Did you know that the USA consumes more ice cream per head than any other country in the world? Thanks to President Reagan, who in 1984 proclaimed that National Ice Cream Month will be celebrated annually, every July in the United States with the 3rd Sunday of that month each year being National Ice Cream Day. This year National Ice Cream Day is July 15th.
Some of my favorite memories of my childhood involved eating ice cream playing in front of my grandma’s house with my cousins and friends from the neighborhood. We had legendary games of Kick the Can with 40+ kids (15 of us belonged to one household) in an empty parking lot across the street. The sound of the ice cream truck music sent us all screaming and running toward the street with joy.
This is a great excuse to get together with your best girlfriends and share your favorite summertime stories and ice cream flavors and recipes, if you have them. All my best girlfriends know my favorite flavor ice cream is Coconut. In Chicago we would visit Margie’s Ice Cream Shop on Milwaukee Avenue and Armitage on the Northwest side for the best Coconut Ice Cream. However since I live in Orlando, I have created what I feel is an excellent adult version. Below is my recipe:
Yaya’s Coconut Ice Cream
2 1/2 cups of coconut milk
scant 1 cup superfine sugar
6 egg yolks
1 1/2 cups dry unsweetened coconut
2/3 cup heavy cream
2 tbsp coconut rum (optional)
Pour the coconut into a pan and heat on low/medium. Just before the milk boils, remove it from the heat. In a large bowl add the sugar and egg yolks; whisk together until mixture is pale. Slowly add the coconut milk, stirring all the time with a wooden spoon. Strain the mixture into a pan or double broiler for 10-15 minutes, stirring the entire time, until the mixture thickens enough to coat the back of a spoon. Do not let the mixture boil or it will curdle. If the mixture starts to separate, mix with the whisk vigorously until smooth again.
Remove the custard from the heat, stir in the dry unsweetened coconut, then let cool for at least an hour, stirring from time to time to prevent a skin forming.
Meanwhile, whip the cream until it just holds its shape. Keep in the refrigerator until ready to use. When the custard is cold, add the coconut rum, if using, and mix well together.
If using an ice-cream machine, fold the old custard into the whipped cream, then churn the mixture in the machine following the manufacturer’s instructions.
Alternatively, you may freeze the custard in a freezer proof container, uncovered, for 1-2 hours, or until it sets around the edges. turn the custard into a bowl and stir with a fork or beat in a food processor until smooth. Fold in the whipped cream. Return to the freezer for an additional 2-3 hours, or until firm.
I love to serve this over charred pineapples with coconut rum drizzle when I cook out. Yummy.
What is your favorite ice cream flavor?
Because I got by with a little help from my girlfriends, I want to help you get a little help from your girlfriends. I hope that by sharing my experiences you find strength, hope, and solutions when you make your commitment to live beyond your illness. As always, please feel free to share your thoughts and experiences.
Carmen M. Perez, Travel Counselor
Your Florida Travel Expert and Girlfriends’ Getaway Specialist
You dream it, I plan it, you deserve it.
Call me now to get pampered, play around, or just bounce back with your girlfriends, and without all the drama.
Visit My Website: www.GalPalBounceBackGetaways.com
Telephone: (407) 900-9258 E-mail: Carmen@CmpTravelCounselor.com