Date I made this recipe:
August 3, 2015 – a belated celebration for National Ice Cream Month
(July)
The Joy of Ice Cream
by Matthew Klein
Published by:
Barron's
© 1985
Purchased at Goodwill
Recipe: Brown Cow – p. 135 (root beer + milk +
chocolate syrup + ice cream)
Well, as the character, Maxwell Smart, of the TV show, Get Smart, would say of (observing)
National Ice Cream Month: "Missed
it by 'that' much."
As always, we were busy and so as per usual, we were just a
tad behind on making something to observe National Ice Cream Month (who knew?)
in July. As in the entire month of July.
But seeing as how I tried out the chocolate syrup for this recipe for the 4th
of July and just now made another batch for this recipe and I think that counts
as "observing" and/or celebrating (not really).
And I should tell you that since I have at least six ice
cream cookbooks, I probably should go out and buy an ice cream machine but
instead, I keep looking for loopholes (I should have been a tax preparer) and I
found it in this recipe for a Brown Cow,
a tasty beverage featuring ice cream.
Still, I'm seeing an ice cream machine purchase on my horizon and this
is probably why I've been stockpiling Bed, Bath & Beyond coupons so I can strike
at dawn take a road trip to my nearest store.
Now in an amazing case of timing, just last week, Bon Appétit magazine had an article
about how to make ice cream by hand (i.e. not using a machine) and while it was
interesting, it also would have taken forever to use their method and time is
one thing we do not have in the summer, as evidenced by the fact that I am
always weeks behind on making my summer dishes to celebrate various
events. But if you wanted to check it
out and give some of the ice cream recipes in this book a whirl, go right ahead
because they all sounded yummy.
This cookbook, one of several in a series of "Joy
of" cookbook published by Barron's (and
not to be confused with Irma Rombauer's Joy
of Cooking), includes recipes for ice cream flavors; sundaes and parfaits;
sodas and drinks; cakes, molds and bombes and toppings, sauces and syrups.
Since I was in a nostalgic mood, I decided on the refreshing Brown Cow ("How now, brown
cow") containing root beer, ice cream, chocolate syrup and milk. And I have to say, the first thing that came
to mind upon reading that the recipe called for the milk and root beer
combination was of Laverne DeFazio's (character on Laverne & Shirley) love of Pepsi and milk. That concoction made me go "ugh;"
this one made me say "yum!"
Not included in the beverage selections though, was one of my childhood
favorites, a Boston Cooler, made with
Vernors Ginger Ale and ice
cream. And I'm here to tell you right
now that it has to be made with Vernors
Ginger Ale. Has to. If you can't find it, don't bother making
it! But if you do, the recipe is simple:
fill a glass with ice-cold Vernors,
and a scoop of vanilla ice cream and you are done!) (Vernors
Ginger Ale is a Michigan product but I can
buy it here in Minnesota
at Lunds & Byerlys.)
So here's how you make a "How now" Brown Cow and
it's really delicious, easy and screams SUMMERTIME!
Brown Cow – makes 4
sodas
6 Tb. Chocolate Syrup (Ann's Note: an easy recipe for home-made syrup follows)
1 cup cold half-and-half or milk
2 chilled bottles (12 oz. each) good root beer
4 scoops Vanilla Ice Cream
Chocolate syrup
6 oz. semi=sweet chocolate
½ cup evaporated milk
¼ cup water
Place ½ tablespoons of chocolate syrup (*see recipe
instructions below) into each of 4 tall soda glasses. Add ¼ cup half-and-half or milk to each and
stir to blend the syrup. Add about half
of each bottle of soda to each glass, then stir soda briefly and gently with a
long-handled spoon. Top each soda with a
scoop of ice cream and serve at once.
To make the syrup, melt the semi-sweet chocolate in a double
boiler until melted. Add the evaporated
milk and stir until blended. Take off
the heat and add the water. Done!
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