philly foodspotting eat-up at franklin fountain – october 2011

Attendance at last night’s Foodspotting eat-up was a bit on the light side but still a great time. I think the intention was to order Mt. Vesuvius sundaes but no one was feeling that bold.

Their seasonal flavor was pumpkin so almost everyone went with a pumpkin ice cream. Foodspotter Melissa went with The Great Pumpkin sundae (pictured above) which is comprised of pumpkin ice cream, homemade hot caramel, salted pecans, whipped cream, and ground cinnamon.

Damn, why didn’t I get that? I was able to snag a couple spoonfuls and it was delicious. I ended up with a simple college ice (one scoop, one topping) of pumpkin and caramel and hot caramel. Still good, but I should have gotten The Great Pumpkin!

Run over to Franklin Fountain now and try their pumpkin ice cream…before I eat it all! Just kidding.

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Our next event is a Weird Food Eat-Up on Thursday, October 27! Check out more info here!

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cooking: salted caramel ice cream sandwiches

If you follow my tweets, you saw that I made quite a special dinner last Monday. While brainstorming for my dessert course, the idea of homemade ice cream came to mind. With a cookbook and the internet, I decided to make salted caramel ice cream sandwiches!

I’ve never made caramel or ice cream before. I waited about 18 minutes before I added the cream. The caramel never quite browned. I’ve been told that there’s a short window between caramel and burnt though, so I guess it was better taken off earlier than later? Also, as seen in the Twitpic’d menu above, the Maker’s Mark caramel drizzle unfortunately never made it to the plate. I just ran out of time. I also did not use a 10″ x 15″ baking sheet originally as seen in the photo below. A much larger sheet was used. I think a smaller one would help create a more even layer.

Salted Caramel Ice Cream Sandwiches
adapted from Thomas Keller’s Ad Hoc at Home and

Ice Cream:
-1 3/4 c granulated sugar
-1/2 c water
-2 c whole milk, warm
-2 c heavy cream, warm
-10 large egg yolks
-3/4 tsp kosher salt

-non-stick cooking spray
-1/2 c unsalted butter, melted
-1/2 c granulated sugar
-1 egg
-1 tsp vanilla extract
-1/2 c ap flour
-1/4 c unsweetened cocoa powder
-1/4 tsp salt

Mix 1 1/2 cups plus 2 tablespoons of sugar and the water into a heavy casserole or deep pan so that it resembles wet sand. Over medium heat, bring to a simmer for 15 minutes, or until browned appropriately and sugar has melted. Do not stir before it browns. Immediately remove from the heat and slowly add the milk and cream. Stir to combine.

In a separate bowl, whisk the remaining sugar (2 tbsp) and yolks until slightly thickened. Temper the egg mixture by adding the caramel mixture, little by little, starting with 1/2 cup and eventually adding the remainder.

Have another saucepan ready. Once the mixture has been completely tempered, pour the mixture through a fine strainer and into the new saucepan. Prepare a large ice bath with a medium bowl in it.

Heat the mixture in the saucepan over medium heat, stirring constantly until a custard forms which coats the back of a spoon. Strain once more, this time into the bowl which has been sitting in the ice bath. Add the salt and let cool, stirring every once in a while.

Once cool, refrigerate overnight.

mixing the chilled custard

Prepare ice cream using your method/machine of choice using the overnight chilled custard.

To make the cake, preheat the oven to 350° F. Spray the bottom of a 10″ x 15″ baking sheet with non-stick cooking spray and lay out parchment paper.

In a large bowl, whisk the butter and sugar, followed by the egg and vanilla. Lastly, add the flour, cocoa, and salt. Whisk until smooth.

Spread the batter out onto the parchment, making sure to form as even of a layer as possible. Place in oven for about 12 minutes, checking the surface of the cake if it’s dry to the touch. Once dry, remove from oven and cool on a rack.

Once cool, cut the cake in half. Place softened ice cream over one of the cake layers. Top the ice cream with the remaining cake and seal tightly with plastic wrap. Place the sandwich into the freezer until it sets.

When ready to serve, cut the large sandwich into more desirable serving sizes. Enjoy!

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philly foodspotting frozen dessert crawl – april 2011

Last month, I organized a Foodspotting Frozen Dessert Crawl in Philly. It was a short crawl with four spots on the list, Capogiro Gelato, Yogorino, More Than Just Ice Cream, and Tutti Frutti.

gianduja gelato

The crawl started at the Rittenhouse Square Capogiro Gelato location. I broke habit and ordered the gianduja gelato over my usual nocciola. I’ve had the gianduja at Capogiro in the past but don’t recall there being any spiciness. There was definitely a kick of something this time around!

Just a couple blocks south from Capogiro was our next location, the Italian yogurt franchise, Yogorino. Friendly staff helped me settle on yogurt topped with pistachio sauce, chopped hazelnuts, and chocolate shavings.

cinnabun ice cream

Next, we made the walk east across Broad Street to More Than Just Ice Cream. There, I got a small serving of their cinnabun flavor.

orange creamsicle froyo

Our last stop brought us to Tutti Frutti in Market East. I would be lying if I said I wasn’t pretty full or at least close to it at this point. Luckily, since this was a froyo place, you could control your serving size. I had just the right amount of orange creamsicle froyo to end the night.

Thanks to everyone who came out! It was another great time and hope to see you at the next one!

Missed the crawl but still wanna complete the guide? Check it here.

Keep up with Philly Foodspotting here.

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berkey creamery

Penn State was one of the schools I got into for college…though I didn’t go since I found it too big for my liking. Unfortunately when I went to the tour, I never checked out the creamery. Since then it’s been something I wanted to check out if I was ever back in the area.

Last weekend I ventured out to State College and finally got to go! I went with a simple cookies & cream in a bowl and it was yummy! I almost went with the Peachy Paterno, a peach ice cream (duh), but cookies & cream got the best of me.

Berkey Creamery
The Pennsylvania State University
119 Food Science Bldg.
University Park, PA 16802

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the franklin fountain

After having Sonny’s, I remembered there was this neat ice cream shop nearby. It’s called the Franklin Fountain, an ice cream shop with a traditional, classic theme. In addition to ice cream, they serve some classic ice cream concoctions like egg creams, phosphates, and ice cream sodas.

Father ended up getting a rum raisin scoop…and I got a hydrox cookie milkshake. I wanted to get something smaller, but I’m a sucker for milkshakes.

Milkshake was fantastic. Soooo delicious. I tried some of that rum raisin ice cream…and it wasn’t bad…I personally would just never order that flavor haha…

I’ve gotta come back, their sundae menu seems pretty wild and it’s something I’ve gotta try at some point.

On a random/awesome note…the Food Network was on scene as I was leaving! They were taping for an episode of The Best Thing I Ever Ate and Marc Summers and Duff Goldman chose this place. I wasn’t sure if they were present though..

The Franklin Fountain
116 Market Street
Philadelphia, PA 19106

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