All new cutting-edge snow ice operation system!
Ice Island Snow Ice will be joining a strategic partner at Taipei Int’l Bakery Show 2013 from Mar. 28 ~ Mar. 31, 2013. Beside offering snow ice tasting and consultation to potential customers, the show will be presenting a new cutting-edge snow ice operation system. With this system, your daily serving numbers can be easily tracked accurately. Additionally, you will no longer need to move the same ice blocks in and out of the freezers repeatedly during your business time. Most of all, the chance of ice contamination during your shop processing has be dramatically reduced!
For more information about this new snow ice operation system, please write to email@example.com.
In the past years, we have received a lot of inquiries from dessert shops and restaurants all over the world. A lot of them are asking if Ice Island has distributors or dealers in their areas to provide related snow ice products. Unfortunately, we had to turn down a portion of the business opportunities because we did not have anyone to provide them local services. If you are interested in such opportunities in your regions, we would like to hear from you. Let’s discuss how we may together ride the money wave coming strongly. However, please take your move soon and quickly because only a limited number of partnerships is offered!
Woolys “Snow Ice” sweetens the new food kiosks by the Brooklyn Bridge
Head to downtown Manhattan these days to visit the new food kiosks between the Brooklyn Bridge and Centre Street at Municipal Plaza. From Mexican to savory crepes and now Woolys Snow Ice, you can definitely cure any stomach pains that occur before lunch time! Woolys was started by a young entrepreneur, Danny Che, who with his two cousins decided that NYC needed the refreshing treat they had become obsessed with while visiting Thailand and Hawaii. New Yorkers are completely addicted, some confessing to go twice in one day!! It’s the perfect treat on these hot summer days where the humidity leaves you only wanting something light, icy, and just a tad sweet. Pictured here is the signature shaved ice, flavored with either green tea or milk, with mangos and strawberries. They come in two sizes, the wooly ($4) and the mammoth ($6). Since it’s 90% water and low calorie, this icy dessert just might be the hot summer trend!
shared from: Foodbuzz & © Just Desserts NYC (http://www.foodbuzz.com/blogs/3795232-woolys-snow-ice-sweetens-the-new-food-kiosks-by-the-brooklyn-bridge)
Eating in Translation:
Snow ice, the proprietors call it, is a hybrid of Hawaiian shave ice and the toppings-heavy Taiwanese version. The ice itself is a hybrid, too. It begins with frozen blocks of water (Wooly’s “original” version) that may be flavored (say, by green tea) but are invariably enriched by a small amount of milk. This milky ice is shaved, by machine, into a serving cup.
A small (shown, $4) takes two toppings and a syrup — for me, the bandera of strawberries, condensed milk, and blueberries. A large, which is more heavily freighted, also wears an Ice Age-appropriate name. (Here’s a broad hint.) “Wooly” might well honor the coarse, you could even say shaggy, appearance of the shavings, which owing to the milk are still meltingly smooth.
Plaza north of 1 Centre St. (Duane-Reade Sts.), Manhattan
Shared from: Eating in Translation (http://www.eatingintranslation.com/2011/07/woolys-ice.html)
Be one of the first to experience a new dessert in NYC!
Wooly’s snow ice is a healthy and delectable dessert unlike any texture you have ever had. Our unique dessert is accompanied with a variety of toppings including fresh seasonal fruits and sumptuous syrups.
Hours of Operation
Address 1 Centre St (Centre St and Reade St. On the right of the U.S. Court House), New York, NY 10007
Shared from: Buzzaurus (http://buzzaurus.com/?p=434)
Chubby Chinese Girl:
Chubby’s New York Food Diary
Tuesday, September 6, 2011
of my favorite treats during hot summer days. Until recent years, shaved ice was
mostly found in Flushing. In chinatown my spot was UiUi,
but while their toppings are super Taiwanese and traditional (which I love), the
ice is too rocky in texture. Now that the city has been served proper shaved
ice, I’m glad to report that I’ve finally found the perfect fluffy snow ice.
Here’s the taste-off of the two shaved ices “stands”:
couple cousins got together and started this sweet icy stand. Their toppings are
more Pinkberry-ish than traditional Taiwanese ones. No red bean, grass jelly
here. Just fruit, mochi, brownies and fruity
the traditional regular ice, they use a homemade condensed milk flavored ice
base. The machine then shaves it into nice fluffy snow
ice. There’s no store, so I’ve been following them
on facebook and twitter all
summer. Finally was able to try them a couple weeks ago at the South Street
Seaport Food Truck galore. They are usually by City Hall on weekdays and Dekalb
Market on weekends.
Salt Leche (fancy for salted condense
by far. The ice is so fluffed up and light, all that milkyness just melts in
your mouth. Like milky snow. I loved the mochi, mango and that hint of
salt from the leche on top, but honestly even without any toppings, the ice
itself would satisfy me on any hot summer day. This was the Wolly for $5. Next
time, imma get myself the Mammoth size for
options or the more traditional ones, like egg pudding, red bean, grass jelly or
something with green tea for us folks who grew up with this stuff. But then
again, I don’t want to mess up a good thing, I’m perfectly content with this as
while now. The owner saw a need that wasn’t met in Manhattan and decided to
bring what the grew up with in Asia and Flushing to NYC. Extra points for the
traditional toppings, along with the more modern ones.
sweet red bean, grass jelly and a scoop of green tea ice cream, topped with
condensed milk. Looking at it, I was as excited as ever, but one spoonful and
the ice completely failed the tongue. It wasn’t fluffy or snowy at all, instead
it had a bit of a crunch, sort of rough. The toppings were great and the ice
cream added that creamy, double freeze feel. Since it uses regular ice blocks
for the base, once the outer layer was conquered, the middle was left to be more
bland and watery.