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I have a confession to make: For many years, I have been deeply involved in a Ménage à trois with Ben and Jerry. Edward does not know about it. I have become adept about hiding my pints of Ben and Jerry’s way in the back of the freezer, under bags of imported French green beans, Spread Bagelry bagels and Trader Joe’s chicken pot pies.
My life-long love affair with ice cream began in the womb. I’m not kidding about this. My mother adored chocolate ice cream. I love ice cream so much that I can eat it, straight out of the pint, standing barefoot outside clad in a cotton nightgown during a blizzard.
July is National Ice Cream Month. Heck, for me, it’s every month. My preferences are the aforesaid gentlemen from Vermont, Bassetts, Breyers and Trader Joe’s.
I don’t like weird flavors or that Cold Stone Creamery garbage where clerks mash ice cream with candy and God knows what. Coffee is my favorite flavor. Coffee chip and coffee Heath Bar Crunch also are up there. So is Bassetts French vanilla and butterscotch.
Chocolate recently replaced vanilla as the flavor-of-choice for Americans. I often buy a half-gallon of Breyers’ vanilla, chocolate and strawberry because there’s something for everyone.
I dream of hot fudge sundaes with my own hot fudge sauce. I have been known to whip some up around midnight. Banana splits are too big for me, but Edward has been known to woof one down after a delicious dinner.
I always associate summer with ice cream, sodas and root beer floats. Hires originated in Philadelphia and it is the brand I buy.
Ice cream has its own special dishes. During Royal Ascot Week, Queen Elizabeth II always serves mint chocolate chip to her guests nestled in pink glass footed bowls that belonged to Queen Victoria. I do not own sundae glasses but I think I will treat myself and buy some soon.
Former Gov. Ed Rendell said he lost weight a number of years ago when he limited himself to only one bowl of ice cream at night instead of two.
Sound advice.
Snow Balls
Ingredients:
Ice cream of choice, 1 large scoop per person
1 cup of flaked coconut, toasted in a dry skillet over low heat until it turns golden.
Topping of choice such as hot fudge, chocolate syrup or caramel
Slivered almonds
Whipped cream
Directions:
If possible, place 1 large scoop in four serving glasses. Place them in the freezer.
When ready to serve, top with the toasted coconut, sauce of choice, almonds and whipped cream.
Serves four.
My Hot Fudge Sauce
Ingredients:
1/2 cup of sugar
1/2 cup of unsweetened cocoa
2/3 cup of half-and-half
3 tablespoons of unsalted butter
1 teaspoon of pure vanilla extract, optional
Directions:
Combine the sugar and cocoa in a medium saucepan. Blend in the half-and-half and cook over low heat, stirring constantly, until the mixture comes to a boil. Stir for one minute.
Remove from the heat and add the butter and vanilla, if using. Blend until smooth and serve warm over ice cream.
Makes two cups.
The Make-it-Yourself Sundae Bar
Ingredients:
Several half-gallons ice cream of choice
2 cups of strawberries, sliced
2 cups of blueberries
2 cups of melon cubes
2 cups of wet walnuts
Chocolate syrup
Hot fudge sauce
Caramel sauce
1 bottle of green Crème de Menthe
1 bottle of Nocello
Whipped cream
Directions:
Set a table with chilled bowls and spoons. Place each of the ingredient in a pretty serving bowl. Allow guests to build their own sundaes.
If you have parfait glasses, now is the time to bring them out. I love an old-fashioned Crème de Menthe parfait and a number of years ago discovered that Nocello, an Italian liqueur made from walnuts, makes a delicious topping for ice cream.
Contact the South Philly Review at editor@southphillyreview.com.
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