So just how long have we all been screaming for ice cream? No
one can say for certain when this frosty treat first appeared,
but there are records of ice cream being around at least as far
back as 54 AD, when the Roman Emperor Nero used to send
his slaves to the top of the mountains to gather snow. This
snow was mixed with juice, honey or wine and these 'sweet
ices' were only available to Nero and the ruling class.

Time rolled on, and 'ices' continued to be only available to the
wealthy. In 1271, explorer Marco Polo traveled to China where
he discovered desserts made of ice and milk (think of an early
version of sherbets). He took these recipes back to Italy,
where they were served, once again, only to the elite.

Ice cream made its way to the US in the 1700's - the first
mention was when the Governor of Maryland served ice cream
as dessert to a guest. In 1777, a New York confectionery shop
advertised that it would begin serving ice cream.

In 1843, New England housewife Nancy Johnson invented and
patented the hand-cranked ice cream churn that uses the same
methods that we still see today in our own ice cream makers
(although it has gone through a few changes).
For more information on ice cream's beginnings, please see
the ice cream links section.

Anyone who has ever visited a Ben & Jerry's knows that they
have some unusual ice cream flavors - both in name and
ingredients. But if thought you were being daring when you
ordered a scoop of Phish Food™ or The Gobfather™, read
through our list of some of the more 'creative' ice cream
concoctions out there:

Fish Ice Cream - Unlike the famous B&J's Phish Food flavor, the
fish in this ice cream are not made of fudge. It's actually
interesting how this flavor came about - A confectionery shop
owner, Yoshiaki Sato, was outraged at the enormous waste of
Saury, a local saltwater fish, and decided to do something
about it. And so, saury soon became the main ingredient for
his new fish ice cream. He didn't stop there though, Mr. Sato is
also responsible for creating such fishy frozen treats as Eel,
Clam and Salmon Egg ice cream flavors.

Agutuk (Alaskan Ice Cream) - Made from reindeer or caribou
fat, seal oil and a variety of berries, this ice cream would
certainly be an acquired taste! It's suggested to serve this
Alaskan treat with smoked salmon strips - and if you'd like to
give it a try, you can find a recipe at:
recipesource.com/desserts/ice-cream/

Beer Sorbet - I'm not sure what inspired this unique flavor
combination, but it was a custom-created flavor made by
homemade ice cream maker Dandy Don's. This company is
also responsible for many others, such as Lime Sorbet with
Pink Peppercorns and Mint Leaves. You can check out the
others at:
dandydonsicecream.com/icecream

Lobster Ice Cream - A homemade specialty of Ben and Bill's
Chocolate Emporium located in Maine. This unusual flavor
made it's debut in the early 90's and was created to refute
rumors that their ice cream was not homemade (I guess you
showed all of them,Ben and Bill! :-).

Poached Egg & Bacon Ice Cream - A unique specialty of
Winterland restaurant in California. Reviews have actually been
very positive and it seems that they've managed to make this
into a delicious, if not slightly odd, taste combination.
http://www.winterlandrestaurant.com/Winterland.html

Honorable Mentions - These ice cream flavors certainly
deserve a spot in this section, but I wasn't able to find much
information on them, except that they exist - so have a look
and you can form your own opinions!

Octopus
Ox Tongue
Chocolate Garlic
Praline and Chili
Corn
Cactus
Sauerkraut
Tomato and Vegetable
Wasabi
Chicken Wing
Minestrone
Anchovies
Fried Pork Rind
Chili con Carne

Some weird and wacky ice cream flavor links:

mdn.mainichi.co.jp/photospecials/0207/ice-cream
A list of some interesting ice cream flavors from Japan.

radaronline.com/web-only/style-slave/2005/05/they-all-scream
In my search for the oddest ice cream flavors out there, I came
across this page. They had some top chefs and some children
review unusual flavors that are served in some of the fanciest
restaurants. The children's comments are more than enough
to make this site worth visiting. A sneak peak -> Alexander,
age 10 (of the Haddock ice cream): "That’s either fish or two-
year-old hair."

Below are several recipes for making your own ice cream at
home. If it has a star before the name (*), you can make this
recipe either with your ice cream maker or without! So grab
your favorite sweet ingredients and start cooking (or
freezing...)

