July was National Ice Cream Month

As National Ice Cream month has come to a close I will continue to eat it all year long.  I love different kinds of ice cream flavors and different brands.  I like Friendly's, Dairy Queen, Baskin Robbins, Carvel, Cold Stone Creamery, McDonalds, Ben & Jerry's, Haagan Daaz, (What ever happened to Frusen Gladje?) Pinkberry and Red Mango are hits with us too.

There are some recipes for different flavors of homemade ice cream if you have an ice cream maker. Ice Cream Park is another good site with lots of great information.

In 1984, President Ronald Reagan designated July as National Ice Cream Month  and the third Sunday in July as National Ice Cream Day. Why? He recognized ice cream as a fun and nutritious food that is enjoyed by a full 90% of the nation's population.

What do we know about the history of ice cream?
Ice cream's origins are known to reach back as far as the second century B.C., although no specific date of origin nor inventor has been undisputably credited with its discovery. We know that Alexander the Great enjoyed snow and ice flavored with honey and nectar.
Marco Polo returned to Italy from the Far East with a recipe that closely resembled what is now called sherbet. Historians estimate that this recipe evolved into ice cream sometime in the 16th century. England seems to have discovered ice cream at the same time, or perhaps even earlier than the Italians. "Cream Ice," as it was called, appeared regularly at the table of Charles I during the 17th century. France was introduced to similar frozen desserts in 1553 by the Italian Catherine de Medici when she became the wife of Henry II of France. It wasn't until 1660 that ice cream was made available to the general public. The Sicilian Procopio introduced a recipe blending milk, cream, butter and eggs at Café Procope, the first café in Paris.
What's hot in ice cream? Vanilla continues to be America's flavor of choice. This flavor is also the most versatile, mixing well with toppings, drinks and bakery desserts. America's top five favorite individual flavors are vanilla, chocolate, cookies 'n cream, strawberry and chocolate chip mint. I like Rum Raisin, Coconut, Mango Butter Pecan,Dulce de Leche, Tres Leches,  Bubble Gum and Cotton Candy, to name a few.
The nice thing about ice cream is that you don’t have to be married to just one fave flave. My tastebuds beg for more than my childhood favorite. Maybe yours do, too. Wouldn’t it be a dull world if we turned our backs on all the great innovations out there in the world of ice cream? This month, National Ice Cream Month, pick a new flavor every day. If you think you know all about flavors, prepare your tastebuds to be re-educated---and re-energized---when you check out this ice cream innovator! 
I am happy to say that you can buy Organic Ice Cream from the dairy case at your organic food store but it isn’t the only way you can enjoy organic ice cream. Make it yourself!

Ice Cream Recipes(All recipes come from IceCreamRecipes.com)

Homemade Vanilla Ice Cream recipe for kids
(or anyone wanting something quick and delicious)
1/2 pint (250ml) single/light cream
Small can of sweetened condensed milk
1-2 teaspoons vanilla extract (according to taste)
Pour all ingredients into a mixing bowl and mix until smooth. Transfer the whole mixture into an ice cream maker and freeze according to the manufacturer's instructions.

Crunchy Pecan Nut and Maple Syrup Ice Cream Recipe
4 oz (100g) pecan nuts chopped
2 oz (50g) butter
2 tablespoons brown sugar
2 tablespoons maple syrup
3/4 (375ml) pint milk
3/4 pint (375ml) double/heavy cream
Using a frying pan, slowly melt the butter then add the chopped pecan nuts. Sprinkle on the sugar, stir and cook on a medium heat for approx 3-4 minutes until the nuts are crisp. (Cooking on too high a heat will burn the pecan nuts and render a bitter taste.) Remove from the pan and place to one side to cool. In a separate mixing bowl, pour in the milk, stir in the cream and then add the fried, chopped pecan nuts. Still stirring add the maple syrup until blended in. Transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.

Mint Choc Chip Ice Cream Recipe
1/2 (250ml) pint milk
1/2 pint (250ml) double/heavy cream
3oz (75g) caster sugar
5oz (125g) plain chocolate (grated)
1 teaspoon peppermint essence
Optional: two or three drops of green food coloring
Place the milk and sugar into a saucepan and heat gently, dissolving the sugar. Place the milk to one side to cool and when cold, stir in the cream and peppermint essence (and the green food coloring if you want to use it). Transfer the complete mixture into an ice cream maker and freeze following the manufacturer's instructions but remembering to add the grated chocolate as the ice cream begins to thicken.

Cheesecake Ice Cream Recipe
1/2 pint (250ml) double (heavy) cream
1/2 pint (250ml) sour cream
6 oz (150g) cream cheese
3 tablespoons fresh lemon juice
3/4 cup granulated sugar
1/4 teaspoon vanilla extract
2oz (50g) grated milk chocolate
Place the cream cheese into a mixing bowl and beat until soft and smooth. Slowly add the sugar and then beat in the sour cream followed by the double (heavy) cream. Add the vanilla extract and lemon juice and mix until thick and smooth. Cover and chill in the refrigerator for 2-3 hours. Take the chilled mixture and beat until creamy then transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.

Coconut Ice Cream Recipe
1 cup double (heavy) cream
1/2 cup milk
1/2 cup coconut flakes (packed down)
8oz (200g) can of sweetened coconut cream
Take the milk and coconut cream and blend in a food processor. When smooth, carefully stir in the cream and coconut flakes. Transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.

Here's a Jamie Oliver recipe for frozen yogurt that the kids and I made, no ice cream machine necessary.
11 oz of good frozen fruit
1 lb 2 oz tub of yogurt
2 tablespoons good honey

The only important thing to remember here is that your fruit should be in the freezer and frozen and your yogurt in the fridge and cold before you start. Remove the fruit and place it in your food processor. Blitz for 30 seconds, add the yogurt and honey and blend until smooth. At this point, taste for sweetness—fruit is normally frozen when it's ripe and at its best, so it should be pretty perfect. If not, add some more honey. It should be scoopable, so eat it straight away, or put it into a covered bowl and place in the freezer, where it will keep for a couple of week

Free ice cream makes a hot day even cooler. You may have to wait for your birthday, though. These freebies are good for a free treat at Cold Stone Creamery, Baskin-Robbins, Ben & Jerry's, Dairy Queen and Friendly's.