#Supplier Brown Coconut Sugar Export

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Supplier Brown Coconut Sugar Export

Supplier Brown Coconut Sugar Export

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Ice cream has come a long way since the Good Humor truck. There’s nothing wrong with a simple cup or cone, but these days, you’re just as likely to find the ultimate creamy-cold treat rolled, sandwiched, flash-frozen or cloaked inches-thick in toppings right before before your eyes.

Bay Area scoop shops are leading some high-concept trends these days, and the variety of bold, Instagram-worthy creations is enough to give you brain-freeze — in a good way. As it turns out, the history of American ice cream has always been tied to a sense of innovation, says Amy Ettinger, ice cream historian and author of the new book, “Sweet Spot: An Ice Cream Binge Across America (Dutton, $26).

Smitten Ice Cream’s Brrr machine churns creamy ice cream before your eyes. (Photo: Audrey Ma) 

In the book, the Santa Cruz-based author delves into the legacy of extreme ice cream, starting with our Founding Fathers, who fancied oyster ice cream (yes, really), to the post-Prohibition novelty boom that gave birth to Eskimo Pies and Polar Cream Wafers, and on to Ben & Jerry’s, with its signature swirls and mix-ins.

“There’s always been this element of showmanship when it comes to ice cream,” Ettinger says. “It’s not just something you eat, it’s something you experience.”

Perhaps no Bay Area scoop shop is more synonymous with invention than San Francisco-based Smitten Ice Cream. To churn the ultimate from-scratch, made-to-order ice cream, founder Robyn Sue Fisher teamed up with a retired aerospace engineer to build a machine that flash-freezes ice cream at the time of sale using liquid nitrogen.

Today, Fisher’s Brrr machines and their signature fog fill seven shops in the Bay Area, including outposts in Lafayette, Oakland and San Jose, and yield ice cream with an ultra-rich, creamy texture — every time. Because Fisher believes that ice cream should be pure and made only from high-quality ingredients, she works with local and organic farms and purveyors to source everything.

“Ice cream should embody the definition of taste and wholesomeness,” she says. “That’s why we hand-churn every batch, so it’s fresh and we know exactly what’s in it.”

The Thai rolled ice cream craze has swept the Bay Area. (Nhat V. Meyer/Bay Area News Group)

But even discerning foodies can’t deny the joy that comes with a smattering of rainbow sprinkles or the Benihana-like show that goes on at Icicles’ five Bay Area locations. Icicles specializes in Thai-style rolled ice cream that is mixed by hand on large ice pans, then flattened into strips and rolled into cylinders in front of you. Toppings — everything from sugary cereal to gummies — are free and limitless, a perk that contributes to the shop’s mega popularity.

Like Icicles, the soft-serve giant Milkcow is also a cultural export — this time, from South Korea, where the popular franchise originated. At the busy Fremont and Castro Valley shops, co-owners and brothers Alex and Gordon Lai top the signature soft, milk-flavored ice cream with fantastical sweets, including raw honeycomb, cotton candy and the giant, wafflelike egg puffs that they remember as a popular street food item during their childhood years in Hong Kong.

“The quality and taste of our products are of the utmost importance, but our mission is also to create fond memories and bring smiles to people’s faces,” Gordon Lai says.

Especially when it reminds you of being a kid.

“At the end of the day, people can say whatever they want about purity and ingredients, but ice cream is about being transported to childhood,” Ettinger says. “Sometimes that means having something unexpected like a celery sorbet or being able to put whatever you want on your scoop of ice cream, because that’s what you did with your family —  or it’s what you longed to do.”

Whether you fancy savory organic ice cream or wacky soft-serve, here are 12 ice cream shops where you can find sweet and innovative treats this summer.

Churned-to-order

1. Smitten Ice Cream

These small, brightly-lit scoop shops specialize in ultra-premium ice cream that is made to order using founder Robyn Sue Fisher’s liquid nitrogen Brrr machine. Due to the smaller-sized crystals achieved with liquid nitrogen, Smitten’s ice cream has a super-creamy, smooth texture. Flavors have a culinary focus, change seasonally and are often gourmet updates on classics, including Brown Sugar with Cinnamon Shortbread, Blueberry Lavender and Strawberry White Balsmatic.

