South Philly Review

In 1984, Ronald Reagan, who had a strong penchant for jelly beans, designated July as National Ice Cream Month. He specifically declared the third Sunday in July to be National Ice Cream Day.

After doing some culinary sleuthing, I discovered 90 percent of the nation’s population eats ice cream, including me.

I am addicted to it. I can stand outside at 6 a.m. barefoot during a snowfall clad in my nightgown shoveling not snow, but Ben & Jerry’s coffee Heath Bar Crunch into my mouth, or any of their flavors because I adore ice cream with a high fat content.

I also like Turkey Hill’s mint chocolate chip. Breyer’s is OK. I think they recently upped the fat content. I also savor Bassett’s, which has been in business since the Civil War. I always smile whenever I see people eating Bassett’s ice cream at 9:30 a.m. in the Reading Terminal Market, or at any other time during the day.

Ice cream is high on my list of favorite desserts. In fact, it comes in second to executive pastry chef Eddie Hale’s hot chocolate soufflé with crème anglaise served at The Fountain in the Four Seasons Hotel.

The gelato craze hit our town when the first Capogiro opened a number of years ago. Their’s is the best. Do not accept any other under any circumstances unless you are fortunate enough to dine in a fine restaurant where the chefs make gelati in house.

My mouth starts to water whenever I think of the profiteroles stuffed with the coffee ice cream my friend Christopher made for me last May. Drizzled with homemade hot fudge sauce and served with fresh berries, profiteroles are one fine way to end a decadent meal.

Hot fudge sundaes topped with wet walnuts straight from the jar, root beer floats, Baked Alaska, which was created at Delmonico’s restaurant in 1876 to honor the recently acquired American territory, a sampler of ice creams with a sorbet or two, make me content. I believe First Lady Michelle Obama served Baked Alaska at a White House dinner.

I have never made ice cream. I do not own an ice cream maker. All my Southern friends grew up churning it in their backyards or on their front porches. I can only imagine what homemade peach ice cream tastes like during long, hot southern summers.
In America, vanilla is the most popular flavor. I like French vanilla, especially if it is laced with caramel. Vanilla on its own is OK. I just prefer it with goodies packed inside such as nuts or chocolate chips. Strawberry and chocolate also are tops with me.

Ice cream dresses up a simple pound cake, either made from scratch or store bought. In the summer, I add fresh berries or slices of ripe, juicy peaches.

If you are feeling down, watch a baby or toddler taste ice cream for the first time. I’ve done this on a number of occasions and it always makes me feel warm and fuzzy all over. The child’s reaction is always the same. The eyes widen, the lips are smacking and their little mouths remain open for more.

Here is what you need to make rich ice cream sodas. The recipes are from “Barefoot Contessa Parties!” by Ina Garten.

Ice Cream Sodas

3 tablespoons of Hershey’s chocolate syrup
Strawberry syrup (recipe follows)
1 teaspoon of pure vanilla extract (optional)
3 tablespoons of heavy cream, chilled
Seltzer, enough to fill 3/4 of a glass, chilled
2 scoops of vanilla, chocolate, strawberry or coffee ice cream

Directions:

Pour the chocolate and strawberry syrups or vanilla extract and heavy cream in a tall ice cream soda glass. Whisk with a fork, then slowly, while still whisking, add the seltzer until the glass is three-quarters full. Add the ice cream, top of the glass off with soda and serve with a straw and a spoon.

Serves one.

Strawberry Syrup