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I've been offering "Cold Stones at Home" shows. ColdStones Creamery is an ice cream chain out here in WA state (among other places), similar to a Marble Slab ice cream place. I put the rectangle stone into the freezer at home, then transport it to the host's house and put it right into her freezer. During the show, I use the FC to chop up Oreos and candy bars, the Deluxe Cheese Grater (coarse barrel) for nuts, Egg Slicer Plus for strawberries and bananas, the small Micro-Cooker for heating fudge sauce and/or caramel sauce, and the Easy Accent Decorator for whipped cream. I put all the various toppings into SA small bowls. Then, at the last minute, I'll take the rectangle stone out of the freezer and use the Ice Cream Dipper to scoop ice cream onto the stone. Then I use two of the Handy Scrapers as the paddles and mix in the toppings, then transfer it into a bowl. They can add their own caramel or fudge and whipped cream. I also usually offer a drink, like the Strawberry Lemonade Quencher, in the Family QSP.
This demo doesn't show the cookware or the USG, but it hits a lot of other tools. I just make sure I talk about the cookware and the USG while I'm doing the ice cream part. This is also a good demo for a "Kids in the Kitchen" show, especially with older kids.
I didn't use a particular brand of ice cream. Just whatever was on sale that week at the grocery store! I might try one of the Dryer's (?) Slow Churned kind next time. I don't soften the ice cream before I put it on the stone. By mixing it with the Handy Scrapers, that softens it enough to mix in the other stuff
ChefBurke said:where do u get the stone to use in the demo?
pamperedalf said:Instead of using the egg slicer on the straberries, I used the ultimate slice n grate, it worked very well.
mhrivera said:Here are some recipes and instructions that my director forwarded. Hope this helps!
Melissa
chefmeg said:me too, Carolyn-WHAT IS THAT ALL ABOUT???
Who else can post as her on the 9th????
This is making me crazy!