600ml full-cream milk
200ml double cream
20 Syren Saffron Filaments
5 egg yolks, free-range and as fresh as possible
140g sugar

1. Bring the milk and cream to a boil. Add the Syren Saffron
filaments, remove from heat and leave to infuse overnight.

2. The following morning, beat the egg yolks and sugar in a
bowl until smooth and white. Pour in a little of the saffron
infusion and beat again.

3. Place the egg mixture and the rest of the saffron infusion in
a saucepan and cook at 87 degrees C for 3 minutes. (you can
use a bain marie). Cook until the mixture coats the spoon.

4. Pass the mixture through a sieve. Rescue the filaments of
saffron, and return them to the mixture. Allow to cool. When
cold, churn the mixture in an ice-cream machine or chill in a
bowl in the freezer, removing at 1 hour intervals and beating
until set.

Found on waitrose.com

1 can sweetened condensed milk
1 1/2 cup pecans, chopped, toasted
3 tbsp butter, melted
1 tsp pure maple syrup
2 cups half & half
2 cups whipping cream, unwhipped

Ice Cream Maker Instructions
1. In a large bowl, combine sweetened condensed milk,
pecans, butter and maple syrup. Mix well. Stir in remaining
ingredients.

2. Pour into ice cream freezer container. Freeze according to
manufacturer's directions.

Freezer Instructions
1. Omit half & half and whip whipping cream. In a large bowl,
combine sweetened condensed milk, pecans, butter and
maple. Mix well. Fold in whipping cream.

2. Pour into 9x5" loaf pan and cover. Freeze 6 hours or until
firm.

1/2 pint (250ml) double (heavy) cream
1lb (450-500g carton) of natural yogurt
1lb (450g) blueberries (rinsed clean)
9oz (250g) caster sugar
4 tbsp of cassis

1. Place the caster sugar and blueberries together in a
saucepan. Stir in 250ml (8fl oz) of cold water and bring to the
boil. Simmer for about 10 to 12 minutes.

2. When the blueberries are tender remove the pan from the
heat. Take out approx 1/4 of the blueberres from the pan and
put to one side to cool and use later. Using a food processor
or blender, take the remaining mixture from the pan and
blend it with the cassis, then pour into a bowl and allow to
cool.

3. Whip the double (heavy) cream and fold it into the bowl of
blended mixture along with the yoghurt and berries which
were placed to one side earlier. Transfer the complete mixture
into an ice cream maker and follow the manufacturer's
instructions.

2 cups milk
2 cups whipping cream
2 eggs, beaten
1 1/4 cups sugar
2 med. bananas, extra ripe & peeled
1/2 tsp vanilla
1/4 tsp salt
1/8 tsp ground nutmeg

1. In a saucepan, combine milk, cream, eggs and sugar. Cook
and stir over low heat until mixture thickens slightly and coats
the back of a spoon. Cool to room temperature.

2. Puree bananas in blender. Combine cooled custard, bananas,
vanilla, salt and nutmeg. Pour into freezer container. Freeze
according to manufacturer's directions.
Found on www.ichef.com

This is a homemade version of Ben & Jerry's classic orange
cream ice cream.

1/3 cup Orange Juice concentrate, thawed
2 tsp vanilla
2 cup heavy or whipping cream
3/4 cup sugar
2/3 cup half & half

1. Pour the cream into a mixing bowl. Whisk in the sugar, a
little at a time, then continue wisking until completely
blended, about 1 minute more. Pour the half & half and whisk
to blend. Add the juice concentrate and vanilla and blend.

2. Transfer the mixture to an ice cream maker and freeze
following the manufacturer's instructions.

Chocolate Ice Cream Mix
1 cup heavy cream
1 cup light cream
1/2 cup sugar
4 tbsp cocoa
1/2 tsp vanilla extract
1/8 tsp salt

'Ice Cream Maker'
1 lb empty coffee can
1 3lb empty coffee can
2 cups salt
ice

1. In a 1lb coffee can, mix all ingredients. Seal can lid well with
duct tape. Put small, sealed can inside larger 3lb can. Pack ice
and 1 cup salt around small can. Put lid on large can and duct
tape closed.

2. Roll back & forth on a large towel for 15 minutes. Open
large can and dump ice and water. Wipe small can dry and
open. Stir mix, scraping sides of can. Add additional
ingredients (cookies crumbs, chopped nuts, etc) now.

3. Reseal small can and place back in larger can. Repack with
salt and ice. Continue rolling for 10 minutes more. Open large
can and dump ice and water. Wipe small can dry and open.
Enjoy.

