Breyer, who first sold his ice cream out of his home, and later via horse and wagon on the streets. Abernethy in Kansas City, Missouri.īreyers: An ice cream brand founded in Philadelphia in 1866 by William A. Bomb Pops were invented in 1955 by James S. The classic flavor and color combination is cherry (red), lime (white), and blue raspberry (blue), with each flavor getting a third of the total pop. Usually it is covered with a glaze and served as a plated dessert.īomb Pop: An ice pop which looks roughly like a rocket on a stick. Known for its offbeat and occasionally political flavors, it is now owned and operated by Unilever - though Cohen and Greenfield still retain some creative control.īomb/Bombe: Ice cream molded into a single-serving sized spherical or half spherical shape. Today the chain operates over 7,600 shops in nearly 50 countries and is operated by Dunkin’ brands.īen & Jerry’s: Childhood friends Ben Cohen and Jerry Greenfield founded their namesake ice cream company in 1978 in Burlington, Vermont. The dessert was invented in 1904 at a drugstore in Latrobe, Pennsylvania.īaskin-Robbins: The world's largest chain of ice cream shops was founded in 1945 by Burt Baskin and his brother-in-law Irv Robbins in Glendale, California. The Beach Bar is a local variation where the ice cream is dipped and rolled in toppings to order.īanana split: A classic American sundae consisting of a split banana, three scoops of ice cream, and several or all of the following: whipped cream or marshmallow cream, pineapple sauce, cherry sauce, fudge sauce, caramel sauce, peanuts, and at least one cherry. It is similar in texture to a frappe, aka a thick milkshake, also from the region.īalboa Bar: A square or rectangle of vanilla ice cream on a stick, dipped in chocolate and coated in salty or sweet toppings like crushed nuts and sprinkles. It’s often pie, but may also be cake, a brownie, or a cookie.Īwful Awful: An ice cream drink popular in Rhode Island and currently sold by Newport Creamery, it’s a blend of flavored syrup, milk, and a frozen-ice-milk blend. But in the U.S., á la mode means a dessert served with ice cream on top. "Affogato" means "drowned" in Italian.Ī la mode: Translated from the French, it means "in the style." The French might say, "glace á la mode de Anglais," which means ice cream served in the style of the English. (That American history, by the way, is centered firmly on our nation's second state: When I set forth to create a glossary of American ice cream, I didn't realize so much of it - Breyers, the Banana Split, Mister Softee, and water ice - originated in Pennsylvania.) Did we miss one of your favorite creations? Do tell us in the comments!Īffogato al caffe: The origins are unclear, but it’s a shot of espresso poured over a scoop of gelato. While ice cream novelties exist in every country in the world, this glossary is focused on American creations and international creations that have found a home in the U.S. Milk ice is made without cream French-style ice cream is always made with cream and eggs Italian gelato is made with more milk than cream and does not always contain eggs. Philadelphia-style ice cream does not contain eggs and is usually sweeter. Flavorings like vanilla and chocolate are usually added before the ice cream base is churned. The ratio of dairy fat to sugar is crucial to the product’s final texture. In Massachusetts, "Hoodsies," and their wooden spoons, were a classic summer treat.īut what is ice cream, as its most basic? American-style ice cream is a base of cream, milk, sugar, and often eggs that is cooked, cooled, and then churned in a frozen container until it partially freezes while air is incorporated, yielding a frozen but creamy treat. No one outside of New England calls a milkshake a "frappe." Ask someone outside of the San Francisco Bay Area what an Its-It is and they might look at you funny. Despite our global economy, many regional ice cream styles have stayed stubbornly regional.
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