Those are the words of Baskin-Robbins co-founder, Irvine Robbins, who passed away on Monday at the age of 90.
Irvine was an important figure in ice cream history. His stores were among the earliest franchised scoop shops. The first was founded in 1945, and today there are more than 5,800 locations worldwide. Even though Baskin-Robbins is known for their “31 Flavors,” they’ve actually created over 1,000 varieties in the past 63 years, including special flavors to commemorate the moon landings, our nation’s bicentennial and the arrival of the Beatles in 1964. It was his love of new and unusual flavors that helped separate Irvine’s shops from their competitors, and ushered in an era of flavor experimentation that is seen throughout the ice cream industry today.
Like Turkey Hill, Irvine’s ice cream dream began humbly. In December 1945, after a stint in the U.S. Army, he opened his first ice cream shop in Glendale, California using $6,000 his father had left him. On the first day, he sold $53 worth of ice cream, $39 of which was purchased by his cousin, Sybil. A few years later, Irvine teamed up with his brother-in-law, Burton Baskin, to form the Baskin-Robbins partnership we know today. The brothers tossed a coin to decide whose name came first.
Yes, Irvine Robbins will be missed, but his memory and the influence he has had on the world of ice cream lives on. It lives on in Rocky Road ice cream, a flavor he helped create. It lives on in ice cream cake, which his shops invented and made available to the public. It lives on because ice cream lives on, and every man, woman and child has a soft spot in their hearts for that frosty treat.
“Everybody has a proprietary interest in ice cream,” Irvine once told the New York Times. “All you have to do is mention ice cream, and everybody has a flavor.”
If you’ve got a technical question about the ice cream making process or some other inquiry about the nuances of America’s favorite treat, chances are Ernie has the answer. He might not be able to answer all questions, but he’ll try his best and some may be featured on the Ice Cream Journal.