By: Emma Loch, Wyoming Lackawanna Counties Dairy Princess
As July comes to a close its not too late to Celebrate National Ice cream month. While you may have missed national vanilla ice cream day on July 23rd there is still time to stop on by your favorite local ice cream shop. Some may say, but is ice cream healthy, why is there an entire month to show case it? In July of 1984 President Ronald Regan signed the resolution proclaiming July as National Ice Cream Month.
Ice cream when eaten in moderation, helps you get essential nutrients that your body needs, such as bone strengthening calcium, phosphorus which aids in blood pressure, protein to help repair and build tissue such as hair and nails. And last but not least it contains vitamin A, Vitamin B2, and vitamin B12 Vitamin A will help with healthy skin, bone metabolism, a better functioning immune system and will allow your eyes to function in low light and for colored vision both vitamin B2 and vitamin B12 help your body metabolism breaking down fats, proteins, and carbohydrates.
So, please head to your local ice cream shop, enjoy some ice cream and know you are supporting a local business. Dairy farmers work very hard so we are able to have dairy products in our diets. It takes 12 pounds of milk to produce 1 gallon of ice cream and around 90% of Americans have ice cream in their freezers. The number one favorite ice cream flavor is vanilla followed by chocolate. Chocolate syrup is the worlds most popular topping. The average American enjoys bout 48 pints of ice cream a year.
Dairy Princess Emma Loch and Dairy Miss Jewel Tyler will be at the Mill City Dairy Bar Sunday July 29th from 5p.m. to 7p.m. They would enjoy having the opportunity to visit with you at the Dairy Bar.
Here is a recipe I found on teachnet.com:
This recipe is enough for one student, so that each student can make their own.
1/2 cup milk
1/2 teaspoon vanilla
1 tablespoon sugar
4 cups crushed ice
4 tablespoons salt
2-quart size Zip-loc bags
1-gallon size Zip-loc freezer bag
a hand towel or gloves to keep fingers from freezing as well!
Mix the milk, vanilla and sugar together in one of the quart size bags. Seal tightly, allowing as little air to remain in the bag as possible. Too much air left inside may force the bag open during shaking. Place this bag inside the other quart size bag, again leaving as little air inside as possible and sealing well. By double-bagging, the risk of salt and ice leaking into the ice cream is minimized. Put the two bags inside the gallon size bag and fill the bag with ice, then sprinkle salt on top. Again, let all the air escape and seal the bag. Wrap the bag in the towel or put your gloves on, and shake and massage the bag, making sure the ice surrounds the cream mixture. Five to eight minutes is adequate time for the mixture to freeze into ice cream.
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