Must-order: Chocolate ($5-$6) may sound simple, but it’s actually a decadently rich ganache made with TCHO’s 60 percent cacao chocolate.

Details: Seven Bay Area locations, including 3545 Mt. Diablo Blvd., Lafayette, and 3055 Olin Ave., San Jose; http://ift.tt/1eMhsfb

2. Crafts Creamery

This brightly lit shop opened two years ago and offers a variety of made-to-order (via liquid nitrogen) options: organic ice cream made with the good stuff from Straus Family Creamery, coconut-based nondairy frozen dessert and granitas. Choose your flavor — there are over 20, including matcha green tea, caramel latte and mint chocolate chip — and any mix-ins and watch as they pop it into a blender-meets-metal-bowl device, squirt it with liquid nitrogen and freeze it in minutes. Complain about the high-ish prices ($5.36-$9.69 plus toppings) all you want, but this place has lots of seating and accommodates birthday groups at no extra charge. Just give them a few days’ notice, so they can round up extra chairs.

Details: 100 Railroad Ave., Suite D, Danville; http://ift.tt/2qLXdwL

Must-order: Burnt sugar tastes like the top of creme brulee — but thick and cold.

Rolled

3. Icicles

At Icicles, ice cream is rolled into tight cylinders, then topped with cream. (Nhat V. Meyer/Bay Area News Group)

Thailand’s rolled ice cream has hit the Bay Area, beginning at Icicles’ flagship shop in San Jose’s Willow Glen neighborhood. Choose from 11 flavors, including PB&J or Bravocado, or ask the staff to create your favorite combo by mixing the original custard base (made from farm-fresh eggs, milk, sugar and cream) with your favorite toppings. They’ll chop and flatten everything before your eyes on large ice pans, then scrape it off into pretty, finished 3-inch rolls. Unlimited toppings add to the fun. Also available: dairy-free “fruit roll ups.”

Must-order: Try Nutella and Chill ($6.50), custard base blended with bananas, graham cracker and hazelnut-chocolate spread.

Details: Five Bay Area locations including 222 E. Third Ave., San Mateo, and 600 Main St., Suite F, Pleasanton; http://ift.tt/2rejoPJ

4. Freezing Point Creamery

An unassuming shop tucked inside Chinatown, Freezing Point Creamery is a tiny, cash-only joint where you can choose from five rolled ice cream flavors: strawberry, mango, purple yam, red bean, cookies and cream, or matcha. They also offer housemade ice cream in several nontraditional flavors, including wasabi, durian and ginger. Toppings also available.

Must-order: Try the purple yam ($7), made with real bits of yam. Enjoy it with a cup of the warming — and popular — ginger milk tea ($4.95), made with organic whole milk and ginger juice.

Details: 349 Seventh St., Oakland

Soft-serve, with a twist

5. Milkcow

This South Korean export boasts creamy, not-too-sweet milk-flavored soft ice cream. Its facility in Southern California sources milk from free-range cows that are fed Italian ryegrass. Drizzles include various syrups, such as pistachio and honey — sourced from Marshall’s Farm in American Canyon — and fanciful toppings, like locally made macarons, waffle-sized egg puffs, and housemade cotton candy.

Must-order: Raw honeycomb with honey drizzle ($4-$6) offers the sweetness and slight crumble of real honey, the perfect complement to this ultra-creamy, milky soft ice cream.

Details: 5657 Auto Mall Parkway, Fremont, and 3223 Castro Valley Blvd., Castro Valley; coming soon to Pleasanton; www.milkcowusa.com

6. Curbside Creamery

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Now in its third year, Tori Wentworth’s Temescal Alley scoop shop is an all-inclusive ice cream lover’s paradise. It specializes in gourmet versions of classic flavors (hello, Creamsicle) available in both traditional dairy and cashew-based vegan options. But it’s the soft-serve that we melted over — especially the smooth Thai iced tea and a slightly nutty vanilla that was thick and delicious, without even one icy crystal to bum us out. Soft-serve flavors change on Thursdays.

