Posts Tagged ‘summer’

Hot for Ice Cream

I’ve written before about my favorite local ice cream shop: Bischoff’s in Teaneck, NJ. https://dishingondining.wordpress.com/2014/07/08/screaming-for-it/. It’s been a summer (and other season) staple for more than 80 years. I bypass the supermarket when I crave some all-natural maple walnut ice cream. After all, it’s difficult to get ANY maple walnut ice cream pre-packaged. Tell me oh all-natural Breyer’s – what is so challenging with a little maple syrup and some chopped walnuts? You do my right by your white-colored Mint Chocolate Chip….or as it sounds more natural to me: Chocolate Chip Mint.

I don’t want green or blue or pink-colored ice cream! I don’t want that poisonous-looking food coloring. For some reason, it’s been three years since Ice Cream by Mike has been churning its homemade ingredients into delectable cold desserts on Main Street in Hackensack, and I am just learning of it now! I must attribute it to poor marketing. I could not be so out of the loop when it comes to a glacier, as Mike’s card is titled, being only about two miles away from me. I would’ve smelled it. I should’ve heard it. I could’ve been eating it all this time!!

Tonight, closing time was 10 p.m., and I made it in the door at 9:52. I got a visual sneak preview on the Facebook page of Mike making his own caramel, of caramelized vanilla beans, of his own hot fudge. It doesn’t get more from scratch than this. He has about eight flavors at any given time, and they change daily.

My friend ordered a cone of the Valrhona Chocolate. Mike knew it was great; why? Because, “I use the best chocolate.” Valrhona is a French premium chocolate manufacturer based in the small town of Tain-l’Hermitage in Hermitage, a wine-growing district near Lyon. They claim to produce the world’s finest gourmet chocolates. Me being half Swiss, I might ask them to prove themselves.

I looked at the board and looked in the freezer case. I wasn’t matching the name on the board with any of the tubs I was seeing. But my poor Baskin-Robbins brainwashed eyes didn’t recognize it, even thought I don’t eat that ice cream. It’s the way we see it growing up; it’s the way we see it in every horribly processed carton of store bought ice cream. Do you know what this is?

icecream

I’ll give you a moment. Coffee? Caramel? No! It’s pistachio with whole pistachio nuts that taste like they were just popped out of the shell. And the ice cream tastes like…oh, real pistachio. Imagine that. Well you can do more than imagine. You can go taste it yourself.

Mike gets creative with flavor combinations. He mentioned he would be making a batch of peanut butter honey tomorrow. Maybe this was his subtle way of getting some quick repeat business.

For sit-down atmosphere, I may still opt for my guaranteed availability of maple walnut at Bischoff’s. If I’m open to any other flavor and need a quick fix, I’m heading to Hackensack. Mike’s place has a few iron tables and seats on the sidewalk, but they’re facing a construction site on the other side of Main. I will give him major points, though, for the music being piped outdoors – some Nat King Cole, Bennie Goodman, Louis Armstrong.

 

 

 

 

 

 

Advertisements

Screaming for It

It’s summer, and I’m screaming! Where is the homemade ice cream?! For a quick fix, New Jersey has Baskin Robbins, which brings memories of my teenage years of scooping hard ice cream with my skinny arms, blending milk shakes, and constructing ice cream cakes by cutting the tubs of ice cream by pulling a metal wire that looked like a serial killer’s weapon. But back to happy, sweet, cooling treats: Unlike Manhattanites (until very recently when they opened their first), New Jerseyans have also had the option of soft ice cream and the indulgent concoction called a Blizzard from Dairy Queen.

photoWhen the warm weather hits, we foodies even get a little snobby about our ice cream. As with most delivered in mass quantities, quality suffers. With Baskin Robbins, some of those 31 flavors sit for a long time and harden, and the colors resemble a tie-dye shirt. I apologize to the lactose-intolerant, but I want my ice cream to have real cream in it and real nuts. Hold the preservatives please.

Because our East Coast state has limited ice cream-consumption weather, many of the stores that make their own are only open during this “season”. But, yes, some people still crave it in the winter regardless of temperature. So if you don’t have a homemade ice cream parlor near you, and you need to take your child’s softball team out after a game, by all means stop at your local DQ.

However, when it’s just you and your date, and you want to take the time to really enjoy your cone, visit one of these long-standing through-backs:

Denville Dairy has been around for about 32 years. While they offer soft-serve, diet, low-fat and sugar-free, the regular hard ice cream is most popular…and 32 flavors (they just had to top that other place that claims to have 31).

Applegate Farm has three locations –  Hoboken, Nutley and Upper Montclair. This farm has been producing fresh dairy products for Northern NJ families since the mid-1800s. It has become one of the largest retail outlets for ice cream on the East Coast, according to its website. They must be doing something right.

photo 2

One of my favorites is Bischoff’s in Teaneck. This confectionary staple just marked its 80th anniversary. It has the appearance of an ice cream parlor from the 50s with all the old-style candies to purchase, as well as counter stools. You can choose to sit with your friends in booth for more privacy. On a recent visit, my first of this year, I had to be sure and ask: “Do you still make your own?”

photo 3“Yes, we make all our ice cream in the basement.” It sounds so covert, but whatever the secret is, I just need to taste those ingredients, not know the quantities.

Van Dyk’s in Ridgewood is a close second, but it’s a bit hidden for those who do not venture to this neighborhood. There is no seating indoors, but most people sit down outside on the stone wall, if it’s not covered with melted drippings.

The Jersey Shore is rife with these gems, so find one, be a kid again, but this time taste the difference between home-made and mass-produced. You certainly will.