Essential Lip Colors/Glosses

-Liplicious in Pineapple Juice Orange Kiss Watermelon Sorbet Caramel Mocha -NYC ChromaLipcolor in Garnet -Clinique Lipstick in Pink Chocolate -Beauty Rush Lipgloss in Strawberry Fizz Slice of Heaven -Justice lipgloss in Peppermint -VS Sheer Gloss Stick in Hint CO Bigelow gloss in No. 1519 Frosty Mentha Lip Shine xoxo



http://www.youtube.com/watch?v=LVDaDuQq2so&hl=en

All About Electric Ice Cream Makers

If you enjoy ice cream you will love having an electric ice cream maker. These appliances are easy to use and are a fun way to make custom frozen treat flavors in the comfort of your own home. The two most popular types of electric ice cream makers are those that use a bowl that you place in the freezer ahead of time and those that use a compressor. Some key questions to ask yourself before you make a purchase are which of the two types will work best for your needs, what capacity will you need, will the size and weight that you choose fit on your counter top or within your storage space and how quickly does the maker churn a batch of ice cream.

The frozen bowl type makers work by inserting the bowl that comes with the maker into your freezer from several hours to twenty-four hours before you are ready to use it. As long as you have enough room in your freezer this is a very simple process. When you are ready to pour in the ingredients (most makers come with a recipe book) you simply remove the bowl from the freezer, pour the ingredients and flick the on switch. This type is usually pretty compact so space should not be an issue. The bowls house a special liquid freezing solution between their insulated walls that, in turn, maintain the freezing temperature while your mixture is churning. Typically, you can also purchase an extra bowl in case you want to make more than one batch at a time.

The compressor type makers are powerful units that contain an internal compressor that freezes the bowl. All you have to do is add the ingredients into the bowl and turn it on. No freezing of a bowl is required and you can make another batch immediately after the first one is finished. These electric ice cream makers are very convenient. They are larger and heavier than other types but as long as you have the space, they are so easy to use and they make great tasting frozen treat.

At one time you had to wait three or four hours for your frozen treat to be ready but technology has come a long way and both varieties typically take anywhere from only twenty to thirty minutes. A nice feature of both types is to have a transparent lid, as it is fun to watch the ingredients churn as they turn into smooth ice cream. Other features to look for are easy clean up, quiet operation, multi speeds, timer and auto safety shut off and large openings for adding the ingredients.

Some of the more popular brands that carry both types of electric ice cream makers are Cuisinart, Lello, KitchenAid and Musso. You can easily do an online comparison to help you decide which type and brand is right for you. With a little practice, it will not be long until you are making ice cream, sorbets and sherbets that rival the well-known ice cream makers.

Cuisinart Ice Cream Maker - The Perfect Ice Cream For Your Family

Ice cream is a special treat that most everybody loves! Wouldn't it be convenient to have it any time you wanted without all the extra materials or hours? It can be easily done now with the Cuisinart ice cream maker. This little gadget takes the time consuming hours of waiting for ice cream, having to keep rock salt and the specific ice ingredients and such.

Types of cold desserts, can be concocted within this little device. Frozen yogurts, sorbet, and frozen drinks are all options to be considered. The different variety of additives to your choice of dessert is endless and surprisingly, the process only takes roughly 20 - 40 minutes to complete. No salt and ice are necessary.

So how does it work? The chamber of the Cuisinart ice cream maker is placed in the freezer for about eight hours prior to any ice cream making. It typically takes this long for the liquid inside the chamber walls to become completely frozen.

After frozen, the chamber or, 'chilling', chamber is placed back on top of the powered base. There is a mixing paddle that sits inside the chamber and the see-through plastic covering locks on the base over the chilling chamber to keep it in place. The machine is then powered on and you begin by placing your ingredients within the chamber.

While the mixer is churning, the opening at the top of the chilling chamber allows you to put in your ingredients. Pour in your cream, milk, sugar and vanilla to start the base of your ice cream. It may be a bit harder to create denser desserts since the churner tends to trap in air. Softer confections are ideal for this machine.

The length of the churning process depends on the consistency desired. It may take the full 20 - 40 minutes while frozen drinks or yogurt may be shorter. Additives such as chocolate chips, nuts, fruit and other items can be added in later just before the dessert has reached the desired consistency. Using a plastic or wooden utensil; scoop out your dessert into a storage container to put away for later. This device is capable of making 1-1/2 quarts of ice cream so having a large Tupperware or plastic container is ideal.

