I am a foodie. I make #ARTISANAL ICECREAM - i.e. the old fashioned way .
I have done this for 20 years-supplying restaurants / coffee shops / wowing people.
Now ARTISANAL ICECREAM is 'trending'.
I have a history with icecream, an obsession maybe.
As a child in, the by-gone, era of the Fifties, the icecream cart was a daily occurrence.
The cart was a very big tricycle, much bigger than the blue one I rode. It had a chain, like
mine, not direct drive with pedals on the front wheel, like other kids' trikes. The trike was
fitted , in front, with a large steel box that held the icecream. The contents were kept
frozen by a wondrous substance, great blocks of dry ice which gave off trails of cold
vapour. If you touched it, we were warned, your little fingers would stick to it!
A man powered the cart. He was a Black man. As he rode, he rang a bell.
He could be heard streets away. We got our tickeys - small silver change - ready.
The children came out onto the street, crowded around the cart. The man lifted a small,
square lid by its parenthetical steel handle. We peered into the gloom. There they lay:
waxed cardboard Cups ( vanilla?), Eskimo Pies (oblongs of vanilla coated in chocolate),
Wafers (oblongs sandwiched between two slightly soggy wafers), phallic Ice
Lollies (very bright, very sweet, very faux), Milky Chocolate Lollies. I liked Cups + Wafers.
Sometimes my favourite could be found - they were called the Twister I think? They were
about a foot long (these were the days before the rationality of metrication) tubes of
waxed board.They had an attached cap at one end. One lifted it & slowly unwound a
spiral that enticingly revealed dark, very frozen chocolate icecream. I would bite
through it. It was made with Dutch Cocoa & had a slight grit. Now I make Chocolate
Icecream that recalls those sensations - made with Belgian chocolate + Dutch Cocoa
- the second best seller.
Should I call it TRUE GRIT?
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