Keep cool all summer long with Food Network Magazine's July/August 2019 double issue. We have everything you'll need from thirst-quenching rum cocktails to homemade ice cream toppings. Plus three creative red, white and blue desserts to help you celebrate the 4th of July!
Grab a spoon cuz today we're scoopin' up some fun facts about ice cream! First up, watch how Ben & Jerrys swirl together their famous funky flavors. Then, the secret ingredient that turns colorful candy spaghetti into Signature Brand's ice cream sprinkles...and check out how Blue Bunny triple-dips their Chocolate Champ Cones! Plus, Too Tarts candy creates a new way to eat your ice cream...and it comes in a spray bottle! And Ice Cream Alchemy is serving up savory ice cream that tastes like cracked pepper, cumin, or capers! And Ashby's Sterling Ice Cream devotes a day to ice cream lovers with samples of their latest, greatest flavors. Those cold creations and more on Unwrapped!
Chef Jackie Rothong whisks up one of her favorite gelato desserts using an ice cream maker. Then she uses lemon an maple syrup to make wet walnuts as a topper.
Miso butterscotch goes great with ice cream, but it's just as good with crepes or served fondue style with fresh pineapple chunks, strawberries and pieces of pound cake for dipping.
Ice Cream Unwrapped is a one-hour special that looks at the sweet and creamy facts about ice cream. From inventing a flavor at Ben and Jerry's Headquarters in Burlington, Vermont, to the exotic flavors of India at Bombay Ice Cream in San Francisco.