I unknowingly made ice cream on National Ice Cream Day! Not only is the third Sunday in July National Ice Cream Day in the U.S., the entire month of July is National Ice Cream Month. Who knew such a day and month even existed? Apparently, it was designated as such in 1984 by President Ronald Reagan.
I only learned of this event through an interesting magazine article I came across last week. Baskin-Robbins partnered with Dr. Alan Hirsch, a nationally recognized smell and taste expert and founder of the Smell & Taste Treatment and Research Foundation, to identify what some of the most popular ice cream flavours suggest about someone’s personality. Have a look at your favourite flavour and see if there’s any truth to it. As for myself, I am a Chocolate!
- If your favourite flavour is Vanilla, you’re more likely to be impulsive, easily suggestible and an idealist.
- If your favourite flavour is Chocolate, you’re more likely to be dramatic, lively, charming, flirtatious, seductive and gullible.
- If your favourite flavour is, Very Berry Strawberry, you’re more likely to be a tolerant, devoted and an introvert.
- If your favourite flavour is Mint Chocolate Chip, you’re more likely to be argumentative, frugal and cautious.
- If your favourite flavour is Chocolate Chip Cookie Dough, you’re more likely to be ambitious, competitive and a visionary.
- If your favourite flavour is Pralines ‘n Cream, you’re more likely to be loving, supportive and prefer to avoid the spotlight.
- If your favourite flavour is Jamoca (i.e. coffee), you’re more likely to be scrupulous, conscientious and a moral perfectionist.
- If your favourite flavour is Chocolate Chip, you’re more likely to be generous, competent and a go getter.
- If your favourite flavour is Rainbow Sherbet, you’re more likely to be analytic, decisive and a pessimistic.
- If your favourite flavour is Rocky Road, you’re more likely to be aggressive, engaging and a good listener.
Regardless of what day or month it was, I was in the mood for homemade ice cream. Cinnamon ice cream, from Chez Panisse Desserts cookbook. Amazing how 5 simple ingredients could make such a luscious treat!
Cinnamon Ice Cream Yields a generous quart
1 1/4 cups of half-and-half, 10% coffee cream
2 1/2 cups of whipping cream, 35% or double cream
1 cup less 1 tablespoon of sugar
1 cinnamon stick
1/2 teaspoon of ground cinnamon
6 egg yolks
Warm the half-and-half, cream, sugar and both kinds of cinnamon in a saucepan. Steep for 15 minutes, always keeping the temperature below boiling.
Whisk the egg yolks just enough to break them up and pour in some of the hot mixture, stirring constantly. Return to the pan and cook over low heat, stirring constantly, until the custard coats the spoon, about 15 minutes. Pour into a bowl, removing cinnamon stick. Cover with plastic wrap and chill for 24 hours.
When thoroughly chilled, freeze according to the instructions of your ice cream maker. Transfer to a container with a lid or cover with plastic wrap and refrigerate until thoroughly set.
Once set, serve and enjoy! Or you could make an ice cream sandwich. My daughter Charlotte had baked some shortbread cookies and what better way to enjoy this buttery crumbling cookie with the warming flavour of cinnamon ice cream!