Miss Sophie: We all scream for ice cream
You probably let it slip by without even knowing it, but July 20 was National Ice Cream Day!
If you did miss this monumental holiday, don’t fret. July is National Ice Cream Month so you have another couple days to join the celebration!
In honor of the month of ice cream, I did a little research to answer that burning question: “Where did it come from?”
I know you ask that question every time you enjoy your favorite flavor, right?
It is hard to tie down a definitive origin of iced cream. Everyone agrees that flavored ice made from snow was the first frozen dessert, but when and where the cream entered the picture is highly disputed. Not surprisingly, many countries lay claim to have invented this popular confection.
The first ice cream recipes began showing up in English cookery books in the 18th century. Recipes instructed cooks to put scalded cream, fruit and sugar in a closed tin (a tin with a cover). Then place the covered tin into a large tub with ice and salt ... “When you see your cream get thick round the edges of your tin, stir it well, and put it in again till it becomes quite thick; when the cream is all froze up, take it out of the tin and put into the mold you intend to turn it out of.”
Pewter ice cream molds, mostly in the shapes of fruits, were used to shape the ice cream. The molds were buried in ice until serving time. One cookbook states that “when ice creams are not put into shapes, they should always be served in glasses with handles.” Ice cream cones or sundaes made serving ice cream a whole lot easier!
Speaking of ice cream sundaes, the legend is that in the late 19th century, soda fountain shops received criticism for serving “sinfully” rich ice cream sodas on Sundays. In response to the criticism, they eliminated the carbonated water and invented the “Sunday.” The name was eventually changed to sundae to eliminate any connection with the Sabbath.
Fast forward to 2014, a time when more people buy ice cream than make it. There are an infinite number of flavors available, but, in spite of the choices, vanilla ice cream still reigns as No. 1. And we Americans love our ice cream — more ice cream is consumed in the United States than any other country in the world.
From high chairs to fancy restaurants or, in the case of my grandsons, any retaining wall low enough to sit on, ice cream is guaranteed to please.
Teri Bell is co-owner of Miss Sophie’s Marketplace at the Mighty Eighth in Pooler. Go to sophiesmarketplace.com.
Making toppings for ice cream is simple and gives that store-bought ice cream a homemade twist. These toppings can be put in small jelly jars and given as gifts, too. They are great over ice cream, but can be served over pound cake, cheesecake, French toast or pancakes. They’re so easy to make, you’ll wonder why you ever bought them!
HOMEMADE HOT FUDGE SAUCE
12 ounces semisweet chocolate chips
1 12-ounce can evaporated milk
1 cup sugar
1 tablespoon cold butter
1 teaspoon vanilla
In a heavy saucepan, combine chocolate, milk and sugar. Over medium heat, bring mixture to a boil, stirring constantly. Remove from heat and add butter and vanilla, stirring until butter is melted. Cool slightly before serving. Refrigerate any syrup remaining.
1 pint strawberries, washed, hulled and sliced
1/3 cup granulated sugar
1 teaspoon lemon juice
Combine all ingredients in a heavy saucepan. Cook over medium high heat, stirring and mashing strawberries for 15 minutes or until the sauce thickens. For a smooth sauce, transfer to blender and puree.
PEANUT BUTTER SAUCE
1 cup peanut butter (not chunky)
¾ cup heavy whipping cream
1/3 cup granulated sugar
¼ cup light corn syrup
Combine all ingredients in a heavy saucepan. Cook over medium high heat, stirring until sugar is melted and sauce is smooth. Remove from heat. Serve or store in refrigerator.
LAVENDER EARL GREY CARAMEL
(Adapted from Saveur Magazine)
2 tablespoon dried lavender*
2 Earl Grey tea bags
3 cups sugar
4 tablespoon cold butter, cubed
Place lavender and tea bags in a bowl; pour 1 cup boiling water over and let cool to room temperature. Transfer brewed tea to a 2-quart saucepan and stir in sugar; bring to a simmer over medium-high heat. Cook, without stirring, until amber colored, about 20 minutes. Remove from heat and whisk in butter. Let cool slightly before serving.
*Dried lavender can be found with the spices in most stores