Ice Cream Passport Program

Regardless of how differing the weather can be, it never ceases my obsession for ice cream. It could easily be freezing temperatures outside and I would still have the steady motivation to consume ice cream. By far, ice cream is my ultimate favorite dessert. Nothing seems to surpass the simplicity of the rich and creaminess that is evoked in this frozen dessert. I have discussed ice cream so many times; I have explained the difference in what actually defines the meaning of ice cream, the differing quality of ice cream in terms of air incorporation, eating ice cream for charity, and easy ice cream recipes to make at home.

The Oddfellows Ice Cream Company had started an innovative passport program as of last year in early October. And have continued this program as it had its second annual passport program that started last month and will conclude in February of 2018. Currently, Oddfellows Ice Cream Company has only two locations in Williamsburg and in the East Village but will opening a new location in Bushwick. Oddfellows became famous for its inventive flavors that differ from the traditional classic flavors of ice cream that is readily sold at other ice cream shops. This company explores unique ingredients and prepares artisan ice cream in-house. They create a high quality ice cream and even pasteurize their own ice cream bases in their kitchens. This tedious process allows them to control the depth complexity in their ice cream flavors to create more distinct flavoring and delectable textures for a balanced mouthfeel with this frozen treat.

More specifically, Oddfellows Ice Cream Company has a passport program in which they want to transport you to different countries in a variety of continents by way of their ice cream flavors. This year, they are only highlighting five continents instead of all seven. The past month, the featured continent was Asia and the featured continents following are North America for November, Europe for December, Australia for January, and South America for February. The ice cream flavors for Asia were pretty innovative in that it evoked the culture of Asia. The flavors included Malt Maitake Peanut, Coconut Sticky Rice, Jackfruit Sorbet, Lychee Shiso, Miso Cherry, and Duck Sausage. But the most inventive on the menu was the selection of ice cream dumpling which are on a rotating basis of differing flavors that included Jackfruit, Lychee, Taiwanese Pineapple Cake, Matcha, and Thai Iced Tea encased in a mochi shell, garnished with Matcha Powder and Sesame Seeds, served alongside a Salted Coconut Dipping Sauce.

Brooklyn’s Historical Ice Cream

Brooklyn Ice Cream Factory sign

Image by: Sabrina Vasquez

When I encounter the world or begin to converse with someone new, I begin to tell them of my interest in the pastry arts and my aspirations of becoming a pastry chef. This often leads to an arrangement of many questions such as the specific industry role that I wish to work in as well as the best bakeries or dessert shops around New York. Unfortunately, I almost always find that I answer that last question with great bias. Being a native Brooklynite, I want to constantly tell others what Brooklyn has to offer as a city more specifically when comparing the best dessert spots to dine.

Brooklyn is a haven for many activities, restaurants, and other social interests but even more so, for the dessert world. Brooklyn is the first borough in New York to be known for its world famous New York styled cheesecake at Junior’s Restaurant & Bakery and to have an entire restaurant that has an innovative menu dedicated to the use of avocados in every dish, Avocaderia. So when someone asks me about my favorite dessert of all time is …*drum roll*…ice cream. I cannot help but to get elated in talking about what Brooklyn has to offer in this constantly evolving industry of ice cream. This particular dessert has such a variance with the addition of other countries’ versions on this classic treat that have also found a place in this modernized New York borough. Around the world, ice cream is consumed much differently than it once was years ago.

First, we have the difference of quality which is ultimately based on the amount of air that is pumped into the ice cream during the freezing process. Second, there are different bases such as milk based, cream based, or egg based which can change the overall creaminess and mouthfeel finish of the ice cream. And finally, the presentation of the ice cream such as Thai Rolled Ice Cream that is small rolls of ice cream or ice cream made from liquid nitrogen that allows a fun look of blowing smoke when consuming the ice cream.

