Podcasts about van leeuwen artisan ice cream

In the past few years, artisan ice cream brands have leveraged their unique and innovative flavor profiles and high-quality products to become a massively growing market across the country. This week on Beyond the Shelf presented by ChefsBest, we spoke with the Founder & CEO of Van Leeuwen Artisan Ice Cream, Ben Van Leeuwen. In this episode, Ben gave us some background as to how driving an ice cream truck as a teenager led him to open a fan favorite ice cream brand.  He also shared with us some of the lessons he learned along the way, including how creating a line of vegan ice cream flavors differs from traditional dairy flavors.To learn more about his innovative ice cream brand, please visit vanleeuwenicecream.comTo stay up to date on all new episodes, subscribe to Beyond the Shelf on Spotify, Apple Podcasts, Stitcher, and iHeartRadio – and don't forget to leave us a review on Apple Podcasts.Beyond the Shelf dives into the food & beverage industry with guests from all corners of the business including founders/CEO's, marketers, chefs, dietitians, researchers, and other influencers. Topics range from retail and production trends to expert tips on marketing to inspiring stories from growing companies, popular chefs, and much more! From ChefsBest – taste and quality experts in the food and beverage industry.

Ben Van Leeuwen on the Van Leeuwen’s ice cream empire and his side project— the Balinese-inspired restaurant, Selamat Pagi, in Greenpoint. Ben talks about driving a Good Humor truck and why it prompted him to start his own shop, how he designs flavors and how ingredients know no cultural bounds. Meant to Be Eaten is powered by Simplecast

Laura O'Neill is a founder of Van Leeuwen Artisan Ice Cream, Selamat Pagi restaurant and one half of the musical duo Laura and Greg. In her spare time... we'll find out in this interview if she even has any spare time!

The summer is not over yet, and to prove it, we’re talking all about ice cream! We’ll look into the history of the beloved frozen treat, as well as the many variations on flavor, sweetness and texture that have developed over the years. We’ll also find out how to make ice cream (with and without dairy) and the science behind the perfect scoop from Laura O’Neill, Co-Founder Van Leeuwen Ice Cream, based in Greenpoint, and Ben Van Leeuwen, Co-Founder. They’re the co-authors of the Van Leeuwen Artisan Ice Cream cookbook.  Do you have questions about ice cream? Write in the comments section below, write to us on Twitter or Facebook, or call us at 212-433-9692.  Recipes Roasted Banana Ice Cream (Reprinted with permission from Van Leeuwen's Artisan Ice Cream, published by Ecco Books, 2015.)  Believe it or not, even people who say they don’t like bananas love this ice cream—it tastes just like banana bread pudding. We roast the bananas with dark brown sugar and butter until they are golden and caramelized, and then we fold them into our ice cream base. The ice cream that comes out is elegant and luscious, rich with caramelized bananas, and is one of our favorite winter flavors to make. The roasting of the bananas gives the ice cream such a creamy, almost burnt-caramel flavor; we can’t think of a better way to round out a Christmas dinner. MAKES ABOUT 1 QUART SPECIAL EQUIPMENTImmersion blender FOR THE ROASTED BANANAS4 medium bananas, preferably somewhat speckled but not brown, peeled and cut into1/4 inch thick slices2 tablespoons (28 grams) unsalted butter2 tablespoons (14 grams) dark brown sugarPinch of kosher salt FOR THE ICE CREAM BASE2 cups heavy cream1/2 cup whole milk3/4 cup (150 grams) granulated sugar1/2 teaspoon (2 grams) kosher salt6 large egg yolks 1. To make the roasted bananas, preheat the oven to 400˚F; position the rack in the middle. Line a shallow baking sheet with parchment paper. 2. In a large bowl, toss the bananas, butter, sugar, and salt. Spread the ingredients on the prepared baking sheet and bake for 10 to 15 minutes, or until caramelized. Transfer to a cooling rack and let cool completely. 3. To make the roasted banana ice cream, pour the cream and milk into a double boiler or a heatproof bowl set over a saucepan of simmering water (the bottom of the bowl should not touch the water). Whisk in 1⁄2 cup (100 grams) of the sugar and the salt and stir until they have dissolved. Warm the mixture until you see steam rising from the top. 4. Meanwhile, prepare an ice bath in a large bowl and set another bowl over it. Set aside. 5. In a medium bowl, with a kitchen towel underneath it to prevent slipping, whisk together the egg yolks with the remaining 1⁄4 cup (50 grams) sugar until uniform. While whisking, add a splash of the hot dairy mixture to the yolks. Continue to add the dairy mixture, whisking it in bit by bit, until you’ve added about half. Add the yolk mixture to the remaining dairy mixture in the double boiler. Set the heat under the double boiler to medium and cook the custard, stirring continuously with a wooden spoon and reducing the heat to medium-low as necessary, until steam begins to rise from the surface and the custard thickens enough to coat the back of the spoon. Hold the spoon horizontally and run your finger through the custard. If the trail left by your finger stays separated, the custard is ready to be cooled. 6. Strain the custard into the bowl sitting over the prepared ice bath and stir for 3 to 5 minutes, or until the custard has cooled. Transfer the custard to a quart-size container and add the roasted bananas. Using an immersion blender, buzz the custard until emulsified. Cover the custard and refrigerate for at least 4 hours or, preferably, overnight.  

This week on_Snacky Tunes_ solo host Darin Bresnitz is talking to the ladies of Cherry Bombe Magazine, co-founders Kerry Diamond and Claudia Wu, celebrating International Women’s Day! Also mentioning the second ever Cherry Bombe Jubilee – it’s right around the corner! Like last year’s conference, Jubilee will celebrate women and food through networking opportunities as well as a series of panels and presentations featuring female participants. Kerry and Claudia share highlights to look forward to this year plus panel details, and even divulge a Snacky Tunes exclusive! In the second half of the show, Darin welcomes musical guest, the indie pop duo Laura & Greg and gets the scoop behind how they met… over ice cream! Laura happens to be a co-founder and owner of Van Leeuwen Artisan Ice Cream and elaborates on their fondness for vegan ice cream before delving into their songwriting process and their excitement over the upcoming release and tour over their first album. “Forever For Sure” comes out May 12, 2015! This program was brought to you by Visit Napa Valley. Photo via racked.com “I think the funny thing in food is that there are so many women. There’s just been this outside focus on women having to be the chef and I think if you step back for a minute there are so many women doing interesting things.” [13:51] “One thing we’re definitely trying to do at Cherry Bombe is shine the spotlight on all the different women in this industry. You don’t have to be the chef to be making a contribution and an impact on this industry.” [14:17] —Kerry Diamond on Snacky Tunes “We just started doing chocolate and vanilla vegan ice cream and I was pretty excited when I came across a vegan so I dragged him [Greg] into the store and got him to try it and we got to talking about music and made a very loose plan to jam.” [41:19] —Laura O’Neill on Snacky Tunes

Is ice cream one of your favorite summer treats? Be sure to listen as Annemarie talks with Ben Van Leeuwen, founder of Van Leeuwen Artisan Ice Cream, about how to make ice cream, flavor combinations, and much more!

Is ice cream one of your favorite summer treats? Be sure to listen as Annemarie talks with Ben Van Leeuwen, founder of Van Leeuwen Artisan Ice Cream, about how to make ice cream, flavor combinations, and much more!