Ice Cream News February 2019 Compiled by Carpigiani by carpigianiuk

Ice Cream News February 2019 by carpigiani | Feb 1, 2019 | News | 0 comments

Ice Cream News February 2019 Compiled by Carpigiani Carpigiani UK has compiled the best, most relevant, funniest and strangest news stories relating to ice cream for February 2019:

Ice cream loving Luton burglar jailed BBC News reports that a sweet-toothed burglar has been jailed for five years and five months a er CCTV captured him eating a tub of ice cream during a series of break-ins. Paul Hayman, 36, of no fixed address, pleaded guilty at Luton Crown Court to four burglaries and two attempted burglaries in the town. At one property, Hayman was seen eating ice cream on the back porch, and at another, its owner found their garage wide open along with two ice cream pots and a spoon, Bedfordshire Police said.

The force said the “repeat o ender” had stolen “thousands of pounds worth of property” during his burglaries.

15 JAN 2019

Ice cream loving burglar jailed

A serial burglar is jailed for more than ﬁve years after CCTV captures a break for ice cream. Read the full article BBC News website Terms & conditions Help

Does Harrogate have the UK’s best ice-cream man? Harrogate ice-cream man in the running for the best in the country title John Taylor has been shortlisted in the Ice-Cream Alliance’s ‘Mobiler of the Year’ awards. He runs Creamery Icse (C&M Ices) with his family. The ice-cream man is up against 3 others in the category. Stray FM reports that an ice-cream man from Harrogate has been shortlisted for a prestigious industry award, which could see him being crowned the best ice-cream man in the whole country. John Taylor, who is the fourth generation to run Creamery Ices, has made the final three in the Ice-Cream Alliance’s ‘Mobiler of the Year’ 2019 awards. John said:

“Everybody likes to think they are good at what they do, but it’s nice to get that o icial recognition. Not many people can say that they 100 per cent enjoy their job, but I love what I do. “We believe in the stu we sell and pride ourselves on our customer service. I enjoy working around here because it’s a nice place to be, it’s a nice part of the world, and our customers are friendly and polite.” C&M Ices, who serve ice-creams across the Harrogate district, including Ripon, has been in operation for 129-years. The company is also an important part of the community, supporting local charities. Over the years, John and his uncle, have raised money for St Michael’s Hospice and have also given away ice-creams to schools for Children in Need.

Did you know Feb 2nd is Ice Cream for Breakfast Day? It may be cold, with snow falling across the UK but make sure you make the most of this one-o occasion, suggests Khadija Taboada of “In Your Area” It’s not o en you can have ice cream for breakfast and not get funny looks from everyone around you, but as the first Saturday of February has been o icially dubbed Ice Cream for Breakfast Day – WHY NOT! So why not treat yourself, or your kids to a delicious scoop of ice cream to start the weekend right on Saturday, February 2.

What’s the history behind Ice Cream for Breakfast Day? This special day has been going longer than you might expect, introduced in the 1960s by Florence Rappaport a smart, or desperate mother – you decide. The idea which started in a kitchen in a kitchen in New York as now made its way round the globe with people in the UK, Namibia and Germany celebrating the occasion. Whatever your flavour choice, go for it! Created to liven up the first weekend of February, why not get involved in the silly and sweet occasion?

Aberdeen Ice Cream Parlour To ‘Go Orange’ For A Day Iconic Scottish ice cream maker Mackie’s of Scotland will colour their most popular flavour, known as ‘Traditional’, bright orange next week reports”Scottish Field” On Friday 1 February, to raise awareness and money for Muscular Dystrophy UK, Mackie’s 19.2, their Aberdeen ice cream parlour, will be a bright vision with orange lighting, balloons and sta dressed in orange T-shirts. Even the company’s logo will be converted to an orange spotted cow for the day. Alongside the orange Traditional ice cream, a parlour cabinet will be filled with over 200 orange tubs, each containing one of nine di erent prizes, from £20 gi vouchers, to chocolate bars, so that customers can take part in a fundraising lucky dip. Mackie’s marketing director, Karin Hayhow said: ‘Muscular Dystrophy UK is a charity close to our hearts because we have experienced first-hand the severity of the illness. ‘We hope that our parlour customers have fun with the orange lucky dip in return for a donation towards the work of Muscular Dystrophy UK.’ The company is getting behind the day as part of their long-running support for people with any type of muscular dystrophy in Scotland. Muscular Dystrophy UK is the o icial charity for Mackie’s of Scotland and the joint venture company, Mackie’s at Taypack who make Mackie’s potato crisps and other savoury snacks. The association is founded on the personal experience of both companies, as Denis Emslie who worked as the sales director at Mackie’s of Scotland for 28 years, and Mark Taylor – brother of George Taylor, managing director at Mackie’s at Taypack – both lost their lives to forms of MD. Scotland’s Muscular Dystrophy UK regional development manager, Dean Widd said: ‘We are incredibly grateful to our wonderful corporate partners Mackie’s of Scotland. There are just over 6000 people in Scotland with muscular dystrophy and the money raised through Go Orange for a Day helps to fund our work into new treatments and campaigns for better care and support for people with muscle wasting conditions to live as independently as possible.’ The Lucky Dip – 250 Orange tubs all contain one of the following prizes:

