The brand name for an ice pop, trademarked by inventor Frank Epperson in 1923. Legally, "Popsicle" refers to only the ice pops made by the Unilever corporation.
A franchised chain of frozen yogurt shops founded in 2005 and based in Scottsdale, Arizona.
Similar in texture to a slushie or Slurpee, it is partially frozen ice. It was popularized in the U.S. by Italian immigrants who were likely making a quick version of granita. It is also known as water ice, or sometimes, "Philly water ice."
The generic term for a popsicle, a juice, pudding, or sweetened water-based frozen treat on a stick. It can also refer to a water-based iced frozen snack packaged in a plastic sheath.
Since 1947 Massachusetts-based Hood, a dairy company, has made and distributed these small, pre-packaged cups of ice cream. One side of the cup is filled with vanilla ice cream while the other is filled with chocolate. For years the cups came with small wooden spoons but now only large packages for commercial sale contain the spoons.
A whole, peeled banana impaled upon a stick lengthwise, frozen, and then dipped in chocolate. Often it is also sprinkled with salty toppings like peanuts. Like the Balboa Bar, it originated on Balboa island off the coast of Newport Beach in Southern California. It was made famous by the show Arrested Development.
Translated from the French, it means "in the style." The French might say, "glace á la mode de Anglais," which means ice cream served in the style of the English. But in the U.S., á la mode means a dessert served with ice cream on top. It’s often pie, but may also be cake, a brownie, or a cookie.
Julz Ice Cream’s Ice Cream Truck features a vast variety of delicious prepackaged ice cream. With a captivating custom design wrap, electronic menu boards, and credit card point of sale system; this Ice Cream Truck is sure to be a hit at your next event!
WE HAVE MANY PROGRAMS TO FIT YOUR EVENT NEEDS.
SCHEDULE OUR ICE CREAM TRUCK FOR YOUR NEXT EVENT:
Fundraising Event, Sporting Event, Employee Appreciation, Party, Day Care Event, Customer Appreciation, Routine Service, and more!
Please contact Ravi Vardan for more information: 916-842-0497
Julz Ice Cream’s Ice Cream Truck features a vast variety of delicious prepackaged ice cream. With a captivating custom design wrap, electronic menu boards, and credit card point of sale system; this Ice Cream Truck is sure to be a hit at your next event!
WE HAVE MANY PROGRAMS TO FIT YOUR EVENT NEEDS.
SCHEDULE OUR ICE CREAM TRUCK FOR YOUR NEXT EVENT:
Fundraising Event, Sporting Event, Employee Appreciation, Party, Day Care Event, Customer Appreciation, Routine Service, and more!
Please contact Ravi Vardan for more information: 916-842-0497
Julz Ice Cream and Candies, formerly known as Naidu’s Ice cream has been a family-owned business in West Sacramento for the past 30+ years. We are a wholesale Novelty warehouse specializing in brand names like Blue Bunny, Good Humor, Its It, Wonder, Ben & Jerry’s, M & M Mars, Delicias, and Rich’s to name a few. We serve the local ice cream truck vendors, mini marts, schools, churches, company picnics, and the general public in any event that needs ice cream.
My father, Mr. Naidu, started as an ice cream vendor on the streets of Dixon, California, 30 years ago. We all grew up selling ice cream on the streets of Dixon. As soon as we got our driver’s license, our father gave us an ice cream truck to teach us responsibility and the value of a hard-earned dollar. Even until this day, we are known as THE ICE CREAM family in Dixon. I remember throwing candies out from the trucks at the Dixon Mayfair Parade. Good times!
Today our pride and joy is this wholesale novelty warehouse, which is operated by my husband, Ravi, my two sons, Shivam and Avineet, and me, Julz.
No matter what the weather is, ice cream is a treat that everyone loves to eat. Stop by and check us out!
On June 22, 2005, Snapple tried to beat the existing Guinness World Records entry of a 1997 Dutch 21-foot (6.4 m) ice pop by attempting to erect a 25-foot (7.6 m) ice pop in New York City. The 17.5 short tons (15.9 t) of frozen juice that had been brought from Edison, New Jersey, in a freezer truck melted faster than expected, dashing hopes of a new record. Spectators fled to higher ground as firefighters hosed away the melted juice.
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An alternative to the store-bought ice pops is making them at home using fruit juice, drinks, or any freezable beverage. A classic method involves using ice cube trays and toothpicks, although various ice pop freezer molds are also available.
In the UK, there is an increasing number of people making alcoholic ice lollies at home by putting alcoholic drinks inside the mould. Buckfast, Kopparberg and Strongbow Dark Fruit ciders are popular choices used.
