|
 
It’s the middle of July and usually the thermometer
is reading around 90 – and perfect timing to celebrate the
invention of ice cream. It’s nowhere near 90 (Tuesday) as
I write, but we can rest assured, the mercury will rise again.
Ronald Reagan designated July as National Ice Cream Month during
his presidency, recognizing the smooth, creamy treat as a fun
and nutritious food enjoyed by a full 90 percent of the nation’s
population.
In his proclamation, he called for all people of the United States
to observe these events with “appropriate ceremonies and
activities.” Sounds good to me -- make mine chocolate, please!
The country’s ice cream industry generates more than $20
billion annually, to which most of us contribute on a regular
basis, I’m sure. Vanilla continues to claim its spot at the
top as America’s favorite ice cream flavor, with chocolate
coming in a close second.
Ice cream bars are the largest dollar market share of the frozen
novelty market, followed by yogurt novelties and frozen ice cream
sandwiches.
Regardless of how we eat it, ice cream is still a great all-American
treat, and not only in July – thank goodness!
Heavenly Ice Cream Oreo Dessert
24 Oreo cookies, crushed
¼ cup butter, melted
½ gallon ice cream, softened (your choice, but vanilla
or chocolate is best)
1 can sweetened condensed milk
½ cup butter or margarine, softened
16 oz. chocolate syrup
1 tsp. vanilla
8 oz. whipped topping
1 cup chopped pecans or walnuts
Mix cookie crumbs with melted butter and press
into 9x13” pan. Freeze 30 minutes. Top with softened ice
cream and freeze another 30 minutes. Make a syrup with the condensed
milk, chocolate syrup and butter by bringing to a boil in a saucepan.
Simmer 5 minutes and then stir in vanilla. Pour on top of ice
cream and freeze another 30 minutes. Spread Cool-Whip over the
top. Sprinkle with chopped nuts. About 30 minutes before serving,
move to refrigerator.
Quick and Delicious Homemade Vanilla Ice Cream
½ pint light cream
Can of sweetened condensed milk
1-2 tsp. 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 manufacturer’s instructions.
Creamy Diabetic Delight
1 Angel food cake
½ gallon sugar-free vanilla or strawberry ice cream, slightly
softened
2 qt. fresh strawberries
Sugar substitute to taste
Cut cake in half; tear ½ into small pieces
and set aside. Cut the other half into 12-14 thin slices; arrange
in the bottom of a wax paper-lined oblong baking dish, overlapping
as needed. Spread softened ice cream over cake, pressing down
to smooth. Gently press the small cake pieces into the ice cream.
Cover and freeze. Just before serving, slice strawberries and
sweeten to taste. Cut into squares and top with strawberries.
Homemade Butter Pecan Ice Cream
½ pint light cream
½ pint heavy cream
2 oz. brown sugar
1 Tbsp. butter
¼ cup of pecans, chopped
½ tsp. vanilla extract (or according to taste)
Place the light cream, sugar and butter into a
saucepan and mix together over a low heat. Stir until the mixture
starts to bubble around the edges. Remove the saucepan from the
heat and allow to cool.
When the mixture is cold, transfer it to an ice cream maker and
stir in the heavy cream and vanilla. Freeze according to the manufacturer’s
instructions but remember to add pecans as ice cream starts to
harden.
EMAIL:
|
Get Firefox