It’s the last day of July…a month filled with American pride, starting with Independence Day celebrations and ending with the 2012 Summer Olympics, cheering on our U.S. athletes.
My family and I just returned from a trip to Washington D.C. this past weekend. Traveling to D.C. reminded us of the rich history of our nation and really boosted our pride in our great country. We learned details about past presidents, we were able to get up close and personal with the Declaration of Independence (and the President’s dog Bo!!), we saw monument after monument honoring the many brave individuals that sacrificed so much for us to have the freedoms that we all have now…
...and we learned that July is National Ice Cream Month. In 1984, President Ronald Reagan proclaimed July to be National Ice Cream Month and he encouraged us all to celebrate the month with “appropriate ceremonies and activities.”
So on this last day of July, I complied with President Reagan’s proclomation and celebrated by making two very different but delicious frozen concoctions: Vanilla and Honey Ice Cream and Cardamom and Rosewater Ice Cream. Although ice cream may not be the healthiest food, making homemade ice cream with pure and wholesome ingredients (and local when available) is worth it.
Happy National Ice Cream Month to you all… and go Team U.S.A.!!
Vanilla and Honey Ice Cream
3 cups heavy cream
1 cup 2% milk
½ cup honey (Bekemeier’s)
4 egg yolks (Bauenhoff Eggs, Campbell Hill, IL)
1 Tbsp pure vanilla extract
1. Heat cream, milk and honey in a saucepan until hot but not boiling.
2. Whisk yolks in a bowl, then slowly whisk in 1 cup of the hot mixture to the yolks. Pour yolk mixture into hot cream mixture, stirring continuously until thickens, about 3 minutes.
3. Remove from heat, stir in vanilla, then cool mixture until completely chilled.
4. Add to ice cream maker to freeze.
Cardamom and Rosewater Ice Cream
1 1/2 cups heavy cream
1 1/2 cups 2% milk
1 cinnamon stick
1 tsp. ground cardamom seeds
½ cup rose water
½ cup sugar
1. Heat cream, milk, cinnamon stick and cardamom in a saucepan until hot but not boiling, until mixture is reduced to a creamy color (takes about 30 min). Remove from heat, discard cinnamon stick and cool.
2. In another saucepan, heat rose water and sugar until reduced to a simple syrup. Remove from heat and cool.
3. Combine the two cooled mixtures, add to ice cream maker to freeze.