Getting pumped: pumps and valves control the flow of fluid milk and other products in processing plants. They also play a big role in maintaining a hygienic facility

The Food Safety Modernization Act has heightened interest in food safety. Dairy processors have always been keenly aware of the importance of maintaining a clean and hygienic facility. Pumps and valves are at the heart of any processing plant. They control the flow of fluid milk, cheese curds, ice cream mix and other dairy products through a facility. Dairy Foods wanted to know what plant managers should look for in pumps and valves. We invited makers of this equipment to share their knowledge. (See the end of the article for contributors.) Here's what they told us:

For processing fluid milk, consider a single-seat mixproof valve. Cheese processors use a long-stroke single seat valve or PMO-approved long-stroke mixproof valves with a larger valve opening to allow for the gentle processing of cheese particulates and curds. Aseptic and single-seat PMO mixproof valves are suitable for cultured products. (PMO is the Pasteurized Milk Ordinance.)A rotary positive displacement pump with a circumferential piston is well-suited to move fluids and solids with minimal damage. Because the circumferential piston pump can handle very thin liquids, it is used in lines with multiple different products. The ability for the circumferential piston pump to handle low viscosities without losing efficiency also translates into energy-cost savings.Most fluid milk applications can be handled with a centrifugal pump, sometimes using an inducer for tough suction conditions. Other applications can be handled using a positive displacement pump.Economics, function and planned maintenance requirements are important when choosing a valve. The best valve is one that is reliable, easy to maintain and has a low total cost of ownership. An unreliable valve can result in line stoppages, thus requiring cleaning and sterilization, which takes time away from producing salable product.To ensure against cross-contamination, use a mixproof valve. This valve is designed so that CIP fluids in one housing cannot contaminate product in the opposite housing. Mixproof valves are generally used where automation and numerous product changeovers are critical to the system design. Processors of multiple fluid products (such as milk, juice and tea) benefit from using mixproof valves because they allow for the running of many products simultaneously without the fear of any cross contamination of products or product and CIP. Some vessels can be filled, some emptied and some cleaned, all at the same time. Mixproof valves in a multiproduct environment allow for a fully sanitary, flexible and automated process design solution. They protect against the mixing of unlike products, including allergens.EPDM (ethylene propylene diene Monomer) is said to be the most versatile elastomer for pumps and valves because the material is resistant to most fluids used in a dairy processing plant, as well as to ozone. EPDM has a wide temperature range, which makes it very good as a standard. Exceptions to the standard include combinations of high temperatures, fat content over 30-40% and highly abrasive or acidic products. There are several options when choosing elastomers and it's always a good idea to consult an application specialist about a specific process or product parameters. Because of thermal expansion and contraction and pressure changes in a processing system, select pumps and valves that are designed with metal-to-metal contact around seal surfaces for defined compression of elastomers. This will limit expansion and contractions of the elastomer and provide maximum seal life.Look for a valve design that does not allow product to be trapped and become stagnant. Valves should not have any crevices or dead-legs in their housing design. Product specifiers should avoid seat and stem gaskets with an O-ring type design because these are prone to rolling as the valve stem moves, which allows product to get behind the gaskets, making the valve harder to properly clean. As for gaskets, a metal-to-metal V-ring design is the optimum because wear is greatly reduced, even when there are large temperature differences across the valve. This ensures longer life of the gasket.There are many valve options, and they are all process dependent. Aseptic and hygienic process valves are used in applications where the highest of sanitary requirements are needed. These valves allow for the ability to sterilize and run a completely aseptic process. The valves also have the benefit of being easy to maintain and are highly modular so that they adapt to multiple application requirements.Valve feedback units help control the valves through the plant's PLC. This allows a central location to control the valves in a system, further increasing efficiency. Feedback is required for PMO mixproof valves. Control technology is a smart choice for single-seat valves because it allows an operator to confirm valve actuation and that the process is ready to start. New designs provide options such as local visual indication, valve speed controls or maintenance intervals. The ability to communicate with valves from a central location and in a recorded database gives plant managers the advantage of increasing production efficiency and enhancing the safety of the product and operators.After a product run, valves should be cleaned-in-place as quickly as possible to prevent product residue from drying or hardening. During the CIP sequence, the valves seats should be pulsed repeatedly to allow the solution to clean underneath the seats and inside the vent cavity of mixproof valves. Mixproof valves provide complete product protection at all times (including during seat lifting), so operators can receive maximum security when there is product and CIP liquids in opposite lines.The majority of cheese and butter applications require a positive displacement pump. A large inlet port mounted to an auger feed will minimize restrictions of entering the high-viscosity liquids into the pump. Normally, a positive displacement pump also is used to handle ice cream mix. Cultured product requires gentle handling, so a large pump with increased pump inlets is the general rule of thumb.It is important to choose proper seal materials and elastomers. In fluid milk plants that also process juices and other non-dairy beverages, a plant manager needs seals that are compatible with all product ranges. The manager should choose the seal that stands up to the most demanding product. A silicon carbide double seal may be necessary for abrasive or sticky products. For example, a specifier might recommend a silicon carbide/silicon carbide seal for concentrated whey. But for fluid milk transfer, a carbon single seal might be suitable.Any pump or valve considered for a processing system should bear the approval of 3-A Sanitary Standards Inc., McLean, Va., a non-profit organization that develops uniform standards and practices.A well-designed pump or valve allows for complete and efficient cleaning in place, or CIP. That means all surfaces, including wetted elastomers. When evaluating pumps and valves, look for designs that have no dead zones, sharp corners or other places where organic materials can set up unmoved.Accessories for valvesBest practices for cleaningFor basic transfer of product and moving product through a process line, a centrifugal pump is often the best solution when the product is of low viscosity and has a very-low percentage of solids (or solids that are very small in size). With the rise in energy costs and the push for environmentally-friendly products, many processers use high-efficiency centrifugal pumps for these applications. The more efficient the pump, the less energy is consumed. With the Energy Independence and Security Act of 2007 now in effect, dairies have a heightened awareness of pumping efficiency.Sorting out valvesThe different configurations of rising-stem valves (including single seat, mixproof and double seal) are all used in the dairy industry. Regulatory agencies write regulations around this valve design. The flexibility of the different configurations, their cleanability and their serviceability are the main reasons why some call this the best valve for the dairy processor.

After a product run, valves should be cleaned-in-place as quickly as possible to prevent product residue from drying or hardening. During the CIP sequence, the valves seats should be pulsed repeatedly to allow the solution to clean underneath the seats and inside the vent cavity of mixproof valves. Mixproof valves provide complete product protection at all times (including during seat lifting), so operators can receive maximum security when there is product and CIP liquids in opposite lines.

Bring Back the Homemade Ice Cream Memories with a White Mountain Ice Cream Maker

Every family should have a White Mountain Ice Cream Maker not only for the consistency and taste that it churns out but also it is a great reason to get the family together. It could be for any occasion a birthday, anniversary, or just a get together for an old fashioned ice cream social.

