July is National Ice Cream Month!Jul 1st, 2012 | By Crystal Ward Kent | Category: Food + Cooking, Recipes, Sweets
July is National Ice Cream Month, and perhaps no other food captures the flavor of summer better than this cool treat. Savoring those creamy licks is the essence of sun-splashed days and fun in the sun. Americans consume more than 6 billion gallons of ice cream each year, whether piled three scoops high in a cone, decorously filling a cup, or bedecked with syrups, nuts and whipped cream (plus a cherry on top) in the classic banana split.
Here’s the Scoop on More Ice Cream Facts:
• In 1984, President Reagan declared July “National Ice Cream Month.” July is also the leading month for ice cream sales.
• The top five ice cream flavors in the United States are vanilla, chocolate, vanilla/chocolate, fruit, and cookies and cream.
• The biggest sundae ever made was in Alberta, Canada in 1988, and it weighed over 24 tons.
• More ice cream is sold on Sunday than any other day.
Be sure to celebrate by indulging in your favorite flavor!
Raspberry Ice Cream
This recipe comes from www.allrecipes.com and first appeared in our Summer 2012 issue.
- 2 cups fresh or frozen raspberries
- 2 cups heavy whipping cream
- 1 cup half-and-half cream
- 1 cup sugar
- 2 teaspoons vanilla extract
1. Place the raspberries in a blender; cover and process on medium-high speed until chopped; set aside.
2. In a large saucepan, heat milk to 175°F; stir in sugar until dissolved. Remove from the heat. Stir in whipping cream and vanilla.
3. Fold in raspberries. Refrigerate until chilled.
4. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions.
5. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.