Vanilla Ice Cream
1 tbsp sugar
1/2 cup milk or half & half
1/4 tsp vanilla

'Ice Cream Maker'
1 sandwich-sized Zip-Loc bag
1 gallon-sized Zip-Loc bag
2 tbsp rock salt
Ice cubes

1. Put ice cream mix ingredients into the smaller Zip-Loc bag
and zip close.

2. Put the smaller Zip-Loc in the larger bag, along with the rock
salt and enough ice to make the larger bag 3/4 full.

3. Shake and roll filled bag over and over on a towel (the
melted ice may leak a bit) until frozen (about 15-20 min.).
Enjoy.

50 vanilla wafer cookies
1/2 cup walnuts
1/4 cup butter, melted
2 tbsp pure maple syrup
1 quart vanilla ice cream, softened
1 cup canned pumpkin puree
2 tsp pumpkin pie spice
3/4 cup heavy cream
2 tbsp granulated sugar

1. In a food processor, blend the vanilla wafer cookies and
walnuts into fine crumbs. By hand, mix in the butter and
maple syrup. Transfer mixture to a 9-inch pie pan and, using a
fork, press firmly and evenly onto the bottom and sides of the
pan to create a crust. Chill 10 minutes in the freezer.

2. In a large bowl, blend the vanilla ice cream, pumpkin and
pumpkin spice. Spoon into the pie crust and smooth top with a
spatula. Chill 1 hour in the freezer, or until firm.

3. Before serving pie, place the heavy cream and granulated
sugar in a small bowl. Mix with an electric mixer on high speed
until peaks form. Spoon into a pastry bag with a star tip and
pipe around the edge of the pie.

Recipe by Cathryn Gross

1 cup cornflakes
1 cup coconut
1 cup brown sugar
1 pint vanilla ice cream
1 egg
2 tbsp milk
hot oil for frying
1/2 oz Kahlua
4 oz hot fudge sauce
whipped cream
chocolate shavings

1. Crush cornflakes. Mix with coconut and brown sugar and
toast in oven for topping.

2. Scoop vanilla ice cream with large scooper, making 4
scoops. Make sure scoops are well shaped. Freeze scoops.

3. Combine eggs with milk and beat for egg wash. Dip ice
cream in egg wash and roll in topping to coat well. Freeze
again.

4. When ready to serve, place scoop in fry basket and dip into
hot oil for 1 second. Remove immediately.

5. Serve with sauce which has been made by combining Kahlua
and hot fudge sauce. Garnish with whipped cream and
chocolate shavings.

Looking for fast and refreshing homemade treat? Just take
some individually packaged yogurt cups, put a popsicle stick
in the middle and freeze. Whenever you want your frozen
yogurt pop, peel back the top, pop out of the container and
enjoy!

***You can also save money (and the environment) by buying a
bigger bulk container of yogurt and pouring it into reusable
plastic popsicle molds (you should be able to find these at
your local Zellers or Wal-Mart for less than $10). You'll have
perfect yogurt pops everytime!

1 cup shortening
1 cup white sugar
1/2 cup packed light brown sugar
2 eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 cup semisweet mini chocolate chips
15 scoops strawberry ice cream, softened

1. Heat oven to 350 degrees F.

2. Beat shortening, sugar, brown sugar, eggs and vanilla in
large bowl until creamy. Stir together flour, cocoa, baking
soda and salt; add to egg mixture. Stir in chocolate chips. Drop
by heaping tablespoons onto ungreased cookie sheet. Flatten
each with palm of hand or bottom of glass into a 3-inch circle
about 1/4-inch thick. (Add 2 tablespoons flour if dough is too
soft to handle.)

3. Bake 8 to 10 minutes or until almost set. Cool 1 minute;
remove from cookie sheet to wire rack. Cool completely.

4. Place scoop of slightly softened ice cream on flat side of one
cookie; spread evenly. Top with second cookie, pressing
lightly. Wrap in foil; immediately place in freezer. Freeze until
firm.

http://www.benjerry.com/
Check out their flavor graveyard, try some of their recipes,
send some e-cards and just have fun.

foodsci.uoguelph.ca/dairyedu/icecream.html
For the more technical and scientific aspects of ice cream, this
is best resource online. From ice cream's history to it's
molecular structure, you'll find it all.

ice-cream-recipes.com/recipes.htm
Lots of great ice cream information and more yummy recipes
for you to try!

http://spaghettiicecream.com/welcome.htm
This company has made an ice cream spaghetti maker, and it's
really fun to see at what they've been able to do with just ice
cream and toppings!

kemps.com/products/pillsbury/media_secrets.html
Is your ice cream always freezer-burned? Melts too quickly?
Check out this site for some great tips on storing and eating
your ice cream.

