Welcome to the 3rd Annual Ice Cream Social at Kitchen Bouquet! I look forward to this all year and can't believe the time has finally come to have y'all come into the parlor and share all your ice cream creations & posts.
I can't think of a better way to spend time with friends and family than to eat ice cream together! It's hard to not be happy and have a smile on your face when you are enjoying such a cool treat :-)
Hope you all enjoy the social as much as I know Iwill!
With so many wonderful things "Ice Cream" out there in the world its hard for me to narrow down my choices when it comes to choosing something to share for the social. This year I decided to recreate a couple of favorite store bought or Ice Cream Truck treats.
There are so many goodies now days in the freezer case!
But there are just some classics that stand the test of time
If you really want a challenge try your hand at this Frozen Treats ID Quiz at Slashfood. I failed miserably, but did get a few correct! If nothing else it will give you a few blasts from the past.
TAKE THE QUIZ
The history of ice cream treats and ice cream trucks is a little sketchy. The late 1800s saw the invention in Europe of such things as the Ice Cream Sundae & Ice Cream sodas.
There was also a European tradition of bicycle peddlers of ice cream at the turn of the 20th century and this was brought to the United States.
1904 saw the fabled introduction of the ice cream cone to America at the Worlds Fair.
In 1920 the Good Humor trucks started rolling.
1934 was the year the Eskimo Pie entered the scene.
1940 saw the opening of Dairy Queen.
And so many more things followed!
Today I am going to focus on a couple of my personal favorites - The Ice Cream Sandwich & The Nutty Buddy!
For a base for these two yummy treats, I started with an absolutely yummy Double Vanilla Ice Cream recipe.
I wanted to try and duplicate the flavor of the Dreyer's Double Vanilla I love so much and I think it came close.
Double Vanilla Ice Cream
From the Ice Cream Maker website
1 C milk
1/4 tsp salt
2/3 cup sugar
1 vanilla bean, split lengthwise
2 C cream
5 egg yolks
1 tsp vanilla extract
- Warm milk in a sauce pan.
- Mix in salt and sugar.
- Slice vanilla beans lengthwise and scrape the seeds from the beans with the tip of a sharp knife. Add the beans and the pod to the milk.
- Remove from heat, cover and allow to cool.
- Whisk the egg yolks.
- Gradually pour the milk into the egg yolks, beating constantly, then return mixture to the pan.
- Cook over medium-low heat, stirring constantly until custard thickens slightly and reaches about 80C (170F). Custard is ready when it coats the back of a spoon.
- Pour cream into a bowl. Set the bowl in a larger bowl filled with ice and set a sieve over the cream.
- Strain the custard into the cream and mix.
- Cool, stirring often.
- Add vanilla extract, mix well.
- Chill overnight, then transfer to ice cream machine.
With this ice cream I went on to make some really yummy ice cream sandwiches! Look at this 1905 Jersey Shore beach scene that has Ice Cream Sandwiches being sold for a penny a piece! You'll have to enlarge the picture by clicking on it in order to see the sign.
Ice Cream Sandwich
From Family Fun website
- 1 stick margarine
- 1 cup brown sugar
- 2 eggs
- 1 tsp. vanilla extract
- 1/2 cup cocoa powder
- 2 cups all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- Half-gallon carton vanilla ice cream (or homemade)
In a medium-sized bowl, cream the margarine and brown sugar (using margarine instead of butter and brown sugar instead of granulated sugar produces a chewy, soft cookie). Beat in the eggs, one at a time, then the vanilla extract.
In a separate bowl, stir the cocoa, flour, baking powder, and salt. Gradually add to the margarine mixture. Beat until well combined. Gather the dough into a ball and chill for at least 1 hour.
Heat the oven to 375 degrees. On a lightly floured surface, roll out the dough to 1/4-inch thick. Use a ruler and a sharp knife to cut out rectangular pieces. (I cut cookies to match the ice cream I molded in little pans)
Transfer the cookie rectangles with a spatula to an ungreased baking pan. Makes patterns with fork tines.
Bake the cookies for 8 to 10 minutes or until set. Cool on a cooling rack.
Meanwhile, cut rectangular blocks from the ice cream. To do this, peel back the half-gallon carton from the ice cream, and cut 1/2-inch-thick slabs that are roughly the dimensions of your baked cookies. Return the blocks to the freezer. (I used my homemade ice cream and patted it down in little pans that were the same size as the sandwiches I wanted.)
Once the cookies have thoroughly cooled, place one ice cream block between two cookies. Trim the sides with a knife, wrap the sandwich in foil or plastic wrap, and freeze for several hours. Repeat until you have used all the cookies and ice cream. Makes enough dough for 6 large sandwiches.
- In addition to the traditional sandwiches I couldn't help getting a little more creative.
For these sweet pink hearts I mixed some fresh strawberries with one of my new faves - Coconut Pineapple from Dreyers. Its really great and must be more like sherbet because its lower in fat than most!
Moving on to the Nutty Butty! Ahhh I have such nice memories of buying and eating Nutty Buttys while visiting my grandparents & my Auntie Gussie on my Dad's side. I can't even remember the name of the little store we would go to to buy them, but I can picture it in my head as just a tiny little place. I'm sure there were other things to chose from but Nutty Butty was my pick. Although I haven't seen them in years I found that they are still being made by the Purity company.
Here's a close up of what they look like. The one on the left is the traditional Nutty Buddy!
Here is the way it came packaged. You would pull the top off and then peel back the paper.
Per the ever handy dandy Wikipedia, the "Nutty Buddy" was originally created and produced by Seymour Ice Cream Company, which was located in the Port Norfork section of Dorchester, Mass. and named after its owner, Buddy Seymourian. Seymour Ice Cream ceased operations in the 1980s.
I followed the directions found at This Charming House blog.
What You'll Need
Ice Cream, softened
Crushed Nuts or Sprinkles
Smuckers Magic Shell
Wax or parchment paper
What To Do
Set up your cones on an upside down egg crate or in a bowl full of rice. Shake the Magic Shell well, and pour a bit around the rim of the cone and swirl (you may need to use your finger) to create a thin coating on the inside of the cone. Then pour a generous bit into the bottom of the cone. Put them in the freezer for about 10 minutes. Wrap your cones in paper, and cut tops to about 2" above the edge of the cone. Fill them up with the soft ice cream to about an inch above the top of the cone. I used this nifty parchment/foil that Martha Stewart puts out.
Put them back in the freezer to firm up (about 1 hour). Add some Magic Shell on top of the cones & quickly add chopped nuts or sprinkles.
Put them back in the freezer for a few hours until firm. Enjoy!!!
I was pretty excited by how they came out! The taste was really close and the look was pretty dead on except I'm not sure how they get they chocolate to drip down the sides!
Can't wait to see what all of you have to share! Any ice cream related posts are welcome. Please add a link to your post mentioning the Ice Cream Social so that we can all enjoy each others posts! The Social will be going on all weekend so don't worry about being late to the party. In fact I will keep the linky open until the end of the month. Thanks for coming to this year's Social!
Please also take the time to visit A Musing Potpourri's Ice Cream Social on Sunday!
I'm also adding my link to the following this week:
Sweets for Saturday at Sweet as Sugar Cookies
Weekend Cooking at Beth Fish Reads
Fat Camp Friday at Mangoes and Chutney
Sunday Scoop at I [heart} Naptimes
This Week's Cravings at Moms Crazy Cooking