Ice Cream + Reduced Balsamic = Elegant Simplicity

Ice cream jacked up with caramelized balsamic and fresh fruit takes this summer staple to a whole new level.

I learned this trick from the most fabulous houseguests over July 4th weekend.  They weren't actually my houseguests; they were invited to the family beach house by my sister, and, if I am to be totally honest, I wasn't thrilled that our existing group of 25 was to be expanded by 4 total strangers.  This view was rapidly revised when I met these fab folks, and I continue to eat my unuttered words as I relish the divinely simple dessert executed for our mob by Susie, the mom of the pack.

Now, anyone can scoop a bowl of ice cream and call it dessert.  And generally, it is received with joy and jubilation, particularly at this time of year.  But Susie took the ice cream dessert to a whole new level, and showcased the bounty of summer in the process.  I just might have a new best friend.

Susie's Symphony

2 cups balsamic vinegar
1 quart top quality vanilla ice cream
6 ripe peaches or nectarines, peeled and cut into bite sized pieces
4 sprigs fresh mint cut into a fine mince
8 cookies of your choice--Susie used packaged almond thins, but any good quality butter/wafer cookie would be fine.

In saucepan, boil vinegar over medium heat until it reduces to a thick, gooey syrup, approximately 20 minutes.
Scoop vanilla ice cream into individual bowls.  Garnish with a generous serving of peaches.  Drizzle a scant teaspoon of balsamic syrup onto each scoop of ice cream, sprinkle with mint and garnish with a cookie.

Your guests just may break out in song over this, I nearly did.

Franklin Fountain: We all Scream for Ice Cream!

Green tea ice cream on a waffle cone. 

Franklin Fountain is a veritable shrine to the traditional ice cream parlor.  Its vintage authenticity radiates out of every nook and cranny.  From the porcelain sign that dates back to 1920 to the marble counters and the all white uniforms on the staff, this place looks like the real deal. But looks can be deceiving.  (Remember how pretty my rhubarb relish looked?  Ugh, the flavor just came back to me.  Pause for deep, cleansing breath, nibble some chocolate to eradicate the gross out).  The proof is in the tasting, and, after a few bites of Franklin Fountain's ice cream, we were sold.

The Franklin Fountain sources all of its ingredients from local providers, starting with family owned dairy farms in Berks and Lancaster counties.  Fruits, nuts, chocolates and other flavorings are also sourced from local purveyors.  Of course, we're advocates of locally grown ingredients and supporting family farms, but ultimately, if the results are weak, it doesn't matter whether the building blocks came from next door or Timbuktu.  Fortunately for all of us, the results are stupendous.  The variety of flavors is interesting without being ridiculous.  My daughter had the green tea, which she said was "refreshing, an excellent palate cleanser."  (Can you tell her mom is a food writer?).

The peach, sampled on a previous visit, was fantastic, ditto the blueberry and black raspberry.

Other members of our party enjoyed:

Mt Vesuvius--ice cream, brownie chunks, chocolate sauce, whipped cream and malt powder.

Chocolate coke float

Lightning Rod--brownie topped with coffee ice cream, a shot of espresso, chocolate covered espresso beans and a pretzel.

We couldn't write about this place without mentioning that they were featured on Man vs. Food...in case you missed it, you can watch the episode here.

What's your favorite ice cream place?

Ice Cream Week Kicks off at Reading Terminal Market

Stay cooool while the rest of the City melts

If you're an ice cream aficionado then head to historic Reading Terminal Market this Saturday July 16th for some ice cream mayhem!  In recognition of National Ice Cream Day, which was first initiated in July 1984 by then President Ronald Reagan, the Market is hosting a day of frozen fun. 

As the oldest ice cream manufacturer in the U.S., Bassetts Ice Cream will be spearheading the ultimate Ice Cream Festival; Bassetts first started trading at the Market way back when - in 1893 to be precise. 

On July 16th, Bassetts will be joined by some of Philadelphia’s leading independent frozen dessert artisans including the Market's own Miller's Twist. Other attendees in years past have included Bredenbeck’s Bakery & Ice Cream Parlor & The Franklin Fountain. 

Highlights of the day include ice cream eating contests, tastings, games, demonstrations, giveaways, live music, children’s crafts and more. The event takes place from 10 a.m. to 4 p.m. in Center Court at the Reading Terminal Market.




