All Things Ice Cream Blog

National Ice Cream Month is celebrated by the US every July. This month was designated as national ice cream month by Ronald Reagan in 1984.  He also appointed the third Sunday in July as National Ice Cream Day. Reagan recognized the popularity of ice cream in the United States (90% of the nation’s population consumes ice cream) and stated that these two events should be observed with “appropriate ceremonies and activities.”

A great way to observe National Ice Cream Month and Ice Cream Day is to make ice cream in your ice cream ball! You get to be outside having fun AND make ice cream to celebrate!  For an added bonus, check out the Light Up Ice Cream Ball; it’s great for making ice cream while watching fireworks or sitting around the campfire!

A lot of my friends enjoy really hot & spicy foods.  They are constantly ordering “5 stars” at the Thai and Indian restaurants we frequent.  I bet they’d love jalapeno ice cream!  Here’s a recipe:

Ingredients:

• 1 medium jalapeño or serrano chile
• 1 cup water
• 1 3/4 cups granulated sugar
• 1 1/2 cups milk
• 1 1/2 cups heavy cream
• 9 large egg yolks
• 1 tablespoon framboise or vanilla extract

Directions:

1. Quarter the chile lengthwise and remove the seeds, veins, and any remnants of stem. Chop it into 1/4−inch pieces. Place the chopped chile in a small saucepan. Add water and 1 cup of the sugar.  Bring to a gentle boil over medium−low heat. Cook for 10 minutes, then remove from the heat and let stand for at least 4 hours.
2. In a medium−size heavy−bottomed saucepan, combine milk, cream and 1 tablespoon of the sugar. Bring to a scald.
3. Meanwhile, put remaining sugar (1/2 cup plus 3 tablespoons), egg yolks and framboise or vanilla extract in a large bowl and whisk just to blend. While gently whisking the yolks, drizzle the hot cream
   mixture into them so that they are gradually warmed up. Return the mixture to the saucepan and set over medium−low heat. Cook, stirring with a wooden spoon and constantly scraping the bottom of the pan, until the custard has thickened slightly and coats the back of the spoon.
4. Strain the custard through a fine sieve into a bowl and nestle it in a larger bowl of ice. Let cool, stirring occasionally, then transfer to an ice cream maker and freeze according to the manufacturer’s instructions.
5. Drain the chile and add to the soft ice cream. Transfer to a storage container and freeze until firm.

I’ve also read that chocolate jalapeno ice cream is popular in some places.

This ice cream was a top seller for Ben & Jerry’s for a long, long time. Check it out.

Ingredients:
2/3 c Oreo’s — coarsely chopped
2 lg Eggs
3/4 c Sugar
2 c Heavy or whipping cream
1 c Milk
2 ts Peppermint extract

Directions:
Place the cookies in a bowl, cover and refrigerate. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Add the peppermint extract and blend again. Transfer the mixture to an ice cream maker and freeze following manufacturer’s instructions. After the ice cream stiffens, about 2 minutes before it is done, add the chopped cookies, then continue freezing until the ice cream is ready.

Makes 1 generous quart.

Here are two variations of pineapple orange ice cream recipes I’ve found online:

#1

6 12 Oz. cans Orange Crush soda

1 Can of condensed milk

1 Lg. can of crushed pineapple

#2

1 1/2 Cups half and half

1 1/2 Cups sugar

1 1/2 Cream

1 Can concentrated orange juice

Small can crushed pineapple

3 Tablespoons lemon juice

Directions: Heat half and half, but do not let liquid boil. Stir in the sugar until it dissolves. Chill mixture in the refrigerator and then add the cream. Pour the mixture into an ice cream freezer container and process until the mixture has a slushy consistency. Then add pineapple, lemon and orange juices. Finish freezing according to manufacturer’s directions.

Oh, and anyone who can supply me with the elusive “Blue Moon Ice Cream” recipe will win a prize!

We alluded to it in earlier posts, and it’s finally here!

The LIGHT UP ICE CREAM BALL!

Introducing the NEW Play & Freeze Ice Cream Maker that lights up as you make your ice cream!

Our unique light system illuminates the ball the entire time you’re making ice cream. Making ice cream after dark is definitely a “bright” idea with this new ball.

The Light Up Ice Cream Ball is great for: camping, cookouts, sleepovers, fireworks, and more!

Grab your Light Up Ice Cream Maker, turn out the lights and let’s make some ice cream!

How do you make “fried” ice cream without actually deep frying the ice cream?

Ingredients
4 oz maderia cake, crumbled
4 scoops vanilla ice-cream (make it yourself! it’ll taste sooooooooo good!)
Caramel topping, to serve (check my other entries for making caramel sauce from condensed milk)
Directions:
Place the cake crumbs in a large non-stick frying pan over medium-high heat. Cook, stirring occasionally, for 4-5 minutes or until golden brown and crisp. Transfer to a plate and set aside for 5 minutes to cool.
Working with 1 scoop of ice-cream at a time, roll the ice-cream in the crumb mixture. Place in serving bowls. Drizzle with caramel topping to serve. [Source: The Ice Cream Life]