Old-Fashioned Ice Cream Social

In small town America, the old fashioned ice cream social is still a much anticipated summer event. It may be the theme of the annual block party or may be set up in a neighbor’s back yard. For families, friends and neighbors, the ice cream social is one of the season’s highlights and no matter where, it all adds up to a swell party.

The joy of ice cream is not an American phenomenon. Frozen desserts have a long, illustrious history. According to legend, Marco Polo brought the secrets from the Orient, and the Chinese taught Arab traders how to combine syrups and snow to make an early version of sherbet and sorbets. The Emperor Nero was so fond of a concoction of pureed fruits, honey and snow that he had special cold rooms built underneath his palace in order to store snow. However, it wasn’t until 1775, when the French developed custard, that an ice cream machine was invented and the custard transformed into a light fluffy mixture.. In America, Thomas Jefferson provided the first ice cream recipe and not to be outdone, George Washington, invested in an ice cream machine. Until 1851 ice cream was made at home. But that quickly changed when Jacob Fussell opened the first ice cream factory in Baltimore. And in 1904, the ice cream craze really took off. At the Louisiana Purchase Exposition in Saint Louis, vendor Charles Menches, sold scoops of ice cream in a wafer like cookie instead of the dishes he had run out of. These wafers were the precursor of an ice cream cone.

This column is not on "how to make ice cream." Today, superb ices and frozen desserts come in a myriad of exotic flavors and there’s an enormous variety in your supermarket freezer. At a price, gourmet ices are even available by mail, packed in dry ice and shipped overnight. Many are kosher such as Ben and Jerry’s frozen desserts which boasts an entire menu of over 50 ice creams, frozen yogurt and sorbet products. But it’s easy – and less expensive to flavor your own.

Revive the enticing custom of an ice cream social. Start off the 21century way, with purchased tubs of good vanilla ice cream. Fold in fresh fruits, chopped chocolate and/or liqueurs, glorify with an array of irresistable home-made toppings and set out big pitchers of thirst quenchers. Then let everyone chill out and enjoy!

Note: For thick shakes or smoothies, best to make two at a time or to order.

Flavored ice creams: to 1 quart slightly softened vanilla ice cream, fold in one of the following. Cover tightly and return to freezer for 2 to 3 hours to firm up:

• 1 ½ cups diced fresh apricots, peaches, or nectarines (no need to peel)
• 1 ¼ cups miniature chocolate morsels
• 1 ¼ cups chopped white chocolate
• 1 ¼ cups coarsely chopped toasted almonds, pecans or other nuts
• 1 ¼ cups crumbled cookies such as Oreos, macaroons, or chocolate brownies
• 2 (3-ounce each ) chocolate bar, caramel or liqueur filled, coarsely chopped
• 1 cup dried cherries or cranberries covered with hot water, zapped for 2 minutes at Medium and drained thoroughly. Fold into ice cream with 3 tablespoons rum

Lip-smacking sauces and toppings:

Ginger Tahini Topping (dairy)
Makes about 1 ¾ cups

1 cup brown sugar
½ cup water
2 tablespoons unsalted butter
½ cup evaporated milk, undiluted
½ cup tahini (sesame paste)*
3/4 teaspoon ground ginger
3 tablespoons pine nuts

*stir well to blend before using

In a small, heavy saucepan, stir the sugar and water over medium heat until sugar is dissolved. Bring to boil. Reduce to simmer and cook for 5 minutes or until mixture is beginning to take on a syrupy appearance. Remove from heat. Add the butter, evaporated milk, tahini, ginger and pine nuts. Stir to blend. Serve warm or at room temperature.

Note: this may be made up to a week ahead.

approx. nutrients per tablespoon: calories – 74 protein – 1g carbohydrates – 9g

fat – 4g cholesterol – 4mg sodium – 10mg

Candied Apple-Rum Topping (pareve)
Makes about 1 ¼ cups

¼ cup honey
3 tablespoons unsalted butter
2 medium apples, unpeeled, cored and coarsely chopped
¼ cup dried currants
¼ cup rum
2 tablespoons lemon juice
1/8 teaspoon fresh ground black pepper

In a small, heavy saucepan, bring honey and butter to a boil over medium high heat. Add the apples and cook 3-4 minutes, stirring often or until apples have lost their raw appearance. Remove from heat. Stir in the currants, rum, lemon juice, and pepper. Serve at room temperature.

approx. nutrients per tablespoon: calories – 60 protein – 0g carbohydrates – 9g

fat – 2g cholesterol – 6mg sodium – 1mg

Pink Peppermint Crush (dairy)
makes about 2 cups

2 ( 1 . 5 ounces each) chocolate covered peppermint patties
1 ½ cups coarsely chopped strawberries
¼ cup unsweetened apple juice
2 tablespoons strawberry preserves
2 teaspoons lemon juice