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Dear Soup Lady,
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keep our email addresses confidential, or are they sold? I had
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Hi Chuck & Mary,
Beginning with your first question - Under no circumstances
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As for your second question - our newsletter is in text format,
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http://www.ed-foods.com/newsletter.html

Dear Soup Lady,
"I recently had Beer & Cheese soup at House of Blues in Vegas.
Any idea how to make this great soup?"
Rebecca Nightwine

Hi Rebecca,
I was unable to find an exact recipe for the House of Blues'
Beer & Cheese soup. However, after some searching, I found a
recipe for a Beer Cheese soup that is very highly rated - I hope
it's comparable to one you had!

Beer Cheese Soup

4 cubes chicken bouillon
1 (12 fluid ounce) can or bottle beer
3 cups water
1 1/2 cups cubed potatoes
1 cup chopped celery
1 cup diced carrots
1 cup chopped onion
1 (20 ounce) package frozen cauliflower and broccoli
1 pouch O.G. Cream of Chicken Veloute mix (or 2 cans condensed cream of
chicken soup)
1 cup milk
1 pound processed cheese food (eg. Velveeta), cubed

1. In a large pot over medium high heat, dissolve the bouillon in the beer and
water. Add the potatoes, celery, carrots and onion, mix well and allow to cook
for 15 to 20 minutes.

2. Stir in the cauliflower and broccoli mix, and heat for 10
more minutes.

3. Stir together the O.G. Cream of Chicken Veloute mix with
the milk and add the mixture and the cheese to your pot.
Reduce heat to low and allow the cheese to melt, stirring
often.

"I tried the free sample of Potato soup, thinking to myself that
if it was really bad, it only cost me shipping. Boy, was I
suprised how good it was! I started sending it to everyone I
thought would enjoy it as much as I did! Thank you so much
for a great product."
Patricia Knapp, NY

"Very Yummy! You have a great company. I think you spoiled
us with the try-me package!! I loved everything I have tried so
far and I even gave my sister a pouch to try and she loved it
too! Thanks,"
Christi Taylor, MI

Caffeine-Free Iced Tea

"The caf-lib Regular and Earl Grey teas makes a wonderful iced
tea. My recipe is to take a 4-litre pail, add 1 kettle full of
boiling water, 3 Regular Caf-Lib tea bags, 3 Earl Grey Caf-Lib
tea bags and 3/4 cup sugar. Let this steep for a couple hours.
Remove the tea bags and fill remaining pail with cold water
and 1/4 cup real lemon juice. Chill and enjoy!! It's
great!!Thanks again for providing this great product."
Ruth Pauls, MB

"Easy to cook, looked pretty tasty, and tasted even better."
Kristina Cooper, KY

"Your mixes make me look like a good cook!"
Nancy Gross, NC

Dear God, Thank you for the baby brother, but what I asked
for was a puppy. I never asked for anything before. You can
look it up.
- Joyce

Dear Mr. God, I read the bible. What does beget mean? Nobody
will tell me.
- Love, Alison

Dear God, How did you know you were God? Who told you?
- Charlene

Dear God, I bet it's very hard for you to love all of everybody
in the whole world. There are only 4 people in our family and I
can never do it.
- Nancy

Dear God, My Grandpa says you were around when he was a
little boy. How far back do you go?
- Love, Dennis

Dear God, Do you draw the lines around the countries? If you
don't, who does?
- Nathan

Dear God, Did you mean for giraffes to look like that or was it
an accident?
- Norma

Dear God, I keep waiting for spring, but it never did come yet.
What's up? Don't forget.
- Mark

Dear God, Is Reverend Coe a friend of yours, or do you just
know him through the business?
- Donny

Dear God, I do not think anybody could be a better God than
you. Well, I just want you to know that. I am not just saying
that because you are already God.
- Charles

Dear God, I didn't think orange went with purple until I saw
the sunset you made on Tuesday night. That was really cool.
- Thomas