While the Cuisinart ice cream maker lets you access cold desserts easily, it also provides an easy if not simple clean up. Simply remove the chamber and paddle from the base. The chilling chamber is made with a nonstick service, so cleaning is easy and not a hassle. The base can be wiped with a damp towel but do not submerge it in water.

aria @ GIAPO Queen St. - 01.01.2010 05:59

Our gelato is made from 100% natural products. It does not contain preservatives, gelatine or hydrogenated fats. We only use organic cane sugar and "giapo's" fat content varies between zero to 8% and it comes from dairy and natural nuts. We only use A2 organic Milk and we also prefer using organic fresh fruit. Our sorbets are always vegan and fat free. Giapo means awesome all natural yummy organic Gelato. Giapo's address is 279 Queen Street. Auckland city. New Zealand ( Next to the Civic Theater) Our store hrs are 10.30am til late Monday to Saturday. Only on Sunday we open at 11.30am. ( Pretty much never close before elevenish-midnight). If you would like to contact us for any reasons ie: press, employment, ideas, complains or how much you love us, please email us to giapo@giapo.com and you will get the fastest answer ever! Find out more: www.facebook.com www.twitter.com www.youtube.com www.giapo.com http



http://www.youtube.com/watch?v=2V_Vy90kEfk&hl=en

Karaoke Giapo Jess Cann Joshua Walker Magda Sit , Patrick Cavill and Lyndsay

Poker Face. Lady Gaga.Come to Giapo 279 Queen Street in Auckland City ( Next to the Civic Theater.) Giapo means awesome organic natural gelato. Our Gelato is free from preservatives, gelatine or hydrogenated fats. We only use organic cane sugar and "giapo's" fat content varies between zero to 8% and it comesfrom dairy and natural nuts. We only use A2 organic Milk and we also prefer using organic fresh fruit. Our sorbets are always vegan and fat free. Our store hrs are 10.30am til late Monday to Saturday. Only on Sunday we open at 11.30am. If you would like to contact us for any reasons ie: press, employment, ideas, complains or how much you love us, please email us to giapo@giapo.com and you will get the fastest answer ever! Find out more: www.facebook.com www.twitter.com www.youtube.com www.giapo.com http



http://www.youtube.com/watch?v=t6J6_0CfdPc&hl=en

Gourmet French Dining in Los Cabos - The French Riveria Restaurant

A NEW KIND OF DÉJÀ VU. Ever had the feeling that you've
been somewhere before? Well, even if you've never been to
the French Riviera Restaurant in Los Cabos, the experience
will leave you with a new kind of déjà vu, one that makes you
wish you had been there before. The owners and staff make
you feel as if you are long lost friends or family who have
finally come home and the food, service and congeniality
will create a lasting impression.

Los Cabos has no shortage of excellent restaurants.
Whatever your appetite, you'll have little trouble finding food
that pleases the palate. Traditional Mexican, authentic
Italian, the freshest seafood, sushi, fondue and fusion,
they're all here. The cuisine that has garnered the least
attention has been French, the king of haute cuisine. Not
anymore. Nestled on the cliffs above the Sea of Cortez, just
a few minutes away from the hustle and bustle of downtown
Cabo San Lucas, is an elegant yet unpretentious jewel in
the crown of Cabo culinary delights.

That jewel is the French Riviera Restaurant and Bakery. A
destined to be famous trio of eateries with locations in San
Jose del Cabo, Cabo San Lucas and along the tourist
corridor in between the two municipalities. Until recently,
those seeking true gourmet French dining had a very small
selection from which to choose. Most offered French fare as
part of a mélange of vastly unrelated cuisine with the French
fare being a somewhat obvious afterthought. Others
claimed to have French trained chefs, but my taste buds told
a different story. It is with great pleasure that I report that my
taste buds have found true French cooking, and it is alive
and well in Los Cabos.

Begat by Jacques Chretien and his wife Sophie, the French
Riviera is a gastronome's paradise, an oasis of flavor
infused sauces, originality and decadence. Led by Chef
Jacques Chretien, the staff prepares some of the finest
meals that are likely to ever pass your lips, all the while
making guests feel more at home than any home should
have the right to feel. That, my friends, is no easy task, but
somehow these wonderfully hospitable folks make it look
easy.

Chef Chretien has the honor of belonging to a small
community - the world's greatest chefs. As recipient of the
Maitre Cuisinier designation (French master chef), he joins
a group that boasts only 200 members worldwide with only
forty or so outside of France. Mexico boasts a total of five,
Los Cabos has only one. The award is bestowed by the
French government and recognizes culinary excellence as
an art form unto itself. Couple Jacque's talent and passion
for fine food with Sophie's "joie de vie" and undeniable
warmth, and you have a five-star dining experience set in
one of the world's most picturesque coastal destinations.

The main restaurant is open for lunch (12:00 to 4:00) and
dinner (5:30 to 11:00 pm), bar service runs from 11:30 am to
11:00 pm. Decorated in with stone tables and wicker chairs,
the interior bathed in earth tones, the restaurant is warm
and inviting. Out on the terrace you are surrounded by lush
landscapes and an endless ocean view with Land's End
and the famous arch off in the distance. Sunsets here are
spectacular.

Chef Chretien's menu is an eclectic collection of original
dishes and classic French fare. For starters, your waiter
brings you a delightful trio of "welcome" canapés, sea bass
tartar with baby green onions, goat cheese mousse and
other seasonal delicacies. A nice touch that starts the
process of making guests feel truly special and welcome.

For an appetizer try the lobster cappuccino served with truffle
foam and a crispy zucchini stuffed ravioli; tuna & scallop
carpaccio flavored with walnut oil and lime, served atop
lamb's lettuce and topped with shaved Parmesan cheese;
or roasted heirloom tomatoes served with a comfit of
eggplant, zucchini and crab with cheese sauce. These are
just a few selections from the menu, making a choice is not
easy as they are all excellent.