35g Honeycomb Chocolate Bar x 65; Tub of Mackie’s Honeycomb pieces x 50; 20% 0 Mackie’s 19.2 vouchers x 40; Bags of Honey & Mustard Crisps x 48; Buy 1 get 1 free voucher for Wa le Cones x 15; Buy 1 get 1 free voucher for Wa le & ice cream x 15; £5 gi vouchers x 10; £10 gi vouchers x 5; £20 gi vouchers x 2. Go Orange started in 2016, as the national campaign sees hundreds of schools, companies and individuals wearing orange for a day. Supporters across the country have raised a fantastic £90,000 in past through Go Orange for a Day event.

MPs whoop at the mention of ‘better than sex’ ice cream A haggis-flavoured ice cream described as “better than sex” le MPs whooping and laughing a er it was raised in the Commons. Conservative MP Douglas Ross (Moray) mentioned the Burns Night-inspired creation with Commons Leader Andrea Leadsom as he called for a debate on “unique foods”.

He told the Commons: “Last week, as many of us celebrated Rabbie Burns, Sheila Gray, of Fochabers Ice Cream Parlour in Moray, in her own nod to the Bard, was creating a new variety of ice cream which blended whisky, tattie scones and haggis. “So will the Leader of the House join me in congratulating Sheila for this latest imaginative variety, particularly since loyal customer 84-year-old Charlie Armour – a er trying the ice cream – described it as ‘better than sex’.” Mrs Leadsom joked in reply: “Well, with 84 years of experience I’m sure Charlie would know. “I’m not sure it’d be my first choice of flavour, but I guess it would have to be tasted to be believed. “I understand Sheila attracts customers from far and wide and I’m sure it’s a fantastic tourist attraction, and I believe on top of that she is a tireless fundraiser in the local community.”

Mrs Leadsom added: “So congratulations to her for her extraordinary new invention and I hope to perhaps try her creations for myself one day.”

Charlie and the Chocolate Factory-inspired ice cream parlour one of two opening in Dundee A pair of new ice cream parlours are to open close to each other — Charlie Wa les and Co on West Port and Crolla’s on Perth Road, reports The Courier. Charlie Wa les, named in honour of Roald Dahl novel Charlie and the Chocolate Factory, is the venture of siblings Kassam Kassam, 22, and Mariam Kassam, 23. It is Kassam’s second business, having already set up online retailer KassTech, but it is a first for Mariam. She said: “I worked in a bank before but I just wanted to try something new. “It’s something a bit di erent. We thought it would be a nice challenge.” Kassam said: “The location is everything to us. To be honest, if it wasn’t for being this close to the university, we probably wouldn’t be doing this. “I used to go to Dundee University so I know the area well.” On opening during winter, Mariam said: “It’s just when everything came together, but we will be up and running come spring time. We will also have hot desserts like wa les, and who doesn’t want that during the winter? “It’s somewhere to relax and bring your friends and chill out.” The pair promise to o er more than 40 flavours of ice cream. Kassam said: “As far as we’re aware, no one in Dundee is o ering more than 20 flavours.” Crolla’s, which is hoping to open in Perth Road in early February, has more than 60 variations in their other stores’ thanks to their ‘Cold-Stone Creation’, which allows customers to blend flavours of their choosing. The firm, which has outlets in Aberdeen, Glasgow, Wishaw and Preston, has been looking for a location in Dundee since early 2017.

Two plans, one in Perth Road and another in Arbroath Road, fell through in 2017, but a lease was finally signed for Perth Road in November. Peter Crolla, managing director, said: “Crolla’s is one of the few little ice cream parlours in Scotland to o er an innovative blend of create-your-own ice cream. “The sta look forward to future developments in the history of the company.”

An ice cream parlour is selling 21-scoop ice cream cones Stu ed Ice Cream parlour in New York is serving up cones boasting 21 generous scoops of the sweet stu reports “Yahoo Style”

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Stuffed Ice Cream NYC

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Travellers across the globe have been making a pitstop in the East Village to snap the seriously impressive bouquet ever since the store opened back in July 2017. So it’s sure to expect queues of hopeless romantics come February 14… But it’s not the first time the ice cream hub has served up some pretty impressive scoops. Back in October, the store served a Halloween-themed version of the bouquet with sweet-topped melting pumpkins for scoops.

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5,141 likes stuffedicecreamnyc Just when you thought you saw enough pumpkins...hereâ&#x20AC;&#x2122;s a whole patch đ&#x;¤Łđ&#x;&#x17D;&#x192; . . . #stuffedicecream #Stuffed #icecream #nyc #nycvibes #dessert #icecreambouquet #stuffedbouquet #bouquet #heresmyfood #yougottaeatthis #buzzfeedfood #treatyoself #eatfamous #eaterny #tryitordiet #spoonfeed #eatingnyc #desserttable #foodporn #summer #letseat #zagat #pumpkin #pumpkinpatch #halloween

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But you’ll need to make sure you save up ahead of the big day, as a 21-scoop ice cream weighs in at $40 (approximately £37.50) – that’s certainly a step up from last year’s supermarket bunch.

