The Ice Cream Connection
This blog focuses on bits and pieces of Iowa history - and today's connection is the delicious ice cream that is produced in Iowa. While not known for a large output, the ice cream produced here is among the best in the country.
Investigate these ice cream shops here in Iowa:
- In 1913, Fred H. Wells purchased a milk distribution route and insured himself of a supply of milk which he then used to establish an ice cream company. That company eventually morphed into the Blue Bunny Ice Cream Company in LeMars, Iowa. In 1994, LeMars was recognized as the Ice Cream Capital of the World, in recognition of more ice cream being made by one manufacturer in one location.
Read more about the origin and current operation of the Blue Bunny Company at www.bluebunny.com . Today Blue Bunny® makes more than 50 million gallons of ice cream a year. - Some consumers say that the deliciousness of Blue Bunny® ice cream is topped only by the ice cream produced by Heyn's Premium Ice Cream shops in Iowa City and North Liberty, Iowa. As early as 1989, the store was producing premium ice cream and continues today. Read about the history of this company at http://heynsicecream.com. In a list compiled by Thrillist Heyns's Iced Cream Shop was named the best ice cream shop in all 50 states, and the winner for Iowa!
- An upstart company making handcrafted ice cream is Dan and Debbie's Creamery in Ely, Iowa. The creamery produces 12 signature flavors and limited edition flavors that change each month. In 2016, these two Iowa farmers started their own production facility to produce farm to table dairy products.
- For more information about ice cream shops in Iowa visit the Best Things in Iowa website. https://bestthingsia.com/ice-cream-parlors/
Now why our focus on ice cream? Well it is a main ingredient in two unique party drinks.
During
a dinner out a couple of us ended up for a time discussing a favorite “pink
drink” – a pink squirrel. Few others had heard
of the drink, although once popular in the 1970s, the drink is not as popular
now. The drink in its original form is
created with crème de noyaux (sometimes called crème de almond), white crème de
cacao, and vanilla ice cream (some use cream and ice but most prefer ice
cream). Using maraschino cherries, slivered almonds, and
perhaps grated nutmeg as garnish is often a favored addition.
The
recipe, according to food legend, says that the cocktail was developed in the
1940’s in a cocktail lounge in Wisconsin.
Some sources get more specific and say that the drink was developed by Bryant
Sharp in 1941, who was the owner of Bryant’s
Cocktail Lounge in Milwaukee, Wisconsin. I have no verification
of this but it seems logical in terms of time period and location as the Pink
Squirrel enjoyed popularity in the Midwest during the 1950’s-70’s. The original
recipe called for vanilla ice cream and only later morphed into a recipe
calling for heavy cream and ice. We
prefer the ice cream and ice cream is the ingredient in the recipe we share here.
But
like much that is in vogue, clothes, programs, and food tastes change over time
so the ingredients for the pink squirrel has evolved. Crème de noyaux is an almond flavored crème liqueur – once actually made from almonds the process became too expensive and time consuming so crème de noyaux is now made from apricot kernels or the
kernels of peach or cherry pits. It is
the kernels that provide the almond-like flavor. Crème de noyaux is most
often artificially colored to produce the pink hue needed for Pink
Squirrels. But since few mixed drinks
use crème de noyaux as an ingredient and Pink Squirrels have waned in terms of
favorite drinks there is little call in bars or restaurants for crème de
noyaux. Thus, most establishments do not
carry the liqueur so an alternate recipe for pink squirrels has been developed.
In
place of crème de noyaux an equal amount of amaretto can be used. Amaretto is much like the red colored crème de noyaux, except amaretto is a deep brown. So in order to obtain the pink color add 2-3 tablespoons of
grenadine (which is really sweetened pomegranate juice) and that will give the
drink the required pink color.
A
mixologist
might prefer to create his/her own grenadine as it provides a more robust and
fresh flavor. If you would like to make your own grenadine
– really just pomegranate juice – juice with sugar added consider reading Jeffrey
Morgenthaler’s full discussion and advice from his December 10, 2009 post “How
to Make Your Own Grenadine.”
And if you don't think a pink squirrel is real, try a purple cow. It's has a unique taste as well.
The Purple Cow
by Gelett Burgess
(January 30, 1866 – September 18, 1951)
I never saw a Purple Cow,
I never hope to see one,
But I can tell you, anyhow,
I’d rather see than be one!