For your entrée Chef Chretien has created a plethora of
unique dishes from which to choose. Items include; braised
red snapper served with potato-mushroom gnocchi in a
basil reduction; gilded frog's legs served with "Purée
d'Andouillette " drizzled with a foamed garlic, and parsley
butter sauce; roasted Sonora beef tenderloin served with
homemade fettuccine and a vanilla-ginger portabella
mushroom sauce; herb crusted loin of lamb served with
organic French green beans and black truffle jus; roasted
free-range chicken breast stuffed with eggplant and
vegetables with pan reduced au jus; or roasted lobster
raviolis with shitake mushrooms bathed in a garlic-basil
emulsion, just to name a few.

Each dish is prepared in full view of the restaurant thanks to
the open kitchen designed by Chef Chretien. Watching the
kitchen staff is a real treat. Co-owner and Chef Eric
Scianamanico is the perfect partner in the kitchen with
Chretien and the rest of the staff. A constant buzz of activity
takes place in the kitchen and one walks away hoping to
have learned techniques to use in their own kitchens, albeit
that watching is much easier than doing.

The wait staff does an outstanding job of pairing wines to
each stage of your meal and has a large selection of wines
from around the globe. One of the great surprises is the
quality of the Mexican wines the restaurant features. Until
recently, Mexico was not regarded as a wine producing
country but with the abundance of land and temperate
climate that exists here. Slowly but surely, Mexican wines
are being taken seriously by wine enthusiasts worldwide.
To make selection even easier, the restaurant menu offers
the option of adding wine selection to both single and
double entrée prix-fixe menus.

For the finish, dessert, and what a selection they offer. My
partner, Dolores Peralta, opted for a chocolate soufflé made
with Valrhona chocolate and served with fresh baked
cookies, goat milk and caramel ice cream. I opted for the
lemon soufflé with the same garnishments. Valrhona is a
wonderful French chocolate company. Their "Noir Amer"
chocolate literally translates as "black bitter", which is a fair
description of both the color and taste of this chocolate. For
the true chocolate aficionado, eating Noir Amer is almost a
religious experience. It is most likely as close as you'll ever
come to tasting pure chocolate essence.

In addition to the soufflés, the French Riviera also offers;
melted chocolate cake served with pear puree; a soft
hazelnut biscuit served with chestnut cream; a selection of
seasonal red fruit with "Sablé Breton mango coulis and
cocoa sorbet; or flambéed apples and bananas served with
Calvados chocolate dentelle.

Another aspect of the French Riviera experience is that it
does not have to end with lunch or dinner. Rise the next
morning and satisfy your morning appetite with a short trip
to either of the restaurants satellite locations for terrific
breakfast fare. Fresh baked baguettes, decadent pastries,
crepes and more await and there is nothing more
appetizing then the aroma of fresh baked goods carried on
crisp, clean coastal breeze. All in all, the entire experience
is, well, magnifique!

To learn more about the French Riviera or to reserve your
table, visit them online at
http://www.frenchrivieraloscabos.com or call 011 52 (624) 142-3350. Bon apetit!

Visit http://www.cabosbest.com for
more in-depth Cabo information.

Grandpa bistro ice cream

His final days..video taken at adventist hospital...Grandpa loves the chocolate sorbet & pina colada sorbet :)



http://www.youtube.com/watch?v=oLw_WTsihGU&hl=en

Soda Jerk | Ice Cream Boyz Featuring the New Boyz Behind the scenes w/ Slide Show

Behind the scenes photography by Michelle Williams. Linden Berry Milk Shake, Sorbet featuring Ben j & Legacy. Including Producers Wenona Wynn and Rashed Ragland of Mad Lab Consortium , Director Anthony Jefferson, Director of Photography Evangeline Avila, Make Up Artist Colijia Feliz and Natalie Trevino of Bomb Shell Beauty Artistry.



http://www.youtube.com/watch?v=mdfmdJs-Qac&hl=en

VID00007.MP4

Our gelato is made from 100% natural products. It does not contain preservatives, gelatine or hydrogenated fats. We only use organic cane sugar and "giapo's" fat content varies between zero to 8% and it comes from dairy and natural nuts. We only use A2 organic Milk and we also prefer using organic fresh fruit. Our sorbets are always vegan and fat free. Giapo means awesome all natural yummy organic Gelato. Giapo's address is 279 Queen Street. Auckland city. New Zealand ( Next to the Civic Theater) Our store hrs are 10.30am til late Monday to Saturday. Only on Sunday we open at 11.30am. ( Pretty much never close before elevenish-midnight). If you would like to contact us for any reasons ie: press, employment, ideas, complains or how much you love us, please email us to giapo@giapo.com and you will get the fastest answer ever! Find out more: www.facebook.com www.twitter.com www.youtube.com www.giapo.com http



http://www.youtube.com/watch?v=csobNN5VHEo&hl=en

Kid Snack Recipe - Let Kids Make Fruit Sorbet

A lot of people have the misconception that healthy foods are boring and tasteless. Nothing could be
farther away from the truth. In fact the closer to the natural state of foods that we get, the more food, usually fruits and vegetables are more flavorful and nutritious.

