Häagen-Dazs unveiled their Master Ice Cream Academy last week at Bloomsbury Square with a multi-sensory Haagen Dazs experience. I am always drawn to their luxurious ice cream because the ingredients are the very best and so ‘real’ – meaning no preservatives, no artificial additives, and definitely nothing nasty!
To host the academy Häagen-Dazs brought together a panel of expert ambassadors ‘The Masters of Real’ – who helped create a unique experience for some select bloggers and members of the press. The academy is founded on the principle that ice cream should be made with high quality, carefully selected ingredients. That’s why Häagen-Dazswill always starts with a base of four ingredients – real cream, real milk, sugar, and eggs – no vegetable fat, no preservatives, and minimal air. The Masters of Real ambassadors all share Haagen-Dazs’ belief that Nothing is Better than Real. That is the carefully crafted Vanilla recipe by Häagen-Dazs hasn’t changed since they the company first started making it in 1961 – which is exactly what was the vision of their founder Reuben Mattus.
Hosted in a specially created dome we participated in a few simple yet interesting experiments that revealed how our senses react to various stimuli. ‘The Masters of Real’ – acclaimed Head Chef at Duck & Waffle, Dan Doherty, leading lifestyle blogger Rosie of ‘The Londoner’ and sensory expert Professor Barry Smith, helped bring to life the qualities of premium ice cream, encouraging us to explore our senses: aroma, sound, colour, and texture, to discover how much they influence our indulgent moments.
Here is a video about a conversation between Professor Barry Smith and Rose Thomas discussing the science of taste.
Chef Dan Doherty created a simple yet delicious treat for us using strawberries and cream Häagen-Dasz ice cream, topped with toasted almonds it was just the thing we needed on a warm summer afternoon.
Why not recreate Chef Dan’s peach melba float recipe at home this summer? Experience and share the indulgent and luxurious taste of Häagen-Dasz with friends and family!
Häagen-Dazs’ Peach Melba Float
By Dan Doherty, Executive Chef at Duck and Waffle
- Ripe peaches
- Fresh strawberries
- 1 x tub of Häagen-Dazs Strawberries & Cream
- Rose Champagne
- Toasted almonds
Step 1: Slice the peaches and strawberries and place a couple of each in the bottom of a tall glass
Step 2: Add a scoop of Häagen-Dazs Strawberries & Cream ice cream
Step 3: Repeat both layers
Step 4: Sprinkle with toasted almonds
Step 5: Top up with Rose Champagne
I for one couldn’t stop scooping out the peach melba from the tall fruit-laden glass but then we were given more ice cream to eat . This time it was to experience how the sense of touch alters our taste – comparing the feel of a soft silky piece of cloth to that of another that wasn’t as smooth – made all the difference on my taste buds! But as I began to peel off the lid of my ice-cream tub in greedy haste, salivating at the thought of another chilled treat, we were asked to wait just for a few minutes longer – to ensure we didn’t end up a broken spoon! Haven’t we all had that experience where we dug our spoons into a really tempting tub of ice cream only have the handle bend backward or worse still end up with a broken spoon? To prevent that from happening always allow your Häagen-Dasz ice cream tubs to rest for about ten minutes so the ice cream can be scooped out easily.
I was most curious to learn about how music alters our experience of eating the very same food by affecting our mood and Professor Barry Smith played two very different types of tracks while we sampled the peach melba float. I was very keen to gain some more insight into the work done by Professor Barry Smith into his research into the science of taste. Watch this space for an interesting peek into the science of understanding our senses and taste with Professor Barry.
If you are craving some ice cream then make yourself a very British dessert – Häagen-Dazs Frosty Eton Mess by lifestyle blogger Rosie on her blog The Londoner. A delicious recipe with a modern take on the classic recipe.
Here’s hoping you have enjoyed reading about the exciting journey my taste buds took with Häagen-Dasz and the ‘The Masters of Real’. Go get yourself a ‘real’ treat this summer – you know you want to.
*With thanks to Häagen-Dazs and Great British Chefs for the invite. All images are the property of Häagen-Dazs unless they carry the ‘travelsfortaste’ trademark.