In honor of June Dairy Month we’re offering a simple recipe for a summer favorite.
Home-churned Ice Cream
- 2 cups heavy whipping cream
- 2 cups half-and-half cream
- 1 cup sugar
- 2 teaspoons vanilla extract
- Remember that the higher percentage of milkfat the creamier the finished product.
- Combine all ingredients, stirring to dissolve sugar completely.
- Fill cylinder of ice cream maker no more than two-thirds full
- Freeze according to manufacturer’s directions. (Refrigerate any remaining mixture until ready to freeze.)
- Serve immediately or store in the freezer. To avoid ice crystals forming, store in airtight container with plastic wrap on top underneath the lid.
America’s favorite ice cream flavor is vanilla, while chocolate is second. No matter what kind of ice cream you like, it can give you “brain freeze,” known scientifically as sphenopalatine ganglioneuralgia. It is slowly and enjoy every single bite.
Why dairy month?
Dairy Month started during the Great Depression as a way to distribute extra milk during the warm months of summer. The commemoration was established in 1937 by grocer organizations sponsoring “National Milk Month.” By 1939 the celebration became the official “June Dairy Month” and is still celebrated today. Home delivery of milk started in 1942 as a war conservation measure.