If you are looking for ways for you and your children to eat healthier, the USDA recommends more fruits and vegetables in the diet. Fruit Sorbet is a healthy and delicious kid snack recipe. Fruit sorbet provides kids a delicious way to get a full serving of nutritious fruit that includes important vitamins and minerals. Even more important to the children is the taste of sorbet which is delicious.

Children like high calorie and fat laden ice cream but fruit sorbet can is a healthier substitute. Fruit sorbet is delicious, flavorful and easy to make. You can create a wonderful sorbet sundae as a healthy and enjoyable kid's snack. To eat healthier, simply replace higher-calorie snacks with fruit. Children learn that they can satisfy their cravings without resorting to empty sugary snacks.

Sorbet captures the essence of summer fruits and is virtually fat-free. Best of all
this delicious desert is simple to make. Sorbet contains no milk.so it is a special treat for children who are lactose intolerant. Ice cream has air whipped into it, sorbet has almost no air, which makes sorbet a dense and extremely flavorful product.

Add any type of Berries to a sorbet recipe. Raspberries and strawberries make a delicious
and healthy sorbet. Fruit Sorbet is packed with vitamins and fiber as has a fresh lovely
sweet taste.

Many of the recipes work well with frozen berries too.

Raspberry Fruit Sorbet

Ingredients:

*2/3 cup of superfine sugar

*1 cup of water

*Purée 23 oz. raspberries with 1/4 cup lime juice.

Instructions:

1) Combine sugar and water in a medium sized saucepan.

2) Stir slowly over low heat until sugar is dissolved.

3) Bring mixture to a boil.

4) Boil for 1 minute.

5) Remove from heat and cool completely.

6) Mix the fruit purée in a food processor or blender.

7) Add the raspberry purée to the cooled sugar syrup and stir to combine.

8) Place the purée/sugar mixture into an ice-cream maker and freeze according to manufacturer's instructions.

If you do not have an ice cream maker, here is an alternative way to freeze the sorbet.
Place the purée/sugar syrup in a metal bowl or cake pan and freeze for 1 hour. Remove from freezer and beat with an electric mixer or whisk; return to the freezer. Repeat at hourly intervals 3 more times.

Fruit Sorbet Sundae Deserts For Kids

Ingredients

*2 pints of sorbet of your choice

*2 ripe bananas, sliced

*2 teaspoons lemon juice

*1 pint strawberries sliced

*1 package wafer cookies

Instructions:

1) Set out sorbet and ice cream scoops.

2) Toss the sliced bananas in lemon juice to keep them from getting brown.

3) Set each topping in a separate bowl.

4) Let the kids choose and mix their sundaes.

5) Add real whipped cream for added fun.

This healthy snack for kids does contain sugar but the sugar can be reduced depending on the fruit's sugar content. This is a healthy way to enjoy fruit and a good way to introduce the taste buds to a healthy refreshing snack.

pete and clear @ GIAPO Queen St. - 24.11.2009 01:12

Our gelato is made from 100% natural products. It does not contain preservatives, gelatine or hydrogenated fats. We only use organic cane sugar and "giapo's" fat content varies between zero to 8% and it comes from dairy and natural nuts. We only use A2 organic Milk and we also prefer using organic fresh fruit. Our sorbets are always vegan and fat free. Giapo means awesome all natural yummy organic Gelato. Giapo's address is 279 Queen Street. Auckland city. New Zealand ( Next to the Civic Theater) Our store hrs are 10.30am til late Monday to Saturday. Only on Sunday we open at 11.30am. ( Pretty much never close before elevenish-midnight). If you would like to contact us for any reasons ie: press, employment, ideas, complains or how much you love us, please email us to giapo@giapo.com and you will get the fastest answer ever! Find out more: www.facebook.com www.twitter.com www.youtube.com www.giapo.com http



http://www.youtube.com/watch?v=sLe2VQ-_A3w&hl=en

giIlian @ GIAPO Queen St. - 17.09.2009 10:27

Our gelato is made from 100% natural products. It does not contain preservatives, gelatine or hydrogenated fats. We only use organic cane sugar and "giapo's" fat content varies between zero to 8% and it comes from dairy and natural nuts. We only use A2 organic Milk and we also prefer using organic fresh fruit. Our sorbets are always vegan and fat free. Giapo means awesome all natural yummy organic Gelato. Giapo's address is 279 Queen Street. Auckland city. New Zealand ( Next to the Civic Theater) Our store hrs are 10.30am til late Monday to Saturday. Only on Sunday we open at 11.30am. ( Pretty much never close before elevenish-midnight). If you would like to contact us for any reasons ie: press, employment, ideas, complains or how much you love us, please email us to giapo@giapo.com and you will get the fastest answer ever! Find out more: www.facebook.com www.twitter.com www.youtube.com www.giapo.com http



http://www.youtube.com/watch?v=KsKlMxA-IGQ&hl=en

LEVI BEAMISH @ GIAPO Queen St. - 11.07.2009 04:41

Our gelato is made from 100% natural products. It does not contain preservatives, gelatine or hydrogenated fats. We only use organic cane sugar and "giapo's" fat content varies between zero to 8% and it comes from dairy and natural nuts. We only use A2 organic Milk and we also prefer using organic fresh fruit. Our sorbets are always vegan and fat free. Giapo means awesome all natural yummy organic Gelato. Giapo's address is 279 Queen Street. Auckland city. New Zealand ( Next to the Civic Theater) Our store hrs are 10.30am til late Monday to Saturday. Only on Sunday we open at 11.30am. ( Pretty much never close before elevenish-midnight). If you would like to contact us for any reasons ie: press, employment, ideas, complains or how much you love us, please email us to giapo@giapo.com and you will get the fastest answer ever! Find out more: www.facebook.com www.twitter.com www.youtube.com www.giapo.com http



http://www.youtube.com/watch?v=xih0biVD5JU&hl=en

10 Picks For Your Belfast Hen Party

Here are just a few of suggestions for activities ideal for a great hen party in Belfast:

