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By Kathryn Higham and Kathryn Higham,Special to the Sun | September 2, 1999
Dessert is the reason to head south to Seibel's, a family-owned restaurant in Burtonsville that has been churning out homemade ice cream since 1943.Every Thursday, sisters Karen Leach and Lynn Martins prepare 20 varieties. One week, the list might include butter pecan, coconut and peach. The next, cinnamon, blueberry and pistachio. If you haven't tasted homemade ice cream in a while, Seibel's might be worth the drive. It's about eight miles south of Columbia, near the junction of routes 29 and 198.Leach and Martins took over operation of the restaurannt from their parents, who retired in 1997.
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NEWS
April 25, 2014
Fundraiser St. James Parish will hold its annual crab cake and country ham spring dinner from 1 p.m. to 5 p.m. Saturday, May 17, at 5757 Solomons Island Road in Lothian. The menu include homemade crab cakes, country and honey-baked ham, potatoes au gratin, homemade cole slaw, rolls and biscuits, beverages and homemade pies. Also included are baked goods, garden items, homemade ice cream, antique cars, guided tours of the church and children's activities. Cost is $20, $10 for children 10 and younger, free for those under 2. Information, email stjamesdinners@aol.com or go to stjameslothian.com.
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NEWS
By Katie Martin and Katie Martin,SUN STAFF | April 24, 2005
Jeff Hoffman spooned sticky butterscotch from a pitcher into a plastic gallon container filled with vanilla ice cream. He closed the container and took it to a walk-in freezer where he placed it on a shelf next to rows of other pints, cartons and buckets of ice cream. Butterscotch ripple is one of about 50 ice cream flavors Hoffman can make. Hoffman, 49, of Finksburg is one of the co-owners of Hoffman's Homemade Ice Cream on Washington Road in Westminster. He and his two sisters are the third generation of the family to own the shop that has treated Carroll County residents and visitors to homemade ice cream since opening 58 years ago. Sometimes in the summer, the line goes from the ice cream shop over to the deli side of the store and wraps around the aisles, Hoffman said.
TRAVEL
By Stephanie Citron, For The Baltimore Sun | November 1, 2013
Getting there Bora Bora is part of the Leeward Island cluster within the Society Islands of French Polynesia. It's renowned as one of the most beautiful islands, with scenic vistas and a lagoon often described as an artist's palette of green and blue hues. Of course, beauty comes at a price. Bora Bora is about 13 hours from Baltimore by plane and can take up to 18 hours of travel time, including layovers. Travelers fly to Los Angeles and transfer to a flight into Papeete,Tahiti, where they switch for a 50-minute flight to Bora Bora.
FEATURES
By Leslie Garcia and Leslie Garcia,DALLAS MORNING NEWS | July 19, 2000
Close your eyes. Think cold. Think creamy. Think how good a dish of ice cream would taste right about now. But before you head off to the grocery store, take a brief stroll down Memory Lane. You're a kid on a hot summer's day. A kind of sweaty, always hungry kid sitting on the front porch. Your dad comes out, carrying what looks like a wooden bucket. "Hey!" he calls. "Anyone for ice cream?" Need he even ask? Your mom brings out whipping cream, sugar, chopped peaches so juicy they practically stain your T-shirt without even touching it. She pours everything into the silver canister.
FEATURES
By Patricia Meisol and Patricia Meisol,SUN STAFF | February 5, 2002
Downstairs at 7 W. Preston St., the neighborhood cafe that boasts some of Baltimore's best ice cream is waking up to Latin jazz. In many ways, the Sylvan Beach Cafe, with its blond wood, ginseng juice and chocolate soy ice cream, is a typical upscale cafe: A law student juggling a stack of books orders a medium latte to go. An English professor takes a coffee to her usual spot by the window. The professor has a vague idea that something more than homemade ice cream is being made here.
FEATURES
By DALLAS MORNING NEWS | July 17, 1996
What is a summer without pies and cobblers, jams and homemade ice cream?With produce so plentiful, it's a good year to do that seasonal thing, planning your menus around the best buy in any given week.To take advantage of the summer's best fruit, check area farmers' markets and farm stands, which are a good source for produce.Watch for grocery-store specials, especially on berries. During periods of abundance the price goes down and fruit sells quickly, so delicate berries don't have time to get moldy.
FEATURES
By Tom Setzer and Tom Setzer,Universal Press Syndicate | August 11, 1991
America has long had a love affair with ice cream. But its high fat content has driven a lot of consumers to eat frozen yogurt instead.Health concerns fed a boom in the commercial frozen yogurt business, which became a billion-dollar industry in the late 1980s.What hasn't caught on yet is making frozen yogurt at home -- in the ice cream maker."I think that's a very refined thing to do," said Mary Jane Laws, manager of food publicity for the United Dairy Industry Association in Rosemont, Ill. "People are much more apt to go to a store and buy it."
NEWS
By Erica Marcus and Erica Marcus,Newsday | August 22, 2007
How do ice cream parlors make their "homemade ice cream"? The sign "homemade ice cream" conjures up images of white-hatted cooks cracking eggs, measuring out milk and sugar, chopping up fresh fruit and, perhaps, pinching off pieces of homemade chocolate-chip cookie dough or crumbling up homemade brownies. The truth is that most ice-cream parlors ("scoop shops" in industry parlance) "make" their ice cream using a prepackaged ice-cream mix that contains milk, cream, sugar, flavorings, emulsifiers and, sometimes, egg. The mix is poured into a batch freezer that churns the liquid while it solidifies into ice cream.
