With the Ice cream month of July, coming to a near end; indulging in the various combinations and food innovations with ice cream being a primary ingredient is a must. Although summer was never an excuse to indulge in the delights of ice cream, the latter is a good enough reason to beat the intermittent summer heat as well as the monsoon blues.
“Always serve too much hot fudge sauce on hot fudge sundaes. It makes people overjoyed, and puts them in your debt.” Judith Olney
Going creative to serve and enjoy ice cream was what lead to the origin of the ice cream sundae as well as the ice cream cone. Regarding the legends leading to the creation of the ice cream sundae, the frequent underlining factor was that, it was a variation of the popular ice cream soda. Made towards the 20th century, one factor that played a role in it’s creation was the banning of soda on Sundays in Illionis. Quite soon, it’s popularity took over with ice cream sundae becoming the weekend semi-official confection. As accounted by the Ice Cream Trade Journal (1909) along with plain or French sundae, other exotic varieties were listed like Robin Hood sundae, Cocoa Caramel sundae, Black Hawk sundae, Angel Cake sundae, Cinnamon Peak sundae, Opera sundae, Fleur D’Orange sundae, Tally-Ho Sundae, Bismarck and George Washington sundaes, to list a few.
Besides the ice cream, partially what lures some, is the fascinating cone that comes with it. The soft crunchiness adds to the flavours of the ice cream. The ice cream cone, poke (Ireland and Scotland) or cornet is usually made of a wafer similar in texture to a waffle, as a dry pastry which enables ice cream to be had held in the hand. From wafer (or cake) cones, waffle cones to sugar cones, there are different types of ice cream cone; styled also as pretzel cones, chocolate-coated cones or even double wafer cones. From the regular conical, pointed base to flat shaped base, cones can be shaped as the latter to stay upright by self.
As early as 1825, edible cones were mentioned in the French cookbooks with Archambault’s description of rolling a cone from little waffles. Towards the 19th century, English cook A.B.Marshall’s (1888) recipe for “Cornet with Cream” said that “the cornets were made with almonds and baked in the oven, not pressed between irons”. While edible cones were patented independently by two Italian entrepreneurs(1902-03), the fashion of the ice cream cone had gained momentum at the St. Louis World’s Fair (1904). There Arnold Fornachou, a concessionaire who was running an ice cream booth had ran short on paper cups. Buying waffles from Ernest Hamwi, a waffle vendor nearby; Fornachou rolled the waffles into cones to hold the ice cream.
Although this was the most widely circulated story, much dispute is still laid as to where ice-cream cones became mainstream. Credit for the ice cream cone was also claimed by Abe Doumar and the Doumar family can also claim credit for the ice cream cone. Likewise Doumar had also created rolled up the waffles with a scoop of ice cream on top. He began by selling the cones at the St. Louis Exposition which became an instant success. In fact he had set up the Doumar’s Drive In, Norfolk, Virginia (1907). Even today it operates at the same location established initially, making it a Hampton Roads landmark.
“I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream.” Heywood Broun
To complete the ice cream experience; mixing the different styles of ice cream soda, sundae, toppings, flavours served in waffles or cones would add to the fun as well as palatable experimentation, bringing delight not just to the taste cravings or as comfort food, but also as an artistic rendering to the eye. After all ice cream lifts not just the taste cravings but the mood as a whole experience, which is what a part of life is about.