We all scream for ice cream! July is National Ice Cream Month.This honor was officially designated by President Reagan back in 1984. (And here we thought he just liked jelly beans.)
Ice cream, a frozen confection containing at least 10 percent milkfat, by law – is the quintessential summer treat and a favorite for all ages. We’re partial to homemade, but also enjoy tasting quality brands from local and regional options to artisanal varieties from around the country.
To celebrate our own love of ice cream, we’re sharing some of our favorite ice cream resources in addition to several recipes.
An absolutely trustworthy source for homemade ice cream recipes is the fabulous and creative David Leibovitz. His book, The Perfect Scoop, is a must-have for those interested in the amazing goodness that is homemade ice cream.
A few oldies but goodies are right here on this website:
- Read about the story behind Trickling Springs Creamery – makers of a superior ice cream product out of Chambersburg, Pennsylvania
- Salted caramel ice cream
- Frozen banana “ice cream” with Biscoff spread
- Big Mama’s Ice Box “Ice Cream”
Though it falls under “frozen treat” as opposed to a true ice cream, we recently made an incredible sorbet – no ice cream maker necessary!
Sweet Cherry Sorbet with Lemon Basil
Makes about 2 ½ cups
3 to 4 cups cherries
1 cup water
¾ cup sugar
Two sprigs lemon basil
Juice of half a lime
Pit and freeze cherries. Heat water and sugar until sugar dissolves, creating simple syrup. Remove from heat. Pour into container and add two sprigs of lemon basil. Let steep. In blender, puree cherries, 4 tablespoons simple syrup and lime juice. Freeze to desired consistency.
What’s your all-time favorite ice cream? Not a fan of ice cream? Do you prefer a sorbet or other frozen treat?