Dippin' Dots

Dippin' Dots is an ice cream snack, invented by Southern Illinois University Carbondale graduate Curt Jones in 1987. The confection is created by flash freezing ice cream mix in liquid nitrogen. The marketing slogan is "Ice Cream of the Future". The snack is made by Dippin' Dots, Inc., headquartered in Paducah, Kentucky.

History

The company of Dippin' Dots was officially founded in the town of New Grand Chain, IL (referred to by locals as simply "Grand Chain") in 1988. Jones began the company in his parents' garage. The company is now headquartered in Paducah, Kentucky. Because the product requires storage at temperatures below −40 °F (−40 °C), it is not sold in grocery stores, which cannot provide such extreme cooling requirements. Dippin' Dots are sold in individual servings at franchised outlets, many in stadiums, arenas, shopping malls, and in vending machines, as well as at theme parks such as Schlitterbahn, Six Flags, Cedar Fair, PARC Management, Kennywood, and SeaWorld.

Dots

Dots is the plural of dot.

Dots may also refer to:

DOTS may be an acronym for:

See also

American International Toy Fair

The American International Toy Fair (stylized as TOY FAIR) is an annual toy industry trade show held in mid-February in New York City's Jacob K. Javits Convention Center and at toy showrooms around the city. The event is open to the toy trade only - toy industry professionals, retailers, and press representatives. It is owned and managed by the Toy Industry Association. Toy Fair's promoters describe it as the largest toy trade show in the Western hemisphere.

History

Toy Fair began in February 1903. The first event featured less than ten toy companies with Lionel trains among the featured products. As the event expanded, more space was needed which led to toy companies occupying 200 Fifth Avenue, a former hotel site, in 1910. By 1925, it was renamed the International Toy Center.

The 110th annual Toy Fair, held February 10-13, 2013, attracted more than 1,500 manufacturers, distributors, importers, and sales agents from 30 countries in over 300,000 square feet (28,000 m²) of exhibit space. Nearly 9,500 buyers from 5,000 retail outlets attended. Overall, there were an estimated 30,000 attendees from 92 countries.

Cookie Crisp

Cookie Crisp is a breakfast cereal introduced by Ralston Purina in 1977 that attempts to recreate the "taste of chocolate chip cookies and milk". It is currently manufactured by General Mills in the United States since Ralston Purina’s spin-off of cereals in 1997 and Cereal Partners (under the Nestlé brand) in other countries. The cereal was once available in a vanilla wafer flavor as well.

Varieties

Double Chocolate Cookie Crisp was a double chocolate-flavored variety of Cookie Crisp introduced in 2007.

Peanut Butter Cookie Crisp was also introduced. It has the taste of peanut butter cookies.

In July 2009, Cookie Crisp Sprinkles were introduced. They are vanilla cookies with small sprinkles on them. The cereal is said to be gluten free. In Summer 2009, Nestlé released new packaging for the UK version of Cookie Crisp with sprinkles.

Cookie Crisp Brownie was introduced in the U.K. in 2013, which has the flavor of brownies,

New recipe

In 1997, Ralston sold their cereal line to General Mills, who soon after changed the recipe, prompting many Cookie Crisp lovers to seek the original taste in knock-off and foreign brands.

Ice cream

Ice cream (derived from earlier iced cream or cream ice) is a sweetened frozen food typically eaten as a snack or dessert. It is usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavours. It is typically sweetened with sucrose, corn syrup, cane sugar, beet sugar, and/or other sweeteners. Typically, flavourings and colourings are added in addition to stabilizers. The mixture is stirred to incorporate air spaces and cooled below the freezing point of water to prevent detectable ice crystals from forming. The result is a smooth, semi-solid foam that is solid at very low temperatures (<35 °F / 2 °C). It becomes more malleable as its temperature increases.

The meaning of the phrase "ice cream" varies from one country to another. Phrases such as "frozen custard", "frozen yogurt", "sorbet", "gelato" and others are used to distinguish different varieties and styles. In some countries, such as the United States, the phrase "ice cream" applies only to a specific variety, and most governments regulate the commercial use of the various terms according to the relative quantities of the main ingredients, notably the amount of cream. Products that do not meet the criteria to be called ice cream are labelled "frozen dairy dessert" instead. In other countries, such as Italy and Argentina, one word is used for all variants. Analogues made from dairy alternatives, such as goat's or sheep's milk, or milk substitutes (e.g., soy milk or tofu), are available for those who are lactose intolerant, allergic to dairy protein, or vegan.