Old Uncle Gaylord's Ice Cream

Image Gallery

Article Tools

Image Gallery

Print

E-mail

Comments

RSS

Seven years ago, a small ice cream parlor opened in San Francisco. Soon customers were standing in line for a taste of Old Uncle Gaylord's different kind of ice cream. "It's the real thing!" Gaylord told his buyers. "We make it just like it was made 50 yews ago, with cream and eggs, in the old-fashioned paddle freezer"

From an initial investment of $6,000 (and no government or bank loans) Gaylord Willis has since expanded his operation to 20 stores, but the rapid growth hasn't charged the way his ice cream is made. And even with the high price of real cream and other quality ingredients, the company has been able to compete with the makers of artificial, chemical-laden ice cream.

Having laid the groundwork, Gaylord is now selling franchises ... which usually cost $10,000 for each store. However — in order to attract the kind of folks who'll appreciate the integrity that goes into his product — Willis is making a special offer to MOTHER's readers: a license for setting up your own Old Uncle Gaylord's Ice Cream Parlor (including training in San Francisco) for $3,500. If you'd like more information about this family business opportunity, contact Bill Cyrulik through Mother's Bookshelf, P.O. Box 70, Hendersonville, North Carolina 28739.

The following excerpt is taken from Old Uncle Gaylord's Ice Cream Book ... which contains 38 recipes for exceptionally delicious ice cream, frozen yogurt, and Italian ice.

Excerpted from Old Uncle Gaylord's Ice Cream Book by Gaylord Willis and Ted Banhari, copyright © as of 1978 by THE MOTHER EARTH NEWS', Inc. Available in paperback for $2.75 plus 95¢ shipping and handling from Mother's Bookshelf, P.O. Box 70, Hendersonville, North Carolina 28739.

Ice cream, of course, wasn't invented by Americans. The original frozen dessert has long Once melted into the annals of antiquity, but there is solid evidence that widely separate cultures were cooling their palates with delicious concoctions while We glory of We Roman Empire was at As height.

King Charles I of England felt so strongly about ice cream that he didn't want the majesty of the delicacy tarnished by lower class palates. He paid his French chef handsomely to keep the recipe classified. But, the chef must have been working both sides of the Channel, for by the latter part of the seventeenth century, exclusive cafes in Pads were peddling small amounts of the frozen delight for outrageous sums. One can almost say that ice cream bean as a heat Or We Oct

The American upper class featured it as a special touch of elegance at dinner party of George Washington blew himself to $200 worth of frosty during Me long, hot summer of 1790. The first advertisements for ice cream in the New World appeared during Me Revolution. But A took American mechanical genius and Yankee ingenuity to make it really pay off.

RSS | Comments | E-mail | Print