Museum of Ice Cream NYC NewYork NY

 

The MUSEM of ICE CREAM

NEW YORK CITY

Reservations

MUSEUM of ICE CREAM

NYC

Entry Ticket

Inside The ICE CREAM MUSEUM

NEW YORK CITY

INFO

The ICE CREAM SLIDE

NYC

BATH in ICE CREAM SPRINKELS

The MUSEUM of ICE CREAM

• Delight in a multi-sensory experience where art and ice cream collide.
• Savor a variety of delectable ice cream creations.
• Engage with whimsical exhibits where you can unleash your inner child.
• Touch, learn, and play in the museum and get to know the history of ice cream.

Step into a fantastical world of frozen delights with an entry ticket to the Museum of Ice Cream in New York City. This immersive experience goes beyond your wildest imagination, taking you on a whimsical journey through a vibrant wonderland of art and ice cream. Enjoy unlimited ice cream as you explore!

Slide down an epic three-story slide, take a celestial ride on a pink Museum of Ice Cream subway, and dive into the world’s largest sprinkle pool, where you can immerse yourself in a sea of colorful confections, creating a surreal sensory experience. Discover fun facts about the history of ice cream and indulge in delectable ice cream treats that will transport your taste buds to new heights of delight.

The Museum of Ice Cream isn't just a feast for the senses—it's an interactive playground that invites you to fully engage with its imaginative exhibits. Capture the perfect Instagram-worthy shots as you explore the vibrant installations and share the joy with your friends and followers.

This enchanting experience is suitable for all ages, making it a fantastic outing for families, friends, or a special date. Whether you're a connoisseur of ice cream or simply seeking a unique adventure, the Museum of Ice Cream promises to leave you with unforgettable memories.

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Easy Make Spong Cake Recipe Cupcakes Frosting

 

 

The PERFECT SPONG CAKE

"EASY to MAKE"

RECIPE BELOW

EASY BAKE SPONGE CAKE

INGREDIENTS :

• 6 eggs,
• 1 cup of wheat flour 450,
• 1/2 cup of potato flour,
• 1 cup granulated sugar,
• 1.5 tablespoons of vinegar,
• 2 teaspoons of baking powder,
• butter,
• breadcrumbs.
• 
  

Preparation method:

1. Before you dive into making the sponge cake, remember that all the ingredients should be at room temperature. Otherwise, they will not blend efficiently and produce a harmonious emulsion.
2. Once the ingredients are at the correct temperature, you can begin. To start, separate the egg whites from the yolks. Gradually whip the whites, starting at the lowest mixer speed and slowly increasing the power. When the froth becomes stiff, start adding sugar, while consistently whipping.
3. Mix the egg yolks, vinegar, and baking powder in a separate bowl. Then, combine this mixture with the whipped whites and blend again. Finally, add both sifted flours and stir until the ingredients unify. Grease the cake mold with butter and sprinkle with breadcrumbs. Bake the sponge cake on the middle rack of the oven for half an hour at 356 degrees Fahrenheit. After this time, allow the cake to cool before removing it from the pan.

EASY to MAKE CREAM CHEESE FROSTING

For CAKES & CUPCAKES

RECIPE - 

Ingredients :

• 8 ounces cream cheese

• ½ cup butter, softened

• 2 teaspoons vanilla extract

• 4 cups confectioners' sugar

• Preparation : 

1. Beat cream cheese, softened butter, and vanilla together in a large bowl with an electric mixer until light and creamy.                                                                      Gradually beat in confectioners' sugar until smooth. 

Once your Cake (or Cupcakes) have cooled, frost with the Cream Cheese Frosting.

"ENJOY" !!!

"WANNA MAKE CUPCAKES" ???

USE The SAME SPONG CAKE BATTER ABOVE

PLACE BATTER INTO  a 12 SLOT MUFFIN PAN

"MAKE CHOCOLATE FROSTING CUPCAKES"

CHOCLATE CREAM CHEESE FROSTING

RECIPE 

• 8 ounces cream cheese

• ½ cup butter, softened

• 2 teaspoons vanilla extract

• 4 cups confectioners' sugar

• 6 ounces Dark Chocolate (melted)

• Preparation : 

1. Melt Chocolate.

2. Beat cream cheese, softened butter, and vanilla together into the cream cheese - butter mixture with an electric mixer until light and creamy.    Gradually beat in confectioners' sugar until smooth. 

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1. 
   

