National Ice Cream Day

July is National Ice Cream Month, a designation created by Ronald Reagan in 1984.  More specifically, National Ice Cream Day is the third Sunday in July, for those who may want to observe and celebrate the goodness of ice cream. 

As it turns out, I made home made ice cream last week in preparation for our Williamsburg company, and we cracked open the frozen containers this past Sunday.  At the time, I had no idea Sunday was National Ice Cream Day. 

How serendipitous was that?

 

Our menu:  Triple chocolate ice cream and classic french vanilla. 

French Vanilla Ice Cream

Ingredients:
2 1/2 cups half-and-half
8 egg yolks
1 cup sugar
2 1/2 cups whipping cream
4 teaspoons vanilla
1/8 teaspoon salt

Directions:
In a medium saucepan over medium heat, heat half-and-half until very hot but not boiling, stirring often.  Remove from heat; set aside. 

Place egg yolks and sugar in mixer bowl.  Attach bowl and wire whip to mixer.  Turn to Speed 2 and mix about 30 seconds, or until well blended and slightly thickened.  Continuing on Speed 2, very gradually add half-and-half, mix until blended.  Return half-and-half mixture to medium saucepan; cook over medium heat until small bubbles form around edge and mixture is steamy, stirring constantly.  Do not boil.  Transfer half-and-half mixture into large bowl; stir in whipping cream, vanilla and salt.  Cover and chill thoroughly, at least 8 hours. 

Assemble and engage ice cream attachment.  Turn to STIR, Speed 1.  Using a container with a spout, pour mixture into mixer.  Continue on STIR for 15 to 20 minutes or until desired consistency.  Immediately transfer ice cream into serving dishes, or freeze in an airtight container.

Triple Chocolate Ice Cream

Ingredients:
2 cups whipping cream, divided
2 squares semisweet baking chocolate, cut into chunks
2 squares unsweetened baking chocolate, cut into chunks
2 cups half-and-half
1 cup sugar
1/3 cup unsweetened cocoa powder
8 egg yolks
4 teaspoons vanilla
1/8 teaspoon salt
4 bars milk chocolate, chopped (about 1 1/2 cups)

Directions
In small saucepan, place 1/2 cup whipping cream, semisweet chocolate and unsweetened chocolate.  Heat over medium-low heat until chocolate melts, stirring frequently.  Remove from heat; set aside.  In medium saucepan over medium heat, heat half-and-half until very hot but not boiling, stirring often.  Remove from heat; set aside. 

In small bowl, combine sugar and cocoa powder.  Set aside.  Place egg yolks in mixer bowl.  Attach bowl and wire whip to mixer.  Turn to Speed 2 and gradually add sugar mixture; mix about 30 seconds, or until well blended and slightly thickened.  Continuing on Speed 2, very gradually add chocolate mixture and half-and-half; mix until well blended. 

Return half-and-half mixture to medium saucepan; stirring constantly, cook over medium heat until small bubbles form around edge and mixture is steamy.  Do not boil.  Transfer half-and-half mixture into large bowl; stir in remaining 1 1/2 cups whipping cream, vanilla and salt.  Cover and chill thoroughly, at least 8 hours. 

Assemble ice cream attachment.  Turn to STIR (Speed 1).  Using a container with a spout, pour mixture into freeze bowl.  Continue on STIR for 10 to 15 minutes or until desire consistency, adding milk chocolate during the last 1 to 2 minutes of freeze time.  Immediately transfer ice cream into serving dishes, or freeze in an airtight container.