Ice Cream Over the Years - Dr. Ed Iannuccilli

Ice Cream Over the Years - Dr. Ed Iannuccilli

Just last week I read an article about why gelato is so good. Immediately, I was transported to my greatest lifetime ice cream moments, gelato being just one of them.

I have written about the neighborhood ice cream man, the ring of his bell, the anticipation of the after-supper treats:  the Creamsicle, the Fudgesicle, the Drumstick, the Ice Cream Sandwich being high on the list of slurps, licks, and hearty bites. So, the anticipation with the ringing of the bell is near the top of the list since it was among my earlier experiences. Also, in those years, I had an uncle who worked in an ice cream shop where he doled out the biggest dollops possible. Also, near the top.

The first time I had gelato was in the Piazza Navona in Rome. The simple display of colorful flavors immediately caught my attention, but then something more rang the bell. Gelato was kinda like a world wonder, especially as I was tasting it for the first time in the romantic heart of Rome. It was flavorful and delicious, but it was the creaminess and fresh ingredients, fruit and nut purees, and less butterfat (as I came to realize), that made it an adventure for the taste. It was denser, softer and, because it was served at a warmer temperature, I didn’t have to wait for it to melt in my mouth. And I was not stunned by an ice cream headache.

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In the excitement of the gelato moment, I heard, “Oh my God, delicious,” and “Here, ya gotta try it. Taste this pistachio; the chocolate; and . . . wild strawberry!” With no concern for transmitting anything but gelato, my traveling companions circulated and slurped the delectable adventures with impunity.

A trip to Howard Johnson's for their ice cream was another milestone. The summer evening ride to escape the heat and humidity may have contributed to the excitement of coming upon the familiar orange roof supporting a blue cupola. And what made HoJos so special?

Why, the twenty-eight flavors of course, even though I never ventured beyond a black raspberry or fudge ripple, with a sugar cone supporting a double scoop.

HoJos-hyped secret recipe flavors made the ice cream that much more desirable. Among the panoply of exotic flavors were buttercrunch, caramel fudge, coconut, fruit salad, lemon stick, macaroon, mocha chip, orange-pineapple, peach, peanut brittle, peppermint stick, pineapple . . . now more common, but all unique at the time. No, no, I didn’t remember all the flavors. I had to look them up.

So that’s it, the list; the ice cream man, uncle’s big scoop, gelato and HoJos with twenty-eight flavors.

Oops, did I forget to mention the Dairy Queen, just two blocks from our home where at the window, they served a twirl of soft ice cream laden with chocolate sprinkles (jimmies or ants). No less memorable and especially good on those sizzling summer evenings.

Make it five lifetime ice cream experiences.

Dr. Ed Iannuccilli is the author of three popular memoirs, “Growing up Italian; Grandfather’s Fig Tree and Other Stories”, “What Ever Happened to Sunday Dinner” and “My Story Continues: From Neighborhood to Junior High.”  Learn more here.