But you may want to opt for the electric model. While it still has the old fashioned look the powerful electric motor will churn out a delicious batch of a creamy homemade desert in no time.The tub is made of the best natural aged pine that is stained to a beautiful old fashioned finish. The natural pine is also bound together by strong galvanized hoops.Did you grow up making homemade ice cream. You may want to give your kids this experience using the White Mountain hand crank ice cream maker. The kids will stand in line to take their turn at turning the crank. With its old fashioned look it will always be the centerpiece of your family gatherings.If you are a parent there are some family traditions you want to pass on to your children. If making homemade ice cream is one of them you want to make sure that you have the best homemade freezer available that will make a perfect batch each time.All White Mountain ice cream makers are authenic. Where can you find a ice cream freezer that has the old fashioned look and is solidly built.The White Mountain homemade freezers are made very well. A good indication of this is the history of the company. The business began in 1872 in Laconia, New Hampshire. Any company still around after that length of time must be doing something right.The White Mountain line of homemade freezers comes with a recipe booklet with many recipes that will teach you to make many flavors of the best homemade ice cream. Soon you will become a expert making your own creamy creations that your family will find irrestible.

The White Mountain line of homemade freezers comes with a recipe booklet with many recipes that will teach you to make many flavors of the best homemade ice cream. Soon you will become a expert making your own creamy creations that your family will find irrestible.

Wedding cake says it with flowers

THE magnificent eight-tiered wedding cake was covered in cream and white icing and decorated with up to 900 delicate sugar-paste flowers.

The project has left cake-maker Fiona Cairns exhausted but elated after working for five weeks on the project.Along the cake's base ran ivy leaves, symbolising marriage, and the bottom three tiers were decorated with piped lace work and daisies, meaning innocence, sweet William - grant me one smile - and lavender. There were infill features of cascading orange and apple blossom, honeysuckle, acorns with oak leaves - meaning strength and endurance - and bridal rose, which symbolises happiness, and myrtle. The fourth tier featured the intricate garlands, reflecting the architectural details in the room, and above this was another cake covered with lattice work and piped leaf detail. Lily of the valley, representing sweetness and humility, covered the sixth tier which also had an artistic interpretation of the couple's cipher - their initials intertwined below a coronet.The cake maker would not reveal all the ingredients she used but said the cake contained a range of produce from dried fruits such as raisins and sultanas to walnuts, cherries, grated oranges and lemon, French brandy and free-range eggs and flour.* TOP TIER: Fiona Cairns stands proudly next to the Royal Wedding cake The four flowers of the home nations - English rose, Scottish thistle, Welsh daffodil and Irish shamrock - were featured on the penultimate tier and the top cake, around six inches in diameter, was covered with lace details with a garland of lily of the valley and heather on top.CAPTION(S):Ms Cairns, 56, was contacted by St James's Palace in February and asked if she would make William and Kate's wedding cake. She said: "The reception was in picture gallery in the Palace. It has high ceilings and is an imposing room so I wanted the cake to have presence but not to be imposing and I think it worked."* TOP TIER: Fiona Cairns stands proudly next to the Royal Wedding cake

* TOP TIER: Fiona Cairns stands proudly next to the Royal Wedding cake

Temptation never tasted so good

"Creative Breakfasts and Afternoon Snacks ... The Best Meals Since Sliced Bread ... Whip Up Frozen Fruity Smoothies ... Always a Hit--Pop corn Party and Movie Night ..." The comeons are irresistible, but then again, so is what they're going on about:

So, heed the call of the VillaWare, Oster, and Sunbeam Sirens--happily, you'll be able to resist everything except temptation.The VillaWare Panini Grill turns ordinary sandwiches into delicious creations--hot, crunchy, and cheesy--in minutes. This versatile grill features multiple heat settings and 9" x 11" plates that make cooking a variety of quick meals easy--from Panini to quesadillas and crostini to bruschetta.The Sunbeam Tabletop Popcorn Maker makes movie nights at home that much more special, delivering theater-style popcorn with the flip of a switch. It's a simple solution for busy moms searching for unique ways to spend quality time with the family, providing an authentic movie-going experience. Whimsical in sue and progressive in function, a motorized stirring mechanism keeps the corn in constant motion, evenly distributing heat so every kernel pops to perfection.Stainless steel styling complements today's modern kitchens, so leaving it on the counter for multiple uses is no problem. A large ergonomic control dial, pulsing center ready light, and nonstick removable grill plates make for complication-free use.With an updated design profile, this blender has a durable all-metal drive and stainless steel ice crusher blades for making multitasking easy. Chop salsa and puree soups one minute and whip up frozen fruity smoothies the next.The Oster Designer Series Blender produces scrumptious--and healthy--concoctions. Pack the jar full of fresh fruits, yogurt, milk, and ice for refreshing treats. From simple gatherings to sophisticated soirees, this blender is versatile and reliable, delivering trademark performance that encourages creativity and ensures entertaining with ease.

So, heed the call of the VillaWare, Oster, and Sunbeam Sirens--happily, you'll be able to resist everything except temptation.

How to Make Homemade Ice Cream (Without an Ice Cream Maker!)

COLFAX, WISCONSIN � June is Dairy Month and what better way to celebrate than with homemade ice cream?

When the custard is cool, put into a freezer-safe bowl. Blend in cream and salt. Freeze for 2 hours or until slushy. Add 2 teaspoons vanilla. Whip for 5 to 10 minutes with an electric mixer. Return to freezer and finish freezing (several hours or overnight).Dad's Favorite Recipe (From the book: Give Me a Home Where the Dairy Cows Roam � True Stories from a Wisconsin Farm. Coming Soon � Fall 2004)

• 2 eggs
• 3/4 cup sugar
• 2 tablespoons cornstarch
• 1 cup milk
• 1 pint heavy whipping cream
• pinch of salt
• 2 teaspoons vanilla
  

©2004 LeAnn R. RalphAfter you have whipped the ice cream, fold in 1 to 2 cups of fresh or frozen fruit, nuts and/or chocolate before returning the ice cream to the freezer to finish freezing.But you don't need an ice cream freezer to make your own homemade ice cream. You can make ice cream with your refrigerator. Here's how:Here are some ideas for additions to your ice cream:

• Strawberries
• Blackberries
• Raspberries
• Peaches
• Cherries (or Maraschino Cherries)
• Chocolate chips
• Butterscotch chips
• Crushed Heath bars
• Crushed peppermint candy
• Chopped walnuts
• Chopped pistachio nuts
• Diced bananas
• Coconut
• Chocolate chip cookie dough (drop into the ice cream by small spoonfuls and carefully fold in)
• Caramel or chocolate or fudge syrup (drop into the ice cream by small spoonfuls and carefully fold in)
  

When I was growing up on our small family dairy farm in west central Wisconsin 40 years ago, my dad would make homemade ice cream using cream and milk from our very own cows and a hand-cranked ice cream freezer.Variations:

©2004 LeAnn R. Ralph

Sweets & Tweets! Ben & Jerry’s Utilizes Unused Twitter Characters to Carry Fair Trade Message