Perhaps you'd like to take a turn at ice cream juggling at Philadelphia's Ultimate Ice Cream Festival...?  Thought not.  Only for the brave hearted this; don't try it at home :)

For Bassetts, 2011 is a very special year; it marks the 150th anniversary of this famous Philadelphian institution.  The story of the Market and the success of Bassetts is entwined. 

Believe it or not, Bassetts very first ice creams were manufactured in the basement of the original market building.  Bassetts was a runaway success however and demand soon outstripped the production capabilities onsite at the Market. 

The company may have moved its production elsewhere, but it still sources ingredients for its ice creams from merchants at the Market and Bassetts' CEO Michael Strange has been known to try out new flavors on willing merchants and customers at the Market.

Strange relates an anecdote about his Matcha (Japanese Green Tea) Ice Cream which was released in 2010. 

According to Bassetts' CEO, the company researched Green Teas high and low, testing and tasting -- but nothing hit the spot. 

Lynnette Chen, owner of Tea Leaf at Reading Terminal Market saved the day. Lynette is extremely knowledgeable about Asian Teas and found the perfect 'match' for Bassetts.  Today, Matcha Green Tea Ice Cream is one of Bassetts' top selling new flavors. (Vanilla is still far and away everyone's no 1. favorite!)

Take a look at the marble counter top which runs the length of Bassetts' stand at the Market.  This marble dates back to when the Market was newly built and Bassetts opened its first retail store in this vert same spot.  It's a piece of living history! 

Come to the Market on July 16th and create your own special ice cream memories.

Bassetts is a fifth generation Philadelphian business.  The company is still owned and operated by the original founders great-great grandsons Michael Strange and Roger Bassett.

Five Fun Facts About Ice Cream

Everyone loves ice cream, especially this time of year.  As we began our research for a two week feature on this favorite frozen treat, we found the following sundae of interesting facts.....

1.  Which country do you think has the highest per capita consumption of ice cream?

Yes, you're right the U.S takes first place.  But guess who comes next?  New Zealand -- followed by Denmark, Australia and Belgium. Who would have guessed?

2.  Who invented the first "ice cream"? (And by this we are including all frozen desserts...)

The first "ice cream" was likely consumed in China 3000 years ago.  It was made of snow gathered in the mountains, mixed with fruit pulp, honey, and nectar, and eaten by the emperors.   Marco Polo is said to have brought this recipe back to Italy, where they added milk and made the first gelato.  Grazie, Signore Polo!

3.  So who invented the ice cream cone then? 

Attribution here is murky.  Some sources credit New York ice cream vendor Italo Marchiony, who submitted a patent for a waffle cone in 1903.  He was motivated to find an alternative to bowls due to the high cost caused by breakage and customers walking off with his inventory. 

Other sources claim that the 1904 St. Louis World's Fair was the first place that the ice cream cone was used widely.  A merchant ran out of glasses and spoons and in desperation, teamed up with a nearby waffle seller.  They wrapped the waffles into cone shapes and served the ice cream inside to the joy and delight of their customers. 

But didn't the Belgians invent the waffle...?  So surely they must have put two and two together earlier than that.  If there are any ice cream historians out there who know better than we, then please join the fray and clarify this point.

4.  When was the Ice Cream Soda invented?

Our home city of Philadelphia gets the credit for this one.  Ice-cream sodas were invented right here at the Franklin Institute in Philadelphia during the 1874 Sesquicentennial by  Robert Green. 

Depending on who is telling the story, either Mr. Green ran out of the cream that he was using to make his "sodas"--which then consisted of said cream, seltzer water, and flavored syrup.   In desperation, he substituted ice cream, and his daily sales went from $6 to $600.  The other account is that Mr. Green sought to lure customers from a competitor who had a fancier, more impressive-looking soda fountain, and did so by adding ice cream to his drinks. It worked!

5.  What is the top selling ice cream flavor?

The most popular flavor by far is vanilla, followed by chocolate and strawberry.  Other flavors that appeared on many of the top ten lists we viewed were:  butter pecan; neapolitan (which is vanilla/chocolate/strawberry served side by side); mint chocolate chip; peach, chocolate chip; cookies and cream; cookie dough.

Source:  MakeIceCream.com


What's your favorite ice cream treat?