I knew early on I was either destined for
greatness or there was something seriously wrong with me when I looked around
and saw everyone else licking their ice cream in a cone, while I bit mine. Not big
gulps, just nibbles. I deemed it more of
a joy to my teeth than to my tongue. There could be a profound truth hidden in
all this but it eludes me at the moment.
Back in those halcyon days the only territorial issue at
hand was the rivalry between the Bungalow Bar truck versus the Good Humor. It
might have ended in a food-fight. They both patrolled our streets bonging away
as we kids salivated like Pavlovian dogs. Even though the corporate giant Good
Humor was twice the price for a chocolate bar they overwhelmed the
Brooklyn-based Bungalow Bars with their nation-wide fleet and variety of
toasted almond bars, Dixie cups and popsicles. I bit them all. My teeth have
been where only tongues have gone.
I remember nibbling an Eskimo Pie, which was neither Eskimo
nor pie, when news came that that other war was done. I think I dropped my
non-pie ice cream. It was always a small tragedy when ice cream fell off its
stick. It is one of life’s set-backs that ultimately toughens the individual
for other existential crises.
It all started in Iowa in 1920 when a boy couldn’t decide
whether to invest in a chocolate bar or a scoop of ice cream in Nelson’s candy store. He felt a light bulb go off overhead and started
experimenting to get chocolate to adhere onto ice cream. While Einstein was enlarging
on E=MC sq. Nelson got together with none other than Russell Stover, a local
chocolate supplier. All things being relative, the rest is history. Einstein
too.
To trace ice cream back to Iowa is not surprising. There is
something so Americana about the stuff. Though I suspect nobody anywhere doesn’t
love it except perhaps in west Waziristan where pie a la mode becomes pie Allah
mode. Hold the Jihad, please.
Last week we got to talking about ice cream with friends Theresa and Dave, both from Davenport. They mentioned Whitey’s ice cream as being cited as one of the ten best in a national magazine and a few days ago a huge package arrived at our front door containing 6 pints of Whitey’s ice cream packed in dry ice. It is very rich and flavorful and it wouldn’t hurt to have a cardiologist handy after a dish.
Last week we got to talking about ice cream with friends Theresa and Dave, both from Davenport. They mentioned Whitey’s ice cream as being cited as one of the ten best in a national magazine and a few days ago a huge package arrived at our front door containing 6 pints of Whitey’s ice cream packed in dry ice. It is very rich and flavorful and it wouldn’t hurt to have a cardiologist handy after a dish.
One might register their maturation over the years by noting
variations in their favorite flavor. I suppose I was a vanilla sort of kid
until first grade when I discovered the inherent psychedelic alkaloids buried
deep inside chocolate. I had a strawberry phase and possibly even forays into orange
and raspberry sherbet. Butter pecan has never been short-listed. I’ve always
resented the intrusion of nuts into mix however I went through some rum-raisin phase.
In recent years, no thanks to quantum physics, new flavors
have emerged which I would not mind being preserved in, cryogenically. Among
these are peach, pumpkin and chocolate malt crunch. I shall not bite the dust
but the ice cream.
Life used to be simple
and not only in Iowa. Coffee was coffee. Now we order a decaffeinated Sumatra dark-roasted, cocoa-dusted macchiato dolce espresso. Ice cream-lovers also have to
call their psychiatrists to find out which flavor they want when faced with Cherry
Garcia peanut-butter cluster Heath bar yogurt or black-mountain praline caramel ripple with bacon bits. Bacon bits? Try licking that!