Ice Cream

Did you know that ice cream has been around since the 4th century B.C.? The first ice cream parlor in the U.S. opened in New York City in 1776. We have Nancy Johnson to thank for the ice cream freezer; she patented a design for a hand-cranked model in 1846 and we still use the same basic method today. However, a freezer isn’t strictly necessary — a 1943 article in the New York Times reported that airmen based in Britain tucked cans containing ice cream ingredients in the tail gunner's cockpit of B-29s. The freezing air of high-altitude flights combined with the vibrations of the plane to make delicious ice cream for the crew to enjoy after landing.

July is, for obvious reasons, National Ice Cream Month. We’re celebrating with a recipe for Ice Cream Truffles and tips from The International Ice Cream Association on keeping your ice cream at its yummiest.

Ice Cream Truffles The name alone made us drool, but they’re cute, not difficult to make, and fun to eat as well! You will need to plan in advance—they require significant freezing time. Ingredients Ice cream, any flavor Toppings (your choice): Finely chopped candy bars Crushed cookies* Toasted coconut Chopped nuts Cocoa powder Optional Chocolate Coating (see below): 16 oz semi-sweet chocolate (a large bag of chocolate chips will do nicely) 1 Tablespoon vegetable oil Before You Begin: Place cookie sheets or muffin pans in freezer several hours before assembling. Forming the Truffles: Remove one cookie sheet from freezer. Using scoop or two spoons form ice cream into small balls. (How small is up to you.) To soften the ice cream for easier scooping, microwave one pint at a time in 15-second spurts, using the defrost setting. Place balls on frozen sheet; when it’s full, place that sheet in the freezer, pull out the other one, and repeat. Freeze ice cream balls overnight--or several hours, at the very least. They need to be solidly frozen. Optional Chocolate Coating: This step can be tricky, so you may choose to skip straight to the topping phase. Combine chopped chocolate and vegetable oil in large metal bowl. Place bowl over saucepan of barely simmering water; stir until chocolate is melted and smooth. Remove bowl from over water. Cool chocolate until barely lukewarm. Keep ice cream balls in freezer until ready to use. Dip the chilled balls, one at a time, into the melted chocolate. Remove with a fork, letting the excess chocolate drip back into the bowl. Continue to the topping step or return to freezer for plain chocolate-coated truffles. Topping: Place your topping(s) into a small bowl or large cup. Drop truffles in one at a time and roll around until thoroughly coated. (A fork may help with this step.) Return to freezer and freeze until firm (about 2 hours) then cover and keep frozen until ready to serve. For a fancy presentation, drizzle chocolate and/or caramel syrup over a dessert plate and arrange truffles on top. *You can crush your cookies in a food processor or put them in a zip-top bag and pound or even stomp on them. (Be sure to wear flats if you choose the stomping method.)

Keep it Cold! Storing Your Ice Cream
Thanks to The International Ice Cream Association for the tips below on how to keep ice cream in its most delectable form:

In the store:

• Make the ice cream aisle your last stop during your trip to the supermarket.

• Check the temperature of your grocer's freezer case. The temperature in the supermarket's freezer case should not be above -20°F. If kept at a proper temperature, ice cream will be thoroughly frozen and will feel hard to the touch. If the product is soft, you may wish to bring it to the attention of the store manager.

• In an open top freezer case, always select ice cream and frozen treats stored below the freezer line.

• Put ice cream products in the separate section of your grocery cart, or place on top of other groceries.

• Insulate ice cream products for the ride home. When your groceries are packed, request a freezer bag or additional brown paper bag to insulate your ice cream.

• Make the grocery store or ice cream parlor your last errand before going home. This will insure that your ice cream does not sit in a warm car while you are making other stops.

At home:

• Do not allow ice cream to repeatedly soften and re-freeze. When ice cream's small ice crystals melt and re-freeze, they can eventually turn into large, unpalatable lumps.

• Your freezer should be set at between -5°F and 0°F. Ice cream is easy to dip between 6°F and 10°F, the ideal serving temperature range.

• Store ice cream in the main part of the freezer. Do not store ice cream in the freezer door, where ice cream can be subject to more fluctuating temperatures since the door is repeatedly open and shut.

• Keep the ice cream container lid tightly closed when storing in the freezer.

• Don't store ice cream alongside uncovered foods; odors may penetrate ice cream and affect its flavor.

By following these simple suggestions, you can help ensure that your ice cream and other frozen dessert treats will stay the way they left the manufacturer — attractive and delicious!