National Ice Cream Day

Happy National Ice Cream Day!  What better day to celebrate than the hot and steamy one we are having today.  Weather.com says the temperature in St. Paul is 93 °F right now, with a heat index of 111°F.  Must.have.ice cream.

Here’s the scoop on National Ice Cream Day from the official 1984 Presidential Proclamation by Ronald Reagan:

…”The Congress, by Senate Joint Resolution 298, has designated July 1984 as “National Ice Cream Month,” and July 15, 1984, as “National Ice Cream Day,” and authorized and requested the President to issue a proclamation in observance of these events.

Now, Therefore, I, Ronald Reagan,President of the United States of America, do hereby proclaim July 1984 as National Ice Cream Month and July 15, 1984, as National Ice Cream Day, and I call upon the people of the United States to observe these events with appropriate ceremonies and activities.”


Since then, the third Sunday in July has been declared National Ice Cream Day.  Our ‘appropriate ceremonies and activities’ today, included making Vanilla-Blueberry Swirl Ice Cream (followed by eating it in heaping spoonfuls). The blueberries were from our trip to the patch yesterday and the recipe is my favorite homemade vanilla.

Vanilla-Blueberry Swirl Ice Cream 

Ingredients 

3-4 C. blueberries
2 C. half-and-half
2 C. milk
3/4 Tbsp. vanilla
1 1/2 C. sugar
2 C. heavy whipping cream

Instructions
1. Prepare your ice cream maker according to the manufacturers directions. Also, place an empty container you wish to store your ice cream in the freezer. Pouring frozen ice cream into a room-temperature bowl causes some melting and an off-texture around the edges.

2. Place blueberries in a food processor and pulse 3-4 times to purée. Pour into a small container and place in the refrigerator to cool while making ice cream.

3. Pour the half-and-half and milk into a large bowl. Add the vanilla and sugar and stir until the sugar is completely dissolved, 1-2 minutes. Mix in the whipping cream. Freeze according to your manufacturers directions or until the ice cream is the consistency of soft-serve. (Takes about 25-30 minutes in the Kitchen-aid attachment)

4. Remove storage bowl from freezer and pour soft-serve in. Gently pour blueberry purée into soft serve and swirl with a rubber spatula. This recipe requires ripening 5-6 hours in the freezer before serving. Although it is tempting to have a bowl right away, the texture and firmness do improve after resting in your freezer.

Read more about National Ice Cream Day at the American Presidency Project:Ronald Reagan: Proclamation 5219 – National Ice Cream Month and National Ice Cream Day, 1984: http://www.presidency.ucsb.edu/ws/index.php?pid=40141#ixzz1SOUleFZU

4 Comments

  1. This sounds fantastic! I just finished making cream cheese ice cream and cherry lambic sorbet, and I didn’t even know today was a holiday. I was just prepping for a BBQ tonight!

    1. Author

      Jodi-
      I just checked out your cream cheese ice cream and am adding it to my list. It looks amazing!


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