Perfected his own recipe
ob makes ice cream
according to Bob Gardner. But it wasn't cold enough
n K auemP to fulfill a dream.
Bob started his career in the restaurant business,
then went into record production. On January 19, he
opened Bob s Ice Cream Shop at 4 16 W. Franklin St.
Alter graduating from the dairy and ice cream
school at Pennsylvania State University, Bob
experimented and tasted until he developed his secret
patented formula for Bob's Ice Cream.
"It's really a technical thing to make good ice
explained as he relaxed in the friendly atmosphere of
his ice cream shop. "To turn out batch after batch of
goad ice cream is really harder than people think "
IN 1970. Bob took some time off from his record
production business to look around for something
different to do.
Where to cop a cone
By ELLEN WELLES per-square-foot revenue as panty hose could." he said,
and PAMELA WILLIAMS "That's why the favorite ice cream places began to
Staff Writers disappear. Dairymen's leagues were formed which
Jan. 19, 1976. was the u0c a, r reauire that milk be sold at a certain nricp . ThinnH the
J J ' . : i i . . .
pobicuiLtauuu process naa oecome too expensive lor
the little businessman."
Bob said when it came time to find a dairy to provide
the cream, most were unwilling to take the risk of an
individual producing his own ice cream. Pine State was
willing to work with him, he said.
"The head of the dairy department was tickled by the
idea of somebody trying to make ice cream," he said.
"He liked the idea of what I was doing."
Bob continued working with Pine State to balance
tastes and develop a quality base. He said Pine State
mixes up his special recipe base separately and stamps
"Bob's Special Ice Cream" on each carton.
Bob's recipe has 14 to 15 per cent butterfat content
while most other ice creams are 10.5 per cent butterfat,
the legal minimum for ice cream.
He makes his ice cream during the mornings from 8
to 12 in a fivegallon red and green ice cream freezer
that sits in the w indow of his shop. He has had as many
as 75 school kids come in for a tour. "1 really love to put
the dasher out when we're through and watch the kids
dive in and lick it."
"WE START with the cream, add the flavorings in
the kitchen and then freeze it in there," Bob explained,
pointing to the freezer. "It takes 1 2 to 24 hours to ripen
it before we set it out for sale."
"Ice cream is the most guilt-ridden food in the
world," Bob said, "but mine has only about 96 calories
This may sound like a lot. but the walk from campus
to Bob's and back easily will burn up a scoop of ice
The atmosphere of Bob's old style ice cream shop is
different from other Chapel Hill shops. Bob made the
tables from old barn wood and procured the chairs
from the Durham County School System. An
airbrushed rainbow spans one wall, and pamphlets,
posters, announcements and notices fill another.
"There are up vibes and no grease; everything's
clean," Bob said. "It's a pleasant business without
ONE OF his workers is Marilyn Christopher, a
graduate student in city and regional planning.
"The really hard core ice cream people come here,"
she said. 'The same ones come regularly. They always
get the same thing. You know, it's sort of nice; they like
it when you don't have to ask them what they want."
"The only problem I have in selling my ice cream is
the cold," Bob said. "People in North Carolina just
don't eat as much ice cream when it's cold."
Studies have shown that in other parts of the world
ice cream lovers pay little attention to the cold.
Russians have the highest year-round consumption of
ice cream in the world.
"The day I opened my shop in 1976 was the coldest
day of the year," Bob said, "but it was a great day since
I finally fulfilled a personal dream."
Bob celebrated his ice cream parlor's first
anniversary in January and shortly before Christmas'
he opened another Bob's Ice Cream counter in
Danziger's Old World Gift Shop on Franklin Street.
Baskin-Robbins Mon-Thu 1 1 a.m.-l 1 p.m.
145 E. Franklin St. Fri-Sat 11 ajn.-midnight
Sun noon-11 p.m.
Bob's Ice Cream Shop Mon-Sat noon-midnight
416 W. Franklin St. Sun 11 a.m.-l 1 p.m.
Bresler's Mon-Sat 10 a.m.-9:I5
University Mall p.m.
Sun 1 p.m.-6 p.m.
Long Meadow Dairy Bar Mon-Sat 7a.m.-4:30p.m.
431 W. Franklin St. Sun closed
Looking Glass Cafe Mon-Sun 9 a.m. -midnight
Orange Bowl Mon-Sat 9 a.m.-9 p.m.
University Mall Sun , closed'
Zack's Dairy Freeze Mon-Sat. 6:30 a.m.-9 p.m.
404 Weaver St, Carrboro Sun noon-9 p.m. .
Pit Stop Mon-Sat. 9a.m.-8:30p.m.
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"I was in the music business; but I've always been
good in food," Bob said. "I got it from my father. I had
a restaurant for a while in Mexico."
Bob said he researched foods and found that ice
cream is the most popular food in the world by a ratio
of two to one. Bread is second. He went to the National
Association of Ice Cream Manufacturers in
Washington, D.C. and found that Maryland and
Pennsylvania had dairy schools. He chose
"I worked during school at their dairy and icecream
parlor, and when I got out I went back into music and
spent three years visiting parlors and perfecting
"Up until about 20 years ago, it was economically
feasible to run a small ice cream business," Bob said,
"but after WWII the popular town soda-fountain was
squeezed out with other small-income business.
"SODA FOUNTAINS just didn't produce as much
V X V ' 1
The history of ice cream goes back to kings and
emperors in Europe and to George Washington 's
cook in the . United States, according to Bob
Gardner of Bob's Ice Cream Shop.
