Summer Ice Cream

One of the best parts of summer is ice cream—cold, frozen cream with sugar … yum. When I was a kid, my father would take me to Baskin Robbins. “Don’t tell your Mom we had ice cream before dinner," he would say. "She’ll get mad.”

We would always order the same thing: two scoops of chocolate fudge ice cream on a sugar cone and extra napkins to wipe away the evidence. In the two miles that it took to get home, we would finish our cones. My father would look in the rear-view mirror to make sure he didn’t have any signs of chocolate on his face, then he would make sure I was clean as well.  

My mom never suspected us, but I imagine she was curious when my dad and I only had a few bites of dinner.

In high school, my fascination with frozen treats continued. At 15, my first job was at a Baskin Robbins in my neighborhood. After a few years in the ice cream business, I was offered a job managing a Haagen Dazs shop near the beach in San Diego. I never tired of the ice cream business, and I’m sure that, even to this day, I have butterfat coursing through my veins.

If you happen to be in Frick Park during the summer, you can’t help but notice a small ice cream shop by the name of Rose’s on the corner of Braddock and Forbes. Rose’s Ice cream has been open for a few years, and it attracts quite a following during the summer months. Kerber’s Dairy supplies the ice cream for this particular parlor, and there are flavors aplenty! Besides regular scooped ice cream, you may want to opt for some soft serve with sprinkles (a personal favorite).    

So, what makes good ice cream? It’s simple: high butterfat content. The higher the fat content, the creamier and richer the product you have. Ice creams that have a high-density are also better. Have you ever taken a scoop of ice cream that was fluffy and seemed to be filled with air? Those are the less-desirable products and should be avoided. Remember, dense ice creams with high fat contents are usually the best tasting.

Homemade Ice Cream

Have you ever made your own ice cream?  If not, it’s worth trying.

Homemade ice cream is preservative-free, and it's delicious. Besides being easy to prepare, you can make whatever you want. Think about it—the possibilities are endless! Start with a vanilla or chocolate base, and add in ingredients such as fresh berries, chocolate chunks or candy bits to make an original concoction.   

Equipment

Ice cream makers are available almost everywhere. Most department stores carry them, as do other food specialty stores. Worried about the price? Don’t be. Ice cream makers are cheap, between $40.00 and $60.00. Depending on the machine, you can expect to make between one and two quarts per batch.

Here’s a basic ice cream recipe:

Yield 2 Quarts

Serves 6 people

Vanilla Ice Cream

Ingredients:  

1 quart heavy cream

1 quart half and half

2 vanilla beans split in half

2 cups granulated sugar

Directions:

Place the cream, half and half, vanilla beans and sugar in a medium sauce pot. Cook over medium heat for approximately 10 minutes, until the sugar is dissolved and there is a strong scent of vanilla. Strain the mixture and place in the refrigerator for 2 hours.

Place the liquid in an ice cream maker, churning until the mixture becomes thick and creamy, usually 10 minutes.  

Serve immediately and enjoy!