Happy Tuesday, and welcome to another one of those blogs that dive deep into history.  Food history that is.  The Single Dad’s Guide to Life does a weekly series on the history of food.  Or maybe the fake history of food.  Or some story my uncle’s, brother’s, cousin’s, daughter’s ex-roommate made up while drunk and passed out on the floor of her dorm room.  I’m sure it’s one of those.  And to celebrate we dig up the most important fake holidays the food world has ever known.  For this week we delved into the heart of darkness and brought out such a beautiful holiday that only a cone head could properly appreciate it?  What could be that incredible you ask?  National Ice Cream Cone Day September 22nd.  Mic Dropped.

I don’t know about you, but my love of ice cream went back to my very first ice cream cone.  My mother has told me the story a million times.  She had a nice double scoop butter pecan ice cream cone from Thrifty’s.  I don’t know too many of you who remember Thrifty’s but if you have been to a Rite Aid near you or a Farrell’s, they have that Thrifty Ice Cream still.  I remember when you could get a triple scoop cone for just a dollar.

My mother, being the kind mother that she decided that she would share her ice cream cone with her little toddler.  She figured a couple of licks and I would be done.  Hahahaha!  She should have known better.  She knew I liked cold liquids.  In fact, I stopped breastfeeding because it was so hot.  I took right to a cold glass of milk because I couldn’t handle the heat.  And then it was cream.  I loved milk and all things sweet.  I grabbed the cone and took one lick.  And then a second.  Followed by a third.  And a fourth.  I was like the owl in the tootsie roll pop commercials.  How many licks will it take me to finish an ice cream?  The world may never know.

Ice cream is the perfect dessert.  Ice cream brings smiles to every face.  It exists in almost every flavor.  (Even garlic.  Bleh!!!)  Just the thought of ice cream causes one to salivate.  And if you have a lactose intolerance sufficiency, you should try going to one of those places that make ice cream with liquid Nitrogen.  They have some cream alternatives like almond milk which taste surprisingly good.  So what better than celebrating the cone?

And as with all food holidays, the Guide realizes how important it is to know the fake history behind the amazing food we celebrate.  And so we here dig into the bowels of the internet to find everything that might be true, or could even be made up to sound as truth and bring it straight here to you.  We made sure to find out every piece of truth, rumor, and innuendo about the cone.  Whether waffle floats your boat, or you must have cake and eat it too, we dug down deep and bring it here to you.  So without further ado, the Guide brings you the fake history of the ice cream cone.

The Fake History Of The Ice Cream Cone

For the first instance recorded of the cone we have the French to thank. Thanks to a gentleman by the name of Julien Archambault. Julien was a waffle fanatic who believed in baking his waffles extra crispy.  It all started when someone told him to julienne carrots while he was baking up some waffles.  He got so mad at the chef in charge of the kitchen that he yelled at him for nearly ten minutes.  He thought they were picking on him because of his name.

In losing it, Julien Archambault totally forgot about the waffles cooking and left them in almost to the burning point.  They came out a bit on the crispy side as he removed them from the hot iron cooking them.  They were so hot that he ended up just having to roll them up to get them out of the waffle irons.  As they cooled off they set rather hard.  While he did not want to have his waffles go to waste, he put custard in them and served them to the family later that afternoon.  All of his family loved these cones so much that he decided to add it to his cookbook he released in 1825.

One A.B. Marshall of England tried to steal the recipe for the cone and claim it as her own in Mrs. A. B. Marshall’s Cookery Book in 1885.  Although with her unique recipe, she decided to vary it up stating that she didn’t use hot irons. I am not sure whether or not there was a reason for this.  But her claim rests upon her ability to bake them and add almonds to the recipe.  I am thinking that the almonds were crushed here or if not she was making this whole thing up.