FairTweets.com Social Media Campaign Communicates Fair Trade Value to the Masses

So make every Tweet count – just like Fair Trade products purchases - by sharing this message with your Twitter followers. Through the effort, Ben & Jerry’s will increase consumer understanding of the value of their own purchase decisions and help farmers across the globe lick some of their daily struggles.It’s no surprise as Ben & Jerry’s was the first composite, major consumer goods product to commit to going through every single item in their ingredient deck to change all they could to Fair Trade. So the natural next step was how to share the values of Fair Trade with a larger audience. The progressive ice cream company has created a program that allows any user of Twitter to easily plug into. Unused characters in each Tweet are utilized to share a message about how Fair Trade benefits farmers across the globe. Cofounder Jerry Greenfield has posed: “Who wants to make a profit by exploiting somebody else?” It is in that spirit that the company is acting to lead the way in showing how the purchase of Fair Trade certified goods makes a difference. The model sets a fair wage for farmers, supports farms with access to credit, encourages community development, and promotes a holistic way of farming for farm laborers, the environment and the land necessary to their trade.On May 3rd, Ben & Jerry's launched a "Fair Tweets" campaign to rally awareness of Fair Trade. Simply by logging on to Fair Tweets (fairtweets.com), Twitter users have been able to plug in automatic messages about Fair Trade to the tweets they're already sending. These added messages promote the upcoming World Fair Trade Day (May 14) and Fair Trade issues in general.“Just like putting together good combinations for our flavors, our goal was to combine a popular social media tool with our effort to educate about Fair Trade,” said Senior Global Marketing Manager, Noelle Pirnie. “We’ve heard how easy it has been for our fans to participate and that they better understand how their purchases help make it possible to support these farmers throughout the world,” Pirnie added.* The FDA has said no significant difference has been shown and no test can now distinguish between milk from rBGH treated cows and untreated cows. Not all the suppliers of our other ingredients can promise that the milk they use comes from untreated cows.Ben & Jerry’s produces a wide variety of super-premium ice cream and ice cream novelties, using high-quality ingredients including milk and cream from family farmers who do not treat their cows with the synthetic hormone rBGH. The company states its position on rBGH* on its labels. Ben and Jerry’s products are distributed nationwide and in selected foreign countries in supermarkets, grocery stores, convenience stores, franchise Ben & Jerry’s Scoop Shops, restaurants and other venues. Ben & Jerry’s, a Vermont corporation and wholly-owned subsidiary of Unilever, operates its business on a three-part Mission Statement emphasizing product quality, economic reward and a commitment to the community. Contributions made via the employee-led Ben & Jerry’s Foundation in 2010 totaled over $1.8 million. Additionally, the company makes significant product donations to community groups and nonprofits both in Vermont and across the nation. The purpose of Ben & Jerry’s philanthropy is to support the founding values of the company: economic and social justice, environmental restoration and peace through understanding, and to support our Vermont communities. For the full scoop on all Ben & Jerry’s Scoop Shop locations and fabulous flavors, visit www.benjerry.com.Even though Tweets can be up to 140 characters long, most tweets are actually much shorter, using only 40 characters on average. Fair Tweets recycles the "unused" characters in those tweets, and puts them to good use, committing them to Fair Trade awareness.About Ben & Jerry’sBURLINGTON, Vt. -- How can an ice cream maker use social media to help provide farmers a fair income across the globe? Ben & Jerry’s, the first ice cream company to use Fair Trade certified ingredients, is taking on the challenge in an innovative manner. The Fair Tweets program is a simple and easy interface for Twitter followers to donate their unused social media space to support Fair Trade messaging.HOW IT WORKS

* The FDA has said no significant difference has been shown and no test can now distinguish between milk from rBGH treated cows and untreated cows. Not all the suppliers of our other ingredients can promise that the milk they use comes from untreated cows.

3 new spots for a cool-off

SAN FRANCISCO

EAST BAYSANTA CRUZSkylite Snowballs It was a blistering day when Katie Baum had a fierce craving for a snowball, the sno-cone-meets-shave-ice of her native Baltimore. So she bought a '75 ice cream truck, had it rebuilt, and hired a Chez Panisse pastry chef. Track her down on Piedmont Avenue, near the Clare-mont Hotel, or at Oakland's First Fridays to try one doused with strawberry or Meyer lemon-ginger syrup. To go totally Baltimore, top your snowball with Katie's homemade marshmallow cream, skylitesnowballs.comSmitten Ice cream freaks have been following Robyn Goldman and her Radio Flyer wagon around the city since she first wheeled it out nearly two years ago. It toted her hand-welded invention, Kelvin--a liquid nitrogen-powered ice cream maker that whirs and pours fog like something out of Willy Wonka's inventing room, super-freezing five or so ingredients into a single scoop of absurdly dense and creamy salted caramel or blueberry candied coconut ice cream. Now, Smitten has opened up a real shop--well, sort of. It's in a converted shipping container in Hayes Valley at Octavia and Linden Streets. smittenicecream.com

The Penny Ice Creamery Santa Cruz has never suffered a lack of icecream. But what it hasn't had, until now, is a place that makes its own on-site. No secret ingredients here; you can watch them mix up the small organic batches. Pull up a stool in the vintage-chic parlor to dig into a scoop of strawberry pink peppercorn, or cherry balsamic. Nice day? Grab a Penny Pop, dipped in dark chocolate, and take it for a ramble around downtown. 913 Cedar St.; 831/204-2523.

Show and sell: packaging protects the product, but it is also a billboard of sorts where processors make claims about a food's nutrition, value and ingredients

Dairy processors expect an awful lot from the packaging surrounding the foods they manufacture. Primary packaging must protect the product; show product benefits, ingredient statements and nutritional information; fit on retailers' shelves and inside consumers' refrigerators; be attractive and eye-catching; and be recyclable. That's a tall order, but one that processors do not shy away from. They can't, actually.

