I Scream, You Scream, We all Scream for Ice Cream!

New Englanders love ice cream…. and no better place to get it than right here in Concord & Carlisle!

With the warmer temperatures and new COVID restrictions, you have more options to get your ice cream. Check these businesses for open hours & carryout options.

 

Bedford Farms, 68 Thoreau Street, Concord

 

 

Reasons to Be Cheerful   10 Commonwealth Avenue Concord

 

 

Kimball’s in Carlisle    343 Bedford Road (Rte 225) in Carlisle

 

Or try to make at home….

Mason Jar Ice Cream Recipe (from delish.com)

INGREDIENTS

  • 1 cup heavy cream
  • 1  1/2 TB granulated sugar
  • 1/2 tspn pure vanilla extract
  • pinch of salt

DIRECTIONS

Pour cream, sugar, vanilla and salt into a 16 ounce mason jar and secure tightly with a lid. Shake the mason jar until the cream thickens and almost doubles in size, 4 to 5 minutes. It should be opaque and easily coat the back of a wooden spoon.

Freeze for 3 hours, or until hardened. Scoop out ice cream with a spoon and serve with your favorite ice cream toppings.

The New York Times offers the “Only Ice Cream Recipe You’ll Ever Need”:

INGREDIENTS

  • 2 cups heavy cream
  • 1 cup whole milk
  • cup sugar
  • teaspoon fine sea salt
  • 6 large egg yolks
  • Your choice of flavoring (see note)

DIRECTIONS:

In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).

Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to manufacturers’ instructions. Serve directly from the machine for soft serve, or store in freezer until needed.

SOME FUN FACTS ABOUT OUR FAVORITE FROZEN TREAT:

Did you know?

There’s a Simple Trick to Help Brain Freeze… The real word for brain freeze is sphenopalatine ganglioneuralgia. But you can keep calling it brain freeze or frozen headache.
What is brain freeze? In simple terms, you have temperature sensors on the roof of your mouth. When cold objects hit it before your body has time to process, your nerves send a message to your brain that signal heat loss.
This is what brings on that massive headache halfway through eating your ice cream.
To combat brain freeze, hold your tongue against the roof of your mouth. This will help warm your sensors and get your brain out of panic mode.

We Know How Many Licks it Takes to Get Through a Scoop
The magic number is 50.
We’re just jealous we weren’t the person who got to do the taste test to get that data!

 

Ice Cream Sundaes Were Actually Made For Sundays
There are two competing stories about the invention of the ice cream sundae. Here is the most popular one.
Ice cream sodas were a popular drink you could buy at the local soda shop. However, religious laws forbade shop owners from selling them on Sundays because people were not allowed to indulge in the sugary treats on the Sabbath.
The owner of Ed Berners’ Ice Cream Parlor, Edward Berners, decided to get around this law. One day, he served a customer ice cream soda without the actual soda part, so it was just ice cream and syrup.
Soon, the concoction was sold on Sundays as an alternative to ice cream sodas. However, it became so popular it was sold every day. Berners changed the spelling to “sundae” to avoid associating it with the holy Sabbath.

 

Which Came First: Chocolate or Vanilla?
If you thought the answer was vanilla, you’re wrong. Chocolate was actually invented first.
We generally assume that vanilla ice cream came first because it’s the common base that creates many other flavors. However, it wasn’t always that way.

 

Ice Cream Used to be a Luxury
Back in the day, ice cream was seen as a luxurious dessert that only the elite could enjoy. It was considered rare and exotic, and remained this way until the late 1800s.
The elite and rich upper-class society members were the only ones who could afford the imported ingredients and the cold storage.
These were also the days before the commercialization and manufacturing of ice cream. Therefore, it wasn’t as easy to get for everyone, which led to the exclusivity.

There is an Ice Cream Fruit in Hawaii
That’s right. There’s a Hawaiian fruit that tastes exactly like vanilla ice cream. It’s called the inga feuillei, but locals call it the ice cream bean.
It grows on perennial trees in hot climates, and it is enjoyed in many different ways by locals.

*Fun facts from stanpacnet.com

Enjoy some ice cream, today!