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I Scream, You Scream . . .

We all scream for ICE CREAM!

Katie Horan, Hampton Winds Pastry Chef,

As a pastry chef, I have a serious sweet tooth and I love most desserts in general, but one of my absolute favorites is ice cream! I love the sweet, creamy, cold custard in all its amazing forms-soft serve, hand scooped, milkshakes, sandwiches, cones, cups, and sundaes. If I am offered ice cream, the answer is always an easy yes! But, when did it all start?

There is no conclusive answer to that. There are several different theories to when ice cream first made its debut. It can be traced all the way back to the 4th century when Roman Emperor Nero ordered ice to be brought back from the mountains and mixed with fruits. It has certainly come a long way since then! Slowly, but surely, ice cream was worked on and improved and made its way to America. The first ice cream parlor in America was opened in New York City in 1776.

Through the years the process for making ice cream has been advanced by technology. The machinery we use today follows the same methods that were used originally. To make ice cream, you need to freeze the mixture while aerating it. The first ice cream machines used ice with salt to freeze the mixture. Salt helps ice stay frozen longer and hold its temperature. For one of the first ice cream machines, it had a wooden bucket base that you would fill with ice and salt, you would then place the metal cannister on top of the ice and fill the cannister with your ice cream base. Then, you add the hand crank mechanism that you use to hand-churn and aerate the ice cream as it is frozen from the ice below. The machines we use today follow the same principal but take out all the heavy legwork! They have condensers inside that freeze the ice cream without the addition of ice and salt, as well as mechanical arms that rotate and aerate the ice cream on its own. It is a much easier process today!

As a child, my favorite sound in the summer was the song of the ice cream truck coming down the street! “ICE CREAAMMMM!” My siblings and I would all race to our parents and beg for money to buy our favorite treats. One of my favorite treats was the classic chipwich! Vanilla ice cream sandwiched between two chocolate chip cookies and rolled in mini chocolate chips-now that’s a treat! If you love chipwiches as much as I do, you have to make this giant one for your family or next gathering! This recipe calls for vanilla ice cream, but there are no rules in my book when it comes to ice cream! Use your favorite flavor and switch it up! I personally would love this with some mint chocolate chip! Happy baking and happy national ice cream day!

Giant Chipwich
• ¾ cup butter, room temperature
• 1 cup brown sugar
• 1 egg, plus 1 egg yolk
• 1 tablespoon vanilla extract
• ¾ tsp baking soda
• ¾ tsp salt
• 2 cups all purpose flour
• 1 ½ cups chocolate chips
• ½ gallon vanilla ice cream (or your favorite flavor!)
• 1 cup mini chocolate chips

1. Preheat your oven to 350.
2. Spray a 9” springform pan with cooking spray
3. In the bowl of a stand mixer, cream together the butter and sugar on medium high speed for 2 minutes or until light and fluffy. Add in the egg, yolk, vanilla, baking soda, and salt. Mix for 1 minute until smooth, scraping the bowl as necessary.
4. Turn the mixer to low and add the flour until just combined. Stir in the chocolate chips.
5. Divide the dough in half and press half into the bottom of the greased springform pan. Bake for 15-20 minutes or until the edges are golden brown.
6. Allow the cookie to cool in the pan for 10 minutes. Then open the springform pan and gently release the cookie using a spatula. Cool completely on a wire rack.
7. Clean the pan, spray again, and repeat the baking process with the remaining cookie dough.
8. When this cookie is done, leave to cool completely in the springform pan.
9. Once the second cookie is cooled, remove your ice cream from the freezer and allow it to thaw slightly so it’s spreadable. Don’t let it melt completely or your finished dessert will be icy!
10. Place all the ice cream on top of the cookie and spread it using an off-set spatula.
11. Place the other cookie on top and press down slightly so its even.
12. Cover the pan with aluminum foil and place it in the freezer for at least two hours.
13. When you’re ready to serve, remove the sides of the pan and press the mini chocolate chips into the ice cream on the side.
14. Slice, serve, and enjoy!

Northampton Community College's Culinary Arts program prepares students for careers as chefs, bakers, restaurants managers, and more. At NCC, you will learn from professional chefs as you earn your associate degree. This program typically takes two years to complete and all of the required classes are offered at our Bethlehem campus. Our culinary arts students have the opportunity to receive practical training in a modern commercial kitchen and work in our public restaurant, the Hampton Winds, in their second six months of the program.
Through various on-site special events, students have the opportunity to experience banquet style cooking and plating. In addition, the Chef in Residence program allows students to learn from experienced industry chefs and graduates. Students are given the opportunity to compete in a culinary competition for a chance to extern with Emeril Lagasse.