We all scream for ice cream!
The Keystone State’s packed with happy trails from hiking to history, wine to rail. But since “life’s better with sprinkles,” how about something “udderly” delicious? “Pursue your scoops” on the Pennsylvania Ice Cream Trail.
“It’s wildly popular,” said Shannon Powers, press secretary for the state Department of Agriculture. “Who doesn’t love ice cream?”
Chill out with a cup or cone along three trail routes: eastern, western and south central. After all, July’s National Ice Cream Month.
“It’s a fun way to get families engaged in visiting different farms and understanding the cow-to-cone concept,” explained Carolyn Matthews Eaglehouse of Chester Springs Creamery at Milky Way Farm. “It’s a little bit more than ‘buy fresh, buy local.’ It’s having that genuine experience.”
Admire the herd and indulge in “moolicious” flavors like Bessie’s Black Raspberry, Beau’s Brownie Bliss and Blossom’s Butter Pecan – all named after cows.
Or “walk around, enjoy the ice cream and watch the cows being milked” at Lansdale’s Merrymead Farm.
“We do everything from start to finish, from A to Z,” said family member Kelsey Givler. “Our ice cream is very good quality because it’s made with a high butterfat, and it’s made in very small batches.”
“I’m so spoiled!” she joked.
Don’t miss Moo Trail, vanilla (or chocolate) ice cream with fudge swirl and peanut butter cups. In fact, make it a double. And at nearby Freddy Hill Farms, choose from Chocolate Rainforest, Cookie Monster and more.
“I would definitely encourage people to come out and support their local farms,” Givler added. “It’s a great family activity for the summer.”
The Pennsylvania Ice Cream Trail counts more than 30 “sweet retreats” like New Holland’s Lapp Valley Farm, The Sugar Shack of Boiling Springs and Penn State Berkey Creamery. Why not tour them all? As they say, “with ice cream, anything’s popsicle.”
Get the inside scoop…
Challenge yourself to a “game of cones” as the Pennsylvania Ice Cream Trail returns for its second year with treat dreams and cool prizes.
Now until Sept. 2, pick up a passport at participating creameries (or find it online), collect five stamps along any trail route and win a T-shirt. Hungry for moo-re? Visit all the stops on a trail for a free tee, plus an icecream bowl.
Learn more at www.visitpa.com and share photos using #PursueYourScoops.
Penn State Ice Cream
Adapted for home use. Ingredients
3 ½ cups homogenized whole milk
1 ½ cups Eagle brand sweetened condensed whole milk
2 2/3 cups heavy whipping cream ½ cup sugar ½ to 1 ounce vanilla extract (flavor to taste)
Instructions
Pour milk into a large mixing bowl. Add condensed milk to whole milk and stir together. Add sugar and mix; be sure it is completely dissolved. Add cream and stir. Place ice-cream mix in the refrigerator for one hour. Remove and stir in vanilla. Be sure mix is at or near refrigerator temperature before placing it in the ice-cream maker. Yields: ½ gallon of icecream mix Possible add-ins: 8 to 10 percent fruit 3 to 4 percent syrup 6 to 8 percent nut meats
RECIPE COURTESY OF PENN STATE BERKEY CREAMERY
Ice Cream Pie Like a Pro
Ingredients
2 half gallons of Pennsylvania-made ice cream, 2 flavors (chocolate and vanilla or anything complimentary) Go crazy!
1 (9-ounce) package chocolate wafer cookies
About ½ stick butter, melted (more butter
makes a firmer crust)
Fudge sauce, your own recipe or a ready-made favorite
Anything you want to add for fun and eye appeal: sprinkles, nuts, crushed peppermint…
Whipped cream if you’re really feeling indulgent Instructions
Crust: Chop cookies to crumb consistency in food processor. Mix in melted butter evenly. Press mixture in the bottom and sides of a 9-inch pie pan (deep dish works best). Harden in freezer, at least an hour. Filling: Working as quickly as possible, use a melon baller (much prettier, but a bit more work) to scoop in layer number one, covering bottom of the pan densely. Generously drizzle or spread fudge sauce over layer No. 1. Refreeze. Repeat, alternating flavors and refreezing after each layer. Three layers generally fill a deep pie dish. (Speed method: Unwrap ice-cream box and slice first two layers. Top layer really should be scooped for visual impact!) Drizzle top layer with fudge sauce, embellish as desired and refreeze. Use a sharp knife to slice and serve. It will wow your guests - no culinary skill required!
Pro tip: On the very slim chance you don’t serve the whole pie at once, don’t forget to refreeze. It doesn’t make great soup. RECIPE ADAPTED BY SHANNON POWERS
Frutti di Bosco Gelato
Try this delicious, nochurn Italian ice cream made with fresh berries and cherries. Ingredients
3 cups mixed berries and cherries, prefrozen
1 ½ cups sweetened condensed milk, chilled Instructions
Add the frozen fruit and chilled sweetened condensed milk into the bowl of a food processor or blender and blend, approximately 2 minutes until combined. If you prefer fewer chunks of fruit, continue blending for another minute or so. Pour into a prefrozen metal bowl, seal it so that it’s airtight and freeze overnight. Allow it to sit for a few minutes prior to serving, then scoop it out and garnish with fresh fruit. Serves: 4. RECIPE COURTESY OF WEAVER’S ORCHARD