In the early 1900s, several inventions made
home-freezing practical. During this period,
dairies had a surplus of cream, and a man in
Baltimore by the name of Fussil started
manufacturing ice cream and selling it in street
The ice cream business took a turn when a
vending stand at the 1904 St. Louis Exposition
ran short of dishes and tapped the resources of a
waffle stand next door. The enterprising vendor
stuffed his ice cream into a waffle wrapped in a
Staff photo by Bruce Clarke
Wednesday. March 30. 1977 The Daily Tar Heel 5
ice cream f lavors
began during war
By ELLEN WELLES
Staff W riter
Baskin-Robbins 31 Flavors Ice Cream began 31 years ago
with two ingenious Navy officers, a military jeep and a
shipfuli of bored sailors.
Now Baskin-Robbins makes 508 flavors and has 1,700
stores located in the United States. Germany and Japan. Not
a bad record for an ice cream chain.
When Irv Robbins and his brother-in-law Butch Baskin
ran out of movies and entertainment for the sailors in World
War 11, they made an unusual trade with another ship: A
military jeep for an ice cream machine. Then with fruits and
berries they collected" off an island, they began making ice
cream. The sailors loved it. They said it tasted homemade.
THK IDEA carried over into civilian life. When they
returned to their California homes in 1945, both Baskin and
Robbins set up ice cream stores independently of each other.
One. called Snow Bird, was located in Glendale, the other in
a little town about 10 miles away.
It wasn't until a year later at an accidental meeting that
they discovered both were selling ice cream. To increase
business, they decided to pool their resources. In a few years,
the two could not meet the demand for their homemade and
home-delivered ice cream. They started franchises of their
product in other areas of the country.
Everett Bugg has owned the Chapel Hill branch of Baskin
Robbins for three years. He said 16 or 17 flavors are available
regularly, and the other 15 or 16 are rotated each month.
"A lot of our flavors come from customers," he explained.
They suggest them and then, of course, it takes several years
to develop them. We (Baskin-Robbins) have two full-time
biochemists who do nothing but work on flavors."
OFTEN they run into difficulties making a particular
wWe used to have a gum drop ice cream, but they had to
pull it off the market because the gum drops kept freezing,"
he said. The reason the bubble gum (in one flavor) doesn't
freeze is because of the sugar."
Noting the national recognition that ice cream has
received, Bugg said Baskin-Robbins had one of seven
commercial floats allowed in the Rose Bowl parade.
"And our mudpie flavor just won the California state fair
award for the best recipe," he said.
When those brother-in-laws began in 1946, they had only
three or four flavors, said Joe Greenland, Baskin-Robbins
"Now we're the world's largest producer of ice cream
I .. V I
Why too much
rule you out
How would you like to be forced to
get permission from 379 separate
Government agencies before you could
work? That's what Armco has to do.
We think you could hear a similar story
from nearly any large company in
America if the regulatory paperwork
leaves them any time to talk to you.
Excessive regulation threatens your
chance of getting a job.
Most of us agree that the goals
regulation seeks are important. Clean
air and water. Job safety. Equal rights
at work. The problem is the way
Government people now write and
apply specific rules to reach those
goals. Too often, the rules don't really
do any good. They just tie companies
up in knots as they try to comply.
Federal regulations now take up a
twelve-foot shelf of textbook size
volurnes printed in small type. 13,589
more pages were written last year
alone. And Washington is more than
matched by a growing army of state
and local regulators. y":
Nobody really knows how much
money regulation costs: , Some say it's
up to $40 billion a yean-Companies
paying that bill can't use" that money
for jobs. A new jobT on the average,
now costs a company $42,168 in capital
investment. (Armco's own cost is
$55,600.) At $42,168 per job, regulation
last year ate up the money which
could have created 948,000 new jobs.
No sensible American wants to
dismantle all Government regulation.
But we think the system has gone
berserk and the cost is out of control.
Free Armco's plain
talk on how to get
We've got a free booklet to help you
get a job. Use it to set yourself apart,
above the crowd. We answer 50 key
questions you'll need to know. Like
why you should bone up on companies
you like. What to do after the first
interview. Hints to make you a more
aggressive, attractive job candidate.
All prepared for Armco by a consult
ing firm specializing in business
recruiting, with help from the place
ment staff of a leading university.
Send for your free copy of How
to Get a Job. Write Armco Steel
Corporation, Educational Relations
Dept., General Offices, U-3, Middle
town, Ohio 45043. Our supply is
limited, so write now.
Plain Talk About
Besides our 379 permits, Armco at last
count had to file periodic reports with
1,245 federal, state and local agencies.
What happens to Armco and other
companies isn't that important. But
what happens to a company's jobs is.
Here's a small example:
The Government requires companies
to give employees reports on their
benefit plans. Fair enough. But the
timing this year, plus the complexities
of Armco's plans, didn't let us print a
report in our company magazine. In
stead, we had to mail them 200,000
in all to each employee individually.
This didn't add one dime to Armco
people's benefits. But it's cost us
$125,000 so far. That's two jobs we
couldn't create, right there.
Next time anybody calls for a new
regulation, you might ask for some
sensible analysis of the costs and
benefits including how many jobs
might be lost. One of those jobs could
Armco wants vour plain talk
on regulation and jobs
Does our message make sense? We'd
like to know what you think. Your
personal experiences. Facts you've
found to prove or disprove our point.
Drop us a line. We'll send you a more
detailed report on regulation and jobs.
Our offer of How to Get a Job, above,
tells you how to write us. Let us hear
from you. We've all got a stake in more
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There's much more at Auggies and
now is the time to try us.
Today thru Saturday, a glass
of your favorite beverage
free with your meal.
Across from Glen Lennox Shopping Center
Dinner Only 5-11