"The 99 Any Time "

byMARKRYAN1

968 followers

4 years ago

April has surprised us all with it gorgeous fine sunny weather and it's that time of year again, Every shop and corner news agent has the big plastic imitation ice cream cone outside advertising our favourite treat "The 99"

We usually fire up our cone machine for "Paddy's day" and I know you'll think what type of lunatic wants n Ice cream on the 17 March more often than not one of the coldest Wettest squalliest days in the year, Well like Paddy's day its tradition and there is never a right or wrong time to have Ice cream especially when it's a " 99" To clarify a 99 in my neck of the wood's id a crisp fresh cone filled to overflowing with soft Giolletto Ice cream into which a Cadbury chocolate flake is inserted, pure heaven.

Now why are 99s called 99s? you may ask, well legend has it that it's because they used to cost 99p back in the good old days when time began and dinosaurs roamed the earth.

Another source claims that it's name originated from the flake rather than the ice cream itself.. A Cadbury flake was the secret ingredient and the story goes that when Cadbury launched its Flake for ice creams in 1930, theice cream industry was dominated by ex-pat Italians, and to appeal to Italians they called the new Flake a "99". Why you might ask again? Why? In the days of the monarchy in Italy the King had an elite guard consisting of 99 soldiers. Therefore, anything really special or first class was known as "99" - and that is how "99" Flake was christened. Truth or fiction I do not know but I'm sure glad that someone came up with the concept or just look what we would be missing.

Unthinkable long hot summer day without the possibility of indulging on a 99 ice cream cone with sprinkles or sauce as an added extra. "Haaaaa"

Now creating this piece of Ice cream art is a skill that not every shop attendant processes s, nothing like going into get you long anticipated cone and the guy at the controls is a clown and lashes out a small ill pulled cone with a flake stuck in it." Dread "The art of pulling a top class 99 ice cream cone can only be compared to the art of pulling a Pint of Guinnes Perfection every time

It has to be at the right temperature first cold but not icey, creamy but not hard, I know all contradictions but it's possible trust me. The operation starts with a steady pull as the soft peaky ice cream flows to fill up the funnel of the waver cone, which itself has to be crisp and fresh. None of them limp or soft cheap wafer cones only the best for the 99. Back to business, as the ice cream reaches the top of the cone the artist slowly and smoothly rotates his or her hand in a gentle anticlock wise direction as if caressing the ice cream up from the wafer. This action builds the ice cream up in layers two tree five six layers, the better the artist the more layers. Your eyes are locked onto that hand motion across the counter wondering and hoping he will get another layer on until finally, a limit is reached and a proud tall creamy 99 is nearing completion, The peseta de resistance is the chocolate flake that is pushed into the side to complete the masterpiece, then if it couldn't get any better you asked "do you want sprinkles on top? " Do I want sprinkles on top of course I want sprinkles on top" its chocolate for god's sake.

This whole operation is completed when handed over with a cheeky grin that says " I can't wait to see the state of you when you have that ate" Why? Well eating one of these masterpieces is fraught with difficulties, purely because it's likely to be 30 degrees outside. You now have a dilemma, the 99 dictates that you eat it slowly using long caressing licks but now you’re in a race to either eat all the ice cream before it melts into the cone or you end up wearing it, licking the drips uncontrollably before they run up your forearm. The waste of it.

Without a drought there's ice-cream going to be flying everywhere, with chocolate all over you face and cloths. Santa Claus would be proud of the white beards.

My favourite thing to do is to pull out the flake and scoop up ice cream with it or when the dance is nearing conclusion bite the bottom of the cone and suck the last soft ice cream from the bottom, followed by biting you way around the wafer till finished So satisfying.

Everyone looks a mess after a 99 Ice cream cone but do you know what who cares just embrace it and enjoy all that the 99 has to offer.
Soon be time for an encore.

Regards

Mark