A few days ago, I had the pleasure of visiting the Brooklyn Ice Cream Factory for the very first time. It was an amazing experience that showed off the endless talent Brooklyn has to offer. The Brooklyn Ice Cream Factory opened shortly after September 2001 with the help of the owner, Mark Thompson. The building itself was converted into a factory from a 1922 fire boat house, located at 1 Water Street. It is the oldest fire boat house on a ferry landing in Brooklyn and has become an official landmark. It was once used as a place to hold firefighting practice sessions before it was converted years later.

bowl of ice cream

Image by: Sabrina Vasquez

According to the New York Times, Thompson grew up in Pennsylvania and even had a summer job working in an ice cream shop which enabled his education as well as his love for ice cream. When he later moved to New York, he began working as a valet in the Water Club before quickly working his way up the ranks until he was director of operations. He then became friends with the restaurant owner, Michael O’Keeffe. In 1998, O’Keeffe leased this 1920’s fire boat house that was located in the Fulton Ferry Landing between Bargemusic and the River Cafe which was also owned by O’Keeffe. But the fire boat house had already been established as a city landmark which meant that O’Keeffe could not install any additional restaurant equipment such as an oven or use the space as a restaurant. O’Keeffe then thought of creating an ice cream shop and when he shared his ideas with Thompson, he offered to run it due to his ice cream background. Thompson was nervous as he has only prepared ice cream for family and friends in a small half-gallon ice cream maker and would now have to be familiar with the use of commercial equipment. And Thompson limited his menu to eight flavors of ice cream, to simply sell just the classics. The ice cream shop was set to open on September 12th, 2001 but due to the attacks of September 11th, Thompson extended his official opening to the next month and instead donated thirty tubs of ice cream to the local firehouses and other relief workers.

The dĂ©cor is very old-school of a traditional ice cream shop, they have a great varying selection of flavors but I ended up having both the Butter Pecan and the Peaches and Cream. The ice cream was absolutely delicious; it was so creamy and vibrantly flavored. The ice cream is sold by the scoop inexpensively or by the gallon. The ice cream is prepared in small batches Philadelphia-style, which is without the addition of eggs in the base. Usually, ice cream uses eggs or other thickening agents as an emulsifier to allow ice cream to get a creamier texture but sometimes this can add a greasier or chewier texture that isn’t as appealing to the palate. Most ice cream shops do not use the Philadelphia style because it is more expensive due to the use of cream as the thickener instead of other fillers but it is simpler to make as it is an easier process.

A Scoop of… History

The Brooklyn Ice Cream Factory, known for its delectable frozen treats all year round. It resides juxtaposed the Fulton Ferry Landing, serving customers along the piers of Brooklyn Bridge Park. It’s a short walk from CityTech’s campus, in fact it only took me around ten minutes to walk to the beloved ice cream shop. Due to its close proximity, I find that it’s a go-to place for down time or time away from the busy college campus.

The building that holds all the tasty treats was once a fireboat house for the New York City Fire Department’s Marine Company 7. According to Cory Seamer, It was built in 1926 with clapboard, the tower on top of the house was used as a lookout. As time went on the station was used less and less before just amounting to a place to hang-dry hoses; like that piece of equipment in your house that has been reduced to only being used as a coatrack. The station then was revitalized into a museum called the Fulton Ferry Museum, National Maritime Historical Society and stayed in this state from 1976 up until 1982. After facing near demolishment to make way for new construction, the small boat house was named a landmark due to it’s grand significance.

In 2001, nearly two months after the 9/11 terrorist attacks, Mark Thompson took his chance as an owner in the restaurateur profession and opened the Brooklyn Ice Cream Factory to the public. Sixteen years later and another location available to Brooklynites in Greenpoint, the ice cream shop is still going strong.

After buying the ice cream (because I had to do my complete research for the enrichment of the post), My travel buddy for this post, Brianna, and I ventured outside to find some natural seating. We walked along the piers in the 70 degree breeze while spooning globs of rich frozen goodness that I can swear was made from the gods. We finally settled down on a large lawn and overlooked the New York City skyline. After our clothes soaked in all the fresh-cut grass smell and Brianna swatted the fifth mosquito off her face, we decided it was time to retreat back to the city’s civilization.