Crumble the peppermint patties into a small, heavy saucepan. Add the strawberries, apple juice and preserves. Cook over low heat 5 minutes or until patties are melted and mixture is simmering. Stir in the lemon juice. Serve at room temperature.

approx. nutrients per tablespoon: calories – 17 protein – 0g carbohydrates – 4g

fat – 0g cholesterol – 0mg sodium – 1mg

Roasted Nut Fudge Sauce (dairy)
makes 1 cup

1 (4.5 ounce) roasted almond chocolate bar
1/2 cup french vanilla flavored non-dairy creamer
1/3 cup low fat vanilla yogurt

Cut the chocolate bar into squares as marked. Place in a small, heavy saucepan. Melt over low heat, stirring often. Whisk in the non-dairy creamer and yogurt. Remove from heat. Serve warm

approx. nutrients per tablespoon: calories – 59 protein – 1g carbohydrates – 5g

fat – 4g cholesterol – 1mg sodium – 13mg.

Tropical Fruit Topping (pareve)
makes about 2 cups

1 (8 ½ ounce) can apricot halves, drained
1 (4 ounce) jar baby food apricots
½ cup diced mango
½ papaya, peeled, seeded and diced
½ cup crushed pineapple, undrained
3 tablespoons amaretto liqueur
2 tablespoons shredded coconut
2 teaspoons honey or to taste

In the food processor, place the apricot halves, baby food apricots, mango and papaya. Process coarsely. Fruits should still be chunky. Transfer to a bowl. Stir in the pineapple, amaretto, coconut and honey to taste. Serve at room temperature.

approx. nutrients per tablespoon: calories – 20 protein – 0g carbohydrates – 4g

fat – 0g cholesterol – 0mg sodium – 2mg

Raspberry Puree (pareve)
Makes 1 cup

1 pint raspberries
2-3 tablespoons confectioners sugar
1 teaspoon lemon juice

In the food processor, process the raspberries, confectioners sugar and lemon juice until smooth. Serve at room temperature.

approx. nutrients per tablespoon: calories – 11 protein – 0g carbohydrates – 3g

fat – 0g cholesterol – 0mg sodium – 0mg

Shaved Chocolate Cream (pareve)
Makes about 2 cups

2 cups non-dairy whipped topping
¼ cup shaved bittersweet chocolate
1 tablespoon hot chocolate mix

Fold shaved chocolate and hot chocolate mix into non-dairy topping. Serve chilled.

approx. nutrients per tablespoon: calories – 20 protein – 0g carbohydrates – 2g

dat – 1g cholesterol – 0mg sodium – 4mg

Drinks to beat the heat

Honeydew Lemonade (pareve)
makes 8-9 servings

grated rind and juice of 3 large lemons
¾ cup sugar
1 large honeydew melon, peeled and seeded
2 cups ginger ale
mint sprigs or lemon wedges (optional)

In a small, heavy saucepan, mix the lemon rind and juice and the sugar. Heat over high heat, stirring to dissolve the sugar, until mixture comes to a boil. Reduce heat to medium high and boil for 5 minutes or until syrupy. Set aside.

Cut the honeydew into 1-inch chunks. (you should have 6-7 cups). Place in the food processor and process until smooth. Transfer to a large pitcher. Stir in the lemon syrup and ginger ale. Chill. To serve: pour over ice cubes and garnish with mint sprigs or thin lemon wedges (optional)

approx. nutrients per serving: calories – 138 protein – 1g carbohydrates – 36g

fat – 0g cholesterol – 0 mg sodium – 43 mg

Peach Melba Smoothies (dairy)
makes 2

4 fresh or canned peach halves
½ cup fresh raspberries
6 scoops vanilla ice milk
¾ cup milk

To sprinkle:
2 tablespoons slivered almonds
2 tablespoons fresh raspberries
whipped cream (optional)
shaved semi-sweet chocolate (optional)

In the blender jar, blend the peach halves, ½ cup raspberries and ice milk until smooth and foamy. Pour into two glasses. Sprinkle with slivered almonds and raspberries. Top with a dollop of whipped cream, and a dusting of shaved chocolate (optional) Serve at once.

approx. nutrients per serving: calories – 416 protein – 12g carbohydrates – 64

fat – 15g cholesterol – 40mg sodium – 141mg

Iced Mint Tea (pareve)
makes 6-8 servings

4 tea bags
6 cups boiling water
¼ cup shredded mint leaves
3 sprigs fresh mint
sugar to taste