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Ice cream is a popular treat during the summer. Some of my fondest memories include
turning the crank in anticipation of a bowl of that sweet tasting treat! In fact,
July was declared as National Ice Cream month back in 1984, by President Ronald Reagan.
First, ice cream is a treat that should be enjoyed occasionally. Although ice cream
is a dairy product and does fit on the MyPlate, it really should be enjoyed in moderation.
Rich ice cream is high in calories and fat and more than half of the fat is saturated
fat, which tends to raise blood cholesterol levels. Therefore, you will need to balance
it with total calorie intake for the day. How can you do this? When you know you will
be eating ice cream, balance your other meals during the day with lower fat options.
For example, eat a healthy salad as the main dish with a low-fat dressing. Then enjoy the ice cream for dessert.
When eaten in moderation as part of a balanced diet, ice cream can be a source of
high-quality protein, riboflavin, calcium and other essential vitamins and minerals.
When deciding what flavor and type of ice cream to choose for nutritional value, look
at the Nutrition Facts panel on the food package to determine the serving size, calories,
and carbohydrates are in a single serving. A typical serving size of most ice cream
is half a cup or about the size of a half a baseball. Many people do not eat that
amount and will need to double or triple the information found on the Nutrition Facts
label, if you decide to consume more than one serving.
Many people have family recipes for homemade ice cream that uses raw eggs without
cooking them. This can pose a potential food safety problem. Eggs should be cooked
properly to destroy any possibility of salmonella food borne illness. It’s easy to
prepare that family recipe, just make a custard base by cooking the eggs before freezing.
If you don’t have a recipe that uses a cooked base, enjoy this recipe. By far, this
is the best tasting homemade ice cream I have ever had! It is rich and creamy and
uses a custard base; thereby making it safe!
Additional supplies needed
Makes 1 gallon ice cream.
*Note: recipe suggests a manual ice cream freezer, but this recipe works beautifully
in an electric ice cream freezer. Just follow manufacturer’s directions for freezing.
By Jean Ince Howard County Extension Agent - Staff Chair