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WEDNESDAY, JULY 19, 2006
Ice cream
chronology
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Marco Polo
Although some claim that the
Emperor Nero was demanding
ice from the mountain tops in
4 B.C. and having it mixed with
fruit, legend also has it that
Marco Polo (1254-1324) first
tasted ice cream in China and
brought the idea (along with
pasta) back to Italy.
What is fairly certain is that
the first “ices” were fruits, juices
and sugars mixed with snow, and
that while the Mediterranean
countries continued to prefer
“ices,” the northern countries
developed the freezing of milk
and cream.
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Thomas Jefferson
There were “iced cream”
parlors in this country by
the time independence was
declared. Thomas Jefferson
didn’t just write the Declaration
of Independence. He also wrote
down a recipe and directions
for ice cream down by hand for
his cooks to follow.
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Dolley Madison
The wife of the fourth presi
dent is believed to be the first
hostess to serve ice cream in
the White House. The offering
was described by guests this
way. “In the centre, high on a
silver platter was a large shining
dome of pink ice cream.” (Peach
maybe?)
The first true ice cream cone,
for a long time called a “hokey
pokey” was invented in Italy
and later patented by Antonio
Valvona of Manchester, England.
Ice cream cones became wildly
popular in this country during
the 1904 World’s Fair in St.
Louis.
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Ronald Reagan
President Reagan declared July
“National Ice Cream Month" in
1984, calling for “appropriate
ceremonies and activities." By
that time. The U.S. ice cream
industry was generating more
than s2l billion in annual sales
and providing jobs for thou
sands of citizens. Ice cream is
something that Americans agree
on, with more than 90 percent
eating it regularly.
-- Charlotte Perkins
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What's in a name?
Gourmet leadership
By CHARLOTTE PERKINS
Journal Lifestyle Editor
Haagen-Dazs, a leading gour
met ice cream, was named by its
founder, Reuben Mattus, in 1961.
Mattus, who had been striving
to make the high- e s t
quality of ice
cream for 30 J
years already, |
with imported "
ingredients
from around the
world, picked
the name for
its “old world”
sound. What
does it mean?
Nothing at all,
but everybody I
got the idea.
Haag en - a
Dazs has ’
emphasized
ice cream for
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the “grown-up” pal-
ate, and most recently introduced
Mayan Chocolate as “an extraor
dinarily rich chocolate with a hint
of cinnamon. The company has
also branched out to frozen yogurt
and sorbets.
If Haagen-Dazs is the lead
ing sophisticate, Ben and Jerry’s
leads for both creativity and social
conscience. Ben Cohen and Jerry
met in 7th grade and later opened
their first ice cream scoop shop in
Burlington, Vt., with an invest
ment of $12,000. They held free
cone days and movie festivals to
boost their business and once
even built the world’s largest ice
cream sundae (using over 27,000
lbs. of ice cream.
They entered the market in
1983, selling pints of their ice
cream, and have been a great
American success story. They also
started the Ben & Jerry’s founda
tion, which receives 7.5 percent
of all pre-tax profits. They con
tribute substantially to environ
mental causes and efforts to help
Houston ©2xl% Hjourtuil
Food
It's National Ice Cream Month
children living in poverty.
Ben & Jerry’s fans tend to be
chocolate fans. According to their
Web site, Ben & Jerry’s leading fla
vor is “Cherries Garcia,” followed
by Chocolate Chip Cookie Dough,
Chunky Monkey, Chocolate Fudge
Brownie
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Photo by Haagen-Dazs
1 cup Haagen-Dazs Coffee
Ice Cream
In blender container, combine
all ingredients; blend at medium
speed until smooth. Garnish as
desired. Serve immediately.
Makes 2 servings
Mike's Chunky Monkey
Bread Pudding
Cut up five cups of stale French
bread into 1” cubes
5 cups of bread cubes
3 eggs, slightly beaten
2 pints of melted B&J
Chunky Monkey
1 1/2 teaspoon of sugar
1/2 Tsp. Salt
1 ripe banana sliced
1/2 cup small dark choco
late chips
ltsp. vanilla
Preheat oven to 350 degrees
Butter 9 X 13 inch cake pan
Layer bread cubes in cake pan
evenly
Photo by Charlotte Perkins
Here are some rec
ipes straight from
Haagen-Dazs and
Ben and Jerry’s
Haagen-Dazs
Smoothie
1/4 cup milk
3 to 4 tablespoons
' creme de cacao
1/4 teaspoon
instant coffee gran
ules or crystals
1 cup Haagen-Dazs
Chocolate Ice Cream
fly CHARLOTTE PERKINS
Journal Lifestyle Editor
These are dog days. It’s hot out
there. Nobody really wants to cook.
So it’s time to celebrate National Ice
Cream Month.
How to celebrate?
Nobody needs instructions in a
country where ice cream is a s2l
billion business, with eveiy flavor
from plain old vanilla (the most
popular still) to Mayan Chocolate
or Ben and Jerry’s notable Cherries
Garcia.
Now’s the time to invite friends
. over to celebrate with homemade
banana splits.
Once you find the banana spit
I bowl (We found ours in Publix),
l the rest is simple. Slice bananas
for the base. Add three scoops of
ice cream: vanilla, strawberry and
chocolate. Top with sweetened nuts
and chocolate syrup. Add a flourish
of whipped cream, using the can
from the dairy section. Top with a
maraschino cherry.
Unless you’re sitting in your own
freezer, you cannot eat this concoc-
— 'N
9 percent: The portion of all the milk produced by American
dairy cows that goes into ice cream production.
1.6 billion: The estimated number of gallons of ice cream pro
duced in the U.S. in 2004.
21.5 quarts: The amount of ice cream the average American eats
each year.
26 percent The amount of all U.S. ice cream that is vanilla.
Chocolate follows at 12.9 percent
$21.4 billion: The estimated total ice cream and frozen dessert
sales in the U.S. in 2004.
'
90 : The percentage of American homes where ice .cream is eaten.
24,000 metric tons: The amount of ice cream imported from the
U.S. to other countries each year.
Source: International Ice Cream Association
Spread bananas and chocolate
chips evenly over bread cubes
Stir eggs, salt, sugar and vanilla
into melted ice cream
Pour ice cream mixture over bread
crumbs
Place pan in center of 350 degree
Bk ® ’ .1 fev, |
PL 1
tion before it melts so don’t worry
about that. Eating a banana split is
meant to be a race against time.
For hot fudges sundaes, just pick
up the hot fudge sauce that can be
microwaved.
And don’t forget the cones.
If you want the taste of a cone, but
don’t want that ice cream melting
and before you finish, try Keebler’s
waffle bowls, which can be placed on
your very best china.
Or you can celebrate just by get
ting that half gallon of Rocky Road
out of the freezer and digging in
while nobody’s watching.
Trying to lose weight? On a
restricted diet?
Something to celebrate these days
is that ice cream, and it’s cous
ins, frozen yogurt and sherbet, both
come in no-sugar versions, and no
fat versions.
So what’s your excuse? Before
July’s over, be sure you follow
President Ronald Reagan’s 1984
admonition to celebrate National
Ice Cream Month “with appropriate
ceremonies and activities.”
It’s the American thing to do.
oven for 30 minutes or until bread
pudding is set. Bread pudding is
done when pudding is set and pud
ding still appears moist on top. Do
not cook until dry.
Serve warm or at room tempera
ture.
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Photo by Haagen-DazN