Eating Out Reno

ice cream noun
ice cream
Definition of ice cream
- a soft frozen food made with sweetened and flavored milk fat.

Today’s ice cream is made with a combination of milk products (usually cream combined with fresh, condensed or dry milk), a sweetening agent (sugar, honey, corn syrup or artificial sweetener).  According to the FDA (Food and Drug Administration of the U.S. Department of Health and Human Services) regulations ice creams with solid additions must contain a minimum of 8 percent milk fat, while plain ice creams must have at least 10 percent milk fat.  Commercial ice creams usually contain stabilizers to improve both texture and body, and to help make them melt resistant.  They also contain artificial coloring. 

French ice cream is made from a cooked egg custard base.  Which makes the ice cream texture lush.
Commercial manufactured ice cream commonly contains additives and stabilizers to improve texture and to help with melt rate.  Many contain artificial colorings and flavors.
Ice creams made with natural flavorings will be labeled as Ice Cream.  eg. Vanilla flavor natural flavorings will be read as "Vanilla Ice Cream".
If the ice cream contains a majority of natural flavorings and a small percent artificial it will read as "Vanilla flavored Ice Cream".
When over 50% of the flavoring is artificial the label will read "Artificial Vanilla Ice Cream".

Roman emperors made their slaves fetch them ice from the Alps: ’hills candied with snow’ Horace called them.  Nero had a fondness of snow flavoured with honey and fruit.  Marco Polo, brought back from the Far East stories of the Chinese sitting on embroidered cushions eating dishes of ice flavoured with exotic fruits.  The Chinese taught the Hindus, the Persians and the Arabs the art of water ices.  The Italians, always quick to adopt something new began to make ice cream, and introduced it France about 1660.  In May 1784, George Washington recorded in his diary that he had spent one pound, thirteen shillings and four pence on a “cream machine for ice.”  The Italians may have got the idea for ice cream from the Chinese, and the French in turn from Italians, but it was the Americans genius that put this perfect dessert within the reach of everyone.  America is ice cream; cool, smooth, sweet and nutritious.  Ice cream has always been for us one of those necessary luxuries of life.

NEW YORK TIMES
MARCH 13 1943

“Flying Fortress Doubles as Ice Cream Freezers” - as titled in the article.  Stated the airmen place prepared ice cream mixture in a large can and anchor it to the rear gunners compartment of a B-17 Flying Fortress.  And that the vibration of the plane and cold temperature of the high altitude were useful for well shaken and nicely frozen ice cream, as they were flying on their missions.

Commercially manufactured ice creams have an overrun amount.
(Overrun is the amount of air injected into the ice cream to increase volume.pPp0)
Overrun range
Ranges are from ppp0⁰0000⁰
0 (no air) to 200.
200 is the maximum of being all air.
Overrun maximum limit (legally) is 100.
Which would make the ice cream 50% air.
Ice cream needs some amount of air otherwise it would be hard.
100 overrun would be mushy bodied and would melt rapidly.
20 to 50 overrun (10% to 25% air) would make a dense creamier
How to figure out overrun
Overrun is not listed on the commercial ice cream package
Ice cream with 50% overrun (25% air) will weigh out 18 ounces per pint.  Subtract the weight of the container.  Averages about one and a half to two ounces weight of container.
Weight of the ice cream will be proportionally higher with a lower percentage of overrun.

Ice Cream Parlours /Ice Cream Shops

• places that sell ice cream, gelato, sorbet, and/or frozen yogurt to consumers.

Ice Cream Creamery

• A facility dedicated to production and distribution of ice cream and related food items.

Unique Cafe 1940s Reno
Ice Cream or Sherbet  15¢
Pie A  La Model (with ice cream)  20¢
Sundaes   20¢
Strawberry  Chocolate  Pineapple Raspberry

2018, the US market size for milkshakes was a whopping 238.6 million dollars
According to RTA Outdoor Living, strawberry was chosen as the most popular flavor in states including California, Illinois, and Louisiana.Northern climates like Michigan, Maine, and Indiana all chose chocolate — the runner-up — proving that even the cold weather can't prevent people from enjoying a delicious shake. Other states like Texas and New York said pineapple shakes were the best (wait, what? Isn't that a smoothie?). Coming in third place was the Oreo milkshake, which is pretty much just the best combination of chocolate and vanilla that we could ever ask for.

“the Sundae”
Late last century “SODAS” were seen as too exciting to be served on a Sunday - the Lord’s day - it was feared by community busybodies that “the fizz” would whip the female population into “a frenzy of desire”.  