On the retail shelf, the containers stack three high. The cube shape fills the space and fits better, Genibrel says. A lip on the lid allows for better stacking.Rather than storing individual packages of string cheese in a refrigerator's cheese drawer, the box makes the cheese more visible as family members look for snacks, Price says. She adds that retailers are sellin more SKUs because of the package. A regional roll-out began in the fourth quarter of 2010 in the Southeast and moved to the Northeast and Midwest in January."If you are not innovating in packaging you aren't in the game," he says.Anthony Caliendo is trying to build a consumer brand of cheese, and he's counting on the packaging to help.By working with its vendors, WhiteWave says its research and development team developed a more "earth-friendly packaging solution" without affecting the product's shelf-life. (Read more about the company's sustainability efforts in this month's "Inside Perspective" on page 86.)"We wanted to stand out," says Brandie Genibrel, sales and marketing director.Health campaigns, such as the 2010 Dietary Guidelines for Americans, have cheesemakers making claims about reduced sodium levels on the package. Consumers' interest in what's in the foods they eat has ice cream makers touting their clean labels. Brand competition has dairy processors updating their packages to stand out in the dairy case. Sustainability initiatives have all food manufacturers looking for recyclable package materials.Gelato Classico added notes to the package about flavor profiles and what to pair the gelato with, much like a wine pairing. The package includes the CMAB logo and a statement that the processor uses milk free of rBST.Gelato Classico changed to a cube-shaped pint package (actual dimensions 3 1/2 inches tall by 3% inches wide and 3% deep). The processor needed to buy a new filler for the shape.In response to comments from customers, the cheesemaker recently developed a stand-up box for its four flavors of string cheeses. The 18-count box contains and organizes the individual servings inside a consumer's refrigerator. The box stands upright and is an alternative to 12-count flexible film pouches.The old packaging was very brown and plain and looked like everyone else's, she says. The dairy processor has been making gelato since 1976. It makes six flavors of gelato and three flavors of sorbets. It is also a co-packer of ice cream for another brand.In the high-end ice cream category, two processors recently updated their packages for slightly different reasons. Santa Barbara, Calif.-based McConnell's expanded beyond its home base to Southern California and needed a package design that quickly communicated its benefits. Gelato Classico, Concord, Calif., changed the color and shape of its gelato pints to stand out on grocers' shelves.After the new packages were printed, Burns thought of what he'd do differently. After a shopper told him she couldn't see the names of the flavors when the product is on a high shelf, he realized he should have printed the flavor names on the banding around the lids. The company makes 37 flavors of 17% butterfat ice cream.Kraft changed its printing method from dry offset printing to the more expensive in-mold labeling printing process. The new process yields better rendition of photos and colors and allows for softer vignettes, more subtleties in the graphics and a more refined silver color (Philadelphia's signature). With the in-mold labeling process, a label is applied to the cup and becomes embedded into the plastic, Martinez says.Processors of fluid milk and cultured products also are turning to sustainable materials for their packaging.WhiteWave Foods, Broomfield, Colo., removed polyvinylidene chloride, or PVdC, from the packaging for its single-portion creamer products found in restaurants and grocery stores.Philadelphia has as many as 50 SKUs. The redesigned package helps consumers find the product easily on a retailer's shelf and in their own refrigerators. A strawberry image, for example, is a visual identifier of the flavor. Inevitably, the fronts of packages are rotated away once the product is on a retailer's shelf. By printing a strawberry image on both sides of the package, Kraft helps a shopper find the flavor he/she wants. (See photos on page 40.)McConnell's general manager Scott Burns says a marketing study revealed that its customers did not know that the company does not use additives in the ice cream, only pure ingredients. A redesign of the graphics removed the image of the Mission Santa Barbara and replaced it with one of ice cream on a spoon. The imagery is intended to entice customers to pick up a pint, Burns said. Some local Santa Barbarans missed the picture of the mission, which had been on the packaging for 40 years. But that was the only negative feedback, Burns says."The containers are made from impact-resistant polypropylene," says Mike Corrigan, who works for the packaging supplier based in Omaha, Neb. "The container and lid are in-mold labeled. Also noteworthy is the built-in tamper-deterring feature," he says.After designing and printing the new packages, McConnell's received kosher certification. That logo will be added later. The package includes the Real California seal from the California Milk Marketing Board, South San Francisco, Calif, and that has paid dividends, Burns says. The seal shows that McConnell's is a local company, Burns says. Santa Barbara accounts for 33% of sales and Southern California for 60%. (The remainder is mostly in Northern California and Arizona.) The CMMB funnels leads to McConnell's. "If a retailer says 'We want a California ice cream company,' they refer them to us," Burns says. "I wasn't expecting that."The decision to redesign can be triggered by competitive activity, brand performance, internal goals and consumer behaviors, says Len Martinez, director of design and innovation for the cheese division at Kraft Foods, Northfield, Ill. Business was fine with the Philadelphia brand, but Kraft redesigned the package in part to address how the container was functioning on the shelf, Martinez says. Consumers were having trouble finding the flavors they wanted, he says, and Kraft wanted to increase the shelf impact.The processor also redesigned because it wanted a recyclable package, something the previous version was not.Sargento is also using packaging to support the launch of its Blends product that combines two natural cheeses. On-pack words and graphics convey the idea, and a package window shows the cheese (sold in slices and snacks) and the blend of colors. Sargento reduced sodium levels by 25%, a benefit displayed prominently on the package.As silver is a signature color for the Philadelphia brand, burgundy is the signature of Sargento, Plymouth, Wis. The color conveys quality, a premium feel and other "positive emotions," says Erin Price, director of marketing.

By working with its vendors, WhiteWave says its research and development team developed a more "earth-friendly packaging solution" without affecting the product's shelf-life. (Read more about the company's sustainability efforts in this month's "Inside Perspective" on page 86.)

Cool cars and even cooler ice creams

Byline: HENRYK ZIENTEK

AN ice cream maker has been living life in the fast lane.Louise Holmes, co-founder of Yummy Yorkshire, said: "As a Yorkshireman, James Martin is known for being passionate about his roots and local produce."As a company that's all about Yorkshire, we were delighted to be supporting this event and championing produce from our region."Chef Several flavours have scooped prestigious awards, including Lou's Liquorice ice cream flavour which landed three prestigious industry awards last year.Visitors to the event saw some of the UK's most exclusive Ferraris, including James Martin's personal Ferrari Collection.Yummy Yorkshire was launched in April and has created more than 60 recipes of ice cream using locally sourced ingredients and milk and cream from the farm's own herd of Holstein cows.Denby Dale-based Yummy Yorkshire took part in a Ferrari Owners Club event hosted by celebrity chef James Martin at his new restaurant, The Leeds Kitchen.The event was supported by deliciouslyorkshire, the campaigning brand for the Regional Food Group for the Yorkshire and Humber region.CAPTION(S):The event yesterday took place at the restaurant located at Alea Casino at Clarence Dock in Leeds.* FERRARIS: James Martin Yummy Yorkshire joined a select group of local food and drinks suppliers while The Leeds Kitchen hosted a hog roast outside the restaurant.

* FERRARIS: Chef James Martin

Choosing The Best Ice Cream Maker

You can make delicious ice cream at home, as good as any premium store brand, if you choose a good ice cream maker and follow a few tips. Ice cream makers can range in price from under $100 to over $500. The more expensive models contain built in freezing compressors. The less expensive models are perfectly suited for use in the home and come in two basic types. There is the type that uses rock salt and ice to cool the ice cream mixture and the type that has a canister that is placed in the freezer. Each of these is equipped with an electric crank or a manual crank. Your particular needs will determine which is right for you.

After you choose which type of ice cream maker is right for you, you will need to find the perfect ice cream recipe. Remember that the faster the ice cream freezes, the better it will taste and the smoother the texture will be. It will be best to pre-mix all your ingredients and let them chill for several hours before placing them in the ice cream maker. When your ice cream is done, it will resemble soft-serve ice cream. You can place the canister in the freezer for a few hours and you will be much happier with the results. If your canister is plastic, consider removing the ice cream as soon as it is done, and placing it in a metal bowl covered with foil. The metal will allow the ice cream to freeze faster and become firmer more quickly than in a plastic container.If you want to make a large quantity of ice cream, you will need to purchase a model that uses rock salt and ice. The canister models will only make up to 1.5 quarts at a time. If you would like to turn ice cream making into a family activity, you can choose the hand-crank model, which will also use rock salt and ice. The crank must be turned manually for a fairly long period of time, thus allowing each family member a turn. An electric crank is quite a bit easier than the manual crank models. You will also get more consistent results due to the bowl turning at a constant speed. Most electric crank ice cream makers will have an automatic cut off feature that will stop the motor when the ice cream reaches the desired consistency. The consistency is judged by the amount of resistance while the bowl is turning.

You can purchase a mix that is quite easy to make into ice cream very quickly. While the mixes are convenient, the best homemade ice cream is made from fresh ingredients. Milk, sugar, eggs, vanilla, and cocoa if you desire will give you the best results. You can find numerous ice cream recipes, some which require cooking some which require no cooking. The ice cream recipes that do not require cooking are generally just as good as the cooked type, and require a lot less time. The best ice cream recipes usually contain eggs, however there are many recipes that do not use eggs if you or someone in your family is allergic to eggs.

