During World War II, when acquisition of wheat flour was difficult, quick thinking companies in Philadelphia made ice cream cones from crushed, sweetened popcorn.
During World War II, when acquisition of wheat flour was difficult, quick thinking companies in Philadelphia made ice cream cones from crushed, sweetened popcorn.
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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.
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