I couldn’t be more excited to have an ICE CREAM SHOW on TRB (click here to listen) .
Ray Karam is the chef behind Cold Stone Creamery, creating innovative ice cream flavors, such as Red Hot, Wasabi Ginger, Black Licorice, and Key Lime. Before coming to Cold Stone in 2002, Ray had more than 25 years experience in the ice cream industry. He worked for Carnation Company, which later turning into Nestle Foods, Sun Street Ice Cream Company, and Native Planet Foods Inc. Ray graduated from State University College at Oneonta, NY with a major in Biology and a minor in Chemistry. He also completed graduate coursework in Agribusiness and Food Science at Arizona State University.
ICE CREAM FONDUE
Purchase 2-3 pints of Cold Stone Creamery® Make-A-Wish® Creations™.
Emily’s Creation – Nutter Butter® ice cream mixed with yellow cake, Kit Kat® and white chocolate chips
Jack’s Creation – Marshmallow ice cream mixed with OREO® cookies, chocolate chips and fudge
Pre-chill a large cookie tray in the freezer for 20-30 minutes.
Work quickly to do the following so the ice cream doesn’t melt.
Using a melon ball scooper, place small round scoops of the ice cream on a large cookie tray.
Insert a large “sandwich” toothpick into the top of each of the ice cream balls.
Place tray in freezer to freeze firmly (about 1-2 hours).
In a medium sized bowl, pour in 4 bottles of Smuckers® Magic Shell Topping (approx. 21 oz.). Leave at room temperature.
On a plate or in a bowl, spread out about 2 cups (per pint) of crushed nuts (any type), chocolate chips, crushed Oreos®, coconut, candies, chocolate or rainbow sprinkles. Choose crushed toppings to compliment ice cream Creations™.
To fondue, take an ice cream ball by the toothpick and dunk it in the Magic Shell, hold it over the bowl, let any excess chocolate drip off and wait approx. 10 seconds for it to start to harden.
Roll the ball in the nuts, Oreos®, candies or sprinkles to cover.
Serve and enjoy!