Must-order: Both the Salted Caramel and Bicycle Coffee Co. ($3.25-$5.75) make us swoon. Dairy-free folks: Get your hands on the vegan chocolate or vegan earl grey tea.

Details: 482 49th St., Oakland; http://ift.tt/VispTl

Extreme pops

7. Gelati Creation

This two-year-old Alameda ice-cream-on-a-stick shop specializes in housemade gelato and sorbetto pops ($3.65-$3.80 plus toppings). The sorbetto is made in-house from fresh or pureed fruit (everything from guava and passion fruit to mango and peach), water and sugar while the gelato base comes from a supplier and includes whole milk and sugar. The pops are not too sweet, which allows for layering drizzles — milk, white or dark chocolate — and toppings, such as ground nuts, chocolate chips, coconut flakes or rainbow sprinkles.

Must-order: These creations are very personal, but we’re partial to the coffee gelato pop with milk chocolate drizzle and crushed almonds.

Details: 222 B South Shore Center, Alameda; http://ift.tt/2dZ4aEN

8. Milk and Wood

The concept at this kiosk inside downtown San Jose’s hip SoFA Market is similar: Choose your flavor, your drizzle — in addition to the chocolate drizzles, they also offer sweetened condensed milk — and your toppings, and stand back as the artists make your dream a sugar-laden reality. Milk and Wood handcrafts the pops daily in up to 25 flavors, including chocolate hazelnut, mango strawberry, and cookies and cream, and offers crushed pretzels and chocolate shavings among other toppings. Everything’s made in small batches, so they often run out by evening, especially on weekends.

Must-order: Customers swear by the Green Tea Kit Kat or Mint Oreo with drizzles and toppings galore ($4-$5).

Details: 387 S. First St., San Jose; coming soon to Santa Cruz; www.milkandwood.com

Sandwiched

9. Maven’s Creamery

These macaron ice cream sandwiches are as beautiful as they are delicious. Available in cold cases at multiple locations around the Bay Area, Maven’s Creamery macarons are made with almonds, egg whites, milk and other ingredients, and come in six flavors, including bright purple Ube Macapuno, Coffee Hazelnut and speckled Rainbow Crunch. The ice cream’s thick, creamy consistency is the perfect complement to the cake-y macaron.

Details: Available at 12 Bay Area locations, including Poki Bowl in Palo Alto and San Jose, and Hang Ten Broiler in Hayward and Alameda; http://ift.tt/2jXnsN5

Must-order: The best-selling Cookies ‘n’ Cream ($6) packs all the creamy-delicious nostalgia of childhood between pretty blue macarons.

10. Cream

This ice cream sammie shop first opened in Berkeley in 2010 and has since exploded in the Bay Area. You can’t deny the variety. Gluten-free cookies? Check. Dairy-free ice cream? Yup. And the always-premium ingredients are custom-sandwiched to your specifications. Choose from 20-plus ice cream flavors and 10 fresh-baked cookies, including toffee nut, chocolate chip and oatmeal raisin plus brownie ice cream sandwiches, the Cream Taco and Do’sant — ice cream between two glazed donuts.

Must-order: We’re partial to the Caramel Cinnamon Chill ice cream, sandwiched between snickerdoodles, but it’s all good.

Details: 12 Bay Area locations including 2070 Salvio St., Concord and 2399 Telegraph Ave., Berkeley; http://creamnation.com

Eclectic flavors

11. Tara’s Organic Ice Cream

Tara Esperanza focuses on broadening your ice cream horizons. Her ice cream is made in small batches of two to four gallons at a time, using organic cane sugar and organic seasonal fruit, dairy and herbs sourced from local farms. The inventive flavors are like none you’ve likely tasted: Avocado and Baobab, for example, Butternut Curry, Chinese Five Spice, Orange Cardamom, Mocha and Lemon Verbena. For old-school purists, she also makes a killer chocolate chip ice cream.

