Today is National Strawberry Ice Cream Day!
Ice cream in January? Really? Normally eating ice cream in January would be ok on the west coast, but this year OMGosh it’s cold. Even with the cold weather outside, it won’t stop us from observing National Strawberry Ice Cream Day!
Have you ever noticed fast food chains feature vanilla, chocolate, and strawberry flavors of milkshakes? That’s because the three top flavors of ice cream are vanilla, chocolate, and strawberry, Neapolitan ice cream would be a smart choice for those who can’t make up their minds!
Of all the flavors of ice cream, none shows a greater difference in quality and taste between store-bought and homemade than strawberry.
A Couple of Fun Facts:
- Dolley Madison served strawberry ice cream at President Madison’s second Inaugural Ball in 1813
- One of the earliest documented uses of strawberry ice cream comes from 1744 when Maryland’s Governor Thomas Bladen began serving strawberry ice cream to impress dignitaries and other house guests.
- In a survey conducted by the International Ice Cream Association, strawberry is the third most popular ice cream flavor, favored by 5.3% of the population.
Ingredients: 2 cups buttermilk and 1.5 cups strawberry jam
Directions: Stir the buttermilk into the jam. Pour into a freezer tray and freeze. Cut into chunks and place into a chilled mixer bowl. Whip until fluffy. Return to tray and cover & freeze until firm. Spoon into sherbet dishes and serve, using crushed strawberries and mint as a garnish (optional)
Even Easier Strawberry Ice Cream
• 2 1/2 cups very cold light cream (or half-and-half)
• 1/2 cup sugar
• 2 tablespoons fresh lemon juice
• One 1.25 pound package unsweetened strawberries, frozen
Directions: Put all the ingredients in the food processor (or bowl) and process (or use hand mixer) until combined, the cream and strawberries forming soft peaks and bits of berry still visible. Put the ice cream in the freezer in airtight container for several hours. Stir once after 2 hours or when edges start to harden. Best served immediately but it keeps pretty well for about a week.