Ice Cream, You Scream!

Many of us share memories of a hot, summer Sunday sometime after dinner when the whole family crammed into the old station wagon, heading to a local creamery for ice cream. The more family or friends, the better.

In the 1950s, ice cream dairies began getting competitive, all of them offering more flavors than the next. Having a larger family or more friends meant you could share with one another, sampling more flavors and finding new favorites.

While there are several documentations of iced concoctions dating back to Persia as early as 550-400 BC, the earliest records of a frozen milk-based dessert mixed with rice appear in China around 200 AD, according to the website Ice Cream History. It became a favorite of the Tang Dynasty (618-907 AD). In the 13th Century, Marco Polo returned to Italy with several recipes among his notes. Catherine de Medici and Henry II later introduced ice cream in France.

In 1774, a Scotsman brought a recipe for ice cream to North America. Later that year, Phillip Lenzi first produced and sold ice cream in New York. Dolly Madison served ice cream at the 1813 Inaugural Ball, whereafter it won favor at the White House and among the elite in Washington.

In 1846, Nancy Johnson put a Colonial pot with a crank handle into a salted, ice-filled bucket, creating the first ice cream freezing machine. In 1895, the White Mountain Ice Cream Freezer modeled after this machine was sold in sizes ranging from 2 quarts at $1.50 to a more commercial 25-quart size at $11.20, revolutionizing ice cream making.

Commercial ice cream production began in 1851 in North America. The use of ice cream cones popularized the sales of ice cream at the 1904 World’s Fair in St. Louis. In 1926, the sales of the first freezers improved production, storage, and shipping, enhancing both commercial sales and home storage. 

The American Dairy Association offers three simple recipes for those who would make their own homemade ice cream.

Country Style Vanilla Ice Cream (Yield: 3 qts.)

3 eggs
1 ¾ c sugar
3 c milk
3 c whipping cream
2 tbsp. Vanilla extract
¼ tsp. Salt

In a large bowl, beat eggs until foamy. Gradually add sugar, beat until thickened. Add milk, cream, vanilla and salt. Mix thoroughly. Chill. Churn-freeze.

Philadelphia Style Vanilla Ice Cream (Yield: 1 gal.)

6 c milk
4 c whipping cream
2 c sugar
2 tbsp. Vanilla extract
¼ tsp. Salt

Combine all ingredients in freezer can. Stir until sugar is dissolved. Chill. Churn-freeze.

New Fashioned Vanilla Ice Cream (Yield: 1 gal.)

6 c milk
1 tbsp unflavored gelatin
2 c sugar
4 c whipping cream
2 tbsp. Vanilla extract

In saucepan, soften gelatin in 1/2 cup milk; dissolve over low heat, stirring constantly. Gradually add 2 cups milk. Add sugar, stir until dissolved. Transfer to a large bowl. Add remaining 3 ½ cups milk, blend in cream and vanilla. Chill. Churn-freeze.

For those who still prefer “going out” for ice cream, we are fortunate in having three ice cream shops nearby. One is on part of Ruwet’s Farm on Route 183 on the northeast side of Torrington. Joseph and Virginia Ruwet purchased their farm in 1942, initially running a 175-head dairy farm, selling their product to the Torrington Creamery. Dairy farming grew more competitive during the 1950s and ’60s and as their children grew older, they began diversifying, their daughter Jeanne explains. “We began selling sweet corn, strawberries, blueberries, vegetables, pumpkins, rhubarb and eggs, and reducing our herd,” she said. In 2015, they began offering ice cream as a draw to customers. They do not make their ice cream, but have selected Gifford’s premium, very rich, all-natural ice cream from Maine.

Another is Peaches and Cream on Route 202, just over the Torrington town line in Litchfield. It opened in 1982 under the ownership and management of Dave Redente, who sold the business to Katerina Karavasili in 2015. Katerina has changed with the times, avoiding preservatives, offering gluten free, sugar free, and even dairy free specialties. She purchases milk, cream, and fruits from local farms and continually upgrades ingredients, selecting pure vanilla from Madagascar, for example. All ice cream, toppings, whipped cream, and cones are made on the premises.

Of course, Arethusa is the third ice cream and dairy shop, located on Route 202 in Bantam. Retail manager Eddie Matthews tells us Tony Yurgaitis and George Malkoemus purchased the Arethusa horse farm in the 1990s with the idea of raising cows for show and breeding. Their Veronica, a Jersey, took the national championship and is featured on their labels. They went on to purchase the creamery and storefront in 2008. Though George has passed on, Tony, as general manager, has carried out those plans. Not only does Arethusa sell ice cream, but an entire line of dairy products is available at their store and at the local Bantam Market, Whole Foods, Wagman’s, Stop & Shops, and Big Y.  Yes, all their ice cream and their entire line of dairy products are produced on the premises. Tony has a collection of ice cream recipes from the 1930s, ’40s and ’50s that all have been tweaked and refined. Chris Casielo, production manager, works with cooperative farms ensuring production, growth, sustainability, and regular income for these local farmers through dairy production and sales. 

Learn more:

https://www.goodreads.com/en/book/show/93033.The_Complete_Dairy_Foods_C…

Try a banana ice cream recipe: https://www.nutrition.gov/recipes/banana-ice-cream