UTICA, OH – 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, where Velvet is made.
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 Velvet’s Pure Cinnamon flavor 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 complimented by the fall flavors. (Editors Note: An autumn-inspired recipe and serving idea from the cookbook are found below.)
Autumn is the perfect time to visit Velvet Ice Cream’s historic Ye Olde Mill, to see how Velvet is made. And 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 October 31. The Mill lies on 25 acres filled with lush forests and picturesque areas to hike and stroll. 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, which is located in Utica, Ohio on 25 acres of the perfect combination of wooded countryside and rolling, pastoral farmland. Still family-owned and operated, Velvet produces and distributes more than five million gallons of ice cream every year from its headquarters on the grounds of Ye Olde Mill. Ye Olde Mill also houses an ice cream and milling museum, a restaurant, playground, picnic area and catch-and-release fish pond.
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. 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, which is open to the public May 1-October 31. Complete information about Velvet Ice Cream and Ye Olde Mill is available www.VelvetIceCream.com. The Twitter hashtag #Velvets100th will help consumers share and follow stories of Velvet Ice Cream’s 100th Anniversary.
Velvet Ice Cream Cookbook–Fall Recipes
Apple Pancake Sundae
Ingredients: 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
Instructions: 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 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
Ingredients: 5-6 pounds apples, peeled & cored; 3/4 cup water; 1 tablespoon cinnamon; 1 teaspoon vanilla; 1/4 teaspoon salt; 1/2-1 cup brown sugar
Instructions: Peel and core apples. Roughly chop into 1-inch pieces. Place prepared apples into a large stock pot 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 1/2-1 cup brown sugar, based on sweetness preference. Cook 3-5 minutes more before serving.
Pumpkin Roll Sundae
Ingredients: 1 slice pumpkin roll; 1 scoop Velvet Pumpkin Pie ice cream; whipped cream; caramel sauce
Instructions: 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.
Velvet Ice Cream samples, images, media tours and interviews available. Contact Amy Weirick, Office: (614) 848-8380 Mobile: (614) 296-8513 or amy@WeirickCommunications.com.