Sweet, creamy, sugary, flavorful goodness:  Yep, that’s Ice Cream.  You know that you love ice cream.  Everyone loves ice cream.  It’s cold and comes in so many different flavors.  As a child I always loved Mint Chip.  But as I grew up, my favorites became more chocolaty and chunky.  My nephews absolutely love vanilla.  Just plain vanilla.  But there are more flavors than we can even count that can placed on several types of cones or in cups.  What’s your favorite?

In 1984, Ronald Reagan proclaimed today to be National Ice Cream Day and desired for it to be celebrated every year with special activities and events.  He seemed to really like it….  So maybe we should do what the President said and celebrate the day by having any kind of ice cream:  banana splits, ice cream sandwiches, soft-serve, chocolate, vanilla and everything in between. No matter what you are in the mood for, don’t forget to partake in National Ice Cream Day today!

Have an Ice Cream Maker? Follow it’s directions and make something really creamy.  But if you don’t have one, don’t worry! Here’s a traditional Vanilla Recipe for you to tackle:

  • 2 cups half-and-half
  • 1 cup whipping cream
  • 1 cup minus 2 tablespoons sugar
  • 2 tablespoons peach preserves (not jelly)
  • 1 vanilla bean, split and scraped

Combine all ingredients (including the bean and its pulp) in a large saucepan and place over medium heat. Attach a frying or candy thermometer to inside of pan. (see note below) Stirring occasionally, bring the mixture to 170 degrees F. Remove from heat and allow to cool slightly. Remove the hull of the vanilla bean, pour mixture into lidded container and refrigerate mixture overnight to mellow flavors and texture.

Freeze mixture in ice cream freezer according to unit’s instructions. The mixture will not freeze hard in the machine. Once the volume has increased by 1/2 to 3/4 times, and reached a soft serve consistency, spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving.

NOTE: If you do not have a thermometer, bring the mixture just barely to a simmer. As soon as you see a bubble hit the surface, remove it from the heat. Do not let it boil