List Price: $89.99
Sale Price: $40.00
You save: $49.99 (56%)

Description

While this wooden ice cream maker looks old-fashioned, it's actually electric, taking the arm work out of the whole process. In just 20 to 40 minutes, the maker produces up to five quarts (approximately 40 servings) of ice cream, sorbet, or frozen yogurt. The high-torque motor shuts off automatically when freezing is complete. All that's required is rock salt, ice, and the desired mixture of any flavor (a recipe booklet is included). The Rival ice cream maker consists of the motor unit, a 10-by-11-1/2-inch wooden bucket, a metal ice cream can with plastic lid, a cork stopper for the hole in the lid, and a plastic dasher with a metal shaft. A latch system secures the motor unit to the bucket, and a 45-inch cord allows good reach to a power outlet. To make good old vanilla ice cream, spiced cider sorbet, frozen strawberry yogurt, and many other tasty treats, the mixture is poured into the metal can, the dasher inserted, lid placed on, and motor unit engaged with the dasher shaft. The dasher does not turn during the freezing process; rather, the can turns around the dasher. Layers of ice and rock salt inside the wooden bucket around the can keep the temperature low enough to freeze the mixture. In case of leakage through the wooden bucket, it's a good idea to have newspaper or a plastic tub underneath. To harden ice cream, the dasher is removed after churning is complete, the cork stopper inserted into the lid, and ice and rock salt are packed over the entire can for a couple hours. All the parts except the motor unit should be washed and dried by hand. Rival covers the ice cream maker with a one-year warranty. --Ann Bieri

Rival 5 QT, Wood Bucket Ice Cream Maker, Auto Shut Off When Ready, Includes Recipes, High Quality Wood Bucket.

Sale Price: $12.99

Description

Botanical Beauty Tamanu oil boasts of anti-inflammatory, anti-bacterial and antioxidant properties. Tamanu Oil, also known in Africa as Foraha Oil, is obtained by mechanically crushing the dried nuts of the Tamanu tree. The Tamanu tree is grown in the vibrant and clean soils of Madagascar. The oil has a rich deep color, and it smells similar to butter pecan ice cream.
Tamanu oil is a remarkable, topical healing oil with anti-inflammatory, antimicrobial, antibiotic and antioxidant properties. Tamanu Oil is hydrates, and it also helps regenerate skin cells. Research shows that Tamanu Oil is a strong anti-inflammatory oil. Tamanu oil has been used topically for wrinkles, scars, stretch marks, rashes, scrapes, burns, acne and acne scars, eczema, diaper rash, insect bites, dry skin and many other skin conditions.....

Sale Price: $8.50

Description

Feather Mania Black Ice collection consist of 5 feathers. black and white grizzly black solid, white solid, cream, grizzly and solid colors combined to make a unit. These are high quality Whiting feather. The-I tips have been with prepared with keratin protein to prevent fraying of the feathers and also to ensure an easy installation process. The feathers range from 6 -13 inches in length. Feathers hair extensions are natural and will vary in length and width. No two feathers are the same. These feathers can be shampooed and conditioned, blow dried and flat ironed together with your hair. Treat them with care just as you would with your hair. These feathers would last for months when properly treated.

Sale Price: $1.75

Description

As an essential ingredient for making crème brûlée, vanilla ice cream, and many other dishes, nothing beats a quality vanilla bean. Some recipes call for splitting the bean and using only the tiny black vanilla seeds contained in the bean. Place used and dried vanilla beans in a few cupfuls of sugar. After a few days, you will have delicious vanilla sugar to use in your cookie and cake recipes.

List Price: $30.00
Sale Price: $20.50
You save: $9.50 (32%)

Description

Funkyfoodshop is the #1 seller of space food on the Internet and this is our bestselling item: Astronaut Ice Cream. You receive 10 Neapolitan (Strawberry, Vanilla and Chocolate) ready-to-eat freeze-dried bars. This is the kind you find at science museums at two or three times the price. Originally developed for the early Apollo missions, food is frozen to -40 degrees F and then vacuum dried and placed in a special foil pouch. These products are manufactured by the same company that supplies freeze-dried foods to NASA for the Space Shuttle missions. Ingredients include milk, cream, nonfat milk, sugar, corn syrup, strawberries, cocoa processed with alkali, whey solids, contains less than 1% mono and diglycerides, guar gum, locust bean gum, carrageenan, vanilla extract, natural flavors. We provide fast, reliable shipping. We always have the products in stock and will turn around your orders fast via Priority Mail.

List Price: $27.48
Sale Price: $22.00
You save: $5.48 (20%)

Description

Finely shredded for baking. 0 grams sugar; no sulfites or preservatives; 100% Natural. Contains 3 cups. USDA Organic. Certified Organic by QAI, USA. Vegan. Product of Sri Lanka.

List Price: $3.99
Sale Price: $3.00
You save: $0.99 (25%)

Description

These astronaut Ice Cream Sandwiches taste just like the real thing. A delicious slab of vanilla ice cream between delicious chocolate that have been freeze-dried. You receive ice cream just like the astronauts eat. Freeze-drying is like suspended animation because it keeps the ice cream sandwich totally intact, but without the water.

Sale Price: $3.49

Description

ASTRONAUT ICE CREAM Official Astronaut Ice Cream! Similar to that enjoyed by U.S. Astronauts on past and present space missions.
Freeze-dried and ready to eat Neapolitan flavor includes chocolate, vanilla, and strawberry that melts in your mouth for an authentic ice-creamy taste.
Packaged bags: 4"W x 7"H.
One Neapolitan .75 OZ ( 21 Grams) Per bag.

List Price: $35.00
Sale Price: $15.87
You save: $19.13 (55%)

Description

The highly anticipated complement to the New York Times bestselling Momofuku cookbook, Momofuku Milk Bar reveals the recipes for the innovative, addictive cookies, pies, cakes, ice creams, and more from the wildly popular bakery.A runaway success, the Momofuku cookbook suffered from just one criticism among reviewers and fans: where were Christina Tosi’s fantastic desserts? The compost cookie, a chunky chocolate-chip cookie studded with crunchy salty pretzels and coffee grounds; the crack pie, a sugary-buttery confection as craveable as the name implies; the cereal milk ice cream, made from everyone’s favorite part of a nutritious breakfast—the milk at the bottom of a bowl of cereal; the easy layer cakes that forgo fancy frosting in favor of unfinished edges that hint at the yumminess inside.Momofuku Milk Bar finally shares the recipes for these now-legendary riffs on childhood flavors and down-home classics—all essentially derived from ten mother recipes—along with the compelling narrative of the unlikely beginnings of this quirky bakery’s success. It all started one day when Momofuku founder David Chang asked Christina to make a dessert for dinner that night. Just like that, the pastry program at Momofuku began, and Christina’s playful desserts helped the restaurants earn praise from the New York Times and the Michelin Guide and led to the opening of Milk Bar, which now draws fans from around the country and the world.With all the recipes for the bakery’s most beloved desserts—along with ones for savory baked goods that take a page from Chang’s Asian-flavored cuisine, such as Kimchi Croissants with Blue Cheese—and 100 color photographs, Momofuku Milk Bar makes baking irresistible off-beat treats at home both foolproof and fun.

Featured Recipe: Corn Cookies Yield 13 to 15 cookies 16 tablespoons or 2 sticks (225 g) butter, at room temperature 1-1/2 cups (300 g) sugar 1 egg 1-1⁄3 cups (225 g) flour 1/4 cup (45 g) corn flour 2/3 cup (65 g) freeze-dried corn powder 3/4 teaspoon (3 g) baking powder 1/4 teaspoon (1.5 g) baking soda 1-1/2 teaspoons (6 g) kosher salt Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg, and beat for 7 to 8 minutes. Reduce the mixer speed to low and add the flour, corn flour, corn powder, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl. Using a 2 3/4-ounce ice cream scoop (or a 1⁄3-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature--they will not bake properly. Heat the oven to 350°F. Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. After 18 minutes, they should be faintly browned on the edges yet still bright yellow in the center; give them an extra minute if not. Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage. At room temp, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

List Price: $29.95
Sale Price: $15.99
You save: $13.96 (47%)

Description

Astronauts, cosmonauts, and a very limited number of people have experienced eating space food due to the unique processing and packaging required for space travel. This book allows anyone with a normal kitchen to prepare space food. Since some of the processing such as freeze dehydration, and packaging cannot be accomplished in the normal kitchen, many of the recipes will not produce the food that would be launched in space, but will prepare food similar to what the astronauts would eat after they had added the water to the food in space. Many of the space foods are prepared to the point of ready to eat, and then frozen and freeze dried. Food preparation in this book stops at the point of ready to eat before the freezing and dehydrating takes place. Recipes in this book are extracted from the NASA food specifications and modified for preparation in a normal kitchen. The book will contain the following chapters: Introduction, Appetizers, Beverages, Bread and Tortillas, Cookies, Sandwiches, Desserts, Main Dishes, Soups and Salads, Vegetables, and Future Space Foods. Interesting tidbits of space food history will be spread throughout the book. Examples like; did NASA invent Tang?, who was the first person to eat in space?, the Gemini sandwich fiasco, why there is no alcohol in U.S. space food systems, astronauts favorite food, etc.