10 Dreamy Homemade Ice Creams for National Ice Cream Month

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July is almost over, and if you missed out on the first half of National Ice Cream month, worry not — you still have plenty of time to freeze a batch of homemade ice cream. The first National Ice Cream month was celebrated in 1984 after President Ronald Reagan issued a proclamation designating a month in honor of everyone’s favorite frozen dessert, adding that July 15 was to be National Ice Cream Day. The International Dairy Foods Association says National Ice Cream day is observed on the third Sunday in July (July 20 for 2014), and that the International Ice Cream Association promotes partaking in the month, and the day. To do just that, check out Reagan’s proclamation on the American Presidency Project, and then get your ice cream makers ready for one of these 10 recipes.

Source: Thinkstock

Source: Thinkstock

1. Vanilla Ice Cream

Vanilla is certainly not boring. From a basic vanilla recipe – like Emeril’s — you can stir in any number of ingredients and flavorings from chocolate chips to peanut butter swirls. Plus, ice creams can go with so many other desserts like apple pie, cake, brownies, or cookies. It makes about 1 quart of ice cream.

Ingredients:

  • 2 cups heavy cream
  • 2 cups milk
  • ¾ cup sugar
  • 1 vanilla bean, split in ½ lengthwise
  • 6 large egg yolks

Directions: Combine the cream, milk, sugar, and vanilla seeds and bean in a medium heavy saucepan and bring to a gentle boil over medium heat. Remove from the heat. Beat the egg yolks in a medium bowl until frothy and lemon colored, about 2 minutes. Whisk 1 cup of the hot cream into the egg yolks in a slow, steady stream. Gradually add the egg mixture to the hot cream, whisking constantly. Cook over medium-low heat, stirring, occasionally, until the mixture thickens enough to coat the back of a spoon, about 5 minutes.

Remove from the heat and strain through a fine-mesh strainer into a clean bowl. Cover with plastic wrap, pressing it directly against the surface of the mixture to keep a skin from forming. Refrigerate until well chilled, about 2 hours. Pour mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Transfer to an airtight container and freeze until ready to serve.

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