11.4%, drug stores were third at nearly 2%, with 0.6% occurring at other locations. Source: Mintel
* Based on supermarket statistics in 2001*, ice cream volume sales by quality segment were: superpremium (3.5%), premium (51.5%) and regular (45%). Source: IRI
* Nearly 80% of supermarket ice cream sales are packaged in half-gallon containers. Source: IRI, 2001*
Novelties
* Novelties are separately packaged single servings of a frozen dessert - such as ice cream sandwiches, fudge sticks, fruit and juice bars - that may or may not contain dairy ingredients.
* The total frozen novelty market in 2004* was valued at $2.4 billion, up 1.3% over 2003. Source: IRI Magazine
* In 2003*, about 62% of American households purchased novelties. Source: Mintel
* Mirroring a similar trend in ice cream, vanilla is the top flavor for novelties, with more than 27% of the volume share. Fudge is the next highest stand-alone flavor share, with nearly 8%. Source: IRI, 2001*
* In 2001 supermarket sales*, ice cream bars (25%) were the largest dollar market share of the frozen novelty market, followed by yogurt novelties (20%) frozen ice (14.1%) ice cream sandwiches (13.5%), and ice cream cones (10%). Source: IRI
International Review
* Total U.S. exports of ice cream reached more than 26,500 metric tons in 2006 - worth about $60 million. Source: USDA/International Ice Cream Association
* In 2006, Mexico was the single largest market for U.S. frozen dessert exports, with an estimated value of almost $24 million. Canada was the number two destination for U.S. frozen dessert exports, valued at $5.7 million. The United Kingdom ($3.6 million), The Bahamas ($2 million) and Hong Kong ($2.8 million) are third, fourth and fifth respectively. Source: USDA/International Ice Cream Association
* latest figures available to the International Ice Cream Association from the International Dairy Food Association
Just the Facts
In 1984, President Ronald Reagan designated July as National Ice Cream Month and the third Sunday of the month as National Ice Cream Day. He recognized ice cream as a fun and nutritious food that is enjoyed by a full 90% of the nation's population. In the proclamation, President Reagan called for all people of the United States to observe these events with "appropriate ceremonies and activities."
The International Ice Cream Association (IICA) encourages retailers and consumers to celebrate July as National Ice Cream Month. In 2008, National Ice Cream Day will be Sunday, July 20.
ICE CREAM SALES AND TRENDS
Overview
* Total U.S. production of ice cream and related frozen desserts in 2006 amounted to about 1.55 billion gallons, an increase of 0.7% over 2005. Source: U.S. Department of Agriculture (USDA)
* Based on ice cream consumption figures, the top five individual flavors in terms of share of segment in the United States are: vanilla (30%), chocolate (10%), butter pecan (4%), strawberry (3.7%) and chocolate chip mint (3.2%). Source: The NPD Group's National Eating Trends Services
* In 2006*, total U.S. sales of ice cream and frozen desserts reached nearly $23 billion. Of that total, $8.9 billion was spent on products for "at home" consumption, while $13.9 billion was spent on "away from home" frozen dessert purchases (scoop shops, foodservice and other retail sales outlets.) Source: 2007 Dairy Facts/International Ice Cream Association
* Ice cream and related frozen desserts are consumed by more than 90% of households in the United States. Source: Mintel
* According to 2006 U.S. production, regular ice cream accounts for the largest share of the frozen dessert market, at 63.8%. Reduced-fat, light, lowfat and nonfat ice cream account for 23.5% of the market, followed by frozen yogurt (4.3%), water ice (4.3%), sherbet (3.6%) and other (0.5%). Source: USDA
Production
* In 2006, California once again produced the largest volume of ice cream and related frozen desserts in the United States, followed by Texas, Indiana, Pennsylvania, Massachusetts and Minnesota. Source: USDA
* The United States leads the world in annual production of ice cream and related frozen desserts at about 1.6 billion gallons in 2006. Source: USDA
* In 2006, about 8% of the milk produced in the U.S. was used to make frozen dairy products. Source: USDA
Sales
* In 2003*, about 86% of packaged ice cream retail sales happened in supermarkets. Convenience store sales were second at 11.4%, drug stores were third at nearly 2%, with 0.6% occurring at other locations. Source: Mintel
* Based on supermarket statistics in 2001*, ice cream volume sales by quality segment were: superpremium (3.5%), premium (51.5%) and regular (45%). Source: IRI
* Nearly 80% of supermarket ice cream sales are packaged in half-gallon containers. Source: IRI, 2001*
Novelties
* Novelties are separately packaged single servings of a frozen dessert - such as ice cream sandwiches, fudge sticks, fruit and juice bars - that may or may not contain dairy ingredients.
* The total frozen novelty market in 2004* was valued at $2.4 billion, up 1.3% over 2003. Source: IRI Magazine
* In 2003*, about 62% of American households purchased novelties. Source: Mintel
* Mirroring a similar trend in ice cream, vanilla is the top flavor for novelties, with more than 27% of the volume share. Fudge is the next highest stand-alone flavor share, with nearly 8%. Source: IRI, 2001*
* In 2001 supermarket sales*, ice cream bars (25%) were the largest dollar market share of the frozen novelty market, followed by yogurt novelties (20%) frozen ice (14.1%) ice cream sandwiches (13.5%), and ice cream cones (10%). Source: IRI
International Review
* Total U.S. exports of ice cream reached more than 26,500 metric tons in 2006 - worth about $60 million. Source: USDA/International Ice Cream Association
* In 2006, Mexico was the single largest market for U.S. frozen dessert exports, with an estimated value of almost $24 million. Canada was the number two destination for U.S. frozen dessert exports, valued at $5.7 million. The United Kingdom ($3.6 million), The Bahamas ($2 million) and Hong Kong ($2.8 million) are third, fourth and fifth respectively. Source: USDA/International Ice Cream Association
* latest figures available to the International Ice Cream Association from the International Dairy Food Association
