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Harry Nogle | Around Sharpsburg & Keedysville | January 13, 2012
Sharpsburg Elementary School nominated 14 students for exemplifying all the character traits of a responsible student. These students enjoyed lunch at the Golden Table with counselor Jacklyn Kinzer, eating ice cream sundaes to celebrate their accomplishments.   Legion members hand out oranges Sharpsburg American Legion Post 236 continued the holiday tradition of giving students and staff oranges and candy canes for Christmas. The Legionnaires said they were impressed with the enthusiasm and behavior of the students at Sharpsburg Elementary School.                    Sharpsburg Elementary celebrates Sprit Day Students and staff will wear clothes inside out or backward today for Spirit Day. Today is also Bank Day and the Good News Club will meet after school.
September 12, 2011
On Aug. 22, Emma K. Doub School for Integrated Arts & Technology celebrated back-to-school night with an ice cream social. The ice cream was donated by Unilever (Good Humor-Breyers) in Hagerstown.
By JULIE E. GREENE | | September 12, 2011
Unilever informed government officials that layoffs at its Hagerstown ice cream plant are expected to begin this fall and the plant will officially close in August 2013, a Washington County economic development official said Monday night. The Good Humor-Breyers Ice Cream plant on Frederick Street employs about 440 people, said Timothy Troxell, executive director of the Hagerstown-Washington County Economic Development Commission. Unilever North American Ice Cream officials did not have a schedule for how many employees would be laid off during the next two years, Troxell said.
Scott Anderson | Culinary Passion | September 9, 2011
White sauces includes classic sauces such as veloute; and  béchamel, both are made by thickening a liquid with a roux.   Veloute;, which translated, means "velvety, soft, and smooth to the palate," is made by flavoring a white stock with aromatics and thickening with a blonde roux.   Béchamel, in Pierre P. Escoffier's day was made by adding cream to a thick velouté sauce.  In modern terms we make béchamel by thickening milk, sometimes with added aromatics for flavor, with a blonde roux.
By DAN DEARTH | | August 10, 2011
Jugglers, a giant slide and informational stations covered the grounds of Gateway Crossing Wednesday during the Hagerstown Housing Authority's annual Community Fair. Diane Rudisill, director of resident services for the housing authority, said the fair offers children a chance to play and their parents an opportunity to discover programs that are designed to help them become more self-sufficient. Rudisill said housing authority residents comprise low- to middle-income individuals and families.
Lynn Little | July 20, 2011
Eating ice cream to beat the summer heat is one of America's favorite pastimes.   Homemade ice cream can be a special treat, but it can also become a threat because of salmonellosis. While commercially manufactured ice cream is typically made with pasteurized eggs or egg products, recipes for homemade ice cream often use raw eggs in the base mixture. If your favorite ice cream recipe uses uncooked eggs, it is time to replace or revise it. Those raw eggs may contain salmonella bacteria that can cause foodborne illness.
By JEFF SEMLER | | July 5, 2011
July is National Ice Cream Month, or so I am told. Many people like me will invent reasons to eat ice cream, so if it isn't National Ice Cream Month, then it should be. Come on, this is the month the mercury flirts with 100, so why not eat ice cream. I am sure in our hurried workday world, few people take the time to make their own ice cream anymore. I am also sure if you asked someone if they have an ice cream freezer, they would look puzzled and say no, but they have them in the grocery store.
July 5, 2011
Ice cream in a bag   1 gallon zipper-style bag (freezer)  1 quart zipper-style bag    4 cups ice  1 cup rock/table salt  1/4 cup sugar  1 cup milk (skim, 1 percent, 2 percent whole)  1 cup half and half  1/2 teaspoon vanilla extract  1. Pour the milk, vanilla extract and sugar into the quart zipper bag. Squeeze as much air out as possible, mix well and seal the bag carefully. 2. Place the quart zipper bag into the gallon bag. Cover with ice and salt.
By ROXANN MILLER | | June 30, 2011
“You scream, I scream, we all scream for ice cream” or at least that’s what Caroline Holmes is hoping Greencastle folks will chant later this month. There are hundreds of different flavors of ice cream, but the 11-year-old Greencastle girl came up with a new ice-cream flavor — Caroline’s Red White and Blue — with the money raised from sales of it going to local charities. While visiting her cousin in Connecticut, she entered a Create a Flavor, Change the World contest at Ashley’s Ice Cream shop there.
June 13, 2011
The Vince Tantillo/Jack E. Barr 5K Memorial Run and 1K Ice Cream Run will be held Saturday, June 18, at the corner of Oak Hill and Northern avenues in Hagerstown. The 5K run begins at 8:30 a.m. The 1K Ice Cream Run, for ages 4 to 12, begins at 9:30 a.m. Cash prizes will be awarded for male, female masters and top three finishers. Trophies will be given to the top three finishers in seven age groups. Registration fee is $20 memorial run; $12 for ice cream run. To register, call 301-739-3990.
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