Italian Pork Neck Ragu

 

PASTA with TURKEY NECK RAGU

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TURKEY NECK RAGU

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Pork Ribs Italian Style

 

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Buffalo Chicken Wings Recipe SUPERBOWL Sunday

 

 BUFFALO WINGS ORIGINAL RECIPE  

 

 

 After Burgers and Pizza, these Buffalo Chicken Wings may very well be America’s 3^rd most popular dish. And guess what? They’re not just American, they’re Italian American Teressa Bellissimo one night at her families Anchor Bar in Buffalo New York. Legend has it that Teressa’s son Dom was hanging out at the bar one night with his buddy’s. The guys were hungry so Mamma Bellissimo whipped up a little snack for the boys. Teressa fried up some wings, made a little hot sauce and coated the wings with them. And served them to the boys. They went nuts they loved them. They started serving them as a free at the bar for the bar customers. It was just a matter of weeks before all of Buffalo found out about these tasty wings. They became famous almost over night, whereby the Bellissimo’s stopped serving them for free at the bar and put them on the menu. The Bellissimo’s served Italian Food at their Anchor Bar, and the Italian Food was quite special. However the Bellisimo’s tasty Chicken Wings quickly out sold all the regular Italian Specialty Dishes and the Bellissimo’s Wings became the number 1 best seller on the menu. Not only that, but Teressa’s Italian-American created ChickenWings became uber famous all over America and subsequently all over the World. That’s Italian, “Italian-American.”   

SUPER SUNDAY !!! 

BUFFALO CHICKEN WINGS 

 

 RECIPE : 

 

Ingredients: 

 

 36 chicken wing pieces(one wing makes 2 pieces -  the "flat" and drum seperated

 1 tablespoon vegetable oil

1/2 teaspoon salt 

1 cup all-purpose flour 

1 1/2 tablespoons white vinegar 

1/4 teaspoon cayenne pepper 

1/8 teaspoon garlic powder 

1/4 teaspoon Worcestershire sauce 

1 teaspoon Tabasco Sauce

6 tablespoons Frank’s Hot Sauce (or other) 

6 tablespoons unsalted Butter or Margarine 

 

Celery Sticks 

 

1 bottle of Blue Cheese Dressing 

 

Preheat oven to 425 degrees F. 

Cut whole wings into two pieces at the joint. 

 

In a bowl toss the wings with the oil, and salt. Place chicken wings into a large plastic shopping bag, and add the flour. Shake to coat evenly. 

 

 

Remove wings from the bag, shaking off excess flour, and spread out evenly on oiled foil-lined baking pan(s). Do not crowd. Bake for about 20 minutes, turn the wings over, and cook another 20 minutes, or until the wings are cooked through and browned. 

While the Wings are baking, mix all the ingredients for the sauce in a pan, and cook over low heat for 6 minutes, stirring occasionally. 

 

After the Wings are cooked, remove from oven. 

 

Place wings in a large bowl and pour sauce over wings to coat. Mix thoroughly. 

 

Serve with Blue Cheese Dressing and fresh Celery Spears.

Enjoy your Wings and Enjoy the Game, !  "It's SUPER BOWL SUNDAY" !

 

 

 

 

 

TASTIEST BUFFALO CHICKEN WINGS EVER !!!

 

 

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Pasquale Makes Sunday Sauce - Recipe

 

PASQUALE'S AWESOME SUNDAY SAUCE

With MEABALLS, BRACIOLE, & SAUSAGES

SUNDAY SAUCE alla PASQUALE

PASQUALE MAKES SUNDAY SAUCE

with MEATBALLS, SAUSAGES, BRACIOLE,

and PORK RIBS

SUNDAY SAUCE

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Philly CheeseSteak Recipe

 

PHILLY CHEESESTEAK

With PROVOLONE

MAKE at HOME !!!

PHILLY CHEESESTEAK - RECIPE

Ingredients

• 1 pound
  Ribeye Steak (trimmed and thinly sliced)
• ½ teaspoon
  Sea Salt (or to taste)
• ½ teaspoon
  Black Pepper (or to taste)
• 1
  Sweet Onion (large, diced)
• 8 slices
  Provolone Cheese (mild, not aged provolone)
• 4
  Hoagie Rolls (sliced 3/4 through)
• 2 tablespoons
  Unsalted Butter (softened)
• 1
  Garlic Clove (pressed)
• 4-tablespoon
  Mayonnaise (or to taste)

CHEESE STEAK

INGREDIENTS

Directions

• Take hoagie rolls, split them lengthwise.
• Take a working bowl, add butter and garlic to it and mix. Spread the mix in the rolls.
• Set an air fryer basket in an instant pot. Place rolls in it. Close the lid and bake at 400F for 3 minutes.
• Dish out the rolls and set them aside.
• Now, add melted butter, diced onions to a clean Instant Pot. Saute at high for 5 minutes. Stir it a bit.
• Add ribeye steak, salt, black pepper, and chili flakes to it. Keep stirring until meat changes its color.
• Finally, add the shredded provolone cheese to it. Mix it up and wait until the cheese melts.
• Dish out the cheesy steaks, divide them over baked buns, and serve it with the dip you love!

