Since my initial visit I have taken quite a few of my friends to Skoops and they are always begging to go back. I ate it in my car with the air conditioning on full blast trying to keep the summer heat at bay after my interview with Rastetter, and it’s one of the clearest memories I have from writing that story.īut what really kept me coming back are the unique sundaes, flurries and ice creams that the shop seems to have a never-ending stream of. That first go-round I ordered Rastetter’s favorite menu item, the Henry’s hot fudge brownie sundae the contents of which are a quarter-pound brownie with homemade vanilla soft serve and whipped cream, chocolate drizzle and a cherry to top it all off. I was pretty eager to meet its owner, Terry Rastetter-Helbling, to find out what all the hubbub was about. Though it had only been open for four months, Skoops won by a landslide. I first discovered Skoops during my internship with the Beacon Journal in the summer of 2020.Ī few weeks before my visit, I had conducted a poll for the best ice cream shops in Summit County. Tawney Beans Keeping it cool at Skoops Ice Cream La Fresa Ice Cream Mexican Restaurant 447 Darrow Road, Akron 23 11 a.m. I thought this was pretty fitting since the restaurant’s name literally translates to “the strawberry.”ĭishes like fresa con crema, coupled with their complete dinner menu and attached piñata candy shop, are what make La Fresa a must-try for both ice cream and Mexican food. Photographer Jeff Lange got fresa con crema (medium costs $9.99), which is simply a cup filled to the brim with fresh strawberries covered in sweet cream and topped with whipped cream. There is also a wide range of menu items for those that don’t want ice cream, popsicles or sundaes. Keeping to a strict, eight-minute timetable, Torma continued to fill pint-sized and half-gallon-sized Country Maid boxes with the chocolate ice cream, handing them off to sister Rose Marie Torma, who closed the boxes, stamped them with their flavor names, set them in a tray and passed them through a vault-like window into a big freezer room. "It's freezing up and I'm gonna draw it off," Torma said before drawing the finished ice cream into a 2½-gallon container. The machine whips air into and freezes the ice cream at the same time to produce 10 gallons of ice cream every eight minutes. When Beacon Journal photographer Jeff Lange and I arrived Monday morning, Torma was doing a chocolate ice cream run in a 10-gallon batch freezer. "Everything I made last weekend and the weekend before is gone." "This is a very tired man right now," Torma said. Arrange 10 sea urchin roes in the centre of the soup, and top with a generous spoonful of vanilla ice cream.It was ice cream-making day Monday at Country Maid Ice Cream in Richfield, where co-owner Dan Torma whipped up nine flavors to replenish supplies after a very busy weekend with temperatures above 80. Add the rest of the liquid to the pureed mixture and stir together to combine into thick consistency. Blend the remaining mixture until smooth, pour through a fine meshed sieve, removing all husks. When cold, remove half the liquid from the mixture, keeping the kernels in the remaining liquid and set aside. Allow to cook for 2 minutes, then remove from the heat and place into an ice bath. Pour in the mineral water and heat to 85-90✬, but do not boil. Then add the corn kernels and stir together thoroughly. Melt the butter in a large skillet, add the grapeseed oil and, as soon as the butter starts bubbling, add the onion and sweat until soft and just translucent. When fully chilled, add the cream and churn in an ice-cream maker. Remove from the heat and pass through a fine meshed sieve. Add the glucose, return to a low heat and stir until dissolved (the mixture should be slightly thickened and coat the back of a spoon). Remove from the heat and pour into the egg mixture, stirring constantly. Slowly bring the milk with vanilla beans to the boil. Gently whisk the egg yolks, then add the caster sugar and continue whisking together until dissolved.
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