National Ice Cream Month

In 1984 Ronald Reagan declared July as National Ice Cream Month with the 3rd Sunday being National Ice Cream Day.  Hmmm… really?  Why didn’t I know about this until now?  I found out on Friday July 8th (I googled this to be sure after I found out!!)… so that means I was missing out on celebrating Ice Cream for 7 days, really?  LOL.

So me asking for an Ice Cream Cake from either Dairy Queen, Culver’s or Shakes for my birthday (hint hint July 30th… hint!) isn’t totally wrong!  Well it wouldn’t be wrong anyway but still, I like reasons to celebrate extra… LOL 🙂

I’m not gonna lie, my favorite flavor of ice cream is Vanilla Bean.  I know, how boring am I!  However… BlueBunny makes a Red Carpet Red Velvet Ice Cream that is to die for!

Very seldom though do I eat a whole bowl at a time… or really a couple scoops even… I get the biggest spoon in the drawer (usually a soup spoon), get a large scoop on it and that’s all I eat at a time.  Satisfies my craving and that makes a container last me forever!  And no, I don’t double dip either… b/c usually I don’t even go for a second scoop like that in an evening or if I do, I get a clean spoon :)… you know, in case you wondered.

On the 4th of July we made homemade ice cream.  Dancy really wanted to know what it was, so I figured maybe I’d share, just for her.  Dancy, you better thank me… LOL, j/k 🙂  If you ever try it, let me know!

Now I ran across this recipe for homemade ice cream that doesn’t use an ice cream maker if you don’t have one… I’ve never tried it but I thought I’d also share it.  Remember it’s National Ice Cream Day in National Ice Cream Month!!

And The Zip Lock baggie Ice Cream… don’t forget it either!

Now on to the recipe!!

Ingredients:
1 20 oz can unsweetened crushed pineapple
1 20 oz jar (2-10oz) Marichino Cherries
Juce of 3 Lemons or 6 tbsp
2 1/2 cups sugar
2 cups water
3 cans Milnot
Milk

Directions:
1.  Boil 2 1/2 cups of sugar & 2 cups water for 5 minutes or until sugar is dissolved.
2.  Mix all ingredients together in a large bowl.
3.  Place in the fridge to chill.
4.  Once it has had time to chill, add to the ice cream freezer.
5.  Then fill the rest of the way with Milk to fill line.

6.  Put your lid on.
7.  Fill around the freezer with rock salt and ice.
8.  Let it run until it stops.

9.  Enjoy your homemade Pineapple Cherry Ice Cream
10.  Report back to me how you like it 🙂

This Recipe is for a 6qt Freezer.

Pineapple – Cherry Ice Cream (Sherbet)
Ingredients:
1 20 oz can unsweetened crushed pineapple
1 20 oz jar (2-10oz) Marichino Cherries
Juce of 3 Lemons or 6 tbsp
2 1/2 cups sugar
2 cups water
3 cans Milnot
Milk

Directions:
1. Boil 2 1/2 cups of sugar & 2 cups water for 5 minutes or until sugar is dissolved.
2. Mix all ingredients together in a large bowl.
3. Place in the fridge to chill.
4. Once it has had time to chill, add to the ice cream freezer.
5. Then fill the rest of the way with Milk to fill line.
6. Put your lid on.
7. Fill around the freezer with rock salt and ice.
8. Let it run until it stops.
9. Enjoy your homemade Pineapple Cherry Ice Cream
10. Report back to me how you like it 🙂

This Recipe is for a 6qt Freezer.