Seid Christina - Seid, Christina

Biography

Christina Seid is the 2nd generation business owner of Chinatown Ice Cream Factory (CICF). She has been in the ice cream industry for 25 years. Her Father started CICF and the shop has served ice cream and brought smiles to NYC locals, celebrities, and tourists for over 40 years. CICF is often referred to as a neighborhood institution and is an iconic part of NYC and its’ Chinatown.

Christina graduated from the University of Rochester with a BA in Psychology and then went on to pursuing her Master’s in Education from CUNY Queens College. Her... READ MORE

Christina Seid is the 2nd generation business owner of Chinatown Ice Cream Factory (CICF). She has been in the ice cream industry for 25 years. Her Father started CICF and the shop has served ice cream and brought smiles to NYC locals, celebrities, and tourists for over 40 years. CICF is often referred to as a neighborhood institution and is an iconic part of NYC and its’ Chinatown.

Christina graduated from the University of Rochester with a BA in Psychology and then went on to pursuing her Master’s in Education from CUNY Queens College. Her culinary background is in classical French cuisine where she studied at French Culinary Institute (FCI). She also received her certificate in Pastry & Baking from the Institute of Culinary Education (ICE)

In addition to being noted for her business achievements, Christina has a history of being active in her community. She has served on dozens of committees and boards, such as Chinatown Youth Initiatives, Asian Women in Business, and New York Cares. Some of her accolades include the Neighborhood Leadership Award from the New York Women’s Foundation; The Annual Founder’s Award by the Chinatown YMCA; The Museum of Chinese Americans (MOCA) Generational Award; and a Proclamation presented by NY State Comptroller Di Napoli.

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What is your favorite NYC restaurant? And what is your go-to dish? Wo Hop. Cantonese Style Crabs What is your ultimate meal? Tasting Menu at Per Se What three things are always in your pantry? 1. A variety of noodles 2. Truffle oil 3. Himalayan Sea Salt If you weren't a chef, what would you be? A food critic If you could cook with anyone, who would that be? Thomas Keller What’s your favorite NYCWFF memory? This is my first time attending!

Recipe Name: Red Bean Ice Cream
Recipe Instructions:
Red Bean Sauce
Use 12 oz. of Chinese red beans.
Rinse and soak in 2 cups of water in a cooking pot for approx. 2 hrs.
(We will not use all the RB sauce for the ice cream making process. Excess red beans can be used to make a delicious red bean sauce or can also be added to pancakes, waffles or other desserts as a topping.)
Cook red beans to a full boil.
Lower to a high simmer and continue to cook for approx. 2 1/2 hrs.
When red beans are tender, add 4 TBSP of granulated sugar. Mix until fully dissolved into red bean mixture.
Turn heat off and add 1 stick of Chinese candy sugar to dissolve into the red bean mixture.
*add cinnamon for an extra kick*

Let sit out to cool and once cooled put in the refrigerator overnight.

Ice Cream Making Directions:

Ingredients:
1 1/2 cups of whole milk
1 1/8 cup of granulated sugar
3 cups of heavy cream
1 tbsp. pure vanilla extract

Using a medium mixing bowl and using a hand blender or low speed, mix milk and granulate sugar until sugar is dissolved for about 2 mins. Stir I heavy cream and vanilla. Stir in 1/2 cup of red bean. Add one drop of red food coloring for Chinese presentation. Turn on the machine and pour red bean mixture into ice cream maker.

Let it mix until it thickens for approx. 20-25 mins depending on your ice cream machine. The finished ice cream product will have a soft and creamy texture and is ready to eat immediately. However if you prefer a harder ice cream texture, put into an airtight container and place in the freezer for about 10 mins. Your ice cream is now ready to serve and enjoy.