It wasn’t too expensive; a double scoop dish was only $7. The price is reasonable to me since the ice cream is just that good; there’s no other way to put it.

Tune in tomorrow to hear Brianna’s side of the story and get a complete breakdown of the most delicious ice cream I have ever tasted.

A Summer’s Treat

the outside view of the brooklyn farmacy

Image by: Michelle

If anyone knows me then they will know how thoroughly obsessed I am over ice cream. I am the type of person that will eat ice cream all year round. Ice cream is my ultimate favorite dessert, I appreciate the variance that it can offer as well as the mouthfeel. It is an amazing creation that enables flavors to be so prevalent even in a frozen state. Ice cream reminds me of some of my best memories in life…it takes me back to fun memories in my childhood or great times spent with close friends. But as time evolves, ice cream trends are constantly changing from the simplicity that most of us are readily accustomed to. There is Thai rolled ice cream, liquid nitrogen ice cream, mochi ice cream, and gelato. Overall, the range and variation  in which ice cream is prepared has expanded. The debate about what constitutes as ice cream based on its percentage of fat has also broadened.

a maple flavored egg cream

Image by: Brianna Vasquez

The beautiful thing about New York is that it has so many amazing ice cream places integrated into it but unfortunately many are unknown to others. Personally, I prefer the sanctity of ice cream…the simplicity of traditional styled ice cream. Brooklyn Farmacy and Soda Fountain is located ideally close-by to the college which makes for a great and fun lunch spot. They offer many menu options from soups and sandwiches to egg creams and ice cream sundaes. They even seasonally offer student discounts on meals, desserts, and drinks as long as you have a valid student identification card.

an ice cream sundae

Image by: Brianna Vasquez

Over the summer, I had the greatest opportunity of visiting this awesome restaurant which is a short walk from the school. It looks quite small from the outside but it has a quaint amount of seating inside. The restaurant offers the option to either dine in or to take out…and I decided to dine in since I was strongly looking forward to laying my hands on one of their handcrafted sundaes as well as quenching my thirst with one of their house-made drinks. I had the maple egg cream which was robustly delicious as well as an almond joy styled sundae which was seasonally available when I visited the restaurant. The sundae was absolutely delicious and everything was made in house. The restaurant itself has an old school vibe which is interesting given the modern flavors of ice cream that is offered. I would recommend that everyone try this little ice cream shop that is neatly tucked into the heart of Brooklyn.

The Art of Taiyaki

soft serve ice cream in a fish shaped waffle cone

Image by: Brooke Davis

Out of all the desserts that can be consumed throughout the world, I am the biggest fan of ice cream. I find that ice cream can be prepared in so many ways that it can vary in flavor based on the region and its flavor options. Ice cream has evolved so much over the years that it can truly be created in a differing way. There is sweet and savory, store-bought and artisan as well as those that accommodate dietary restrictions such as vegan or gluten-free. I have such a love for ice cream because it is always changing to adjust to the modernization of ingredients.

Taiyaki is a Japanese fish-shaped cake which literally means baked sea bream. There are many variations to this Japanese delicacy which come with an array of fillings both sweet and savory. The most common filling is the red bean paste which consisted of sweetened azuki beans that is ground into a thickly smooth paste. Taiyaki is readily created by the use of waffle batter as well as pancake batter depending on the shop selling them. The batter in then placed into a mold that is shaped like a fish for each side after it is cooked lightly, it is then filled with the desired filling. Then, both halves of the fish shaped waffle is put together to closed the mold then it is cooked on both sides until golden brown. Usually after it is fully cooked is when the soft-serve ice cream is added to top the waffle.