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As far back as 1872, two men, doing business as Ross and Robbins, sold a frozen-fruit confection on a stick, which they called the Hokey-Pokey.
Francis William "Frank" Epperson of San Francisco, California, popularized ice pops after patenting the concept of "frozen ice on a stick" in 1923.
Epperson claimed to have first created an ice pop in 1905, at the age of 11, when he accidentally left a glass of powdered lemonade soda and water with a mixing stick in it on his porch during a cold night, a story still printed on the back of Popsicle treat boxes.
Epperson lived in Oakland and worked as a lemonade salesman.
In 1922, Epperson, a realtor with Realty Syndicate Company in Oakland, introduced the Popsicle at a fireman's ball. The product got traction quickly; in 1923, at the age of 29, Epperson received a patent for his "Epsicle" ice pop, and by 1924, had patented all handled, frozen confections or ice lollipops. He officially debuted the Epsicle in seven fruit flavors at Neptune Beach amusement park, marketed as a "frozen lollipop," or a "drink on a stick."
A couple of years later, Epperson sold the rights to the invention and the Popsicle brand to the Joe Lowe Company in New York City.
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An ice pop is a liquid-based frozen snack on a stick. Unlike ice cream or sorbet, which are whipped while freezing to prevent ice crystal formation, an ice pop is "quiescently" frozen—frozen while at rest—and becomes a solid block of ice. The stick is used as a handle to hold it. Without a stick, the frozen product would be a freezie.
An ice pop is also referred to as a popsicle in Canada and the United States, paleta in Mexico, the Southwestern United States and parts of Latin America, ice lolly in the United Kingdom (the term ice pop refers to a freezie in the United Kingdom), Ireland and the Commonwealth, lolly ice by most people in Liverpool and some people in Ireland, ice lol as a colloquial form in areas where people say ice lolly, ice drop in the Philippines, ice gola in India, ice candy in the Philippines, India and Japan, ai tim tang or ice cream tang in Thailand (though both words are also colloquially used to refer to ice cream bar), and kisko in the Caribbean. The term icy pole is often used in Australia, but is a brand name for a specific type, so ice block is also used.
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Drumstick is the brand name, owned by Froneri, a joint venture between Nestlé and PAI Partners, for a variety of frozen dessert-filled ice cream cones sold in the United States, Australia, Canada, Malaysia, Hong Kong, and other countries around the world. The original product was invented by I.C. Parker of the Drumstick Company of Fort Worth, Texas, in 1928.
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In 1928, J. T. "Stubby" Parker of Fort Worth, Texas, created an ice cream cone that could be stored in a grocer's freezer, with the cone and the ice cream frozen together as one item. He formed The Drumstick Company in 1931 to market the product, and in 1991 the company was purchased by Nestlé.
In 1959, Spica, an Italian ice cream manufacturer based in Naples, invented a process whereby the inside of the waffle cone was insulated from the ice cream by a layer of oil, sugar and chocolate. Spica registered the name Cornetto in 1960. Initial sales were poor, but in 1976 Unilever bought out Spica and began a mass-marketing campaign throughout Europe. Cornetto has since become one of the most popular ice creams in the world.
In 1979, a patent for a new packaging design by David Weinstein led to easier transportation of commercial ice cream cones. Weinstein's design enabled the ice cream cone to be wrapped in a wax paper package. This made the cones more sanitary while also preventing the paper wrapper from peeling off during transportation, or from becoming stuck to the cone.
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By 1912, an inventor by the name of Frederick Bruckman, from Portland, Oregon, perfected a complex machine for molding, baking, and trimming ice cream cones with incredible speed. Inventions like this paved the way for the wholesaling of ice cream cones. He sold his company in 1928 to Nabisco, which is still producing ice cream cones as of 2017. Other ice-cream providers such as Ben & Jerry's make their own cones.
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In the United States, edible vessels for ice cream took off at the start of the 1900s. Molds for edible ice cream cups entered the scene in 1902 and 1903, with two Italian inventors and ice cream merchants. Antonio Valvona, from Manchester, patented a novel apparatus resembling a cup-shaped waffle iron, made "for baking biscuit-cups for ice-cream" over a gas range. The following year, Italo Marchiony, from New York City, patented an improved design with a break-apart bottom so that more unusual cup shapes could be created out of the delicate waffle batter.
At the St. Louis World's Fair in 1904, after an ice cream vendor ran out of paper cups, a Syrian concessionaire named Ernest A. Hamwi offered a solution by curling a waffle cookie into a receptacle for the ice cream. This is believed by some (although there is much dispute) to be the moment where ice-cream cones became mainstream. Hamwi would later start his own cone-making company a few years later.
