'A Virtual Ice Cream Social' will bring the cool treat to your computer screen - TribLIVE

Here’s the scoop on A Virtual Ice Cream Social.

The online ice cream celebration, adapted for the coronavirus pandemic, will feature five area sweet-treat experts performing live demonstrations, sharing recipes and dishing out tips. The event is being held via Zoom at 6 p.m. on Aug. 23.

A Virtual Ice Cream Social is presented by Good Taste! Pittsburgh, a producer of culinary shows and sponsored by Isaly’s LLC, a true Pittsburgh tradition in ice cream.

Tickets are $15 and include a “We Got The Scoop Passport” with free and special offers from local ice cream merchants.

Jessica Iacullo, author of the Pittsburgh blog “Hungry Grl, Big City,” will host the festival.

“There’s a reason we all scream for ice cream,” said the show’s producer Dee Weinberg in a statement. “We’ll give you the scoop, then top it off with lots of demos, new ideas and fun!”

Presenters include: Jennifer Gregg, from Isaly’s, demonstrating how to make Klondikes at home; Anna Crucitt, from Mercurio’s Pizza and Gelato, dishing on all things gelato; Kaden Young from NatuRoll Creamery, showing the international technique of creating rolled ice cream; Sharon Caroll from Oakmont Olive Oil, creating unconventional toppings; and Amanda Iwaniec from Carnegie Science Center, detailing the science behind ice cream.

Gregg is director of digital marketing and events for Isaly’s. She discussed her presentation about the Klondikes inside the Kidsburgh section at the Senator John Heinz History Center in the Strip District on Monday. Klondikes are now owned by Unilever, based in London.

The space in Kidsburgh includes a counter where children can serve up ice cream, old photos of Isaly’s, including the shop along the Boulevard of the Allies in Oakland and a full-scale fiberglass cow.

JoAnne Klimovich Harrop | Tribune-Review

Visitors can see a life-size fiberglass cow near some old menus at the Isaly’s LLC exhibit inside the Kidsburgh area at Senator John Heinz History Center in the Strip District.

“We will show people how to harden the chocolate over the Whitehouse Cherry ice cream,” said Gregg. “ We also plan to make boozy milkshakes and share all the recipes.” She said one of the favorite parts of her job is when someone sees the name on her apron and shares their story of Isaly’s.

Her husband, Herb Gregg, is an Isaly’s account manager. He said the ice cream is available at Giant Eagle, Kuhn’s and Shop ‘n Save. Flavors are Whitehouse Cherry, Chocolate, Vanilla, Mint Chocolate Chip, Maricopa (vanilla with butterscotch) and the newest one — Toasted Almond Fudge.

JoAnne Klimovich Harrop | Tribune-Review

Six flavors of ice cream sit on the counter at the Isaly’s LLC exhibit inside the Kidsburgh area at Senator John Heinz History Center in the Strip District.

“They tell us, ‘I remember Isaly’s, and this ice cream tastes just like it did when I was a kid,’ ” Jennifer Gregg said. “It is a part of history and it is about childhood memories, because there was one on every corner. People went there for a skyscraper ice cream cone or some chipped ham or a Klondike. This is a great way to have a food event, and to have it safely, and we know everyone loves ice cream.”

They do, whether it’s in a cone, covered in chocolate or rolled — yes, rolled. NatuRoll Creamery with locations in Cranberry, Robinson and Lawrenceville offers rolled ice cream.August specials include Black Forest, Almond Torte, The Honey Bee and Lemon Shake-Up. Or customers can create their own by choosing from fruit, candy, cereal, nuts, cheesecake, espresso and sea salt.

“I am excited to showcase what we do here,” said Young, director of operations, from inside the Lawrenceville location. He’ll be demonstrating the process from the Robinson shop during the virtual event.

He describes it as “stir-fried ice cream.” He begins with the toppings which he places on the pan, then adds the ice cream in liquid form of milk, cream, half and half, sugar and vanilla from Turner Dairy Farms and pours it onto the surface which is negative 21 degrees Celsius. He uses a spatula to roll it. And then can top it with whipped cream, nuts, chocolate sauce, pieces of candy, cookies … you name it … and he will make it, he said.

“You know when it’s ready to roll just by the feel and by making it,” he said. “There is an art to it. Decorating it is part of the fun, too. I can’t wait for ‘A Virtual Ice Cream Social.’ ”

JoAnne Klimovich Harrop is a Tribune-Review staff writer. You can contact JoAnne at 724-853-5062, jharrop@triblive.com or via Twitter .