Eat Well & Prosper An Awesome Kind of Chill!

TM I by Executive Chef Ron Skaar of Redwing, Mn. ~

Ice cream, most likely, has its roots in China, originating

there thousands of years ago. In the 4th Century B.C., Alexan- der the Great was gorging on the earliest Snow Cone. His ice and snow were topped

Marco Polo returned from China, in the 13th Century, he introduced a sherbet like dessert to the Ital- ians. Tey quickly developed this new sweet into a sophisticated del- icacy. By the 17th Century, England’s

with nectar and honey. When King Charles I was delighting in

the convection called “cream ice”. Te English term “ice cream” first appears in a 1672 document from the court of Charles II. Near the end of this century the first printed recipes for frozen ices and creams are found in France and Naples. By the time of our revolution, the French had discovered that fre- quent stirring of the freezing mix gave a finer texture. Tey also developed super rich versions with twenty egg yolks per pint, dubbed “ice butter”.

Adding flavor-

ings to the mix, includ- ing nuts, spices, orange blossoms, caramel, chocolate, tea, coffee and even rye bead, also began at this time. Te new dessert was

also the rage in colonial America. George Washington and Tomas Jefferson had brought the recipe back from France. In the summer of 1790, Washington is recorded spending two hundred dollars on ice cream, alone. Future First Lady Dolly Madison, dished out straw- berry ice cream, at the second inaugural ball in 1812. America transformed this delicacy into a food for the masses. In 1845 the hand cranked ice is

cream freezer

New Jerey woman named Nancy Johnson. With


invented by a invention,

plus the formulation of ice houses, ice cream has become a beloved tradition in America. Five years later, a Baltimore man modified this design of the freezer to allow large quantities of fine-textured ice cream made with a steady mechan- ical action. In the 1850’s another Baltimore milk dealer decides to use his seasonal surplus of cream to make ice cream. Tis enabled him to cut the going price in half, enjoying great success as the first large scale manufacturer. By 1874 soda fountains begin

to open, usually in department stores. Te sundae first appears in the Midwest. Someone at a soda fountain added chocolate syrup to


a dish of ice cream. Tis became a national trend which continues up to now. Soon soda fountains started featuring milk shakes and root beer floats. By 1900 an English visitor couldn’t believe the “ enormous quantities of ice cream eaten by Americans”. Te process of chocolate coating ice cream was perfected in 1904. Tis eventually led to the very first Eskimo Pie. During the 20’s, ref- ugees on Ellis island were served ice cream as part of their first meal in the United States. Dryers invented the Rocky Road flavor to put an ironic smile on people’s faces during

the Depression. When World War II rationing ended Americans re- sume splurging on ice cream, up to 40 pints per person! It was in 1963 when Ben Co-

hen and Jerry Greenfield meet in a 7th grade class. Tis acquain- tance leads to an ice cream empire. Gourmet, premium ice


with a high butterfat content, be- come popular in the ‘70’s. Ben and Jerry’s have had great success mar- keting their product by appealing to peoples ideas. It was no simple matter to freeze

cream in a way that does it justice. Te added sugar molecules get in the way because sweetened cream freezes well below the point of water. Chemical ingenuity is what made ice cream a possibility. When salts are added to the ice, they lower it’s freezing point which allows the sugared cream to freeze. In the 13th Century Arab world, the effect of salts on freezing was well known. Tis knowledge even- tually made it’s way to Italy and down the line to Mrs. Johnson, in New Jersey. Smoothness of texture became

the hallmark of industrial ice cream. Most good ice cream rec- ipes produce a mix with a water content of 60%, a sugar content around 15% and a milk-fat con-

JULY 2019

EW & P Recipe



42 ounces Chocolate Ice Cream 1 quart Vanilla Ice Cream 1 pint Raspberry Sorbet Cocoa powder

Directions: Line the inside of a 10” bowl with plastic wrap. Soften the chocolate ice cream until spreadable, never let it be- come runny. With a spatula, make a 1 ½ inch thick ring of ice cream over entire in- side surface. Return mold to freezer for 15-20 min- utes. Soften the vanilla ice cream and make a 1 ½ inch thick ring on top of chocolate layer. Return mold to freezer for 15-20 minutes. Soften Raspberry Sorbet and fill the round space remaining. Return to freezer. To serve, remove from freezer, let sit for 5 minutes. Place large plate over bottom of bowl and flip over. Remove bowl, plastic wrap then dust with cocoa. Slice into wedges, serves 12. You can use any sequence of flavors and will probably not use up all the ice cream, darn!

tent between 10%-and the U.S. standard-20%. Premium qual- ity ice creams contain more egg yolks, cream and less air. Picking up a container is a quick method to estimate value. For there can be as much cream and sugar in a more expensive pint than there is in a cheap quart, due to empty air space.

A definite hierarchy has de-

veloped in the production of ice cream with the American affection bordering on fanaticism. When the temperature soars ice cream plus other frozen treats become essen- tial. With that in mind, I am in- cluding the recipe for an ice cream bomb. It’s so much simpler than you think, yet impressive, plus you can use whatever flavors are your favorite. Use premium ice cream for this dessert.

Candy is my fuel. Ice cream, too. ~ Jane Smiley

Ron SkaaR

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