Wednesday, March 23, 2011

I'm Hungry

Just read the news release (see below) from Velvet Ice Cream announcing some new flavors.  Can I eat ice cream for breakfast??

Velvet Introducing Four New Flavors for 2011
UTICA, Ohio (March 22, 2011) – Velvet Ice Cream will roll out four new flavors in 2011, beginning with Honey Caramel on March 24.

Honey Caramel was created by Alex Grooms, the 13-year-old winner of Velvet’s 2010 Create-A-Flavor Contest. The ice cream has a vanilla base and includes honey and caramel.

On April 15, Velvet will release Peach Cobbler for the summer. The flavor is based on a submission by Andrea Thrasher, third-place winner of the Create-A-Flavor Contest. Thrasher submitted the flavor idea of a vanilla-based ice cream with peaches and brown sugar clusters.

“This is the first year that we’ve produced two new types of ice cream from our Create-A-Flavor Contest,” said Luconda Dager, president of Velvet Ice Cream. “We think both of these new releases are going to be popular with our customers and we’re excited to get them into the grocer’s freezers.”

Both new flavors will be produced as part of Velvet’s Natural line of products.

Velvet will introduce two new flavors in its Supreme line May 15 - Peanut Butter Overload and French Vanilla.

Peanut Butter Overload is a peanut butter-based ice cream that includes peanut butter swirls and peanut butter cups. French Vanilla is similar to Velvet’s Olde Tyme Vanilla. The recipe includes pasteurized egg, creating a very rich flavor.

Headquartered at Ye Olde’ Mill in Utica, Ohio, Velvet Ice Cream has been a family owned and operated business for nearly 100 years. Founded in 1914 by family patriarch Joseph Dager, Velvet has been run by four generations of the Dager family. Each year, Velvet produces more than five million gallons of ice cream, which can be found in freezer cases throughout the Midwest and Florida. The historic Ye Olde’ Mill, which houses the company headquarters, an ice cream museum and restaurant, attracts more than 150,000 visitors a year.

No comments: