• The Tenuous Purpose

    This Blog is built - not, as some might expect, on a flimsy whim but on a strong and single minded principle.

    That principle concerns Biscuits and their position in the world.

    We are really very keen on biscuits.
    As are many of you out there.
    We think.

    We wish to create an archive of Arrowroot, a backlog of Bourbons and a catalogue of Chocolate Fingers. Anybody can contribute an entry - or dispute somebody else's - provided they are not dull.
    Even Americans who perhaps don't really have the heritage of biscuitry that we are fortunate to have here.

    Or maybe they do and we are unaware of the full glory of the cookie.

    We realise that this whole subject is admirably and concisely dealt with by that excellent and unbeatable website A Nice Cup of Tea and a Sit Down. Our feeble efforts will be as the kicking of a gadfly in the face of their wisdom and experience but we hope that we may have a small contribution to make.

  • Biscuit Encounters on Twitter

  • The Synod of Biscuitry

    James Alexander-Sinclair of Blackpitts
    Gardener, Blogger, Journalist, Lecturer etc, etc. Much of his life is spent loafing around other people’s gardens issuing directives and generally cluttering up the place. However, like the great Mr Kipling, he does (occasionally) make exceptionally good gardens. (Although even Mr Kipling messed up a bit with the Carrot and Walnut Mini Classics.)

    Mark Diacono of Otter Farm
    He does sterling work growing many inappropriate plants in Devon. He dedicates a great deal of time and effort nurturing a plethora of plants that are (mostly) totally unsuited to our climate. His is a life of such extreme eccentric dedication that to start a Blog about Biscuits seems perfectly normal. He treads gently in the footsteps of people like the great William Buckland,a professor of Geology who claimed that he could tell location by tasting the local topsoil.

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Cookies/Biscuits and Ice Cream

Just thinking. In the USA cookies/biscuits are crumbled and crushed and mixed with ice cream. Cookies And Cream and similar types are extremely popular flavors at the grocers and shops. We are the co-owners of an ice cream shop in Asheville, North Carolina called The Hop. The number one most requested and biggest selling ice cream flavor is called Mocha Oreo, a blend of coffee and crushed chocolate cookies with a white creamy filling between them. It has been written that in the UK, Oreos are the only American cookie sold. Maybe you have tried them, but they are not our own personal favorite by a long shot. Home made cookies take that honor. But back to the ice cream.

Our son and his wife are our partners and they run the ice cream shop. Daughter in law Ashley makes all the ice cream herself, tweaking the recipes and experimenting with interesting flavor combinations. In the fall, pumpkin ice cream is a big seller. She even has made beer ice cream, using a distilled syrup from a local brewery in town. I suppose if you add enough sugar to anything…. well, it is very popular. The ice cream machine is our most important piece of equipment. It makes five gallons at a time, filling two tubs that are placed into a larger freezer to harden before being hand dipped for the buying public.

Flavors offered vary, but the Mocha Oreo must always be available or many customers would be broken hearted.

There are hand made waffle cones, still warm from the press in which to hold the frozen delights.

In the wintertime, the espresso machine is well used, whipping up hot chocolate and coffee drinks to help warm the body and wash down the Mocha Oreo.

Are the British biscuits ever mixed with ice cream, commercially or in homes? Just wondering.

Frances Garrison. plain.


9 Responses

  1. Ice cream is not a suitable subject when I am sat in my office wearing a thick coat and gloves.
    As to biscuits and ice cream: there was, of course the wafer sandwich. A rectangular slab of high fat ice cream gripped between two slivers of tasteless wafer. Their main purpose was to give you something to hold while eating. However, it is impossible to eat such a thing without dribbling ice cream all over clothes and fingers. As children we were only allowed to eat such things while standing semi naked in a field.
    There are a number of biscuits designed for eating with ice cream but I think we stop short of chucking the things into the actual mixture.

    • Glad I checked back here, you said after the new year, James! It seems you are outnumbered in not wanting ice cream, chucking things in or not, during the cold months. But I agree about children being semi naked to eat the stuff. Adults can usually make less a mess of their clothing. And there is always having it in a cup with the waffle cone on the side.

  2. As I now sit in my ice cream shop Yahoo Weather says that it is 39°F and Fair. I’m not really sure who would think any temperature under 60°F is fair, but let’s say the experts are right. Who in their right mind would want ice cream in this weather? The “Die-Hards”, that’s who. We close for only 2-3 days out of the year because as long as our doors are open, somebody wants what we have to offer. To appease the less stoic we’ve begun offering ice cream under the guise of a warm treat- The Hot Chocolate Float & the Espresso Float. Both start out hot, and finish creamy and room temperature- I can’t seem to make enough of them. I forgot I was supposed to be talking about cookies- my point was that I will still sell more scoops of Mocha Oreo ice cream today than any other flavor or treat. American’s have a thing for “stuff” in their ice cream, and cookies seem to be the number one request (next would be nuts but I think we already have enough of those…).

    • How wonderful to see you weigh in, Ash! Your word is gold and you have made me very proud! I am going to have a hot chocolate float very soon, so save one for me!

      Much love.

  3. Ashley – if you were in the north east of England at this time of the year trade would still be brisk!

    In my first permanent job (in the Civil Service) as well as the usual tea-break and lunch time trolleys wheeled around the office at 2.30pm there was the daily ice cream trolley. Trade was always brisk, no matter what the weather was doing or the time of the year.

    Trying not to drip ice cream all over your desk was rather an art form though.

    • Glad to hear the Brits will eat ice cream in cold weather, with notable exceptions. Having trolleys with food sounds so luxurious, having them with ice cream is positively decadent.

  4. ooooh cookies and cream ice cream… one of the things America was invented for…

    I discovered we do actually have cookies & cream icecream here too, sold in tubs by Ben & Jerry’s I believe. But it wasn’t a patch on the real thing, preferably eaten from an ice cream parlor (did you see that? no ‘u’!) on the side of a road in a Michigan summer.

    Now, I am an enthusiastic home icecream maker since getting our own machine this summer. It hadn’t occurred to me yet to try adding British biscuits. A whole new seam of icecreamery opens up before me….

    I shall report back. When it’s a bit warmer, to spare James’s sensibilities.

  5. (by the way, that last post was me under my alter ego :D)

    • Parlor, not parlour? We do appreciate that, Constant/crocus. What a fabulous name. We look forward to hearing about your biscuits crushed into the ice cream. You may be opening your own shop soon! 🙂

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