Ice Cream Season Has Arrived
I scream, you scream, we all scream for ice cream! And we scream even louder when the weather is this warm. There are so many flavours, additions and toppings available that it makes choosing one especially difficult. No matter, ice cream is a source of calcium, so there’s no need to feel guilty if you enjoy a little every day, right?
You’ve probably guessed that ice cream sales increase during the spring and summer. And unlike other types of food vendors, many ice cream shops are locked up tight all winter. Another telltale sign that it’s ice cream season has begun? The loud carnival music blaring from the speakers that sit atop the ice cream truck. I still see one drive by my house at least a couple of times during the summer, even though our municipal government tried to ban them.
I hate to admit it, but I’m lactose intolerant. Luckily, there are lots of varieties of soy- and rice- based ice cream to fill that craving when it strikes. They don’t seem to be as creamy as milk-based ice cream, but they’re just as good in their own right. If you’re feeling adventurous, try the ice cream of different cultures. Italian gelato (my absolute all-time favourite) is made with little or no cream, lots of eggs and very little air making it very rich-tasting, but actually lower in calories and fat than Canadian style ice cream. Search out stores that make their own ice cream in-house and see what differences you can discern. In the meantime, here are some fun facts.
• More ice cream is sold on Sunday than any other day of the week
• It takes approximately 50 licks to finish a single scoop of ice cream
• One out of every five ice cream eaters share their treat with their dog or cat