Did you know…that July is National Ice-Cream Month?!
By Lisa Lombard, Reference Department
You read it correctly; July is National Ice-Cream Month! In addition to celebrating the Fourth of July, we have a month long celebration of ice-cream! Does that not sound awesome? Who does not love an excuse to eat ice-cream (or anything you normally would not have)? On those days when you don’t want to leave the house, want an extra special treat for a birthday party, the Fourth of July, a bar-b-q, or any other type of party homemade ice-cream will be a crowd pleaser! The two following recipes are for vanilla ice-cream, to keep it simple especially if this is your first time making homemade ice-cream. The first recipe you will need an electric ice-cream maker and the second recipe is one sure to get family and friends involved (or a good arm workout for yourself!) and does not require any type of electricity, just good ole fashioned elbow grease! Happy ice-cream making and enjoy the scrumptious summertime treat!
Recipe #1 (This is a Paula Dean Recipe from the FoodNetwork)
Total Time: 3 hr 10 min Prep: 10 min Inactive: 3 hr
Yield: approximately 1 gallon
- 4 eggs
- 2 cups white sugar
- 2 (12-ounce) cans evaporated milk
- 1 (14-ounce) can sweetened condensed milk
- 1 tablespoon pure vanilla extract
- Whole milk
- With an electric mixer, cream eggs and sugar. Add evaporated milk, condensed milk, and vanilla. Beat well.
- Pour into an electric ice cream churn. Add whole milk to fill line. Insert dasher.
- Pack cooler 1/3 full with ice. Add a layer of rock salt. Repeat layering with ice and salt until full. Note: be careful not to overfill, spilling salt into the churn.
- When machine starts to labor or shut off, remove the dasher and drain water. Fill with more ice and salt.
- Cover with a towel and let harden.
Recipe #2 (This recipe was found at the blog, 2 little hooligans)
Ingredients and supplies:
- 2 TBL sugar
- 1 cup half & half (or light cream)
- 1/2 tsp vanilla extract
- 1/2 cup coarse salt or table salt
- gallon-sized Ziploc bag
- pint-sized Ziploc bag
- Mix the sugar, half & half and vanilla extract together. Pour into a pint-sized Ziploc baggie. Make sure it seals tightly.
- Now take the gallon-sized Ziploc bag and fill it up halfway with ice and pour the salt over the ice. Now place the cream filled bag into the ice filled bag and seal.
- Make sure it is sealed tightly and start shaking. Shake for about 5 minutes (or 8 minutes if you use heavy cream).
- Open the gallon-sized bag and check to see if the ice cream is hard, if not keep shaking. Once the ice cream is finished, quickly run the closed pint-sized baggie under cold water to quickly clean the salt off the baggie. You are now ready to dig in and enjoy!
There you have it, two ways to make homemade ice-cream in celebration of National Ice-Cream month! Do not forget to keep some fun and tasty toppings on hand for those who want to jazz up their classic vanilla ice-cream, enjoy!