But, a soda fountain ice cream parlor was always respectable.

Sundae (pronounced Sunday)
The Sundae is an American creation.
(Invented during the blue laws of the late 19th century America.  The State of Massachusetts enforced laws on the sale of soft beverages on Sunday.)  Ice Cream (of various flavors) served with toppings of fruit and or syrups and sauces.
Reno's History and  Present day with the Sundae  Menus from the 1940s and 1950s Reno Nevada restaurants list the Sundae under the Dessert heading of their menus.
1950s Roberto's restaurant  Reno
Sundaes all Flavors        .45¢         Chocolate, Strawberry, Vanilla, Cherry, Pineapple, Banana, Boysenberry
Hot Fudge Sundae        .50¢
Hot Butterscotch Sundae .50¢
Banana Split                  .60¢

Sundae in Reno Dining Out or Eating Out In Home
Reno Sundae establishments current present day  The Sundae is still a popular dessert dish in Reno.  Available in all levels of dining.  Fast Food, Casual to Fine-Dining.

The following are the places that the EatingOutReno.com staff found favorable.
Dairy Queen   Sparks   1501 Prater Way
Walk Up Counter Service   Drive Thru   Order online for Pickup take away
Sundae  $4.69   classic Sundae, made with cold, creamy DQ® vanilla soft serve and drizzled with the topping of your choice. Toppings available include Chocolate, Strawberry, Hot Fudge, Caramel, Peanuts
Banana Split   $7.49   Banana Split is made with cold, creamy DQ® vanilla soft serve nestled between a freshly sliced banana and drizzled with strawberry, pineapple and chocolate topping then finished off  with dollops of whipped topping
Elevated Sundaes
Black Rock Desserts and Creamery
100 California Ave #106, Reno, NV
Located in Old World Coffee Lab - Midtown
Featured Sundae
Splitsville $10.00
https://www.brcreamery.com/about-3
Cheesecake Factory   Reno
next to JCPenney Located in Meadowood Mall
5162 Meadowood Mall Cir, Reno, NV
Dessert heavy menu
Order Online for pickup take away
Order online for delivery
Hot Fudge Sundae $11.95
Godi a® chocolate brownie Sundae  $12.95
https://locations.thecheesecakefactory.com/nv/reno
Dine-in, Happy Hour, Weekend Brunch, takeout and delivery available
Mon - Thu: 11:00am - 10:00pm
Fri: 11:00am - 11:00pm
Sat: 11:00am - 11:00pm
Sun: 10:00am - 10:00pm
Brunch   Sat - Sun:Until 2:00pm
Happy Hour   Mon - Fri:4:00pm - 6:00pm
Parking   Free Self Parking
BJs BBQ  winner of the world Rib Cook Off Sparks Nevada
80 E Victorian Ave Sparks, NV
Easy access from Highway 80
Phone: 775-355-1010
Brownie Explosion
Warm homemade brownie, hot fudge, vanilla ice cream, chocolate syrup, whipped cream, toffee, with a cherry on top  $6.95

Take a Hot Fudge Sundae and insert a fudge brownie as a base.
This elevated Sundae is a money maker when served in a Pub, casual, upscale casual and Fine -Dining restaurants.
The thick fudge brownie base supporting a mound of ice cream  heavily covered and smothered with hot fudge and topped with whipped cream.
A feast for the eyes as well as the palate.
Food costs are great.  Fudge Brownies, ice cream and whipped  cream be made in-house.
Fine -Dining level dessert at a casual dining food costs.

Article by Chefs 10_E  02/13/2023
EatingOutReno.com©2019 to©2024 staff Chefs , decades experienced Food services & Food Safety consultants Hospitality and Culinary professionals
Sources
Dictionary of Gastronomy
Simon &Howe
1870 to 1970
Food Lover's Companion
Herbst 2000
https://www.icecyclecreamery.com
Sources
Accessed
02/12/2024
jellydonutreno.com
https://jellydonutreno.com
Accessed 02/01/2024
Peppermill Reno
https://www.peppermillreno.com ›
Accessed 02/20/1024
Sources
1896 Fannie Farmer cookbook
©1896 by Fannie Merritt Farmer
Simon & Howe ©1870-1970
Dictionary of Gastronomy
Accessed websites   02/17/2024
https://www.britannica.com
Apr 26, 2021  accessed websites
Tasteofhome.com
Accessed
Feb 19, 2023
https://www.omnihotels.com
Accessed Sep. 30,, 2023
https://finance.yahoo.com /www.josefsbakery.com/