Where to eat

For all those party animals that enjoy partying into the early hours you are certainly in for a treat in Belfast. With an abundance of fine restaurants and cafés that will set you up for the night check out our Ten reasons to dine out in Belfast page for some tasty recommendations.

Traditional Bars

From pubs to clubs and the hottest hang out venues you won't be short of places to go. A visit to a traditional bar is highly recommended and most provide foot-tapping music in a warm atmosphere at weekends. Traditional pubs are popular venues with the locals and many visitors to the area. Why not check out our 10 most historical pubs in Belfast page for a great selection.

Modern Bars

If cocktails that include Champagne Sorbet and Chocolate Martinis are your thing then you must check out Bar Bacca! Bar Bacca is an exotic café bar and restaurant. During the day it serves mouth-watering Thai, Chinese and Indian cuisine and at night it takes its apron off and becomes a warm and relaxing venue serving drinks to suit all tastes. Bar Bacca is a great venue for a girl's night out.

Nightclubs

The M Club is one of Belfast's nocturnal hot spots. This is a popular nightlife venue, spinning the very best in chart music and offering great promotions. It is an ideal location to finish your hen party. Other reccommendations are as follows: The Kremlin, The Limelight, Bar Seven and Lavery's.

Pampering

Located at the Ramada Hotel in Belfast you will find The Omni, this is a popular venue for the lady looking to simply pamper herself. From body wraps to facials, manicures to pedicures, beauty and skin care treatments, to rejuvenation and relaxation therapy, you name it The Omni has it all. A great way to spend an evening preparing for your night out on the tiles or to help you recover from your night out!

Outdoor Activities

Looking for a little something differentt - then look no further! The Jungle was open in July 2005 and is Northern Ireland's first paintball site. The Jungle is located just under an hour from Belfast City on the A29 between Cookstown and Magherafelt on 200 acres of woodland. A visit here will certainly get your adrenaline pumping! From paintball to clay pigeon shooting, archery to zorbing and much more, this is a popular activity for Hen and Stag parties and one not to miss! Further details check out The Jungle website.

Tours

Not familiar with Belfast City? A great and popular way to take in the sights of Belfast City is with a Black Taxi Tour of Belfast. Belfast is a city steeped in history and full of many tourist attractions and things to see and do. Further details check out Belfast's Black Taxi Tours website.

Entertainment

The Odyssey Arena is Ireland's largest in-door stadium with a total capacity of 14,000, it is a very large sports and entertainment venue and showcases the very best acts, shows and sporting events both on a national and international level. A visit to The Odyssey Arena is a must and you are assured of something to suit all tastes. Check out The Odyssey Arena for upcoming events.

Tourist Attractions

Belfast has an abundance of tourist attractions throughout the city to visit, from Stormont Building to The Botanic Gardens, Queen's University to Belfast Zoo and much more.

Day Trips

Take a tour to see the world famous Giant's Causeway or try your hand at crossing the nerve wracking Carrick-a-rede Rope Bridge. Or how about a visit to Belfast Castle or Belfast Zoo...the choice is endless!

AIC DUO @ GIAPO Queen St. - 21.11.2009 12:10

Our gelato is made from 100% natural products. It does not contain preservatives, gelatine or hydrogenated fats. We only use organic cane sugar and "giapo's" fat content varies between zero to 8% and it comes from dairy and natural nuts. We only use A2 organic Milk and we also prefer using organic fresh fruit. Our sorbets are always vegan and fat free. Giapo means awesome all natural yummy organic Gelato. Giapo's address is 279 Queen Street. Auckland city. New Zealand ( Next to the Civic Theater) Our store hrs are 10.30am til late Monday to Saturday. Only on Sunday we open at 11.30am. ( Pretty much never close before elevenish-midnight). If you would like to contact us for any reasons ie: press, employment, ideas, complains or how much you love us, please email us to giapo@giapo.com and you will get the fastest answer ever! Find out more: www.facebook.com www.twitter.com www.youtube.com www.giapo.com http



http://www.youtube.com/watch?v=x9f0Z0DRmeM&hl=en

The Cuisinart ICE 20 - A Great Homemade Ice Cream Maker

The Cuisinart ICE 20 is an automatic electric ice cream maker that is capable of serving from one to 1-1/2 quarts of desert in approximately 20 to 40 minutes, depending on the recipe used. It is also is able to chill old-fashioned flavored ice cream to a perfect consistency with no salt or ice. This model takes approximately 8 hours for the chilling chamber to freeze its liquid when placed in the freezer. A double insulated freezer bowl and automatic mixing arm stirs the ice cream ingredients for one of the lightest and creamiest desserts ever made in a machine.

