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Irv Robbins managed an ice cream counter in his father's store as a teenager and in 1945 used $6,000 to open Snowbird Ice Cream in California. [13] In 1948, they decided to combine their companies and call it Baskin-Robbins. Snowbird Ice Cream offered 21 flavors; when they merged the number of flavors was expanded to 31. [4] [14]
Chocolate ice cream cake. An ice cream cake is a cake made with ice cream as an ingredient. A simpler no-bake version can be made by layering different flavors of ice cream in a loaf pan. [1] Ice cream cake is a popular party food, often eaten at birthdays and weddings, particularly in North America and Australia. It is not as well known in Europe.
The "31 flavors" concept was introduced that same year to bring attention to a deep menu that featured a flavor for every day of the month. [4] Baskin-Robbins had 43 stores by the end of 1949, more than 100 by 1960 and about 500 when the ice cream empire was sold to United Fruit Company for an estimated $12 million in 1967. Six months later ...
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Baskin owned a men's store in the Palmer House in Chicago, and married Irv Robbins' sister Shirley in 1942. He had enlisted in the Navy.He served with Patrol Wing 1 (Later renamed Fleet Air Wing 1) in Espiritu Santo, Vanuatu, in 1942–43, was released from service early in 1946 and came to California, where Robbins had been operating Snowbird Ice Cream in Glendale.
The popular ice cream chain Baskin Robbins is known for their long list of delicious flavors and pink spoons. ... Although 31 flavors isn’t as breathtaking a feat as it was all those years ago ...
An ice cream cone in Salta, Argentina. While industrial ice cream exists in Argentina and can be found in supermarkets, restaurants or kiosks, and ice cream pops are sold on some streets and at the beaches, the most traditional Argentine helado (ice cream) is very similar to Italian gelato, rather than US-style ice cream, and it has become one of the most popular desserts in the country.
As far as modern ice cream flavors go, chocolate was likely invented first, according to Sarah Lohman, a food historian and author of Eight Flavors: The Untold Story of American Cuisine ...