28 Jul Celebrate National Ice Cream Month!
July is quickly coming to an end, but there’s still enough time left to celebrate National Ice Cream month! Did you know that ancient Persians and Chinese cultures were creating iced drinks and desserts as early as the 4th century BC? The ice cream that we know and love was developed in the 17th century in Europe, when Italian and French courts began making milk-based frozen treats. Antonio Latini, from Naples, is known for creating a spectacular milk-based sorbet in 1692!
Ice cream made its debut in the United States in the late 1700s. The first known ice cream shop in the US was opened by Philip Lenzi, a New York confectioner, between 1774 and 1776, and he began advertising his confections in the New York Gazette in 1777. The oldest ice cream parlor still in operation today is Bassetts Ice Cream, established in Philadelphia in 1861!
With a rich and long history, ice cream is enjoyed by many cultures around the globe. There are several different versions of frozen desserts, like gelato in Italy or kulfi in India. No matter how you scoop it, ice cream is one of the most favored treats in the world. Now with recipes that are lactose-free, sugar-free and vegan, most anyone can enjoy a delightful dish!
You can make your own ice cream and adjust the recipe to suit your taste or your diet right at home in a few easy steps, even without a fancy machine!
Supplies Needed
- ½ cup half-and-half
- 1 Tbsp sugar
- ¼ tsp vanilla extract
- 3 cups crushed ice
- ⅓ cup rock salt
- 1 sandwich-size or quart-size sealable bag
- 1 gallon-size sealable bag
- Packing tape or duct tape
Directions
- Add the half-and-half, sugar and vanilla extract into your sandwich or quart baggie. Make sure your baggie is sealed well, and secure the opening well with tape to ensure nothing leaks!
- Add ice and rock salt into the gallon baggie and then place the smaller baggie inside. Seal the large baggie well. You may also secure this one with tape to prevent spilling.
- Squeeze the baggie until the ice cream is thickened, about 10-15 minutes. If it’s too cold, you can wrap the baggie in a kitchen towel while you squeeze it.
- Remove the small bag, rinse it to remove the salt, and eat directly from the bag or pour into a bowl and enjoy!
Read More28
Here are some books available to check out if you want to learn more!
