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Some fans admit they wait 'all year' for this limited-edition Baskin-Robbins ice cream flavor.
Baskin-Robbins was founded in 1945 by American brothers-in-law Burt Baskin and Irv Robbins from the merging of their respective ice cream parlors, in Glendale, California. [citation needed] Burt Baskin learned about ice cream while he was in the military during World War II and opened Burton's Ice Cream Shop in California in 1946. [12]
The cheesy-tasting ice cream base provides "subtle savory notes, while almond and pistachio pieces add a delightful crunch. Finally, the apricot swirls give a pop of tangy sweetness.”
[3] TOGO'S is a franchise-based business. Some TOGO'S locations are co-branded with Baskin-Robbins' ice cream shops (which were both owned by the same parent company from 1997 to 2007). As of July 2020, the company has more than 180 locations open and under development throughout the West.
Baskin-Robbins had 43 stores by the end of 1949, more than 100 by 1960 and about 500 when the ice cream empire was sold to United Fruit Company for an estimated $12 million in 1967. Six months later, Burt Baskin died of a heart attack at 54. Robbins stayed involved with the company for 11 more years and retired in 1978.
Learn about Baskin-Robbins latest fall flavor, Brie My Guest, which combines brie and burrata-flavored ice creams with almonds, pistachios and apricot swirls.
American federal labeling standards require ice cream to contain a minimum of 10% milk fat (about 7 grams (g) of fat per 1/2 cup [120 mL] serving), 20% total milk solids by weight, to weigh no less than 4.5 pounds per gallon (in order to put a limit on replacing ingredients with air), and to contain less than 1.4% egg yolk solids.
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related to: baskin robbins 3 gallon tub of ice cream weigh