Official patents to the creation of the cone did not occur until later.  Right around the time they were thinking up the ice cream float, at the turn of the last century, there were Italian immigrants that came to the United States en masse.  They were small businessmen, entrepreneurs, jockeys, and used car salesman.  Ok, maybe not used car salesmen as they hadn’t been invented yet.  But they were thinking about being used car salesman I swear.  Those who didn’t get to choose to be used car salesman became bakers.

One of these bakers went by the name of Antonio Valvona who settled his wife and five little dumplings in Manchester, U.K.  His patent claim states that he was eating biscuits and gravy one afternoon because he and his wife had been in a fight and he stormed out, only to come back and have what she had made him later that afternoon.  His daughter Tina was staring at him from across the table and eating her ice cream when the bowl tipped over and the scoop fell onto the table.  He took one of his biscuits and pushed the ice cream onto the biscuit.  When he was about to throw it away, Tina kicked him in the ankle, grabbed the biscuit, and ran off.

Antonio went to follow her into her room and saw her sitting on the edge of her bed eating the biscuit and ice cream at the same time.  She seemed to be relishing it.  Knowing his wife would be incensed at Tina eating in bed, especially biscuits, he finally convinced her to bring it back to the table.  But by this point, he was intrigued.  So he hollowed out one of the other biscuits he had left and put an ice cream scoop into it.  His mouth watered after the first bite.  He knew he had something.  So he went and patented it.

The second Italian to simultaneously patent the cone had moved all the way out to New York to get a better life for him and his children.  His name was Italo Marchiony.  He was an entrepreneur who entered into the ice cream business as a little boy.  As a boy he used to wrap up his mother’s meats in waffles before taking them out to his father who was working on the docks.  It allowed him to carry a lot more meat than his little hands could carry on his own.

So when he came to the states and decided to get himself into the ice cream business, he used these same waffle cones to be able to allow his customers to take home more ice cream than the other vendors.  Italo’s ice cream grew so popular that he realized he needed to patent his invention before someone else in the states would steal it.  So in 1903, after several attempts at getting his invention patented, Italo convinced someone in the New York office that his waffle cones were different than anything else out there.

Coincidentally, around the same time, in St. Louis, a Syrian refugee by the name of Ernest A. Hamwi (the original Ernest) opened up a little stand selling pastries right next to an Ice Cream Vendor at the 1904 St. Louis World Fair.  (Evidently, Fairs do so many different crazy things.)  Ernest had these stuffed waffle like cones with pastry cream that he sold at the fair.  But they weren’t selling very well the first week of the fair.  He was distraught at this, not wanting to come home as a failure to his dear pregnant wife, Lucy.

What made things worse in Ernest’s mind was watching the Ice cream vendor next door sell ice cream like there was no tomorrow.  Which made Ernest chuckle slightly when halfway through the fair the ice cream vendor ran out of containers to sell the ice cream.  He began to laugh bitterly at both the ice cream vendor and his waffle cones when he happened on an original idea.  Why not put the ice cream in his cones instead of the pastry cream and hand them out.  He could make a profit going home to his wife by selling to the vendor, and he wouldn’t have to go home empty-handed.

What happened from there, one could only describe as miraculous.  They sold so much ice cream in those crunchy waffle cones that both the ice cream vendor and Ernest completely sold out of their product with a whole weekend yet to go.  Ernest had to go to the local bakers to get more batter for his waffle cones, and the ice cream vendor had to have people making ice cream at his local shop for 5 straight days and nights to have enough for the following weekend.  They struck up a partnership right then and there, realizing the tremendous possibilities they had on their hands.

By the end of that decade, there were multiple ice cream cone companies competing for revenue.  And they were so popular that there was plenty of money to go around for both companies.  Business boomed.  And the rest went down as ice cream lore.  Or fake food history.  One of those things anyway.  I can never tell which.

