Mmmm . . . Ice Cream
It's a favorite treat of many Ohioans and Americans alike. It's a special treat in the hot summer months, so it's no wonder that July is National Ice Cream month.
It is said that Ice Cream got its beginnings in early Rome, when Emperor Nero would send his slaves into the mountains to retrieve snow to mix with nectar, fruit pulp and honey. But it was in 1700 that Governor Bladen of Maryland served ice cream to his guests. Later, in 1776 the first ice cream parlor opened in America.
It wasn't long after that ice cream cones and ice cream sodas were invented along with an assortment of flavors. It was in 1843, that New England housewife Nancy Johnson invented the hand-cranked ice cream churn. Ice cream has been a fun activity for families to make ever since.
Sure, it's easy to go to the grocery store and grab a container of ice cream, but it's also fun to make it yourself and there are many different ways to do it. From simply using bags or coffee cans, to store bought ice cream makers. All you need is a little bit of time and a few ingredients. With as little as milk, sugar, vanilla and some rock salt you can have a special treat to enjoy in as little as 20 minutes. With a little creativity you can add different ingredients to make yummy flavors.
To get a little more fancy and fun, you'll need an ice cream maker. They come in all shapes and sizes. There are simple units shaped like a ball to roll around with the kids, or the kind you have to turn yourself with some "elbow grease". Then there are also electric makers, taking away some of the sweat and tears. Once you have your maker you can try different recipes and find your favorites. From easy no-cook recipes to custard styles that include eggs and a little cooking prep. Regardless, the results will be worth the time and effort!
ICE CREAM IN A BAGGIE:
In a Sandwich size baggie add: 1 tablespoon sugar 1/2 cup milk or half & half 1/4 teaspoon vanilla. In a gallon size baggie add: 2 T. rock salt, (found in the baking aisle in grocery), the filled sandwich baggie and ice cubes to fill the gallon bag about 3/4 full. Then shake and roll the combined bags over and over until frozen (about 15-20 min.) YUMMY!! (makes about 1 scoop).
EASY STRAWBERRY ICE CREAM:
(For Ice Cream Makers)
1 Cup Heavy Cream
1/2 cup of Milk
2 pints strawberries (pureed)
1/2 cup and 1 Tbsp sugar
8 tsp lemon juice
Mix all ingredients, then chill in the fridge or freezer before adding to your maker.
HOMEMADE ICE CREAM CONES
Ingredients:
2 eggs
1/2 cup white sugar
1/4 cup butter, melted and cooled
3 tablespoons milk
1/2 teaspoon vanilla extract
1/3 cup all-purpose flour
1/8 teaspoon salt
3 tablespoons vegetable oil, or as needed
Whisk together the eggs and sugar in a large bowl until frothy. Whisk in butter, milk and vanilla. Gradually whisk in the flour and salt until smooth. The batter should be thin; stir in more milk if needed. Heat a small skillet over medium heat. Brush the pan lightly with oil. Pour about 1/4 cup of batter onto the skillet into a thin circle. When the underside is golden brown, flip over, press and cook until golden on the other side. Remove from the pan and form into a cone while it's still hot, squeezing the end to seal or shape into a bowl. Place on a wire rack to harden. Repeat with the remaining batter.