Must-order: We love the saffron ice cream and, when available, any stone fruit flavor, including nectarine or white peach.

Details: 4731 Telegraph Ave., Oakland, and 3173 College Ave., Berkeley; www.tarasorganic.com

12. Salt and Straw

Sure, there are a lot of creameries in the Bay Area doing unique flavors, but we’d be remiss if we didn’t include this Portland export, which is already drawing 45-minute waits outside its new (and first) San Francisco scoop shop. Salt and Straw partners with local purveyors to create seasonal and unusual flavors that are OMG-good, like Arbequina Olive Oil, Pear and Blue Cheese, Avocado and Strawberry Sherbet, and Green Apple and Wasabi Flowers.

Talk about extreme: This month, Salt and Straw is featuring limited-edition ice creams made from food waste in San Francisco. Flavors include The Roxie Road (made with leftover popcorn from the Mission’s Roxie Theatre) and Roasted Sunchoke Mock Apple Pie (made with organic but misshapen sunchokes from San Francisco’s Imperfect Produce).

Must-order: Tough call. Seriously. We can’t help you. We dream of the Woodblock Chocolate at the SF shop, but the Olive Oil and Lemon Custard is also off-the-charts good.

Details: 2201 Fillmore St., San Francisco; http://saltandstraw.com

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Why Coconut Sugar is the Most Healthy Sweetener

We are noticing an increase in in-taking natural substitutes of sugar comparing to table sugar. The reason is we are more health conscious these days, and we want to avoid anything which damages our health. The best way is to limit processed sugar intake and use natural alternative. But which natural sugar you should choose? People who are diagnosed with fructose malabsorption and had to cut their use of white sugar prefer using coconut sugar as the substitute. Let us explain the insight. All natural sweeteners including table sugar, honey, dates, coconut sugar, they all have different amount of fructose and glucose. Fructose is a sugar molecule that breaks in the liver and doesn't provoke an insulin response. Fruits have this fructose level in small ratio, so it's completely fine. However, it's harmful when you take it in big quantities which takes your liver, and can be terrible for your health related issues like diabetes, obesity and heart disease. Glucose breaks in to your digestive system and increases level of blood sugar. Our body needs glucose, but we have to optimize the dosage, cause too much of it can provoke pancreas to manage insulin properly. This results in inefficient glucose delivery to the cells that need it. What is Coconut Sugar? Coconut sugar is 100% recommended as an alternative to white sugar. It's naturally made from the sap of coconut palm tree. Is coconut sugar the best natural substitute of white sugar? coconut sugar have trace ratio of minerals such as potassium, phosphorus, magnesium, and calcium. However, as said earlier you have to manage the dosage on an optimum level to get it normal. six teaspoons per day for women & no more than nine teaspoons for men. Coconut sugar contains the minimum amount of fructose than other natural substitutes of white sugar, and your liver metabolizes it in a very healthier way. Coconut sugar is made from sap of coconut flowers from the coconut palm tree. It has less GI than sugar, and has vital minerals, polyphenols, antioxidants as well as a unique fiber known as inulin, which is best to manage glucose absorption. Conclusion Coconut sugar is known as the best natural sweetener to white sugar, considering it’s natural fabrication process, low GI and other important health benefits. For More Information: https://tanihood.com/ https://tanihood.com/why-coconut-sugar-is-the-most-healthy-sweetener/ https://www.youtube.com/watch?v=wz6972_vfE0&feature=youtu.be

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9 Awesome Health Benefits of Coconut Sugar

You will love the amazing benefits of Coconut sugar over the years. Coconut sugar has become a popular alternative sweetener giving the concern regarding the increase use of synthetic sugar and high glucose syrup in so many foods. We are Tanihood. The first marketplace in Indonesia for organic agriculture products, specializes in exporting our high-quality goods. For More Information: https://tanihood.com +62-21-27650645 Estubizi Business Center Jl. Wolter Monginsidi 71 Jakarta 12180 https://tanihood.com/9-awesome-health-benefits-of-coconut-sugar/ https://www.youtube.com/watch?v=DjDBjY1VfBI&feature=youtu.be