Keepin’ it cool
In the summer heat we scream for ice cream. Literally. Well, this fall our ice cream cravings aren’t fizzling out as the seasons change. Watkins has exciting news!
We have collaborated with Kemps to serve up a delicious, new ice cream flavor for the season: Holiday Vanilla, made with J.R. Watkins premium-quality Vanilla Extract, a staple and long-time favorite for many people. And, this partnership is just as sweet as the new flavor—a reason to celebrate Kemps and Watkins’ shared Minnesota heritage!
Starting this month, “Holiday Vanilla” will be available at grocery stores around the Midwest including Byerly’s and Lunds, Cub Foods and Rainbow.
Even though the heat has died down and we’re pulling out our warmer layers, ice cream is a perfect treat to pair with desserts like pie, cake or other sweets during this time of year. Or, if you’re brave and warmly dressed, ice cream sundaes are still a nice indulgence next to the fireplace!
Look for “Holiday Vanilla” to start showing up in stores near you. Also, make sure to visit Kemps online at http://www.kemps.com or check out the Kemps Cows on Facebook (http://www.facebook.com/kempscows).
We’d love to hear what you think about the new flavor!
DIY Ice Cream
Did you know that, in 1984, President Ronald Reagan declared July “National Ice Cream Month?” It would be very un-American if we didn’t honor this month properly, right?
Luckily, ice cream and summer go hand in hand. Come of my favorite summer evenings include walking or boating to the local ice cream shop for two scoops in a waffle cone.
If you’re brave enough, you can even make your own ice cream at home, We promise, it’s easy! Try our recipe and report back—we think you’ll love it. The hardest part is waiting for it to freeze!
Watkins Cocoa Ice Cream
1 can (14oz) sweetened condensed milk
1/3 cup/80mL Watkins Baking Soda
2 cups/500mL heavy whipping cream
1 cup/250mL half-and-half
1 tbsp/15mL Watkins Original Double Strength Vanilla
In medium saucepan, stir together sweetened condensed milk and cocoa. Cook over low heat, stirring constantly, until mixture is smooth and slightly thickened, about 10 minutes. Remove from heat; cool slightly. Gradually add whipping cream, half-and-half and vanilla, beating with whisk until well blended; refrigerate until cold. Place in ice cream freezer container and freeze according to manufacturer’s instructions. Makes 1-1/2 quarts/liters (18 servings).
Fill us in on your favorite flavor!