Once the chamber of the Cuisinart ICE 20 is locked in place, the ingredients are placed into an opening at the top. The advantage of having an automatic model is that stirring or mixing ingredients is not necessary as the machine does it all. When done, the paddle will begin to churn for a 20 minute minimum. The food that is placed inside the chamber will chill to the correct consistency because the paddle has been developed to churn the air.

Once the homemade ice cream develops the right denseness, fun stuff to add to the flavor are chopped fruit and chocolate chips. The Cuisinart ICE 20 is also able to quickly make low-fat frozen yogurts, frozen yogurt, sorbet and fat-free sorbets. One of the best makers of homemade desert, this automatic machine is perfect for the average sized family or small groups of people. An additional Cuisinart one and half quart freezer bowl can be purchased for a spare for unexpected parties or a fun family get-together where more desert is needed to be made. Depending on the size of the group, several bowls can be purchased to make ice cream in advance.

A safe machine, the Cuisinart ICE 20 has a transparent top which can be locked in place for safety and also monitoring of the making process. Weighing 9 pounds and measuring 10-inches by 10-inches by 15-inches, it has a 3 year warranty in case something goes wrong, in addition to an instruction booklet with delicious recipes. After the homemade ice cream is made and enjoyed, the nonstick chamber can be easily cleaned up for the next batch. Of the many types of desert maker available, Cuisinart is considered one of the top brands that is affordable, safe, and easy to clean.

Jayson Kingsbeer afterwards his nice break with Lucy and Ruby New Zealand Next top models

Come to Giapo 279 Queen Street in Auckland City ( Next to the Civic Theater.) Giapo means awesome organic natural gelato. Our Gelato is free from preservatives, gelatine or hydrogenated fats. We only use organic cane sugar and "giapo's" fat content varies between zero to 8% and it comesfrom dairy and natural nuts. We only use A2 organic Milk and we also prefer using organic fresh fruit. Our sorbets are always vegan and fat free. Our store hrs are 10.30am til late Monday to Saturday. Only on Sunday we open at 11.30am. If you would like to contact us for any reasons ie: press, employment, ideas, complains or how much you love us, please email us to giapo@giapo.com and you will get the fastest answer ever! Find out more: www.facebook.com www.twitter.com www.youtube.com www.giapo.com http



http://www.youtube.com/watch?v=3UIINVh__EM&hl=en

It tastes like...

Lemon Sorbet and Peanut Butter Chocolate Ice Cream is basically the WORST mix ever...at first it tastes fine and then suddenly your tastebuds are assualted with the most horrible sensations possible...it induces major disgustingness... Erica upon tasting it said," Eh...what IS that?" ...brilliant no?



http://www.youtube.com/watch?v=8WP_61dip1U&hl=en

karaoke Giapo Kookyklavilce Pattiboy Itslindsayy

karaoke Giapo Kookyklavilce Pattiboy Itslindsayy Pauline Stockahausen ( go away) Charles Laurence and Lewis Bostock what your digital world look like!Come to Giapo 279 Queen Street in Auckland City ( Next to the Civic Theater.) Giapo means awesome organic natural gelato. Our Gelato is free from preservatives, gelatine or hydrogenated fats. We only use organic cane sugar and "giapo's" fat content varies between zero to 8% and it comesfrom dairy and natural nuts. We only use A2 organic Milk and we also prefer using organic fresh fruit. Our sorbets are always vegan and fat free. Our store hrs are 10.30am til late Monday to Saturday. Only on Sunday we open at 11.30am. If you would like to contact us for any reasons ie: press, employment, ideas, complains or how much you love us, please email us to giapo@giapo.com and you will get the fastest answer ever! Find out more: www.facebook.com www.twitter.com www.youtube.com www.giapo.com http



http://www.youtube.com/watch?v=Og6W4w0yr5w&hl=en

People at Giapo the 18-carat italian gelato company

Our gelato is made from 100% natural products. It does not contain preservatives, gelatine or hydrogenated fats. We only use organic cane sugar and "giapo's" fat content varies between zero to 8% and it comes from dairy and natural nuts. We only use A2 organic Milk and we also prefer using organic fresh fruit. Our sorbets are always vegan and fat free. Giapo means awesome all natural yummy organic Gelato. Giapo's address is 279 Queen Street. Auckland city. New Zealand ( Next to the Civic Theater) Our store hrs are 10.30am til late Monday to Saturday. Only on Sunday we open at 11.30am. ( Pretty much never close before elevenish-midnight). If you would like to contact us for any reasons ie: press, employment, ideas, complains or how much you love us, please email us to giapo@giapo.com and you will get the fastest answer ever! Find out more: www.facebook.com www.twitter.com www.youtube.com www.giapo.com http