Turning stale bread into ice-cream won’t save the world – but won’t do any harm, either A small but steady movement of chefs is already having a go at turning kitchen waste into something new, the most appealing of which is savoury ice-cream report The Guardian. At the beginning of the year, the UK government appointed a waste tsar. The idea would be for this chap – businessman Ben Elliott who happens to be a nephew of the Duchess of Cornwall – to end any waste going to landfills by 2030, manage the government’s £15m food waste fund and redistribute any surplus food. We waste a stunning 10.2m tonnes of food each year, so it’s a fine idea on paper. Don’t hold your breath, though. In 2010, the then Tory-led coalition government made the ironic choice of appointing Philip Green as its e iciency tsar. We’re probably better o having a go ourselves. Upcycling wasted food is an excellent place to start, and, thankfully, a small but steady movement of chefs is already having a go, turning kitchen waste into something new, the most appealing of which is uneaten bread made into ice-cream. Savoury ice-creams are not new – I started this column a year ago with a paean to stilton and Twiglet ice-cream, and AB Marshall, author of The Book of Ices, was making asparagus ice-cream in the late 19th century – but the focus here is more on the environment than anything culinary. Alex Bond runs Alchemilla, a restaurant in Nottingham. The clue is in the name; Alex, I’m told, hates waste, and has started mixing chunks of stale sourdough with butter molasses (made with le over homemade churned butter) and a little co ee, and then freezing it. You can imagine the colour, but taste-wise it’s memorably creamy, with a malty base and a sweet and slightly yeasty finish. At the Oriental Club in London, chef Wesley Smalley has a similar trick, soaking le over peshwari naan in milk, and turning it into ice-cream. It’s a little low on spice, but otherwise straddles the sweet and the savoury, and is equally great. Neither ice-cream is pretty, but, given almost every food trend is hinged around Instagram, it’s an ugly relief. Upcycling food waste on a micro scale is hardly an act of guerrilla activism, but it is worth pointing out that ethical consumption can be expensive. Caring has a tax (ask any vegan) and

freeganism – dumpster diving which has an anti-capitalist, environmental edge – can be dangerous. By contrast, turning stale, uneaten bread into ice-cream, is doable and safe. Mrs Beeton made it, and so did my mum. Generally speaking, I go to great lengths to avoid wasting food. I once wrote about all the food I had frozen and forgotten, and just now rustled up a soup using all the old root veg in my fridge, the remnants of Friday’s curry, half a gyoza and a pot of anchovies, which I quickly scooped back out using my fingers because they went o before Christmas. If I die a er eating this, at least I’ll die an environmental hero.

Ice cream van man fined over Co Donegal beach ‘patch’ row A Co Tyrone ice cream van man who whipped up a storm on a Co Donegal beach has been fined €500 for using threatening and abusive language towards another ice cream seller in a row over “patches” on Rossnowlagh Beach reports th Belfast Telegraph. Judge Kevin Kilrane described the matter as an “ice cream truck war” to laughter in court. Tom Ward (65), from Drumnakilly Road, Omagh, rammed another van driven by Felim Kernan and then shunted it forward while the alleged injured party was serving customers, Ballyshannon District Court heard. He also told Mr Kernan that he could get the ‘f*****g gardai” if he wanted to during the altercation on the crowded beach that was filmed by a bystander. Mr Kernan told the court he was parked 20 yards away from Ward. He said the defendant rammed his vehicle once and then shunted him forward. The witness was serving customers and suddenly his engine switched o as Ward had taken the keys from his ignition. When he asked Ward to give back the keys, the latter initially refused. Mr Kernan said the custom on the crowded beach was to sell ice cream and then move for about 20 yards down the beach to sell more ice cream. He said he had su ered injuries to his back and had a personal injury claim. He said the incident was witnessed by a number of people.

Ward told the court that he had been selling ice cream on the beach when Mr Kernan pulled his van directly in front of his vehicle. “He parked in front of my bumper and I jumped out of the truck and took the keys from the ignition,” he said. He admitted tipping the other van and then handed the keys back a er “five minutes”. Ward said he thought the matter had ended and did not know that Mr Kernan was going to contact the Garda. Judge Kilrane said there was a history between the parties, who were both looking for “purple patches” on the beach. The judge said he was satisfied that Ward had used threatening and abusive language and fined him €500. But the judge dismissed a charge of careless driving against the defendant, even though he had pleaded guilty to that charge. The judge said the injured party had given a “gross exaggeration” in connection with the alleged careless driving as there was barely a scratch on his vehicle. He struck out the remaining charges of stealing keys, having no insurance and failing to produce insurance for an incident on July 18, 2017. The defendant had pleaded not guilty to the charge of using threatening and abusive behaviour and of driving with no insurance and failing to produce insurance.

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