Celebrating 125 Years of the Statue of Liberty, One Scoop at a Time

Turkey Hill Dairy hosts essay contest, donation program and creates new Lady Liberty Mint Ice Cream flavor to honor American icon

The Statue of Liberty-Ellis Island Foundation, Inc. is a non-profit organization founded in 1982 to raise funds for and oversee the historic restorations of the Statue of Liberty and Ellis Island, working in partnership with the National Park Service/U.S. Department of the Interior. Its endowment has funded over 200 projects at the islands. For further information on the Foundation and its projects, please visit www.ellisisland.org.Turkey Hill will also promote Lady Liberty's birthday through an online trivia contest and a bracket tournament to name the best immigrant movie in history. For more information about the campaign and the essay contest, visit www.turkeyhill.com/ladylibertymint. Lady Liberty Mint Premium Ice Cream is available in stores where Turkey Hill Dairy Ice Cream is sold.LANCASTER COUNTY, Pa., June 22, 2011 /PRNewswire/ -- Immigrants passing through Ellis Island in the 1920s were served ice cream as part of their introduction to American culture, so it's only fitting that the Statue of Liberty should celebrate her 125th birthday in October with her very own ice cream flavor and a 125-day campaign to celebrate her ongoing role as the most powerful symbol of freedom, hope and opportunity around the world.SOURCE Turkey Hill Dairy"The Statue of Liberty is a true American icon that will be forever a part of our national landscape," said Quintin Frey, President of Turkey Hill Dairy. "It is with great pride that we are able to participate in this commemorative celebration of Lady Liberty and all she means to this Nation of Immigrants."Located in the rich farming country of Lancaster County, Pa., Turkey Hill Dairy produces the fourth largest-selling premium ice cream brand and the top-selling refrigerated iced tea brand in the nation. The third-generation, family-run dairy sells its products in a market that extends along the East Coast from Maine to Florida - and as far west as Oregon, Washington and Alaska. For more information about Turkey Hill, visit turkeyhill.com.The celebratory campaign and ice cream come from Lancaster County, Pa.-based Turkey Hill Dairy, maker of the nation's fourth best-selling premium ice cream brand. The campaign will include an essay contest that asks middle and high school students to answer the question, "What does liberty mean to me?" Two winners will be selected by The Statue of Liberty-Ellis Island Foundation and Turkey Hill Dairy. Each will win a $5,000 scholarship prize.Free samples of the Lady Liberty sweet treat will be provided at Turkey Hill Dairy events across the country this summer.

SOURCE Turkey Hill Dairy

The White Mountain Ice Cream Freezer - A Review

This article is a review of the White Mountain ice cream machine and more specifically, the hand-poweredhand cranked model. If you regularly read review, you know that, you usually have to wait until the conclusion to find out if the product is worth buying or not. Well I'm going to say up front that I really enjoy using this ice cream machine. So I guess the real review here is why you should choose a hand-cranked model over an automatic model.

First, I understand that many people might have reasons for choosing an automatic rather than hand cranked--problems like disability, or just too busy but if you really enjoy ice cream, the hand cranked freezer will do a better job. The way an ice cream maker works is that an ice cream mixture is brought to freezing. If this took place in your refigerator's freezer, you'd get a block of frozen ice cream mix not ice cream. What the maker does is work air into the ice cream mix instead of letting the mixture become a solid mass. This is the first advantage over an automatic model because as a you turn the lever, you can feel the resistance of the ice cream and as you feel the resistance increasing, you can work a little harder to get more air into the mix.In conclusion, the best thing about the White Mountain ice cream machine, in addition to the really great ice cream, is how when I was a kid, it always brought the family together. I grew up in the southern part of the U.S. and hand-cranked ice cream maker were everywhere at social events, be it, family get togethers or out camping during the summer.So if you have decided to get a hand powered ice cream machine, what is the best way to use it. Well the best way is unquestionably with family. My White Mountain ice cream maker is a 6 quart unit. That's a gallon and a half of ice cream, which of course takes a big crew to consume. But more importantly than that, all those eaters can help out cranking the ice cream. When I was a kid, usually my grandma would make the ice cream mix, and my cousins and I would do the churning. My little brother would sit on a folded towel on top of the ice cream freezer. This helps to keep the ice cream freezer from moving around while cranking. And because these ice cream machines aren't water tight, as the ice melts, some of it will leak out so my grandmother would also put the ice cream maker in an old wash bin. You'll also want to wash the ice cream machinethoroughly when your done with it. Anyone, who lives in America's rust belt can attest, rock salt and metals don't get along.

In conclusion, the best thing about the White Mountain ice cream machine, in addition to the really great ice cream, is how when I was a kid, it always brought the family together. I grew up in the southern part of the U.S. and hand-cranked ice cream maker were everywhere at social events, be it, family get togethers or out camping during the summer.

Easy ice cream desserts for summer

Making homemade ice cream for friends and family is a sweet way to celebrate summer - and it's easier than you might think.

3/4 cup pineapple juiceBring sweetened condensed milk to a boil in medium saucepan, stirring frequently. Reduce heat to low and cook, stirring constantly, about 15 minutes or until very thick.1 (14-ounce) can sweetened condensed milkOrange Cream Granita3 cups orange juiceYield: about 1 1/2 quarts. - Family FeaturesIngrid Hoffmann, host of the Cooking Channel's Simply Delicioso, uses sweetened condensed milk as a fool-proof base for her easy-tomake, tropically-inspired frozen treats. You don't even need an ice cream maker - your freezer does the work.2 teaspoons vanilla extract2 cups milkAdd milk, cream and coffee crystals slowly to saucepan on low heat, whisking until well blended. Remove from heat. Stir in vanilla. Cool completely, about 30 minutes.3/4 teaspoon rose water (optional)Food coloringCreamy Latte PopsFresh Fruit Ice CreamThe following recipes are all dairy.* For beautiful desserts with little prep work, try layering ice cream between prepared short bread cookies for a gourmet inspired ice cream sandwich or cake. For a real crowd pleaser, create a topping bar where guests can select the ice cream toppings of their choice. You could also serve the ice cream as ice pops by freezing the mixture in molds and inserting wooden craft sticks in the center.To help you make your summer entertaining even more delightful, Ingrid has some helpful tips:1 tablespoon plus 1 teaspoon instant coffee crystals1 cup heavy cream1 tablespoon grated orange peel1 (20-ou nee) can crushed pineapple in pineapple juice, undrainedPineapple and Chipotle Ice PopsTo release from ice pop molds, dip quickly into warm water.Yields 4 cups.* Freshen easy homemade ice cream with new flavor combinations using berries, lemon, fresh mint, espresso, honey, fresh herbs or spices. Try the recipe for Fresh Fruit Ice Cream or Pineapple and Chipotle Ice Pops for a cool summer treat.Pour into 9-inch square baking pan. Cover and freeze just until edges are frozen, about 1 1/2 hours. Using a fork, scrape frozen granita toward center to break up ice crystals. Pat mixture evenly into pan. Cover and freeze. Repeat every 30 minutes until granita is firm, about 4 hours.Pour 1/3 cup cooled mixture into each of 12 (3-ounce) disposable plastic cups or 12 (3-ounce) ice pop molds. Freeze until partially frozen, 1 1/2 to 2 hours. Insert wooden craft sticks. Freeze until firm, about 6 hours or overnight.1 tablespoon fresh lemon juice1 tablespoon fresh lime juice1 cup pureed or mashed fresh fruit, such as peaches, strawberries, bananas and raspberries2 cups heavy creamSpoon into 8 (4-ounce) plastic ice pop molds or 10 (3-ounce) wax-coated paper cups. If using paper cups, insert wooden craft stick into the center of each cup. Freeze until firm, about 4 hours.Yields 8 to 10 servings.1 tablespoon vanilla extract* Instead of serving in a traditional bowl, make a bowl out of your favorite summer fruit. Take half of a small cantaloupe, mini watermelon or pineapple, and scoop out the flesh. Then cut a flat edge off the bottom of the skin to make it stable. Fill it with your ice cream and drizzle with chocolate sauce and add other fun toppings.Yields 12 pops.Combine orange juice, sweetened condensed milk, lemon juice, orange peel and rose water, if desired, in large bowl; mix well.Place pineapple in food processor. Cover and process until pureed. Combine pureed pineapple, sweetened condensed milk, pineapple juice, lime juice and chile powder in large bowl; mix well.Combine sweetened condensed milk and vanilla in large bowl; stir in 1 cup pureed fruit and food coloring, if desired. Fold in 2 cups (1 pint) heavy cream (do not use nondairy whipped topping). Pour into 9-by-5-inch loaf pan or a 2-quart freezer container; cover. Freeze 6 hours or until firm.

