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By Luella Fischer
Whether it’s St. Louis’s well-known Ted Drewes frozen custard, or a small town favorite, like Cree-Mee Freeze in Concordia, or a “fun cone” from a small town “Dairy-Mart,” Missouri has a stamp on cool confections. I think we can all agree, that there is always a reason to scream for ice cream.
For many, ice cream goes hand in hand with their favorite waffle or sugar cone. The story goes that when an ice cream vendor ran out of cups and spoons at the 1904 St. Louis World’s Fair, he used a rolled up waffle from a nearby booth and the ice cream cone was born.
Missouri has been an ice cream hub ever since. Ice cream research was published in the 1920s at the University of Missouri and continues to be a focus within the food science department. Today, you can enjoy their homemade results by visiting Eckles Hall on the MU campus.
In fact, MU Professor William Henry Eddie Reid and his assistant, Arbuckle, were widely recognized for their ice cream research after writing scholarly articles on ice cream textures. Mizzou graduate, Wendell Arbuckle went on to become "Mr. Ice Cream" and became a consultant for Baskin Robbins Ice Cream Company.
Whether it is frozen custard, yogurt, hand-dipped, or soft-served, Missouri is home to many sweet ice cream spots. This summer, plan an ice cream road-trip, Missouri style:
Ice Cream Sundae Pie
- ¼ cup light corn syrup
- 3 tablespoons margarine or butter
- 2 tablespoons brown sugar
- 2 ½ cups crisp rice cereal
- ¼ cup peanut butter
- ¼ cup fudge ice cream sauce
- 3 tablespoons light corn syrup
- 1 quart vanilla ice cream
- In a small saucepan, combine the ¼ cup light corn syrup, the margarine or butter, and brown sugar. Cook and stir over medium heat until the margarine or butter melts. Combine the rice cereal and the syrup mixture, stirring until the cereal is well coated. (Optional: For more peanut flavor, add ¼ cup of chopped peanuts to the crust mixture.)
- Using the back of a spoon, evenly press the cereal mixture over the bottom and up the sides of a 9-inch pie plate to form the pie crust; freeze about 10 minutes or until set.
- Meanwhile, in a small bowl, stir together the peanut butter, fudge sauce and the3 tablespoons light corn syrup. Spread half of the peanut butter mixture over the bottom of the cereal crust.
- Stir the vanilla ice cream to soften it slightly. (You can use chocolate, butter brickle, ice milk or low-fat frozen yogurt instead of vanilla ice cream.) Spoon the vanilla ice cream over the peanut butter layer, spreading it evenly. Drizzle the remaining peanut butter mixture over the ice cream; if the peanut butter mixture becomes too stiff to drizzle, stir in a few drops of the milk.
- Freeze the pie until firm.
Tips: The best way to soften the ice cream is to place it in a chilled bowl and stir it with a wooden spoon until softened.
For easier serving, set the frozen pie on a warm towel to help thaw and loosen the bottom crust.
If desired, sprinkle the top of the pie with chopped peanuts, cashews or pecans before serving. Or garnish each serving with a swirl of whipped cream and a maraschino cherry.
Luella Fischer enjoys writing and has a passion for cooking and Missouri history. She is also the author of a children’s book series and directs a Missouri Farmers Care agriculture education program where third graders have the opportunity to make bread, plant seeds, and experience food and agriculture hands-on.