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A BRIEF HISTORY of The PHILLY CHEESE STEAK

The story of the Philly cheesesteak begins in the heart of Philadelphia, Pennsylvania, in the early 20th century. Legend has it that Pat Olivieri, a hot dog vendor, decided to try something new by grilling some thinly sliced beef on his grill for his own lunch. The aroma wafted through the air, enticing passersby with its irresistible sizzle. A taxi driver, drawn by the aroma, asked Pat to make him a sandwich with the mouthwatering meat. And just like that, the Philly cheesesteak was born. Sort of. The original sandwich made by Pat only had chopped beef and onions, no cheese.

As the popularity of this delectable creation spread, Pat Olivieri’s humble hot dog stand transformed into a bustling destination for locals and tourists alike. With each satisfied customer, the fame of the Philly cheesesteak grew, solidifying its status as a true culinary icon.

While sauteed onions have long been the traditional topping, the inclusion of peppers became popular as a customization among the newer vendors and restaurants offering the sandwich, adding a bit of Italian flair.

When you’re considering the true moment of the philly cheesesteak origin, you need to look at when someone added the cheese. The cheese wasn’t added until the 1940s when restaurant manager, “Cocky Joe” Lorenza at Pat’s King of Steaks added some provolone to the mix.

The key to an authentic Philly cheesesteak lies in the meat. Traditionally, thinly sliced rib-eye steak is used, known for its tender texture and rich flavor. The steak is cooked on a hot griddle, sizzling to perfection. The result is a juicy, flavorful filling that becomes the star of the sandwich. Today, the Philly cheesesteak meat can be found in various cuts and even chicken or vegetarian options, but the original recipe still holds a special place in the hearts of cheesesteak connoisseurs.

The ORIGINAL !!!

PAT'S KING of STEAKS

The ORIGINAL PHILLY CHEESESTEAK

Created by Pat Oliveri in 1933

GINO'S STEAKS

Down The Block from PAT'S

GINO'S STEAKS is One of PHILLY'S BEST

WHAT is a CHEESESTEAK

Meat

The meat traditionally used is thinly sliced Rib-Eye or top round, although other cuts of beef are also used. On a lightly oiled griddle at medium temperature, the steak slices are quickly browned and then scrambled into smaller pieces with a flat spatula. Slices of cheese are then placed over the meat, letting it melt, and then the roll is placed on top of the cheese. The mixture is then scooped up with a spatula and pressed into the roll, which is then cut in half.

Bread

In Philadelphia, cheesesteaks are invariably served on hoagie rolls. Among several brands, perhaps the most famous are Amoroso rolls; these rolls are long, soft, and slightly salted. One source writes that "a proper cheesesteak consists of provolone or Cheez Whiz slathered on an Amoroso roll and stuffed with thinly shaved grilled meat,"  while a reader's letter to an Indianapolis magazine, lamenting the unavailability of good cheesesteaks, wrote that "the mention of the Amoroso roll brought tears to my eyes."  After commenting on the debates over types of cheese and "chopped steak or sliced", Risk and Insurance magazine declared, "The only thing nearly everybody can agree on is that it all has to be piled onto a fresh, locally baked Amoroso roll.

Cheese

American cheese, provolone, and Cheez Whiz are the most commonly used cheeses or cheese products put on to the Philly cheesesteak.

White American cheese, along with provolone cheese, are the favorites due to their mild flavor and medium consistency. Some establishments melt the American cheese to achieve the creamy consistency, while others place slices over the meat, letting them melt slightly under the heat. Philadelphia Inquirer restaurant critic Craig LaBan says, "Provolone is for aficionados, extra-sharp for the most discriminating among them," although LaBan was at the time new to the Philadelphia area, and sharp provolone is rarely found in cheesesteak shops, while mild provolone is common. Geno's owner, Joey Vento, said, "We always recommend the Provolone. That's the real cheese."

Cheez Whiz, first marketed in 1952, was not yet available for the original 1930 version, but has spread in popularity. A 1986 New York Times article called Cheez Whiz "the sine qua non of cheesesteak connoisseurs." In a 1985 interview, Pat Olivieri's nephew Frank Olivieri said that he uses "the processed cheese spread familiar to millions of parents who prize speed and ease in fixing the children's lunch for the same reason, because it is fast." Cheez Whiz is "overwhelmingly the favorite" at Pat's, outselling runner-up American by a ratio of eight or ten to one, while Geno's claims to go through eight to ten cases of Cheez Whiz a day. 

PAT'S KING of STEAKS

The PHILLY CHEESESTEAK was INVENTED HERE

by PAT OLIVERI - 1933

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