The Hub June 2017 - Page 14

“This event is organized with love and good old-fashioned family fun. I wanted parents to have a family-friendly event to go to on July 1st that doesn't break the bank,” said Hamilton. “It truly warms my heart when I get a moment to stop and look around the festival and see families having fun because of something I did.” Do you love ice cream enough to study it? Ice Cream Technology, the only course of its kind, has been offered at Guelph University since 1914. The week long intensive course teaches participants about ingredients and processing, including manufacturing information. The course has trained more than 3000 people in the art of ice cream making in its more than 100 years of running. Course topics include “Vanilla and Chocolate, Fruit, Nuts and Inclusions,” and “The Freezing Process.” And hitting my Instagram last year was a strange ice cream phenomenon - rolls. A sensation out of Asia, this “instant” ice cream is made using a stone slab and the kitchen-grade equivalent of a paint scraper. To make ice cream rolls, freeze your stone slab, pour on your ice cream base, swish it around, and roll. The visual effect is neat, and the taste is just as good as a regular ol’ scoop. Whether you scoop it, slice it or roll it, slather it with toppings or use it as a topping itself, your yen for ice cream is typical. According to the International Dairy Foods Association, Americans alone consume, on average, 22 pounds of ice cream each, every year. There are almost 100 million gallons of ice cream made each year in the United States. And while you can celebrate the treat any time, U.S. President Ronald Reagan did proclaim the month of July as International Ice Cream Month in 1984, and July 15 (1984) as Ice Cream Day. Today, nations worldwide celebrate Ice Cream Day on the third Sunday in July.