this page is dedicated to all ice cream holidays.
National Ice Cream Month
in 1984, President Ronald Reagan declared July as National Ice Cream Month and the third Sunday in July as National Ice Cream Day.
According to the International Dairy Foods Association (IFDA), Reagan signed the proclamation with the request that Americans celebrate ice cream throughout July with “appropriate ceremonies and activities.”
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Are there other ice cream holidays? Yes!
May 1 - National Chocolate Parfait Day
June 25 - National Strawberry Parfait Day
June 29 - National Almond Butter Crunch Day
June 30 - National Ice Cream Soda Day
July 1 - Creative Ice Cream Flavor Day
July 7 - Ice Cream Cone Day
July 7 - National Strawberry Sundae Day
July 16 - Ice Cream Sundae Day
July 17 - Peach Ice Cream Day
July 20 - Ice Cream Soda Day ??
July 23 - Ice Cream Cone Introduced (1904) & Vanilla Ice Cream Day
July 25 - Hot Fudge Sundae Day
August 14 - National Creamsicle Day
August 18 - National Ice Cream Pie Day
August 19 - National Soft Ice Cream Day
September - National Ice Cream Sandwich Month
September 6 - National Coffee Ice Cream Day
September 12 - National Chocolate Milkshake Day
November 11 - National Sundae Day
November 25 - National Parfait Day
December 3 - National Ice Cream Box Day
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About Ice Cream
Ice cream or ice-cream is a frozen dessert made from dairy products, such as milk and cream, combined with flavorings and sweeteners, such as sugar. This mixture is stirred slowly while cooling to prevent large ice crystals from forming, which results in a smoothly textured ice cream.
Frozen custard, frozen yogurt, sorbet, gelato, and other similar products are sometimes informally called ice cream, but governments generally regulate the commercial use of these terms based on quantities of ingredients. American federal labeling standards require ice cream to contain a minimum of 10% milk fat (about 7 grams (g) of fat per 1/2 cup serving) and 20% total milk solids by weight.
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Basic Ice Cream Recipe
500 ml full-fat milk
5 oz (140g) caster sugar
a few drops of vanilla essence
150 ml double cream
6 egg yolks
1. Pour milk into a pot with vanilla and bring almost to a boil.
2. Beat the egg yolks and sugar.
3. Pour some of the milk into the egg mixture, whisking constantly.
4. Pour egg and milk mix back into the pot, still whisking. Heat gently until thickened.
5. Pour into a bowl and place in sink half-filled with cold water to cool.
6. Stir occasionally, then chill in the fridge.
7. Whip the cream and fold into the mix.
8. Pour into an ice cream tub.
9. Prepare as per your ice cream machine's instructions.
10. Alternately, freeze in tub for 3 hours. Every hour, whisk the ice cream to stop ice crystals from forming.
