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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I remember when you could get a ham sandwich for 25 cents…

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This is the inside of the menu I posted last week. I don’t really know what year this is from — my guess is late 1940’s. Perhaps someone that can remember when a ham sandwich was 25 cents can lend their expertise.¬†Here are some closer looks:

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I’m guessing that a “plain” milkshake vs. a milkshake with “ice cream” was a glass of guernsey milk shaken up. Remember, back then it was “real” whole milk so that would probably give you a nice thick frothy plain milk shake.