Ice Cream
(Continued from Page B 12)
percent, from the mix, with extra
cream added instead for the
desired consistency and a 14 per
cent butterfat level.
Earlier this year, when Ron
Dowell broke his wrist, his son-in
law, Allen McKinney, began help
ing with the ice cream making. A
minister with the York Church of
Christ, Ron still preaches some
Sundays, but he is best known as
the fourth-generation Carman’s
Ice Cream maker, selling to second
and third-generations of custom
ers.
Ron’fc wife, Pat, and her
brothers and sisters all grew up
helping to sell ice cream. Now
their two teen-aged sons and
another cousin earn spending
money waiting on ice cream cus
tomers during busy times,
although Lucille still handles the
Ron Dowell visits with his cousin Ruth Dowell as she
stops by the Carman’s Ice Cream sales room.
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majority of the retail sales.
Deliveries are made by Ron two
days per week to long-time retail
sales customers around southern
York County, increasing to three
days during strawberry season.
Summer brings an added sales
dimension, since many of the
popular southern York County
church picnics sell Carman’s Ice
Cream. Often, two or three picnics
are scheduled for the same
Saturday.
Although the Dowells make 16
or 17 different flavors, including
such customer favorites as peach,
black raspberry and orange-pine
apple, vanilla remains the hands
down favorite. Only top-grade
fresh-frozen fruits, chocolates,
nuts and other ingredients are used
for flavoring.
“My favorite is chocolate chip,”
Allen decides after some thought.
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The Old-Fashioned Way
while mixing about the dozenth
batch of ice cream for the morn
ing’s freezing. Lucille likes “the
odd flavors, anythihg different,”
while Ron opts for the traditional
vanilla and chocolate as his top
choices.
Every batch is taste-sampled for
quality before being promptly
hand-dipped into the round white
cardboard containers.
Carman’s is regularly inspected
by the Dairy Division of the Pen
nsylvania Department of Agricul
ture, on a checklist of items.
While their ice cream produc
tion volume is limited due to space
and the family workforce, there are
no plans to expand the successful
traditions that Carman’s custom
ers have come to expect. Nor are
there any plans to close the
business.
“We get calls all the time from
people worried that we’re going
out of business,” grins Ron, who
reassures customers that they have
no such intentions.
Many of the folks among Car
man’s long-time clientele have
become like family; some send
photos and notes about their exper
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iences with their ice cream purch
ases. A favorite photo, framed at
the store, shows a customer’s dog
with its head buried deep inside a
large Carman’s Ice Cream contain
er. Other photos depict customers’
kids and grandkids, enjoying ice
cream in various ways, but always
with big, happy grins on their
faces.
And while Carman’s is largely a
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freezers. Others pack it % long
hauls in picnic coolers, laced with
dry ice for the journey. One camp
cook has trucked whole freezerfuls
of Carman’s Ice Cream to a recrea
tional camp in Connecticut.
The business has also been fea
tured in numerous newspaper and
magazine articles, as well as some
occasional television spots from
local and regional stations.
Carman’s Ice Cream is located
on North Main Street of Loganvil
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