Word: creams
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Dates: during 1980-1989
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People are lining up with their money in their hands, but there is a question to be asked about the status-label ice-cream craze. Are people buying the alligator or the shirt? Is the good stuff really that good? "If you think it is, it is," says Glenn Witte, a spokesman for the International Association of Ice Cream Manufacturers...
...psychology mix-in ladled freely on the expensive-ice-cream phenomenon proposes that when a meal in a good restaurant costs what a used car once did, and when a new car costs what a house once did, a $2 cone is the only way most of us have to gratify our wistful yearning for luxury. Cheap at the price...
...variant entrail-reading suggests that when people break faith with their diets, as they always do sooner or later, they want to do it with a strumpet certifiably and wickedly luxurious. Actually, according to a recent Consumer Reports calculation, a half-cup serving of superpremium vanilla ice cream contains only 267 calories, compared with 363 for a 5-oz. piece of homemade apple pie. A 154-lb. person, nutritionists say, can burn off half a dish in 21.2 min. of moderate skiing, 87.6 min. of golfing or painting furniture, or 188.6 min. of lying down and daydreaming. The difficulty...
What can be determined for sure is that cheap ice cream is half air. It would be airier still if Government regulations allowed it. Expensive ice cream is less than 30% air. Not only is superpremium made with the best cream, fresh fruit, chocolate and liqueurs (a fine French vanilla assays out at 3% egg yolks, twice the minimum specified by the U.S. Government for ice cream that is labeled French), but it contains a great deal more of these ingredients. A gallon of asylum-grade supermarket chocolate ripple weighs about 4½ lbs., and a gallon of Ben & Jerry...
...place of the traditional seven-year-old boy who must be bribed with dasher-licking rights before he will turn the crank of the hand freezer, they use a reduction gear to make the paddles of the freezer in their wholesale plant turn slowly enough. At their ice-cream parlor, a rowdily redecorated former gas station, an elderly White Mountain Freezer Co. rock-salt-and-ice contraption chunks away serenely in a position of honor. It is powered by a senile electric motor but otherwise, wooden tub and all, it is a 5-gal. enlargement of the traditional hand-turned...