September 07, 2004
Split Decision
A few weeks ago, my friends at Fenway had an important question about chocolate-vanilla twist ice cream cones. Today, Lynne Cassimeris sends some photos that shed some light on the process.
(Thanks to Lynne's mom. The photos are from her store, The Peanut Principle on RT 9 in Latham, NY. Click on the picture for a larger image.)
As you can see in the pictures, the tube of ice cream is much thinner than the cone, so the operator has to employ a twisting motion to get the chocolate and vanilla on the outside on opposite sides of the cone. But also notice that there is a jagged border between the two flavors; at Fenway, it's a straight line.
Last Friday I bought another Fenway cone and observed how it was poured. The ice cream tube is much wider, as wide as the cone. So more ice cream comes out at once, and no twisting is needed. The mixed ice cream just falls straight into the cone. The operator moves the cone back and forth perpendicularly to the machine, so the ice cream looks like it's been twirled. The main advantage of this method is that you can pour a cone very quickly, which is a great when you have a long line.
Posted by David Pinto at
02:07 PM
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