With ThanksgivingKah (aka the convergence of Hanukkah and Christmas) is almost upon us. What better way to celebrate than with an ice cream cake? I don’t know if Carvel still makes these—there’s one for Christmas, too—but I love this 1982 ad from the company.
Photo: Muy Yum via Flickr.
By Laura B. Weiss
Of all the ice cream treats out there, ice cream sandwiches are my favorite. I only touched on them in my book, Ice Cream: A Global History, but Jennie Schacht the Bay Area cookbook author, gives the iconic treat its due in her new book, I Scream Sandwich!.
Lavishly (and deliciously) illustrated with color photos, Ice Cream Sandwich! is chock full of recipes I can’t wait to try. Two that top my list are the Better-Than-It, patterned after the San Francisco-based It’s-It company’s classic ice cream sandwich. In Schacht’s rendition, that means two oatmeal cookies dipped in chocolate, sandwiching vanilla bean frozen custard. The other is Good ‘n Nutty, toasted almond ice cream on Almond wafers. It just so happens that the Good Humor toasted almond bar was one of my childhood favorites.
For those with fear of ice-cream making, Schacht suggests that in many recipes you can substitute store-bought brands for making your own. Plus, her reassuring tone (you can’t mess these up!) and copious step-by-step instructions mean even the baking-averse can try these recipes.
New Orleans ice cream lovers! Come to my book signing and talk, sponsored by the Southern Food and Beverage Museum, at the fabulous Creole Creamery We’ll be talking about NOLA ice cream history. Plus, I’ll throw in some fun facts from ice cream’s storied past as it evolved into the world’s favorite treat. Hope to see you there! Here’s the info:
Ice Cream: A Global History Book Signing and Talk
When: Wednesday, February 27 from 5 to 7 PM
What: Book signing from 5pm to 7pm. Discussion at 6:00
Where: Creole Creamery (4924 Prytania Street)
I don’t have to tell you that it’s freezing outside! So what better day to show this 1919 film about the arduous process of ice harvesting.
Before refrigeration became widespread in the early part of the 20th century, the only way to keep foods like ice cream frozen was by cutting blocks of ice from nearby lakes and streams. This video chronicles the entire process—from the backbreaking labor involved in sawing through a frozen pond, to carting the ice to an ice house where it was stored. Thanks to Edward De Jesus for pointing out this film from the Prelinger Archives, San Francisco.