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Celebrate National Ice Cream Month
Centre County Dairy Princess,
Ashley Bird, asks, “What do
Charles I of England, Marco
Polo, and Nero Caesar all have in
common?”
She answers, “Ice Cream or
the creation of it. All of these
gentlemen laid claim to the dis
covery or invention of ice cream
or so the myths say.”
In 1984, President Ronald Re
agan designated July as National
Ice Cream Month and the third
Sunday of the month as National
Ice Cream Day. In his proclama
tion, President Reagan called for
all people of the U.S. to observe
these events with ceremonies and
activities. This year National Ice
Cream Day was July 20.
Ashley writes:
Pennsylvania ranks third in ice
cream production in the U.S.
With 56 million gallons pro
duced, the sales of ice cream in
the U.S. reached over 20 billion
dollars last year, thus making the
U.S. second in the world in ice
cream consumption. Alaska
ranks first in consumption of ice
cream in the U.S.
As the 2003-2004 Centre
County Dairy Princess, ice cream
has always been something that I
have enjoyed. As part of my du
ties, I enjoy informing the public
about the need for dairy products
in your life, and that includes ice
cream.
The top five flavors consumed
are vanilla, chocolate, Neapoli
tan, butter pecan, and chocolate
chip. However my favorite can
only be purchased in my county,
Centre County. You are probably
wondering what the flavor is and
why only Centre County. My fa
vorite is Peachy Patemo, named
after the great Penn State foot
ball coach, Joe Patemo, and can
only be found at the Penn State
University Creamery.
Penn State’s Creamery is a
much-beloved landmark for Penn
Staters young and old. You can
find long lines waiting patiently
during home football weekends,
no matter what weather condi
tions are, school busloads of chil
dren and nostalgic alumni along
with the current student popula
tion all waiting to enjoy their fa
vorite flavors.
When it comes to colleges and
ice cream, Penn State really is
number one. It is the biggest by
far when it comes to university
based creameries. It produces ap
proximately 225,000 gallons of
ice cream a year from the 3.5 mil
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August
2 Garden Produce
9 National Sandwich Month
16 Covered Dish Dinners
23 ‘Cheesy’ Snacks, Meals
Cool Off
lion pounds of milk that pass
through the Creamery’s stainless
steel holding tanks.
Penn State is also famous for
its Ice Cream Short Course
which marked its 111th year at
the University in January.
According to Bob Roberts, associ
ate professor of Food Science and
short course director, Penn
State’s program is the oldest,
largest, most comprehensive ice
cream technology outreach in the
U.S. and the world.
When beginning in 1892 at the
then Pennsylvania State College,
the School of Agriculture offered
a class in dairy manufacturing
during the winter. Normally con
ducted in January when farm
work was least pressing, the boys
could be spared, the course was
free with only a $5 charge for in
cidental expenses and laboratory
fees.
This course has become so
popular that it has attracted
more than 4,000 participants
from every state in the nation
and every continent except Ant
arctica. You find representatives
from all well-known companies
like Ben and Jerry of Ben and
Jerry’s fame. Even though it is
usually attended by company
representatives, it is open to any
one.
So as the month goes on and
you enjoy your favorite ice cream
flavor, please remember to thank
your local dairy farmers for pro
viding you with safe, wholesome
milk used to make your favorite
ice cream.
If you are looking for a nice
Sunday drive, feel free to visit my
county, Centre County, and stop
at the world renown Penn State
Creamery and get some ice
cream in your favorite flavor.
As you remember the old say
ing, “I scream, you scream, we all
scream for ice cream,” may I sug
gest trying the following ice
cream recipe. It is easy to make
and fun to eat on those really hot
days of July during National Ice
Cream Month. This is a tasty
dessert for after dinner anytime
of the year. Especially in the
summer.
ICE CREAM DESSERT
80 Ritz crackers, crushed
1 stick butter
2 packages instant pudding (1
vanilla and 1 chocolate)
1 cup milk
1 gallon vanilla ice cream
Dairy whipped cream
Melt butter and mix with
cracker crumbs. Make a crust in
a 9x 13-inch cake pan. Mix 2
small packages of instant pud
ding with the 1 cup milk. Whip
together and add the softened ice
cream. Freeze until solid then
add the whipped cream and
serve. Makes 12 servings.
Ashley Bird
2003-2004 Centre County
FRUIT AND ICE CREAM
PIZZA
/i package (20-ounce) refriger
ated cookie dough
1 quart favorite brand vanilla
ice cream, softened
Assorted cut-up fresh fruits
Press cookie dough into greas
ed 12-inch pizza pan or into
12-inch circle on greased baking
sheet. Bake at 3SO degrees for 12
to 14 minutes. Cool. Spoon ice
cream onto crust; freeze until
firm. Top with fruit. Drizzle with
ice cream toppings, if desired.
Makes one 12-inch pizza.