Yield: about 1 1/2 quarts. - Family Features

I scream, you scream, we all scream ... for you know what!

Since the days of the Founding Fathers, Americans have loved their ice cream. On the Fourth of July weekend, drop by small towns and neighborhoods, and you're apt to find an oldfashioned ice cream social in full swing.

In a bowl, beat the egg yolks and sugar until blended. Gradually add the hot half-and-half, stirring constantly. Pour into the top of a double boiler and stir constantly over simmering water, until mixture is thick enough to coat the back of a spoon. Do not boil. Remove from heat and pour into a bowl. Cover and refrigerate until chilled, 4-6 hours.1 scoop chocolate ice cream1 cup whipping creamcrushed iceCombine the sugar, water and corn syrup or honey in a saucepan. Stir to dissolve sugar and bring to a boil over medium high heat. Simmer 3-4 minutes. Cool and refrigerate.This holiday weekend, beat the heat by creating an old-fashioned ice cream social. For a crowd, expand your repertoire by including some good quality store-bought varieties. The top flavors for Americans are vanilla and chocolate, with vanilla way ahead in popularity. Fold in your own favorite flavors and textures to the softened mixture and refreeze. Use your ice cream maker to whip up really rich vanilla ice cream. Make ahead and store in the freezer, but be sure to have plenty ingrethents on hand for guests to create their own. You can bet that everyone will want to watch the ice cream maker in action. While the creamy mixtures are churning, give the kids the makings for Ice Cream in a Can, a recipe that has been around since my boys were in kindergarten.1 scoop vanilla ice creamkosher saltThis is fun for kids. You'll need a empty 1 -pound coffee1 can and an empty 3pound coffee can with lids - and duct tape.Chocolate Ice Cream in a Can(dairy)Skyscraper Banana Split1/2 teaspoon vanilla extractwhipped cream1 banana3 cups pureed watermelon, chilledmaraschino cherry3 tablespoons frozen lemonade concentrate, thawed4 egg yolksBefore ready to churn, stir in the vanilla and whipping cream. Mix well. Pour into an ice cream maker and follow the manufacturer's directions. Makes 1 quart.Pour the chocolate syrup into a tulip shaped sundae glass. Add 1 scoop vanilla ice cream. Split 1 banana lengthwise, then cut the split halves again width wide. Place banana quarters, cut side out into the glass. Top with the chocolate ice cream to hold in place. Pour the strawberry syrup over. Garnish with whipped cream and top with a cherry. Makes 1.1 1/2 cups whipping cream1 1/2 cup half-and-halfFrom The Banana Split Book by Michael Turback (Camino Books)Ethel G. Hofman is a cookbook author and a past president of the International Association of Culinary Professionals. Her website is www.kosherfoodconsultants.com.Watermelon SorbetTo keep ice creams cold, set containers in a tub filled with ice, and place on a table in the shade - but don't bring out until the first guests arrive.2/3 cup sugarIn a small saucepan, over medium heat, scald the half-and-half (tiny bubbles appear at edges). Set aside.2 ounces (2 tablespoons) strawberry syrup2 teaspoons vanilla extractRich Vanilla Ice CreamNote: For chocolate ice cream, instead of vanilla, stir in 1/3 cup chocolate syrup or 3 tablespoons cocoa powder to cooled custard base.Note: If you don't have an ice cream maker, pour the mixture into a shallow dish. Cover with plastic wrap. Place in freezer 2-3 hours or until mixture is frozen at edges. Remove and whip. Return to freezer until completely frozen.Mix all the ingrethents in the empty 1 -pound coffee can. Seal lid well with duct tape. Place inside the 3-pound coffee can. Make a mixture of 2-3 cups ice with 11/4 cups salt. Pack around the small can. Place lid on can and seal with duct tape. Place a kitchen towel on a flat surface at easy level for kids. Take turns rolling can back and forth for 15 minutes.3 tablespoons unsweetened cocoa powder1/3 cup water1 cup light cream(pareve)Staffai Washington Jewish Week does not test recipes and therefore may not be able to answer readers' questions.1/3 cup honey or light corn syrupOpen the large can and dump out ice mixture. Wipe small can dry, open and stir mixture, scraping down the sides of the can. Reseal and repeat with ice and salt. Roll 10 minutes longer. Open, wipe down small can and spoon into small cups. Makes about 3 cups.For sorbets, you can include diced fruits, nuts, shaved chocolate or any other ingrethents you fancy, stirring into the mixture before churning.1 tablespoon grated ginger rootStir in the chilled watermelon puree, ginger and lemonade. Pour into ice cream maker and follow manufacturer's directions. Makes about 1 quart.pinch saltBesides ice cream au naturel, you'll need sparkling water for floats, milk for shakes, bowls of whipped cream and an exciting assortment of toppings and sauces for sundaes. Heap bowls high with chopped or flaked nuts, chopped or dried fruits such as banana and pineapple, fresh fruits like sliced strawberries and blueberries, diced fudge, shredded coconut, mini marshmallows, multicolored sprinkles - even toasted brown bread crumbs and marmalade. Take advantage of terrific sauces, from the supermarket or gourmet store: Chocolate syrup heads the list for ice cream addicts, but other favorites are maple syrup, hot fudge, butterscotch and toffee.1/2 cup sugar

Staffai Washington Jewish Week does not test recipes and therefore may not be able to answer readers' questions.

Sweet Summer Delights From The J. M. Smucker Company

(Family Features) Making homemade ice cream for friends and family is a sweet way to celebrate summer -- and it's easier than you might think.

Create easy homemade artisan ice cream made fresh with new flavor combinations using berries, lemon, fresh mint, espresso, honey, fresh herbs or spices. Try the recipe for Fresh Fruit Ice Cream or Pineapple and Chipotle Ice Pops for a cool summer treat. For beautiful desserts with little prep work, try layering ice cream between prepared short bread cookies for a gourmet inspired ice cream sandwich or cake. For a real crowd pleaser, create a topping bar where guests can select the ice cream toppings of their choice. You could also serve as ice pops by freezing the ice cream mixture in molds and inserting wooden craft sticks in the center. Instead of serving in a traditional bowl, make a bowl out of your favorite summer fruit. Take half of a small cantaloupe, mini watermelon or pineapple, and scoop out the flesh. Then cut a flat edge off the bottom of the skin to make it stable. Fill it with your ice cream and drizzle with chocolate sauce and add other fun toppings.To help you make your summer entertaining even more delightful, Ingrid has some helpful tips:Visit www.eaglebrand.com (and in Spanish at www.marcaeagle.com ) for more dessert recipes, as well as helpful baking and entertaining tips.Add to Digg Bookmark with del.icio.us Add to NewsvineInstructions 1. COMBINE orange juice, sweetened condensed milk, lemon juice, orange peel and rose water, if desired, in large bowl; mix well.

2. POUR into 9-inch square baking pan. Cover and freeze just until edges are frozen, about 1 1/2 hours. Using a fork, scrape frozen granita toward center to break up ice crystals. Pat mixture evenly into pan. Cover and freeze. Repeat every 30 minutes until granita is firm, about 4 hours.Instructions 1. PLACE pineapple in food processor. Cover and process until pureed. Combine pureed pineapple, sweetened condensed milk, pineapple juice, lime juice and chile powder in large bowl; mix well.

