Thursday, October 25, 2012

Ice cream trucks from the good 'ole days



Check out all these vintage ice cream trucks! They have a colorful history that comes in all shapes and sizes--from motorcycles, vans, and long trucks.

Typically, these vans traveled throughout urban and suburban neighborhoods where many children lived. How many of us are still taken back to our childhood summers when we hear “The Entertainer” or a bell version of “Do Your Ears Hang Low?”
The original idea of the ice cream truck was relatively simple, that the delicious tasty treats of the ice cream parlor are coming directly to you. We still see them during the summer months at public events, parks, beaches anywhere where crowds of people are likely to gather, as well as driving down residential streets hoping to entice customers. 
In the early 1920’s, before ice cream trucks and vans, the first ice cream bicycles appeared in London. The Walls ice cream company expanded their manufacturing facilities in 1924 and invested in a fleet of tricycles. Annual sales in 1927 are said to have been over £440,000, or $US 700,000 at today’s exchange rate, but still a huge sum at the time.  
During World War II, ice cream in the UK was considered to be a luxury and the country’s resources were devoted to the war effort. Manufacturing resumed after the war and ice cream trucks became a familiar sight in the UK and North America in the 1950’s and into the 1960’s. 
Early ice cream trucks weren’t as sophisticated as they are today. Back then most families didn’t own a freezer and the trucks sold simple ice cream. Once freezers became common household items, ice cream trucks began selling more specialized novelty ice cream items, such as ice cream bars and popsicles. The vehicle’s refrigeration system consisted of large blocks of dry ice. This entailed the engine being turned off when customers were actually buying their ice cream. A hand-driven crank was usually employed to operate the truck’s familiar chimes or music. 



(images credit: I Love Lucies, Thomas Ackroyd, 3, 4)





(1954 "Good Humor" ice cream truck, image credit: Jack Snell)


Fully restored British 1962 Commer Karrier BF van (more info):



(image via)



(images via 1, 2)


Walker Electric Vehicle Co. built electric and gasoline-electric hybrid trucks in Chicago from around 1918 until at least 1942. This Walker Electric Truck, had a top speed of 12 mph when empty and 9 mph when fully loaded, even with ice cream:



(see the full-size image here, via Shorpy)


This Good Humor truck (left image below) dates from the 1920’s and may have guaranteed a slightly faster delivery of your ice cream treats:
 


(images via) 



A few of 1920s ice cream trucks from the Ken Goudy Collection:


(images via)


This is an interesting streamlined truck "Clipper" for Peters Ice Cream, 1953, from Australia:


(image via)


How about this little three-wheeled one? (left image) ...Italy is famous for its ice cream and there are still a few scooters making the deliveries there (right):


(images via 1, 2)


We mentioned at the beginning of the article about the bikes and tricycles that were used as the first ice cream distribution vehicles. Today, in some parts of Southeast Asia, ice cream is still frequently often sold from modified motorcycles with attached freezer sidecars. This one’s from Cambodia:


(image via)


Follow the link to see more vintage ice cream trucks: http://www.darkroastedblend.com/2012/01/cute-vintage-ice-cream-trucks.html

Thursday, October 18, 2012

Ultimate Chocolate Chip Cookie n’ Oreo Fudge Brownie Bar




This recipe looks deliciously decadent and filled with comfort food. If you're planning a party, or attending a potluck gathering, try this recipe and wow your friends. The ice cream on top pulls the whole thing together.

1/2 cup butter, softened
1 cup peanut butter
1/2 cup white sugar
1/2 cup brown sugar, packed
1 egg
3 tablespoons milk
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 (9.9 oz) pkg white chocolate candy corn M&Ms or 1 cup Reese’s Pieces
1 pkg Halloween or Double Stuffed Oreos
1 Family Size (9×13) Brownie mix
1/4 cup hot fudge topping

Preheat oven to 350 degrees F. Cream the butter, peanut butter, and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs, milk and vanilla and beat until dough is light and fluffy. In a separate bowl, whisk together the flour, baking powder and salt, then slowly add to the mixer until the flour is just combined. Stir in M&Ms. Spray a 9×13 baking dish with cooking spray, line with wax paper, and spray with cooking spray again. Spread the cookie dough in the bottom of the dish. Top with a layer of Oreos. Mix together brownie mix, adding an optional 1/4 cup of hot fudge topping to the mix. Pour the brownie batter over the cookie dough and Oreos. Bake at 350 degrees F for 45-55 minutes, until a toothpick inserted 2″ from the edge comes out with moist pieces clinging to it.


Read More here: http://bit.ly/TwCVy5

Monday, October 8, 2012

Jimmies Vs Sprinkles?


We've noticed lately that there are a million different ways to name your ice cream, but just recently we realized that the same goes for sprinkles. whether it is a local name or not, it seems that people love their toppings enough to raise a debate. So what will it be? Sprinkles? Jimmies? Thousands and Thousands? You decide!


Best Name For Sprinkles?

Monday, October 1, 2012

Halloween Ice Cream Sandwiches

Chocolate Halloween Ice Cream Sandwiches Photo

Looking for a good way to spice up your Halloween party? Why not ice cream? Try this ice cream sandwich, perfect for spooky stories and cool weather.

Ingredients: 
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
1‑1/4 cups sugar
2/3 cup butter, softened
1/4 cup light corn syrup
1 egg
1 teaspoon vanilla
3 pints vanilla ice cream
Black and orange sprinkles, colored sugars or other Halloween cookie decorations (optional)

1. Preheat oven to 350°F. Combine flour, cocoa, baking soda and salt in medium bowl. Beat sugar and butter in large bowl with electric mixer at medium speed until light and fluffy. Add corn syrup, egg and vanilla; beat until well blended. Gradually beat in flour mixture at low speed until blended. Cover and refrigerate dough about 15 minutes or until firm. 
2. Shape dough by tablespoonfuls into 1-inch balls; place 2 inches apart on ungreased cookie sheets. Flatten slightly with fingers. Bake 10 to 12 minutes or until cookies are set. Immediately transfer to wire racks; cool completely. 
3. Soften ice cream at room temperature about 10 minutes or in microwave oven on MEDIUM (50%) 10 to 20 seconds. For each ice cream sandwich, place about 1/4 cup (1 small scoop) ice cream on flat side of one cookie; top with another cookie, flat side down. Press gently so that ice cream meets edges of cookies. Immediately roll edges of ice cream in decorations, if desired. Wrap in plastic wrap; freeze until ready to serve.

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