The Top 5 Ice Cream Cone Places in Southern California

We here at the Guide never want to leave you hanging when it comes to marvelous food inventions.  And as with all food holidays, we celebrate by either giving you a fun recipe, or we find a local fare that is hard to beat when it comes to that particular dish.  So the Guide brings you the top five ice cream cone places in Southern California.  All of them represent the best in mouthwatering deliciousness in Southern California.  So if you are in the area, definitely check these out.

5) Sprinkles – Various locations Southern California

The Sprinkles in Beverly Hills has gone ice cream.  Yes, you know the one that I am talking about.  The crazy cupcake shop of the amazing flavors has delved into ice cream.  And it does so with panache.  As these five are as much about the cone as the ice cream, you have to love their way of containing the ice cream.  Whether they be red velvet waffle cones or sandwiching the ice cream between two cupcake tops you will not lack for variety when it comes to this ice cream.  And the ice cream is as rich and creamy as the flavors of cupcakes themselves.  Definitely, a must try if you have only had their cupcakes before.

4) MooTime Creamery – San Diego

With two locations on Coronado Island, MooTime turs rich cream into food art.  Whether baked waffle cone or coated with various different fixings MooTime Creamery is about serving you what you want.  This can be waffle tacos, nachos or anything your heart can cream up with it comes to serving your ice cream with a waffle cone.  Plus the ice cream is delectable and you can mix and match flavors with it as well.  MooTime makes ice cream cones so much more than about the cow.  If you are in San Diego, you should definitely stop off there.

3) Joe’s Italian Ice – Anaheim, CA

With the highest quality ingredients, Joe’s imports its ice cream directly from farms in Pennsylvania.  They have exclusive recipes to all of their products with the most unique and rich flavors you will find anywhere.   But beyond that, they have some amazing and rich hand dipped cones with so many different flavors of cone that you will stand dumbfounded about how many different flavor options they have available to you.  While not necessarily a full parlor for sitting down, they never have a slow time.  You cannot help but notice the lines waiting around outside at all times of the night for this delicious treat.

2) A La Minute – Redlands and Orange, CA

When it comes to a unique blending of rich flavors of ice cream with a cone, you will not get anything better than A La Minute.  Whether Strawberry Balsamic, Mint, Citrus, Chocolate Lavender or Orange Honey, you will never try something so rich and unique as these amazing flavors.  They use the freshest of California Organic ingredients, and it shows in the smooth texture and taste of every bite.  And as they are one of those shops that use liquid Nitrogen for its ice cream, they never waste a drop.  Just beware of long lines, and difficulty finding places to park, especially at the shop in Orange.

1) Creamistry – Various Locations in Southern California

Another one of those liquid nitrogen ice cream shops, Creamistry is hard to beat when it comes to choice and selection.  With Vegan and non-dairy based options in its base plus a plethora of mixes and toppings to go with it, there are probably a million different variations of which to choose.  But wait, there’s more.  While not strictly a cone in the deepest sense of the word, the Guide celebrates inventiveness when it comes to ways to serve the ice cream.  Between the waffle bowl, which is standard, and the fabulous brownie bowl, you will never leave Creamisty disappointed.  Definitely worth checking out.

Continue the Conversation –

So what did you think of the amazing delectable cones they had at these shops?  And what was your opinion of the fake food history behind the cone?  I found it fascinating that various different people came up with similar items as similar times.  I suppose inspiration knows no bounds or locations.  Just have a dream and a vision.  What is your favorite ice cream cone?  Is there a particular flavor of cone that you love?  And what do you think of these new Liquid Nitrogen places opening up everywhere?

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If you loved this post, be sure to check out some of our other food history posts and like this post at the bottom of the page.  Also, be sure to follow us here at the guide.  Email subscribers will get access to the Dad Rules.  These are ten rules that every father should know about, or someone might take away his ice cream and not give it back.  Thanks for stopping by once again.

Until next time this is me signing off, and trying not to drool all over the ice cream.

David Elliott, Single Dad’s Guide to Life