People have always loved frozen sweets. Alexander the Great adored snow and ice flavored with honey and nectar. By the 17th Century, “cream ice” was served at the table of Charles I, and ices began showing up at Paris cafes.
In America, George Washington’s records show he was an avid fan of ice cream and Thomas Jefferson—a passionate foodie—recorded his favorite recipe for vanilla ice cream, using “good cream”, egg yolks and sugar. His handwritten recipe is held in the Library of Congress collection.
Americans now eat over 27 pounds of frozen dairy treats every year and our national obsession was officially recognized in 1984, when President Reagan designated July as National Ice Cream Month. I love the idea of making and enjoying ice cream desserts in a less traditional way so check out the following ideas for a twist on the classic cone…
Treat your children to an ice cream activity by teaching them how to make ice cream in a bag. It seems magical, but it’s really simple science. You’ll need one pint-size and one gallon-size Ziploc bags. In the pint bag, combine one tablespoon of sugar, one-half cup whole milk, one-fourth teaspoon vanilla and seal the bag tightly. Fill the gallon bag full with ice and add six tablespoons of rock salt. Put the sealed pint bag into the gallon bag, then seal and shake. After about ten minutes of shaking, hand them a spoon: it’s ice cream time!
Or, how about making Individual Baked Alaskas at home? My recipe for this impressive treat is so simple. You can prepare the Alaskas entirely ahead of time and broil just before serving. Start by placing a 1-inch layer of pound cake slices on the bottom of 6 large ramekins. Top the pound cake with a thick layer of your favorite flavor of ice cream (best to allow the ice cream to thaw slightly at room temperature before using, for more even spreading). To make the meringue, use an electric mixer to beat 5 large egg whites with a pinch of cream of tartar, a pinch of salt and 1/2 cup of granulated sugar. Beat until stiff peaks form.
Cover each ice cream layer with a thick layer of the meringue, making sure there are no gaps or spaces. Place the ramekins in the freezer until ready to serve. (When the meringue on the desserts is frozen solid you can wrap the Alaskas with plastic wrap for later use.)
When ready to serve, preheat the broiler to high. Remove the desserts from the freezer and place them in the top third of the oven. Broil for 2 to 3 minutes or until the meringue is golden brown, or use a kitchen torch to brown the meringue.
Or, how about an Ice Cream Cocktail? In a blender, combine two scoops of chocolate ice cream, one ounce chocolate syrup, one ounce coffee liqueur, one ounce dark crème de cacao and one ounce of chilled vodka; blend until smooth. This grown-up milkshake tastes best from a chilled classic milkshake glass, with a dollop of fresh whipped cream, a maraschino cherry, and a straw.
For Classic Ice Cream by-the-scoop connoisseurs, if you make your own, like Lana does, try these winning flavor combos:
Lana does make the BEST Ice Cream! Her top recipes are here:
COFFEE CHIP ICE CREAM
- Mango + Ginger
- Peach + Mint
- Bacon + Bourbon
- Strawberry + Jalapeno
- Chocolate + Fresh Cherries
Please link to: http://www.chefjamie.com/node/354
ROASTED PINEAPPLE ICE CREAM
Please link to: http://www.chefjamie.com/node/738
So here’s to your next frozen treat…Be sure to save me some!