ALL-AMERICAN
SUPER SODA
2 tablespoons maple or maple
flavored syrup
Vi cup milk
2 A cup seltzer
1 large scoop favorite brand
butter pecan or vanilla ice
cream
Spoon syrup into a 16-ounce
glass; slowly pour in milk, then
seltzer, stirring to blend. Top
with ice cream. Makes 1 serving.
CITRUS BERRY
CREAM PUNCH
2 packages (10-ounces each)
frozen strawberries in
syrup, thawed
1 can (46-ounce) apricot nectar
or pineapple juice, chilled
1 quart each favorite brand va
nilla and strawberry ice
cream
1 bottle (2 liters) ginger ale,
chilled
In blender, puree strawberries.
In large punch bowl, combine pu
reed berries and nectar. Just be
fore serving, top with scoops of
ice cream. Add ginger ale. Gar
nish as desired. Makes about 4 'A
quarts.
BAVARIAN WAFFLES
A LA MODE
6 waffles
1 quart favorite brand choco
late, vanilla, or cherry ice
cream
1 can (21 ounce) cherry pie fill
ing, heated
Top each waffle with ice cream
and cherry pie filling. Makes 6
servings.
FROZEN LEMON
TRIFLE LOAF
36 ladyfinger halves or pound
cake strips
Vi cup red raspberry jam mixed
with 2 tablespoons lemon
juice
1 package (4-serving size) in
stant lemon flavor pudding
mix
2 cups milk
I/i pints favorite brand vanilla
ice cream
Line 9x5-inch loaf pan with
aluminum foil, extending foil
above sides of pan. Line bottom
and sides of pan with 28 or 29
ladyfingers; drizzle half the jam
over bottom. In large bowl, com-
A Super Berry Ice Cream Cone is a perfect summer
treat. Fresh berries, strawberry ice cream, and blueberry
frozen yogurt are nestled in a large waffle cone. Be sure
to use a spoon!
Featured Recipe
Originally created almost as an afterthought, ice cream cones
now share the spotlight with the ice cream that goes in them.
The first ice cream cone was produced in New York in 1896
by Italo Marchiony, an Italian immigrant. He was granted a
patent on the cone in late 1903, but it seems that Marchiony
never achieved any measure of success with his invention. His
torically, the credit for inventing the cone often goes to a waffle
vendor at the 1904 St. Louis World’s Fair, where, incidently,
there were at least SO ice cream booths, selling gallons, of
ice cream a day. *
According to one popular story, Ernest A. Hamwi, a conces
sionaire at the fair, was selling a waffle-like food called “zala
bia” in a booth next to an ice cream vendor who ran out of dish
es. Hamwi rolled one of his waffles into the shape of a cone, the
vendor put some ice cream in it, and the rest is history!
Cones have come a long way since Hamwi’s day. For exam
ple, Keebler, one of the largest ice cream cone manufacturers in
the U.S., makes not only waffle cones, but assorted color
“cups,” sugar cones, and the waffle bowl (just right for making
sundaes). The company’s new fudge-dipped cup will debut
soon.
Waffle cones of all descriptions large, small, chocolate
dipped or plain are a favorite in both ice cream shops and at
home. Currently very popular especially in ice cream shops
are oversized waffle cones, the kind you need a spoon to dig
into.
“Waffle cones were developed because ice cream shops were
looking for a more value-added and upscale cone product to
match some of the more gourmet ice cream and frozen yogurt
varieties in their stores,” said Don Stevens, vice president of Co-
BatCo Inc. in Peoria, 111. a cone and batter firm. “Waffle cones
are often baked on premise, providing an enticing aroma in the
shop.”
But perhaps the best part about waffle cones is that they are
just plain fim, as proven by these two creations from the Ameri
can Dairy Association. Super Berry Ice Cream Cone is a sum
mer’s delight. Refreshing scoops of strawberry ice cream and
blueberry frozen yogurt are drizzled with raspberry syrup, laced
with fresh berries and topped with whipped cream. You’ll need
a spoon to reach the bottom of this big cone. The same is true
for the Chocolate Blast-Off. It’s a chocolate lover’s dream.
Chocolate and chocolate chip ice creams are drizzled with choc
olate syrup and sprinkled with chocolate chips all in a choco
late-dipped waffle cone.
SUPER BERRY ICE CREAM CONE
'A cup mixed fresh berries (blueberries, raspberries, sliced
strawberries), divided
1 waffle ice cream cone
1 scoop strawberry ice cream
1 scoop blueberry, black cherry, or boysenberry frozen yogurt
2 tablespoons raspberry sauce or syrup
Whipped cream
Fresh mint, if desired
Drop 1 whole berry in bottom of waffle cone. Place strawber
ry ice cream scoop in cone; drizzle with raspberry sauce. Top
with blueberry yogurt. Top with whipped cream and remaining
berries. Garnish with mint. Makes 1 serving.