Abe Doumar and the Doumar family of Norfolk, Virginia also claim credit for the ice cream cone. At 16, Doumar began selling paperweights and other items. One night, he bought a waffle from another vendor, Leonidas Kestekidès, who was transplanted from Ghent in Belgium to Norfolk, Virginia. Doumar rolled the waffle on itself and placed a scoop of ice cream on top. He began selling the cones at the St. Louis Exposition. After his "cones" were successful, Doumar designed and had manufactured a four-iron baking machine. At the Jamestown Exposition in 1907, he and his brothers sold nearly twenty-three thousand cones. After that, Abe bought a semiautomatic 36-iron machine, which produced 20 cones per minute and opened Doumar's Cones and BBQ in Norfolk, which still operates at the same location.
In 2008, the ice cream cone became the official state dessert of Missouri.
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Cones, in the form of wafers rolled and baked hard, date back to Ancient Rome and Greece. When exactly they transitioned to being used for desserts, and ice cream in particular, is not clear. Some historians point to France in the early 19th century as the birthplace of the ice cream cone: an 1807 illustration of a Parisian girl enjoying a treat may depict an ice cream cone and edible cones were mentioned in French cooking books as early as 1825, when Julien Archambault described how one could roll a cone from "little waffles". In 1846, the Italian British cook Charles Elmé Francatelli's The Modern Cook described the use of ice cream cones as part of a larger dessert dish.
The earliest certain evidence of ice cream cones come from Mrs A. B. Marshall's Book of Cookery (1888), written by the English cook Agnes B. Marshall. Her recipe for "Cornet with Cream" said that "the cornets were made with almonds and baked in the oven, not pressed between irons". Marshall is consequently often regarded to have been the inventor of the modern ice cream cone.
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An ice cream cone, poke (Ireland/Scotland) or cornet (England) is a brittle, cone-shaped pastry, usually made of a wafer similar in texture to a waffle, made so ice cream can be carried and eaten without a bowl or spoon, for example, the Hong Kong-style bubble cone. Many styles of cones are made, including pretzel cones and chocolate-coated cones (coated on the inside). The term ice cream cone can also refer, informally, to the cone with one or more scoops of ice cream on top.
There are two techniques for making cones: one is by baking them flat and then quickly rolling them into shape (before they harden), the other is by baking them inside a cone-shaped mold.
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An ice cream social (also known as an ice cream party) is a planned event, the primary focus of which is ice cream served to the guests. It is often a neighborhood event or welcoming party, normally held during the summer.
History
Ice cream socials are a traditional gathering, dating back to the 18th century in North America. The first one recorded in America was in 1744, when Maryland governor Thomas Bladen served ice cream for a dinner party. The first one in the White House was in 1802, with the 3rd U.S. president, Thomas Jefferson. When ice cream became more available to the public in the 1800s, organizations such as schools and churches started hosting them. Commencing in the 1860s, church events were often fashioned after the "ice cream gardens" common in society at the time. Today, they still take place in governmental and upper class circles and have spread to all classes and many types of organization with the increased popularity and availability of ice cream.
Ice cream socials have expanded into elaborate affairs with many other ingredients and activities planned around it. Various online guides have sprouted up to assist planners.
The world's largest ice cream social was held on January 30, 2019 in Italy.
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In 2006, some commercial ice cream makers began to use liquid nitrogen in the primary freezing of ice cream, thus eliminating the need for a conventional ice cream freezer. The preparation results in a column of white condensed water vapour cloud. The ice cream, dangerous to eat while still "steaming" with liquid nitrogen, is allowed to rest until the liquid nitrogen is completely vaporized. Sometimes ice cream is frozen to the sides of the container, and must be allowed to thaw. Good results can also be achieved with the more readily available dry ice, and authors such as Heston Blumenthal have published recipes to produce ice cream and sorbet using a simple blender.
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Mrs A.B.Marshall's Cookery Book, published in 1888, endorsed serving ice cream in cones. Agnes Marshall was a celebrated cookery writer of her day and helped to popularize ice cream. She patented and manufactured an ice cream maker and was the first to suggest using liquefied gases to freeze ice cream after seeing a demonstration at the Royal Institution.
Reliable evidence proves that ice cream cones were served in the 19th century, and their popularity increased greatly during the St. Louis World's Fair in 1904. According to legend, an ice cream vendor at the fair ran out of cardboard dishes. The vendor at the Syrian waffle booth next door, unsuccessful in the intense heat, offered to make cones by rolling up his waffles. The new product sold well and was widely copied by other vendors.
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