NEWS
April 25, 2014
Fundraiser St. James Parish will hold its annual crab cake and country ham spring dinner from 1 p.m. to 5 p.m. Saturday, May 17, at 5757 Solomons Island Road in Lothian. The menu include homemade crab cakes, country and honey-baked ham, potatoes au gratin, homemade cole slaw, rolls and biscuits, beverages and homemade pies. Also included are baked goods, garden items, homemade ice cream, antique cars, guided tours of the church and children's activities. Cost is $20, $10 for children 10 and younger, free for those under 2. Information, email stjamesdinners@aol.com or go to stjameslothian.com.
EXPLORE
By Lisa Kawata | October 3, 2011
Who knew that Goose Feathers could slide like silk going down the throat? Or that Cow's Feet really hit the sweet spot on the tastebuds? Apparently David and Kelly Keyes of Keyes Creamery at Mt. Felix Farm found these secret ingredients and ice cream lovers in Harford County can be glad they did. Ice cream never tasted so fresh as it does scooped into a bowl or in one of their famous ice cream pies. That's because the frozen treat is made from milk harvested only during the grazing season, which makes all the difference in taste, whether it's black raspberry or cappuccino crunch.
NEWS
By Frederick N. Rasmussen and Frederick N. Rasmussen,fred.rasmussen@baltsun.com | October 21, 2009
Marjorie L. "Margie" Nagle, whose family's renowned handmade ice cream kept devotees coming to their Carroll County general store for more than 80 years, died Sunday of congestive heart failure at her Snydersburg home. She was 92. Marjorie Lavinia Simmons was born on her parents' Snydersburg Road farm, and was 8 years old when she moved into a house and general store her parents built across from the farm and opened as Simmons General Store. Mrs. Nagle, a graduate of Carroll County public schools, began working in the general store with her parents when she was a child.
NEWS
By Erica Marcus and Erica Marcus,Newsday | August 22, 2007
How do ice cream parlors make their "homemade ice cream"? The sign "homemade ice cream" conjures up images of white-hatted cooks cracking eggs, measuring out milk and sugar, chopping up fresh fruit and, perhaps, pinching off pieces of homemade chocolate-chip cookie dough or crumbling up homemade brownies. The truth is that most ice-cream parlors ("scoop shops" in industry parlance) "make" their ice cream using a prepackaged ice-cream mix that contains milk, cream, sugar, flavorings, emulsifiers and, sometimes, egg. The mix is poured into a batch freezer that churns the liquid while it solidifies into ice cream.
FEATURES
By LOS ANGELES DAILY NEWS | January 16, 2006
Presenters at tonight's Golden Globes - from Leonardo DiCaprio to Harrison Ford to Jamie Foxx to Emma Thompson - will receive swag bags filled with complimentary luxury items valued at more than $62,000. And, the Hollywood Foreign Press Association is handing all the event's guests gift bags valued at more than $1,300. Here's a rundown of selected Freebies for presenters: A two-week vacation to Tasmania, Antarctica and New Zealand aboard a 54-cabin ship to see the wildlife of the region.
NEWS
By Katie Martin and Katie Martin,SUN STAFF | April 24, 2005
Jeff Hoffman spooned sticky butterscotch from a pitcher into a plastic gallon container filled with vanilla ice cream. He closed the container and took it to a walk-in freezer where he placed it on a shelf next to rows of other pints, cartons and buckets of ice cream. Butterscotch ripple is one of about 50 ice cream flavors Hoffman can make. Hoffman, 49, of Finksburg is one of the co-owners of Hoffman's Homemade Ice Cream on Washington Road in Westminster. He and his two sisters are the third generation of the family to own the shop that has treated Carroll County residents and visitors to homemade ice cream since opening 58 years ago. Sometimes in the summer, the line goes from the ice cream shop over to the deli side of the store and wraps around the aisles, Hoffman said.
NEWS
By Betsy Diehl and Betsy Diehl,SPECIAL TO THE SUN | May 31, 2002
WHAT DO you get when you combine 20 gallons of fresh milk with 80 cans of evaporated milk, 25 dozen eggs, 35 pounds of sugar, a jug of vanilla extract and a host of other ingredients? You get plenty of homemade ice cream to dollop on 1,000 fresh-baked biscuits and a truckload of ripe berries for tomorrow's Strawberry Festival at United Methodist Church of Savage. Last week, about two dozen parishioners spent more than three hours stirring, scraping, mixing and pouring what would become 50 gallons of fresh vanilla ice cream - give or take a taster's sample.
FEATURES
By LOS ANGELES DAILY NEWS | January 16, 2006
Presenters at tonight's Golden Globes - from Leonardo DiCaprio to Harrison Ford to Jamie Foxx to Emma Thompson - will receive swag bags filled with complimentary luxury items valued at more than $62,000. And, the Hollywood Foreign Press Association is handing all the event's guests gift bags valued at more than $1,300. Here's a rundown of selected Freebies for presenters: A two-week vacation to Tasmania, Antarctica and New Zealand aboard a 54-cabin ship to see the wildlife of the region.
FEATURES
By Patricia Meisol and Patricia Meisol,SUN STAFF | February 5, 2002
Downstairs at 7 W. Preston St., the neighborhood cafe that boasts some of Baltimore's best ice cream is waking up to Latin jazz. In many ways, the Sylvan Beach Cafe, with its blond wood, ginseng juice and chocolate soy ice cream, is a typical upscale cafe: A law student juggling a stack of books orders a medium latte to go. An English professor takes a coffee to her usual spot by the window. The professor has a vague idea that something more than homemade ice cream is being made here.
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