National Ice Cream Month is celebrated each year in July in the United States. President Ronald Reagan designated July 1984 as National Ice Cream Month and July 15, 1984 as National Ice Cream Day with Presidential Proclamation 5219.
As preparation for this yearly event, I invested in a refurbished 1 1/2 qt. ice cream maker. Although I am not an avid fan of ice cream like my husband, I occasionally enjoy a good scoop. As a birthday treat for my hubby, I prepared Almond Joy Ice Cream. Since then we’ve tried Fresh Strawberry, Lemon Kefir, and Fresh Fig Ice Cream.
With several over-ripe bananas on the counter, looks like I will try Banana Custard Ice Cream. I’ve played around and combined recipes — both cooking and non-cooking varieties. My plans are to experiment with different milks — including almond, cashew and coconut milk. By the summer’s end, I want to attempt sherbets and sorbets.
Almond Joy Ice Cream
1 cup whole milk
1 cup heavy cream
1 cup full fat coconut milk
2 cups packed sweetened coconut
6 egg yolks
½ cup sugar
¼ teaspoon salt
2 oz dark chocolate ( I used bittersweet) – roughly chopped, chilled in freezer
2 oz almonds – roughly chopped, chilled in freezer
1. Heat oven to 350°F with an oven rack positioned in the middle. Spread coconut thinly and evenly across sheet pan. Toast coconut just until edges begin to brown and turn aromatic, 2 to 4 minutes. Do not over-bake coconut; ice cream will taste burnt.
2. Transfer coconut to a medium saucepan and add cream and milk. Stirring frequently, bring to a boil and remove from heat. Cover, transfer to refrigerator, and let steep overnight or at least 8 hours.
3. Strain liquid from coconut – through a fine mesh strainer into a large bowl. Press very firmly on coconut shreds to strain. If necessary, microwave coconut at 25 second intervals to extract as much coconut milk as possible.
4. In a heavy medium saucepan, whisk together egg yolks and sugar until lighter in color and slightly thickened. Pour coconut milk-mixture into saucepan with eggs; whisk until fully combined. Cook on medium heat, stirring frequently, until thicken, coats the back of a spoon, and leaves a clean line when swiped.
5. Chill custard overnight. Churn according to manufacturer’s instructions. In last minute of churning, add chocolate and almonds. Transfer ice cream to airtight container and chill for at least 4 hours in freezer before serving.
© rgb for “On Dragonfly Wings with Buttercup Tea”, 2011 – 2014