Word: creaming
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Dates: during 1980-1989
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...summer's hot frozen dessert is no-cream ice cream...
Sure, once upon a time, they all used to scream for ice cream. But many Americans today are more likely to pine for the impossible: a tasty, low-cal, no-cholesterol, nondairy frozen delight-and make it all natural too, please. Only a dream, say cynics. Tofutti, says David Mintz. Bless you, say many converts who believe Mintz's Tofutti may be the answer. Indeed, Americans are licking up 40,000 gal. a week of his chilly concoction. Production has nearly doubled in the past month. Move over Frusen Gladje and frozen yogurt; this is the summer of Tofutti...
...stores almost all the way across the country. Strangely, it has not caught on yet in Southern California, normally a hotbed of food fads. But Tofutti is moving smoothly at chic Neiman-Marcus in Dallas and at Bloomingdale's in New York City. Haagen-Dazs, the designer-ice cream folks, will begin nationwide distribution to retailers later this month. On Wall Street, stock in Mintz's Tofu Time, Inc., which went public in December, has tripled in value and split...
Balley's (21 Brattle St.): The only really old fashioned ice cream parlor around, Bailey's is quaint and a pleasant surprise. Tall sundae glasses filled with such antiquated joys as "Mocha Lace." None of those newfangled candy mix-ins. This is purism at its best. Brigham's (1420 Mass. Ave.): Chain-store decor aside, Brigham's boasts generous portions, thick frappes, and low prices, though sophisticates sneer. Steve's (34 Church St.): The original, legendary Steve's (in Somerville) was reputed to be worth the lengthy trek. The fun may have gone out of Steve's now that there...
...look for it, you will find a labyrinthine room in that basement in which the subjects of religion and foreign languages are housed. And if you run out of interests in this part, cross Church St. and go to their Annex (33 Church St.) above Steve's Ice Cream...