I scream, you scream, we all scream for ice cream!
Back in 1984 President Reagan designated July as National Ice Cream Month and the third Sunday of July National Ice Cream Day. Guess what today is? You got it.
Reagan recognized that ice cream was enjoyed by 90 percent of the nation’s population and that with such a thing tying most us together we should observe the day with “appropriate ceremonies and activities”.
In support of our dairy farmers and because I consider it my patriotic duty, I will overly indulge today. I’ve never needed an excuse to shove heaping spoonfuls of the creamy, cold concoction into my mouth, but today I’ll do it for a cause and without guilt. Feel free to do the same.
Most folks have a favorite flavor —mine being mint chocolate chip—and don’t veer too far into the grocer’s freezer or from their palate’s comfort zone. I admit to searching out my family’s favorites and ignoring the rest. And a quick search around the internet made it clear it’s probably best I stick to what I know.
Hands down Japan is the winner of weird when it comes to frozen “treats”. Ever had a hankering for some octopus meat in a slushy cherry ice? How about raw horse flesh in vanilla ice cream? Or chicken wing ice cream? If none of those bring excitement to your salivary glands, they also have squid ink flavor (the ink actually gives it a dark charcoal color) and even fish ice cream. Seemingly that market sends a resounding “YUM!” since producers keep cranking those out, but I say YUCK!
Venezuelan ice cream makers provide a spaghetti and cheese flavor (without tomato sauce) while Italy boasts spleen (didn’t say from what) and artichoke. France comes in with caviar. DOUBLE YUCK!
I had no idea what the rest of the world’s ice cream shops were serving up when last month I was thoroughly grossed out as Sparky’s Homemade Ice Cream in Columbia, Missouri made headlines over its cicada ice cream.
Sparky’s whipped up a batch of the frozen insect treat –fully cooking the rather large bugs before adding as an ingredient—and the day before its big debut they had already sold out. Faced with such demand and prepared to supply, Sparky’s management decided they’d better check with Columbia/Boone County Department of Public Health before the cicadas overtook vanilla sales.
Turned out, the local food code didn’t directly address cicada preparation. Thusly, officials couldn’t exactly prohibit sales, but “advised against it”. Second-batch production was halted and I suppose someone, somewhere is disappointed over it.
The queasiness I imagine would ensue just from the sight and definitely the smell of the flavors mentioned above make the temporary brain freeze I occasionally suffer seem quite mild.
All of that said, here in the good old United States we’ve come a long way with our frozen, dairy confections since Quaker colonists introduced their recipes on this soil.
Pile your cones high. Enjoy some sweet goodness . . . let your troubles melt away, drip down your arm and puddle at your feet. And let’s not even scream over the sticky mess.
© 2011 Natalie Whatley