2. SPOON into 8 (4 oz.) plastic ice pop molds or 10 (3 oz.) wax-coated paper cups. If using paper cups, insert wooden craft stick into the center of each cup. Freeze until firm, about 4 hours.Wendy MacDonald wmacdonald@familyfeatures.com 1-888-824-3337 ext. 235 http://editors.familyfeatures.comInstructions 1. BRING sweetened condensed milk to a boil in medium saucepan, stirring frequently. Reduce heat to low and cook, stirring constantly, about 15 minutes or until very thick.

2. ADD milk, cream and coffee crystals slowly to saucepan on low heat, whisking until well blended. Remove from heat. Stir in vanilla. Cool completely, about 30 minutes.Ingrid Hoffmann, host of the Cooking Channel's "Simply Delicioso" and "Delicioso" on Telefutura/Univision, uses Eagle Brand® Sweetened Condensed Milk as a fool-proof base for these easy-to-make, tropically-inspired frozen treats. You don't even need an ice cream maker -- your freezer does the work.3. POUR 1/3 cup cooled mixture into each of 12 (3 oz.) disposable plastic cups or 12 (3 oz.) ice pop molds. Freeze until partially frozen, 1 1/2 to 2 hours. Insert wooden craft sticks. Freeze until firm, about 6 hours or overnight. TIP: To release from ice pop molds, dip quickly into warm water.

Wendy MacDonald wmacdonald@familyfeatures.com 1-888-824-3337 ext. 235 http://editors.familyfeatures.com

Slot Jackpots Are Heating Up at Red Hawk Casino

The slot jackpots at Red Hawk Casino are heating up this summer with a jackpot payout of $67,373 to Adam B., a local Placerville Rewards Club member.

Adam came to Red Hawk Casino Saturday, July 23 to register for the weekend giveaway, an ice cream maker. He plays at Red Hawk often and had been playing at some of his favorite machines. He decided to try his luck on the Quick Hit Platinum™ two cent slot and had only been playing for a short time when the jackpot hit. Adam was ecstatic to see he won the top jackpot of $67,373. Adam attributes his luck to his favorite drink, the Mai Tai, which he was drinking at the time. When asked what he planned to do with his winnings, Adam replied, "Pay off bills and take a vacation!"For more information on Red Hawk Casino, please call 1-888-5REDHWK (888-573-3495) or visit www.redhawkcasino.com .Media Contacts Emily Cady Publicist Office: (530) 672-5078 Mobile: (530) 417-0872 Email: ecady@redhawkcasino.com Kim Stoll Dir. of Advertising & Publicity Office: (530) 672-4179 Mobile: (775) 232-4976 Email: kstoll@redhawkcasino.com

Media Contacts Emily Cady Publicist Office: (530) 672-5078 Mobile: (530) 417-0872 Email: ecady@redhawkcasino.com Kim Stoll Dir. of Advertising & Publicity Office: (530) 672-4179 Mobile: (775) 232-4976 Email: kstoll@redhawkcasino.com

Frozen assets

Indulge your next craving for something creamy with one of these probiotic-packed treats.

Kefir is a tangy drink made from fermented milk; this 99-percent-lactose-free iced version is a good bet for those who typically dodge dairy.(140 CALORIES, 2.5G FAT EACH)JALA FROZEN YOGURT SANDWICHESFrom the makers of Skinny Cow comes a frozen yogurt-and-cookie combo with less than half the fat of a regular ice cream sandwich.Each of the 14 flavors in this new line, including cake batter and coffee, fulfills 20 percent of your daily vitamin D needs--more than 25 times what most soft-serve delivers.TCBY SUPER FRO-YOLIFEWAY FROZEN KEFIR(90 CALORIES, 1G FAT PER 1/2 CUP)

Kefir is a tangy drink made from fermented milk; this 99-percent-lactose-free iced version is a good bet for those who typically dodge dairy.

Quick or complex, frozen desserts made with ice cream cylinders - recipes

Quick or complex, frozen desserts made with ice cream cylinders

In a blender or food processor, combine berries, sugar to taste, vanilla, and yogurt; whirl until smooth and sugar dissolves. If desired, press through a fine strainer to remove seeds; discard seeds.Peach Ice Cream or MilkPer serving: 387 cal.; 8 g protein; 48 g carbo.; 20 g fat; 289 mg chol.; 69 mg sodium.Sizes (they're small) and costsFollow recipe for vanilla ice cream or milk (preceding), but reduce half-and-half to 1 cup and add 3/4 cup cold peeled and sliced ripe peaches and 2 teaspoons lemon juice; whirl until peaches are pureed.Replacing the ice and salt traditional makers use, these streamlined machines consist of aluminum cylinders with non-toxic refrigerant sandwiched between double walls.You begin by placing the cylinder in a freezer set at [deg.]0 or below until frozen solid, about 8 hours, then set it in an outer case, fit it with a mixing blade, and fill with the dessert mixture for the 20- to 30-minute freezing process.With could fruit and yogurt, milk, or cream, you can make a frozen dessert in minutes. Just whirl the chilled ingredients together in a blender, then turn into a frozen ice cream cylinder.Freeze as directed (preceding). Makes 1 pint, 2 or 3 servings.Per serving: 162 cal.; 5.5 g protein; 31.5 g carbo.; 1.7 g fat; 6 mg chol.; 70 mg sodium.The key to success is a thoroughly frozen cylinder. If it isn't cold enough, the ice cream takes longer to freeze, and results may be slushy instead of firm.Per serving: 306 cal.; 5.8 g protein; 32 g carbo.; 17 g fat; 141 mg chol.; 78 mg sodium.If you have the 1/2-pint cylinder, use 1 large egg yolk for the half-recipe. 1 large egg 6 tablespoons sugar 1-2/3 cups half-and-half (light cream), milk, or whipping cream (or a combination) 2 teaspoons vanillaUse, or cover and chill until the next day. Freeze as directed (preceding). Makes 1 pint, 2 or 3 servings.Place egg yolks in a bowl. Gradually whisk in 1 cup of the warm milk mixture, then pour egg mixture into pan, stirring. Continue to stir until liquid coats the back of a metal spoon in a thin, even, smooth layer, 6 to 8 minutes (do not scald or custard will curdle). Mix in vanilla. Cool, cover, and chill until cold, at least 2 hours or up to 2 days.Vanilla Gelato 1-1/2 cups milk 6 tablespoons sugar 3 large egg yolks 1-1/2 teaspoons vanillaIn a blender or food processor, combine egg, sugar, half-and-half, and vanilla; whirl until blended (if using all cream, do not overblend, because volume may expand beyond cylinder's capacity). Use, or cover and chill until the next day.Use only plastic or wood utensils in cylinders. Also, handle frozen containers with dry hands; wet hands will stick.These freezers make up to 1 quart of frozen dessert; they're great for 1 or 2 servings or for small families.Choose the richness you prefer. Use milk for a lean, light frozen dessert, cream for ultra-rich, or half-and-half or combinations for something in between.How do cylinders work?Vanilla Ice Cream or MilkCylinder sizes range from 1/2 pint (makes 3/4 cup and costs about $8) to 1-1/2 quarts (makes 1 quart and ranges between $30 and $50). Some brands freature extra cylinders; some turn by electricity rather than by hand.Freeze according to the manufacturer's directions, turning nonelectric models periodically, until mixture reaches desired consistency, 15 to 30 minutes for softly frozen texture. Remove lid and blade; serve or replace lid and let stand 20 to 30 minutes more in cold cylinder for firmer texture.To freeze the dessert mixtures, set the frozen cylinder into the outer case, fit with mixing blade, and pour in the cold mixture. At once, secure lid and attach handle; slowly turn clockwise three or four times. (If you find it difficult to turn the handle, gently turn it counterclockwise to free the blade; do nto force. Or scrape sides with a rubber spatula.)For a richer dessert, make the vanilla or chocolate-orange gelato. Their smooth textures come from their cooked custard base. Make sure it is thoroughly chilled before freezing; allow at least 2 hours.Per serving: 246 cal.; 4.7 g protein; 33 g carbo.; 11 g fat; 121 mg chol.; 57 mg sodium.Making homemade ice cream is easier and neater these days; you use cylinder ice cream freezers instead of old-fashioned makers that require rock salt and ice. These recipes are scaled to the cylinders' smaller capacities.Because you turn the ice cream mixture only a few times, the finished product expands less and is denser than ice cream made by other methods.In a 1- to 2-quart pan, put 1 teaspoon instant coffee powder or granules and 1/2 cup semisweet chocolate baking chips. Stir in 1/4 cup boiling water until blended, and continue stirring over low heat until chocolate is melted. Follow recipe for vanilla gelato (recipe precedes), adding milk, sugar, and 2 strips orange peel (1/2 by 3 in., orange part only) to chocolate mixture. Add mixture to yolks and cook as directed.into frozen dessertsEach recipe makes 1 pint of frozen dessert. Double recipes for 1-1/2-quart cylinders; halve for 1/2-pint freezers.Per serving: 241 cal.; 6.8 g protein; 31 g carbo.; 9.6 g fat; 289 mg chol.; 68 mg sodium.Manufacturers suggest you turn your freezer to the coldest setting and place the clean, dry cylinder upright and uncovered in the chilliest spot. In frost-free freezers, this is generally next to the cold-air vent; in manual defrost freezers, the floor of the freezer is best. If you make ice cream often, keep the cylinder in the freezer between batches so it will always be ready.Chocolate-Orange GelatoIn a 1- to 2-quart pan, combine milk and sugar. Stir over medium heat just until sugar dissolves.Each cylinder is larger than the amount of dessert it's designed to make, allowing extra room for the mixture to move over the paddles and to expand slightly in volume. Some manufacturers label according to the cylinder's total volume, others according to the amount of the finished dessert. If you use more than the recommended amount, the dessert may overflow, be softer, or take longer to freeze.Ince cream alchemy--turning liquidsTransfer any leftover ice cream to another container and store in freezer. To serve, let soften at room temperature to desired consistency.Remove and discard orange peel. Cool, chill, and freeze as directed (preceding). Makes 1 pint, 2 or 3 servings.

