Making Black Licorice Ice Cream

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Cousin Kim Puliti sent along this photo of himself in the midst of making black licorice ice cream. His father Joe (Pep) Puliti left a comment on the Flavors page about licorice ice cream.

If I didn’t know better, I’d think he was about to head up to the roof to patch a hole with a bucket of tar.

In the close-up below you can see the rubber stamps on the wall behind Kim. These were used to stamp the flavors on the 5 gallon bulk ice cream containers as well as the pre-packaged 1/2 gallon, quart and pint containers that were sold in the store.

To the right is the lid from a Grasshopper flavor half gallon lid showing the rubber stamp. (Those were the days that a half gallon of ice cream was a half gallon. Today you buy what you think is a half gallon and it’s actually 1.75 quarts. )

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Tuesday Nights at the Cow

In the early 1970’s before any of my siblings and I were ready to start working at the Cow we had the pleasure of dining there every Tuesday night with our grandparents. My recollection is that this was a summertime tradition.

One of the benefits of being grandchildren of the proprietors was that we were allowed to order or help prepare whatever concoction we wished for dessert. Our best efforts were put into pulling together the greatest variety of flavors and toppings. Once we wolfed that down, we usually ended up playing tag until nightfall out on the expansive property of the Cow and the adjacent Sleepy Hollow Hall where our mother grew up.

Occasionally, the combination of the limitless ice cream bar and running around on a summer evening led to more than a few upset stomachs. However bad it got, by the next Tuesday the competition was on again for packing flavor in.

Stop by the Flavors page to recall and post your favorite Guernsey Cow ice cream flavors.

[I remember my usual standby as: chocolate + vanilla fudge + mint chocolate chip + chocolate chip + hot fudge + chocolate sauce + salted peanuts + pretzel sticks + whipped cream (no cherry)]