Podcast Episodes will be here soon!
This is fun branding. Check out Ample Hills website for details of this Scoop-the-vote roll out.
Stop by booth #942 and see what C. Nelson has been up to this past year.
BY: George Dunlap, C. Nelson and I have had the pleasure to work with the Dager family, owners of Velvet Ice Cream, for over 30 years. We have supplied their ice cream dipping cabinet needs for the Ye Olde Mill as well as for their many scoop shop customers. The attached blog post from Nicole at A Local Choice tells a great story of, an Ohio business owned by an Ohio family, the Dager family and their great tasting ice cream. Enjoy the read and enjoy a day trip to Utica, Ohio for a visit to the Ye Olde Mill and when you are there enjoy a scoop of their great tasting ice cream.
A Local Choice Thursday, September 1, 2016 Ice Cream Dreams Velvet Ice Cream
Recently my nephew, a self-proclaimed expert in the field of ice cream, accompanied me on a trip to historic Ye Olde Mill and the Velvet Ice Cream facility in Utica, Ohio. A short drive northeast of Columbus lands you at this 26 acre property where you can not only view your favorite ice cream flavors being made right before your very eyes, but after you work up an appetite touring the scenic grounds and learning the deep rooted history of the company, you can visit the full service restaurant and adjacent ice cream parlor where you are encouraged to eat your dessert first.
(above the newly designed can holding kit by C. Nelson Mfg., Co.)
and operated ice cream companies in the country was shared, my mind began to fill with thoughts of towering scoops of Raspberry Fudge Cordial, Buckeye Classic, Mint Chocolate Chip, and Cookie Dough Extreme. In 1903 founder Joseph Dager emigrated through Ellis Island from Lebanon in search of the American dream. As other family members went to work in the Cleveland steel mills, Dager realized the city life wasn’t exactly what he had in mind, instead meeting up with a relative who was making chocolates in the rural city of Utica. Dager decided to focus his future on something much sweeter 1914 Velvet Ice Cream began offering the first of what would grow to be a myriad of flavors – Original Vanilla. With a company name derived from the velvety texture of their product, Dager soon expanded Velvet’s flavors to include chocolate and strawberry, as well as producing their own ice to combat a lack of refrigeration. As the years passed, the 2nd and 3rd generation of Dagers grew the business beyond the state of Ohio. In the 1960s, the family purchased the current property including the original grist and lumber mill which date back to 1817! Two centuries ago, the old mill used the power of the Licking River to turn its massive wheel in order to grind wheat into flour and later cut lumber. Although the mill is no longer operational its photogenic appeal adds to the charm of the property.
Source: A Local Choice: Ice Cream Dreams
Doughnuts are undeniably delicious on their own, but you know what might make them even better? A big fat scoop of ice cream in the middle. And thanks to L.A.-based Donut Friend, this creamy, doughy dream is now a reality.
Jeni’s Splendid Ice Cream Starts Scooping In Venice, CA.
The second scoop shop for LA After suffering from not one but two listeria scares last year, Jeni’s Splendid Ice Creams is back and better than ever, and is now ready to expand its empire from its first LA shop in Los Feliz shop to a second location in Venice.
The Columbus, Ohio-born brand by James Beard winning cookbook author Jeni Britton Bauer offers artisan ice cream that has made it into 23 scoop shops and grocery stores across the country
.Located at 540 Rose Avenue right on Ocean Front Walk, the new location should fare well in the tourist hub. Expect the same airy, bright space that makes for those gorgeous, highly Instagrammable photos. Jeni’s Splendid Ice Creams Venice will open in early fall of this year.Jeni’s Splendid Ice Creams540 Rose AvenueVenice Beach, CA 90291
(by: George Dunlap, C. Nelson is proud to be a supplier of dipping cabinets to Jeni”s. Serving their scoop shops across the USA)
By: George Dunlap
I have more fun creating, ice cream sandwich treats with cookies, than eating them. OK maybe not. But look around your shop and see what you can make; the folks at McConnell’s are building brand loyalty with quality, fun, and great tasting ice cream sandwiches. Read what McConnell’s is doing with Maman bakeries.
Here’s your final gobble for the last gasp of summer.
Maman bakeries, which make some of the best chocolate chip cookies in the city, have started serving a chocolate-chip-cookie-dough ice cream sandwich. Two thick sheets of cookie dough bookend a thicker layer of vanilla ice cream — from California favorite McConnell’s — making for a frozen treat that’s selling like hot cakes.
Inspectors from the U.S. Food and Drug Administration have again found Listeria at the Jeni’s Splendid Ice Creams manufacturing facility in Columbus, OH. Two of the 75 environmental samples collected there on Jan. 26 were positive for Listeria monocytogenes, according to an Aug. 9 warning letter that FDA posted on Wednesday. The positive samples were taken from the… Continue Reading
Food & Dining Food Focus5 ice creams to try before summer is overIce cream tips from the prosDana Cree of The Publican, Leigh Omilinsky of Nico Osteria and Rebecca Zuckerman of Seven Lions Chicago offer tips on serving ice cream at home. (Bill Daley / Chicago Tribune)Bill DaleyChicago Tribune
Vanilla and chocolate are go-to ice cream flavors, but this is the time of year to break the norm and order something new. Why? We’re at peak season for so many fruits — and even vegetables — that go beautifully in ice cream, sorbet or sherbet. Here are some to try before summer runs its course:
Corn and blackberry ice cream at Seven Lions Chicago. Corn! Boy, you can taste it in this Loop restaurant’s sweet-corn and blackberry swirl ice cream. No wonder. Sixteen corn cobs are used to make each batch, says Rebecca Zuckerman, executive pastry chef. $7. 130 S. Michigan Ave., 312-880-0130.
Cassis sorbet at The Publican. Black currants can be so sour they “make your eyes pop out,” says Dana Cree, executive pastry chef for The Publican. But her sorbet, enlivened with verjuice (an extra-tart grape juice), has just the right tang. A scoop comes garnished with a waffle cone wedge. $6. 837 W. Fulton Market, 312-733-9555.
Raspberry sherbet at Monteverde. Chef and co-owner Sarah Grueneberg serves the seasonal sherbet two ways — get it with two blueberry-chocolate cookies ($5) or as part of a more complex dessert created by pastry chef Sara Lamb. For $12, a rich chocolate tart topped with a round of toasted meringue comes with a scoop of the smooth, rose-pink sherbet over a mound of crushed raspberries. 1020 W. Madison St., 312-888-3041.
Blueberry gelato Housemade blueberry jam is mixed into the gelato at Nico Osteria. (Bill Daley / Chicago Tribune)Blueberry-crostata gelato at Nico Osteria. Imagine blueberry cobbler as a gelato, and that’s what you get at this Gold Coast restaurant. Pastry chef Leigh Omilinsky makes a cream-cheese gelato and folds in pecans, bits of pastry crust and housemade blueberry jam. The finished product is more tart than sweet, just the way she wants it. $3 a scoop. 1015 N. Rush St., 312-994-7100.
Corn ice cream at Acadia. The ice cream “truck” dessert on the bar menu at this South Loop restaurant comes with three oval scoops of ice cream (corn, lobster and fennel) and a scoop of lime sorbet. All flavors are almost head-spinningly true to form; for the corn, that means the flavor of biting into an ear of sweet corn teamed with the creamy texture and chilly temperature of ice cream. $10. 1639 S. Wabash Ave., 312-360-9500.