Per serving: 387 cal.; 8 g protein; 48 g carbo.; 20 g fat; 289 mg chol.; 69 mg sodium.

Ben & Jerry's confronts identity crisis

Ben & Jerry's confronts identity crisis

In 1985, for example, Ben & Jerry's settled out of court a dispute with giant Pillsbury Co. over the distribution of its Haagen-Dazs ice cream in retail stores.After taking a $5 ice cream correspondence course and borrowing $8,000, the two men opened a company in a converted gas station in Burlington, Vt.The pints are distributed in supermarkets throughout 35 states and through Ben & Jerry's 35 franchised and company-owned stores."There will be greater pressure by investors to examine this as the company continues to grow,' said Ziegler, "and as it becomes a meaningful amount of money.'In addition, a five-to-one salary ratio is in effect, whereby the top earners make $60,000 a year, and those at the lower end of the pay scale make $12,000.Dipping shops contribute only $2 million of the company's annual sales of $20 million. But Ben & Jerry's expects to have more than 100 dipping shops by the end of 1988. Stores are expected to open this year in Virginia; Pennsylvania; New Jersey; Washington, D.C.; Atlanta; Chicago; and Los Angeles.The terms of the settlement included an end to that campaign and a promise by Haagen-Dazs not to prevent its distributors from carrying Ben & Jerry's ice cream."We don't make much money on the franchised units, but they provide a good marketing angle--they're good for testing product,' said Mark Belcher, assistant director of retail operations. Units average $300,000 in annual sales.Company plans to sell its gourmet-style ice cream in 100 dipping units by 1988 to help supplement its healthy sales of pint-sized containers in supermarketsAt Ben & Jerry's, Fred ("Chico') Lager, general manager, is responsible for day-to-day management; Ben Cohen is president; and Greenfield heads up marketing and promotions, keeping the Ben & Jerry's mystique alive.Four years later they put the business up for sale because it was growing too fast. They took it off the market after deciding to run a socially responsible business. Linked prosperity is an integral part of their corporate philosophy.Cows graze peacefully in the pasture bordering the new facilities of Ben & Jerry's Homemade Inc. here, giving little indication that this maker of superpremium ice cream is in turmoil.Photo: Visitors to the Ben & Jerry's factory in Waterbury, Vt., line up for ice cream after touring the plant. The ice cream plant is Vermont's second largest tourist attraction.So far, they have been able to keep that part of its modus operandi,' Ziegler said.Nevertheless, signs of introspection abound: A huge sign on an employee door at headquarters here says "GROW' in huge, red letters. "We're talking about personal growth, focusing internally,' said David Barash, director of community development for Ben & Jerry's. With annual sales doubling each year for the past three years, management speaks in hushed tones about Ben & Jerry's losing its soul."Franchised stores are still only an adjunct to their supermarket pint business,' said Barry Ziegler, an analyst who follows the company for Tucker Anthony and R.L. Day brokerage in Boston.In fact, many analysts think that the way people perceive the company has been a factor in its success."We can stand up to the big guys,' and "What's the Dough Boy afraid of?' were two of the Ben & Jerry's battlecries in the highly publicized fight.As part of that thinking, the Ben & Jerry's Foundation donates 7 1/2 percent of all pretax profits as well as large quantities of ice cream to public causes.A common stumbling block for companies like Ben & Jerry's is that as they grow, they lose the creativity that made them successful in the first place, according to Harry Levinson, a corporate psychologist and professor at Harvard Medical School. "One way to circumvent the problem is to hire a professional manager. This leaves the creative person free,' he said.The Ben & Jerry's story is a legend in the highly competitive ice cream business. Friends since boyhood, Cohen and Greenfield decided to start a food-related business after they graduated from college.Ice cream is perceived as a fun product. "Running the company and having fun at it is important to them.Photo: The original Ben & Jerry's dipping store in Burlington, Vt.In 1985 Cohen and Greenfield took the company public, offering shares to Vermont residents. One in every 10 families in Vermont owns a portion of the company, giving substance to the its grassroots image.After discovering that start-up costs for a bagel operation would be prohibitively high, they decided to open an ice cream business.Ben & Jerry's makes and distributes gourmet-style ice cream notable for its oversized pieces of chocolate, Oreo cookies, and various other ingredients.For, despite appearances, Ben & Jerry's--an upstart company known for its unconventional business methods and flamboyant promotional tactics--is struggling to keep its identity intact.The ratio guarantees that as the salaries at the top of the pay scale rise, those at the lower end go up proportionately.

Photo: Visitors to the Ben & Jerry's factory in Waterbury, Vt., line up for ice cream after touring the plant. The ice cream plant is Vermont's second largest tourist attraction.

Author: Karen Bruno