http://www.youtube.com/watch?v=PNHUNCXrvWM&hl=en

sabrina

tartelette franboises et sorbet citron basilic



http://www.youtube.com/watch?v=0QykzJRkqvM&hl=en

erin fae @ GIAPO Queen St. - 31.12.2009 06:02

Our gelato is made from 100% natural products. It does not contain preservatives, gelatine or hydrogenated fats. We only use organic cane sugar and "giapo's" fat content varies between zero to 8% and it comes from dairy and natural nuts. We only use A2 organic Milk and we also prefer using organic fresh fruit. Our sorbets are always vegan and fat free. Giapo means awesome all natural yummy organic Gelato. Giapo's address is 279 Queen Street. Auckland city. New Zealand ( Next to the Civic Theater) Our store hrs are 10.30am til late Monday to Saturday. Only on Sunday we open at 11.30am. ( Pretty much never close before elevenish-midnight). If you would like to contact us for any reasons ie: press, employment, ideas, complains or how much you love us, please email us to giapo@giapo.com and you will get the fastest answer ever! Find out more: www.facebook.com www.twitter.com www.youtube.com www.giapo.com http



http://www.youtube.com/watch?v=KRMmb06BPBw&hl=en

Soft serve ice chrism served at the SCAA Show 2008

Check out www.one-shot.com for more information about the soft serve ice cream cartridge systems and blend-in-cup beverage systems. Ice creams, frozen yogurts, smoothies, milkshakes and so much more on show at the exhibition to make your mouth water. This is great for real if you have a great solution for your foodservice dispensing needs. For more information contact Gary Shane McGill MBA FCMI, Director of New Business Development at gary.mcgill@one-shot.com or call at + 44 1732 525925.



http://www.youtube.com/watch?v=1jWSzk8kis4&hl=en

uula @ GIAPO Queen St. - 31.12.2009 11:08

Our gelato is made from 100% natural products. It does not contain preservatives, gelatine or hydrogenated fats. We only use organic cane sugar and "giapo's" fat content varies between zero to 8% and it comes from dairy and natural nuts. We only use A2 organic Milk and we also prefer using organic fresh fruit. Our sorbets are always vegan and fat free. Giapo means awesome all natural yummy organic Gelato. Giapo's address is 279 Queen Street. Auckland city. New Zealand ( Next to the Civic Theater) Our store hrs are 10.30am til late Monday to Saturday. Only on Sunday we open at 11.30am. ( Pretty much never close before elevenish-midnight). If you would like to contact us for any reasons ie: press, employment, ideas, complains or how much you love us, please email us to giapo@giapo.com and you will get the fastest answer ever! Find out more: www.facebook.com www.twitter.com www.youtube.com www.giapo.com http



http://www.youtube.com/watch?v=Y7RDyYQ7oac&hl=en

High School Drama: A Jonas Love Story~Chapter 2

Our next class was guitar. I loved playing guitar. It was one of the many ways I have learned to express myself. To my delight Skye, Sasha, Tyler, and Drew were in this class with me along with the love of my life. Joseph Jonas. Just saying that name gives my that warm feeling in my heart. The feeling of pure love. We picked our seats in that class, and of course I decided to take a seat right next to Joe, Skye sitting on the opposite side of me and Sasha sitting next to her. The guys sat next to them, and next to Joe were his brothers whose names I had yet still to learn. "Hello Class! You can simply call me Mr. M or Mark, short for Marcus, but if you call me Marcus you will get a demerit. Everyone understand?" he introduced. He seemed fun-loving, yet strict. I liked him so far. "Who here has played the guitar before?" he asked. "I have Mark!" Joe called out, and smiled at me. "I have too!" I smiled back. "Us too!" Joe's two brothers said. "And me!" Drew stated, but Skye, Sasha, and Tyler had not ever played guitar except when they would strum mine for fun. "Well it seems we have a couple of beginners, but they will catch on fast!" Mr. M exclaimed. "Now let's get started..." Since we had beginners in our class we started from the basics, so I sorta zoned out staring at Joe. He smiled back at me. I could tell he was as bored as I was. "I learned this stuff years ago," I whispered to Joe. "Yeah me too," he whispered back. "I'm so bored," I stated. "Yeah, me too," he sighed ...



http://www.youtube.com/watch?v=iEFcVGoYSfo&hl=en

The Origin of the Traditional Candy Cane

Since childhood, you've been seeing candy canes everywhere- from churches given away by ministers, to candy shop windows at the corner, at school dangling by the nurse's office, and at home on your Christmas tree each year. These sweets are not merely ordinary candies. Although they are always included in presents, personalized sweets and decors, they have in them that sacredness and timelessness that cannot compare to anything else.

Candy canes today exist around the world in a plethora of flavors, stripes and colors. But did you know that the first years of their existence revolved only in one color which is white? And did you know that their sole flavor was sugar? If you see the varieties of these candies today in personalized sweets, you must be thankful that they're not limited to that white color and sugar flavor alone.

The origin of the candies is said to be in the 17th century when European Christians started to adopt the use of foods such as cookies and sugar stick candies for their Christmas tree decors. Its first recorded account of the existence however was in 1670 when a choirmaster in Cologne Germany started to bend sugar stick candies to replicate the staff of the shepherds. It was a clever idea for without it, Christmas trees and personalized sweets today would not look as interesting.

During that time, these treats were given to children at every nativity service of the church. It became a Christmas custom for clergymen to hand out white candy canes every Christmas and this custom spread all throughout Europe and America. Today, even outside of church, Christmas personalized sweets are not complete without them.