Taiyaki is such a creative dessert as it truly evokes many different textures in one single dessert. The waffle itself comes from a recipe that is designed to be chewy on the inside and crispy on the outside then it is generously paired with the smooth, creaminess of ice cream that fills the entire waffle. Taiyaki has taken New York City by storm in that it has been added to the latest food trend craze. One of the most iconic places to purchase this particular dessert is at Taiyaki NYC which is located in Lower Manhattan and is very inexpensive in that it only costs about seven dollars to purchase an ice cream filled waffle. The flavors of ice cream is constantly updated which makes the experience all the more fun.

Comment below some of your favorite and most unique experiences with ice cream that you have tasted.

We All Scream For …

a cup of ice cream

Image by: Brianna Vasquez

There’s a new dessert trend that has been making waves for a while for the ice cream world. It is the Thai rolled ice cream which is also known as stir-fried ice cream. This famous Asian dessert is uniquely made by way of being rolled tightly to be serve with the addition of optional toppings. Being that I am a huge fan of ice cream, I wanted to share this concept that has become so loved by all ice cream lovers.

The trend debuted in New York last summer and while many have thought of it as a fad it has continued to flourish as many still find this particular type of ice cream to be fascinating. More ice cream shops that specialize in this Thais creation are opening and more people are learning about this trend, they want to try this treat that has been so widely discussed and raved about. I had the pleasure of trying this specific ice cream and it is absolutely delicious, the concept of being rolled changes the way the ice cream is consumed which enhances the eating experience. I went to Blossom Ice Cream which is located relatively close to the college, it was a great experience and the place is so quaint that you can almost miss it if you do not keep your eyes peeled for it.

The ice cream is mostly known for the way that it is created as it is a truly intricate process. In order to make the rolled ice cream, they use a frozen slab of metal called a teppan. Then, a mixture of milk and either fruit, nuts, or other ingredients are added together before being poured onto the slab. The mixture is chopped, stirred, and spread out as it slowly crystallizes so it can have a creamy texture. As it becomes frozen enough, it is then slowly rolled with the help of a utensil then it is stuffed in rows in a serving cup when toppings can be added. But the ice cream must be rolled at the correct time or it will become too frozen and will not be able to be rolled correctly.

Comment below on some great desserts that you have had the chance to try over this past summer.

Free Cone Day at Dairy Queen

ice cream cone with a unique curl

Vanilla Ice Cream Cone At DQ with the Signature Curl (Image by: The Huffington Post)


You scream. We scream. We all scream for ice cream! Even though it is still wintery, it is only four days till spring begins. Today is a day of celebration for Dairy Queen as it commemorates its 75th anniversary of being open for business serving customers the “fan food not fast food.” Coincidentally, on the 75th calendar day of the year, this March 16th, participating Dairy Queen locations are offering a free vanilla small cone with the signature curl on the top to every customer which is limited to a single cone. Dairy Queen representatives have already stated that the company will be offering many food and treat innovations during the year to show their appreciation to their dedicated fans while celebrating being opened for 75 years, Dairy Queen even kicked off their celebration at the start of the year by featuring a birthday cake Oreo blizzard. On the behalf of Dairy Queen’s generosity, in turn, they are hoping that guests donate to the Children’s Miracle Network Hospitals which the company has sponsored for the past thirty years, in order to raise funds for children’s hospitals, medical research, and awareness of children’s health issues.  These donations will help save and improve the lives of children that are currently being treated at the 170 children’s hospitals across the United States and Canada.  Ice cream always taste good during any season at any time despite the flavor but it will taste even better knowing that you could be helping children all around America. And if you happen to be a fan of Dairy Queen, stay informed for all their special events either with their website or for a particular location with Facebook.


New York Dairy Queen locations participating in Free Cone Day:

5366 Sunrise Highway, Massapequa, NY

3095 Hempstead Tpk., Levittown, NY

54 W 14th St. New York, NY

Staten Island Ferry St. George Terminal Staten Island, NY

Bay Plaza Mall Bronx, NY

37-39 Junction Blvd. Corona, NY


If you can’t make it to any of the Dairy Queen locations but still want some fresh ice cream to eat. Here is one of the simplest vanilla ice cream recipes.

churning ice cream

Image by: Bordecia34


Vanilla Bean Gelato
Serves: approximately 1 quart
  • 3 cups whole milk
  • 1 vanilla bean, split and scraped
  • 1 teaspoon pure vanilla extract
  • 4 egg yolks
  • Âľ cups granulated sugar
  1. Place the milk, vanilla bean and vanilla extract in a saucepan over medium heat and heat until almost boiling. Beat together the egg yolks and sugar. Remove the milk from the heat and whisk slowly into the egg mixture. Return the pot to the heat and stir until the mixture thickens slightly, approximately 3-4 minutes. Remove from the heat and discard the vanilla bean. Allow to cool (preferably overnight).
  2. Pour the mixture into an ice cream maker and follow the manufacturer’s instructions until the gelato is frozen and scoopable. Alternatively, place the mixture in a metal container and freeze, beating at 1-hour intervals, until the gelato is scoopable.

Recipe mostly adapted from: Savory Simple

Eat Ice Cream for Breakfast Day

Girl Ice CreamCrazy Ice CreamBiden Ice Cream

(From Left to Right)

Image by Daniel Rothamel via Flickr

Image by Don Ryan via ABC News Go

Image by Unknown via


As young children, we fantasized about the days when we could eat candy and all other kinds of sweets for breakfast. Instead of eating healthy food for the most important meal of the day, we wanted feast on cakes, cookies, or ice cream. It seemed like was an amazing dream come true despite our parents’ opinions. In the 1960’s, Eat Ice Cream for Breakfast day was founded by Florence Rappaport of Rochester, New York, most likely, from an enormous blizzard that hit hard in their area that year. In order to avoid her six children from becoming restless due to school closures, she allowed them to spontaneously eat ice cream for breakfast. Her children enjoyed the occasion so much that the following year they asked their mother if they could celebrate her made-up holiday again and it continued to be a family tradition every year and was passed on to others who interacted with the Rappaport family. Eat Ice Cream for Breakfast day is currently observed on the first Saturday of every February. Now, this food inspired holiday is widely celebrated on February 18th in order to bring awareness to childhood cancer in the world. In 2010, nine year old Malia Grace succumbed to her long battle with cancer. To honor her beautiful yet short life, in 2013 Eat Ice Cream for Breakfast day became viral on social media to honor many children suffering from this aggressive disease by doing one of Malia’s favorite traditions that she did on her birthday every year.

Coffee and Donuts

Image by Gnokii via OpenClipart


Below is a recipe for an interesting flavor of ice cream that is perfect for breakfast and a rather fun approach to celebrate Eat Ice Cream for Breakfast day next year or you can simply purchase a pint of Häagen-Dazs instead.


Coffee and Doughnuts Ice Cream

 Yield: 1 quart

Prep time: 8 hours

Total time: 12 hours


1½ cups whole milk
Âľ cup granulated sugar
1½ cups whole coffee beans
3 glazed doughnuts, chopped, divided
Pinch of salt
1½ cups heavy cream
5 egg yolks
ÂĽ teaspoon vanilla extract


1. Warm the milk, sugar, whole coffee beans, 2 doughnuts, salt, and 1/2 cup of the cream in a medium saucepan. Once the mixture is warm, cover, remove from the heat. And let steep at room temperature for one hour.

2. Rewarm the coffee-infused milk mixture. Pour the remaining 1 cup cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm coffee mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

3. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (and registers 170 degrees F on an instant-read thermometer). Pour the custard through the strainer and stir it into the cream. Press on the coffee beans and doughnuts in the strainer to extract as much of the coffee flavor as possible, then discard the beans and doughnut remnants. Mix in the vanilla and stir until cool over an ice bath.

4. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions, adding the remaining chopped doughnut during the last few minutes of churning.

Coffee and Doughnut ice cream recipe via Brown Eyed Baker