As Kelly Ciccone scooped rounds of her acclaimed chocolate ice cream into cones, she served more than just milk, cream, chocolate, sugar — if she got the batch right, her cones held memories that connected a bite from 2019 with a bite from 33 years ago.
Ciccone of Kelly’s Cone Connection at 2538 Whitney Ave. in Hamden, has been making her chocolate ice cream in the exact same way she did when she opened the shop in 1987.
In order to win a blue ribbon from NICRA, an ice cream must stand out in a number of areas, including color, texture, taste, and bacteria count. (You don’t want any of the latter.) Ciccone said she has entered the NICRA competition before and won, but this year was her first time in 12 years.
She said she entered “just to make sure I’m doing everything right.”
ce cream is not the American Dream, not exactly. It’s more like the American Way. It has countless stories to tell, and anyone can tell them. Walk up to the freezers at Whole Foods and stare at the rows and rows of primo pints. Which will you choose? Will it be a Van Leeuwen, wrapped in clean, modern, Easter egg monochrome? A whimsically hand-doodled Ample Hills? Or a McConnell’s, the epitome of old-fashioned?
Here is a great article on the pricing of ice cream products and how the consumer driven pricing structure is evolving
NICRA is committed to being the association of choice for business owners in the ice cream and frozen dessert industry. NICRA will make available cutting-edge opportunities for its members to further their businesses or careers through educational, technological and networking platforms that are the best in the industry. NICRA will strive to continually grow its membership offerings and remain on the forefront of our ever-changing industry.