Candy canes reached the US in 1847 through a German immigrant who introduced the tradition and the candy by decorating his whole house in Ohio with it one Christmas. Fifty years later, stripes in candy canes emerged but no one really knows who first made it. Shortly thereafter, candy makers introduced the flavors peppermint and wintergreen and since then they became traditional favorites especially in Christmas personalized sweets.

Yvan and Nikki

A litre is not enough!!!Come to Giapo 279 Queen Street in Auckland City ( Next to the Civic Theater.) Giapo means awesome organic natural gelato. Our Gelato is free from preservatives, gelatine or hydrogenated fats. We only use organic cane sugar and "giapo's" fat content varies between zero to 8% and it comesfrom dairy and natural nuts. We only use A2 organic Milk and we also prefer using organic fresh fruit. Our sorbets are always vegan and fat free. Our store hrs are 10.30am til late Monday to Saturday. Only on Sunday we open at 11.30am. If you would like to contact us for any reasons ie: press, employment, ideas, complains or how much you love us, please email us to giapo@giapo.com and you will get the fastest answer ever!



http://www.youtube.com/watch?v=IONOyoPo-OU&hl=en

Karaoke Giapo

Come to Giapo 279 Queen Street in Auckland City ( Next to the Civic Theater.) Giapo means awesome organic natural gelato. Our Gelato is free from preservatives, gelatine or hydrogenated fats. We only use organic cane sugar and "giapo's" fat content varies between zero to 8% and it comesfrom dairy and natural nuts. We only use A2 organic Milk and we also prefer using organic fresh fruit. Our sorbets are always vegan and fat free. Our store hrs are 10.30am til late Monday to Saturday. Only on Sunday we open at 11.30am. If you would like to contact us for any reasons ie: press, employment, ideas, complains or how much you love us, please email us to giapo@giapo.com and you will get the fastest answer ever! Find out more: www.facebook.com www.twitter.com www.youtube.com www.giapo.com http



http://www.youtube.com/watch?v=lUUp8_mNKM0&hl=en

Homemade Ice Cream Instructions

Ice cream is just about every American's favorite dessert, and it shows in dentist chairs all across the country. Now the good news for all of you sugar-addicts out there who love this tasty treat is that you can still enjoy it, but at a much lower expense! That's right, you alone can create ice cream, straight out of your own kitchen!

Ice cream contains a variety of nutrients and with a vast array of recipes, everyone can enjoy some form of this frozen fiesta! Whether you are looking for a lower sugar, low calorie, or what have you, that are many different recipes for your individual needs.

Lots of different milk products can be used in making ice cream at home, including whole milk, condensed milk and instant skim-milk powder. Skim-milk powder is used give the ice cream more body and increase the contents. It's also an important source of protein which will improve the ice cream nutritionally for those of you who are more health-conscious. Using quality, fresh powder will avoid a stale flavor to the ice cream.

Another common ingredient in homemade ice cream is sugar, used as a sweetener, it gives the ice cream body and texture. The next ingredient is gelatin, which helps in absorbing some of the free water in the ice cream mix. It also helps prevent the formation of large crystals in the ice cream.

The next step is preparation. The mix has to be cooked, or pasteurized. For cooking the mix, it is best to use a double boiler to prevent scorching.

You will place the liquid ingredients (milk, cream or coffee whitener) in the upper section of the double boiler. Beat in the eggs and the skim-milk powder. Mix the gelatin with the sugar and add to the liquid with constant mixing. While stirring, heat to about 70 degrees Celsius. Place the container in cold water and cool as rapidly as possible to below 18 degrees Celsius.

Finally, when freezing the mix, make sure all parts of the freezer coming in contact with the ice cream are clean and have been scalded. Let the can cool before pouring in the mix. Freeze the mix for 20 to 30 minutes. In the event that your electric motor stalls, immediately unplug it. Remove the motor or crank and take the dasher out of the ice cream. The ice cream will be softly frozen. Scrape the ice cream out and either scoop into suitable containers or pack in the freezer can. Immediately place the ice cream in the deep freeze to harden.

daniel @ GIAPO Queen St. - 31.12.2009 03:09

Our gelato is made from 100% natural products. It does not contain preservatives, gelatine or hydrogenated fats. We only use organic cane sugar and "giapo's" fat content varies between zero to 8% and it comes from dairy and natural nuts. We only use A2 organic Milk and we also prefer using organic fresh fruit. Our sorbets are always vegan and fat free. Giapo means awesome all natural yummy organic Gelato. Giapo's address is 279 Queen Street. Auckland city. New Zealand ( Next to the Civic Theater) Our store hrs are 10.30am til late Monday to Saturday. Only on Sunday we open at 11.30am. ( Pretty much never close before elevenish-midnight). If you would like to contact us for any reasons ie: press, employment, ideas, complains or how much you love us, please email us to giapo@giapo.com and you will get the fastest answer ever! Find out more: www.facebook.com www.twitter.com www.youtube.com www.giapo.com http



http://www.youtube.com/watch?v=ltBOu3Kn2OA&hl=en

Garon eats din din

We try to keep Garon healthy here at the Hot Chocolate Show. Children never like their fruit and veg but we find clever ways to get them into Gar like juice and sorbet.



http://www.youtube.com/watch?v=wh9lf_B0Xhw&hl=en