Apparently July is National Ice Cream Month. Like Americans really need an excuse to indulge in ice cream. But we’ll go with the flow and have an extra pint or two (or three). And if you’re concerned that it’s almost August, think again. We’ve spent this month discovering awesome ice cream brands that you can get your hands on year round!
Mad Minis are a great alternative to your typical chipwich. These small ice cream sandwiches are made all 100% real ice cream, no artificial ingredients and clock in at only 60 calories. The founders behind Mad Minis came up with the product after years of trying and failing to find a small ice cream snack without artificial ingredients that racks up the calories. These tasty treats come in four flavors — vanilla, blondie, chocolate and black raspberry.
You know that old saying, “if it ain’t broke, don’t fix it”? Well that’s the magic that’s behind Graeter’s Ice Cream. Founded over 146 years ago, this company knows how to make ice cream that’ll keep you coming back for more. Well known for their utilization of the French Pot process, this company still hand packs each pint of ice cream you get your hands on. From seasonal flavors to gelato and sorbetto, they literally have something for everyone.
As you already know, we love Tipsy Scoop, the boozy ice cream treat. We’ve recently also fallen in love with their ice cream sandwiches, which come in quite a few flavors. If you want to learn more about their ice cream, check out our interview with founder Melissa Tavss!Want to take matters into your own hands? Celebrity event planner Andrea Correale of Elegant Affairs has shared a great recipe to make your own sweet corn ice cream without a machine! Enjoy!
Elegant Affairs Sweet Corn Ice Cream
- 1 Cup Heavy Cream
- 1 1/2 Cups Milk
- 3 Tbsp. Salted Butter
- 2 Ears Sweet Corn, kernels removed from the cobs, cobs reserved
- 6 Egg Yolks
- 1/3 Cup plus 1/4 Cup Sugar
- Coarse Kosher Salt, for serving, if desired
Method: Combine the cream, milk, butter, and corn cobs in a saucepan. Bring to a simmer over medium heat. Cook for 10 minutes then remove corn cobs and discard.
Whisk together the egg yolks and 1/3 cup sugar in a bowl until the mixture becomes pale yellow in color. Whisk in a few tablespoons of the hot cream mixture to temper the yolks, then add the yolk mixture to the saucepan and stir over low heat for 1 minute, until it is thick enough to coat the back of a spoon. Remove from heat.
Bring 1/2 cup water, corn kernels and the remaining 1/4 cup sugar to a simmer in a small saucepan, stirring until the sugar has dissolved and the kernels are plump and soft, about 10 minutes. Remove from heat. Add the corn mixture to the cream mixture and allow to cool. Refrigerate for 3 hours or overnight. When cold, process and freeze according to ice cream maker’s instructions.
Twisted Talk: Have you tried any of these ice creams before? How have you been celebrating National Ice Cream Month? Discuss below!
