Frank on food
Knowing only too well of my abiding interest in food, a good friend recently informed me that Aug. 6 is National Root Beer Float Day. This simple and refreshing blend of root beer and vanilla ice cream originated well over a century ago and remains a favorite among ice cream aficionados to this day. You could call me an ice cream aficionado, but who isn’t?
Ice cream is nothing less than a global phenomenon, originating, some say, in the mountains of ancient China, and later introduced to Italy by Marco Polo. Others claim the existence of fruit ices in Rome as far back as the 4th century B.C. Myths abound concerning its history, but while scholars disagree, there is no doubt that ice cream, whatever its origins, is eaten and enjoyed in virtually every country in the world.
Not all ice cream is the same. Like all food, ice cream has evolved through the centuries into various styles of milk ices, gelatos, sorbets, as well as frozen custard and frozen yogurt. Texture, as well as flavor, contributes to the overall satisfaction and enjoyment of ice cream, and for that reason, depending on my mood, I frequent various ice cream parlors in our area based on the consistency, or mouth feel of the ice cream. Here are some of my favorites.
Petersen’s Ice Cream Parlor on Chicago Avenue is an Oak Park institution. Now celebrating its 89th year, Petersen’s serves the same homemade ice cream created by Hans Petersen back in 1919. Rich and creamy, this old-fashioned ice cream has 18 percent butterfat and a smooth mouth-feel.
The Brown Cow on Madison Street in Forest Park is a charming, old-fashioned, family-run ice cream parlor. Owners Matt & Connie Brown have restored the 1915 tin ceiling and walnut panels to their original state, creating a pleasant setting unlike anything you are likely to find at any of the chains. High butterfat and low overrun (the amount of air whipped into the ice cream) translate into a superb, rich product, but you can also get lactose-free ice cream as well as ice cream with no sugar added. If moderation is not your thing, opt for the “trough.” Twenty-one scoops (that’s 7 pounds!) topped with whipped cream, nuts and cherries.
For smooth mouth-feel, it has to be the gelato at Massa on North Avenue across the street from Dominick’s. Gelato is Italian ice cream made from milk and sugar with a very low overrun (less than 35 percent air) and only 4-8 percent butterfat. Much easier on the arteries, but truly satisfying. Gelato is the Italian word for ice cream and does not contain any gelatin.
If soft as well as smooth is your preference you can get quick frozen custard at The Hole In The Wall walk-up at 901½ Oak Park Ave.
Flamingo’s Paleteria & Neveria at 6733 W. Cermak Road in Berwyn is a recent discovery and the most unique ice cream parlor in the area. Ice crystals seem to burst in your mouth as you taste this remarkable concoction, which has a very different texture. Feel free to sample any or all of more than 100 exotic flavors, such as avocado, corn, jalapeno, rice pudding, tequila and even parmesan cheese. Owner Guadalupe Lopez, using very little sugar and a lot of love, makes all of the ice cream in-house.
And don’t forget Root Beer Float Day!