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Delicious fall ice cream flavors return to stores for season
 

Ice cream lovers are encouraged to immerse themselves in the season with Velvet Ice Cream’s fresh fall flavors.
The Utica, Ohio-based ice cream maker has just released its popular autumn flavor, Pumpkin Pie, and is highlighting another fall favorite: Pure Cinnamon. Both are now available in stores and by the scoop at the historic Ye Olde Mill in Utica.
Back by popular demand and available only as supplies last, Pumpkin Pie features rich pumpkin ice cream blended with fine-ground cinnamon, nutmeg and bits of crispy pie crust. Velvet’s wildly popular Pure Cinnamon flavor is made from its Original Vanilla Ice Cream blended with pure fine-ground cinnamon. While Pure Cinnamon is available year round, its sales more than double from fall through holiday time, as it pairs beautifully with apples, pies and cookies.
As part of the celebration of its 100th anniversary, Velvet Ice Cream has launched an Anniversary Cookbook, which features great recipes, many of which are perfectly complemented by the fall flavors. A few are listed below.
Autumn is the perfect time to visit Velvet Ice Cream’s historic Ye Olde Mill, to see how Velvet is made. As fall foliage gets into full swing, visitors can experience the mill and its gorgeous surroundings before the doors close for the winter season on Oct. 31. Velvet invites travelers for its October Sunday Entertainment series, where guests can take carriage rides, enjoy live entertainment, taste fresh-made Velvet Ice Cream and more.
Founded in 1914 by Joseph Dager, four generations of Dagers have since run the company. Still family-owned and -operated, Velvet produces and distributes more than 5 million gallons of ice cream every year. Named by Frommer’s as one of America’s 10 Best Ice Cream Factory Tours, Velvet’s Ye Olde Mill welcomes 150,000 visitors each year for tours, tastings and events.
Apple Pancake Sundae

1-1/2 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 cup homemade applesauce topping (see below)
1/2 cup milk
In medium bowl, sift together flour, cinnamon, baking soda, baking powder and salt. In large bowl, mix together egg, applesauce and milk. Slowly combine the dry ingredients into the wet mixture.
Let batter sit for 3-5 minutes. Heat skillet or griddle and spoon on about 1/4 batter for each pancake.
Cook on each side until golden brown in color. Top with Velvet Cinnamon ice cream and homemade applesauce topping.
Homemade
Applesauce
Topping

5-6 pounds apples, peeled and cored
3/4 cup water
1 tablespoon cinnamon
1 teaspoon vanilla
1/4 teaspoon salt
1/2 to 1 cup brown sugar
Peel and core apples. Roughly chop into 1-inch pieces. Place prepared apples into a large stockpot along with water, cinnamon, vanilla and salt. Bring apples to a boil and reduce to simmer.
As the apples cook down, the mixture will begin to naturally thicken. Using the backside of a wooden spoon mash the apples every few minutes to help the reduction and thickening process. After the applesauce is almost to the stage of serving, check for sweetness.
Stir in 1/2 to 1 cup brown sugar, based on sweetness preference.  Cook 3-5 minutes more before serving.
Pumpkin Roll Sundae

1 slice pumpkin roll
1 scoop Velvet Pumpkin Pie ice cream
Whipped cream
Caramel sauce
Slice a pumpkin roll into 3/4- to 1-inch-thick pieces. Place a slice on a plate. Add a generous scoop of Velvet Pumpkin Pie ice cream. Top with whipped cream and drizzle with caramel sauce.
Baked Peaches

Makes six servings
3 fresh peaches
1/2 cup chopped almonds
1/2 stick cold butter
1 teaspoon cinnamon
1/2 cup brown sugar
Preheat oven to 350 degrees. Cut each peach in half and remove pit. Place in a greased 9-by-13-inch baking dish. In a medium bowl, mix together the butter and brown sugar until crumbly. Add in almonds and cinnamon. Mix together until combined. Scoop a large tablespoon of brown sugar mixture into each peach half. Bake for 15-20 minutes or until peach is softened. Top with a scoop of Velvet Cinnamon ice cream to serve.
Hummingbird Cake

Makes 12 servings
1 teaspoon vanilla extract
3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1/2 cup raisins
1 teaspoon ground nutmeg
2 cups chopped pecans
1 teaspoon ground cinnamon
1/2 teaspoon salt
Glaze
4 large mashed bananas
2 cups confectioner’s sugar
3 large eggs
4 ounces cream cheese
8 ounces undrained crushed pineapple
1 teaspoon vanilla extract
3/4 cup canola oil
1-2 teaspoons milk
Preheat oven to 350 degrees. Grease and flour one 14-cup Bundt cake pan. Sprinkle 3/4 cup of pecans in bottom of pan. In a large bowl, sift together flour, baking soda, spices and salt. In separate bowl mix bananas, eggs, pineapple, canola oil, vanilla and sugar. Slowly combine dry ingredients into wet until fully combined.
Fold in raisins and 1 cup of pecans. Evenly spoon batter into prepared Bundt pan. Bake cake for 60-70 minutes; remove from oven when a cake tester comes out clean. Leave in pan on wire rack for 30 minutes.
To make the glaze, combine all ingredients in a medium bowl. Top the cake with glaze and sprinkle remaining 1/4 cup of chopped pecans on top.  Slice and serve with a scoop of Velvet Cinnamon Ice Cream; also pairs well with Velvet Original Vanilla or Butter Pecan and Cashew.

The annual Ice Cream Festival (May 23-25, 2015), group tour experiences and school learning field trips are among the many draws to Ye Olde Mill. Complete information about Velvet Ice Cream and Ye Olde Mill is available at www.VelvetIceCream.com
The Twitter hashtag #Velvets100th will help consumers share and follow stories of Velvet Ice Cream’s anniversary.
10/23/2014