“I Scream, You Scream, We All Scream for Ice Cream” was the title of a top 10 song from the late 1920s. It was written by the team of Billy Moll, Howard Johnson and Robert King and performed by Fred Waring’s Pennsylvanians. For ice cream lovers, this still holds true today.

Ice cream is thought of to be a delicious summertime treat but is wonderful any time of the year.

The largest worldwide consumption of ice cream is in the United States, where on average a person consumes 48 pints of ice cream a year. Ninety percent of American households eat ice cream.

• The most popular flavor is vanilla, followed by chocolate, strawberry, and cookies and cream.

• The biggest ice cream sundae was created in Edmonton, Alberta, Canada, in 1988. It weighed 24 tons.

• The ice cream cone was invented during the 1904 World’s Fair in St. Louis. Waffles were formed and used as the original ice cream cone so people could walk around and enjoy their ice cream.

• Sunday is the most profitable day for ice cream sales.

• The largest ice cream cake weighed 12,096 pounds.

• The United States produces more ice cream than anyone else in the world.

• Chocolate syrup is the most popular ice cream topping.

• It takes approximately 50 licks to finish the average ice cream cone.

I remember as a child when my grandparents would make homemade ice cream. This was back in the day when you had a churn with a crank. Everybody had to take a turn at turning the crank to prepare the ice cream. The secret was to take your turn at the beginning because the longer it froze, the harder it was to turn the crank. Then we progressed to electric ice cream freezers and small counter top ones.

One of my favorite ice cream flavors is cherry vanilla ice cream. This recipe doesn’t require a freezer but is delicious just the same. Soften ½ gallon of vanilla ice cream and add a drained 10-ounce jar of maraschino cherries that have been chopped. Add 2 tablespoons of juice that you have reserved. Stir together all ingredients, and place in a plastic container to freeze. This is quick, easy and delicious.

July is National Ice Cream Month, and July 28 is National Ice Cream Day. Celebrate with some homemade ice cream. You’ll be glad you did. Thanks for reading.

JAN JAN’S HOMEMADE ICE CREAM

(This is my sweet mother-in-law’s recipe. She made it every year for the Fourth of July. Her daughter, Laine, has taken over the family tradition and prepares it for the family.)

Scald 2 quarts whole milk in a double boiler.

Prepare 8 well-beaten eggs, 2 cups of sugar with 2 level tablespoons of plain flour.

Mix eggs and sugar mixture thoroughly. Pour slowly into the hot milk, stirring constantly. Return to heat and cook slowly until custard coats the back of the spoon (constantly stirring). Remove from heat and let cool. Then, add 2 tablespoons of vanilla extract. Let mixture get cold in refrigerator before freezing. Just before putting into the freezer, add 2 cups cream, slightly beaten. Freeze and enjoy.

• You can add cut up peaches or strawberries before freezing, if desired. My father-in-law loved figs. She would peel, slice and sugar some figs and serve over the top — delicious!

FUDGESICLE ICE CREAM

(This is quick, easy and delicious. It reminds me of a Wendy’s frosty.)

16 ounces Cool Whip

1 can Eagle Brand sweetened condensed milk

1 gallon chocolate milk

Pour condensed milk and Cool Whip directly into the freezer cylinder. Pour in the chocolate milk to the fill line. Freeze and enjoy.

MAE MAE’S HOMEMADE

(This is my paternal grandmother’s recipe for homemade orange sherbet. We just called it “homemade.” Once I added a flat can of crushed pineapple for a change. My family was mortified and told me never to mess with the “homemade” again!)

1 liter orange soda

1 large can pineapple juice

2 cans Eagle Brand sweetened condensed milk

Pour the condensed milk directly into the ice cream cylinder. Pour equal amounts of orange soda and pineapple juice to the fill line. Freeze and enjoy.

• Contact Lee Ann Flemming at lafkitchen@hughes.net.

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