On January 15 we celebrate National Strawberry Ice Cream Day a perfect day to enjoy a creamy, sweet treat with a bright, fruity flavour of ripe strawberries that is smooth, slightly tangy, and perfect for a refreshing dessert. Strawberry Ice Cream is loved by everyone especially those fans of Strawberries must try this Ice cream however Strawberry deserts are the best
History of National Strawberry Ice Cream Day
According to my research, I found that the Romans invented the practice of mixing ice with fruits and other flavours. Moreover, Emperor Nero was said to have sent runners up the mountains to fetch snow and ice. Likewise, it was the Persians who first indulged in the practice.
Did you know that, the first record of this comes from Panchatantra, where salt was added to cream to lower its melting point, allowing it to freeze at a higher temperature?
However, one of the earliest references to ice cream in North America is that recorded in the “Pennsylvania Magazine of History & Biography:” “Among the rarities was some fine ice cream, which, with the strawberries and milk, eat most deliciously.” Strawberry ice cream itself may have been invented between the 18th and 19th centuries.
Ice cream remained a treat for the upper classes until a Swiss entrepreneur by the name of Carlo Gatti set up an ice cream stand in London in 1851. It was very difficult to store ice at that time but Gatti built an “ice well” in which he stored the ice that he procured from the Regent’s Canal. He sold ice cream scoops in “shells” for a penny each, and he eventually became successful enough to start importing ice from Norway for his business.
| 1674 (The French Recipe for Flavored Ice) | Chemist Nicolas Lemery publishes a collection of “rare curiosities and novelties of the more admirable effects of nature” in which there are recipes for sorbets. |
| 1776 (America Gets an Ice Cream Parlor) | While ice cream was served in elite, private circles in the U.S. before this, and even to the public, the first parlor opens in New York City. |
| 1885 (Agnes Marshall Popularizes Ice Cream) | Marshall, dubbed the “Queen of Ices,” begins to write a series of cookbooks featuring ice cream. |
| 1926 (The Soft Serve is Created) | Charles Taylor of Buffalo, New York, invents and patents the first soft-serve ice cream machine |
5 Fun Facts About Ice Cream And Strawberries
-
A strawberry has 200 seeds- Did you know that, the average strawberry is covered in 200 seeds.
-
Women patented ice cream machines- Nancy Johnson from Philadelphia was the first American to patent a hand-cranked ice cream maker, however, agnes Marshall also patented a similar machine in England.
-
Americans consume a lot of ice cream- The average American leads the world with an annual consumption of around 23 pounds or 46 pints of ice cream per year.
-
Americans consume much fewer strawberries- According to the U.S. Department of Agriculture, Americans consume around 3.4 pounds of fresh strawberries every year.
-
California produces the most strawberries- The state accounts for 75% of the crop in the country, which is around 1 billion pounds.
Strawberry Ice Cream – Receip
Ingredients:
- 2 cups fresh strawberries, hulled and sliced
- 1 cup granulated sugar, divided
- 1 cup whole milk
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (optional, for added brightness)
How to make:
- In a bowl, combine the strawberries and 1/2 cup of the sugar. Mix well and let it sit for about 15-20 minutes to allow the strawberries to release their juices.
- After the strawberries have macerated, blend them with an blender or regular blender until smooth. If you prefer some chunks, blend just a bit less.
- In a large bowl, whisk together the remaining 1/2 cup sugar and whole milk until the sugar is dissolved.
- Stir in the heavy cream, vanilla extract, and lemon juice if using.
- Fold the strawberry puree into the milk and cream mixture. Mix until well combined.
- Cover and refrigerate the mixture for at least 1-2 hours, or until it’s thoroughly chilled.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
- Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
FAQs
Can I use frozen strawberries instead of fresh ones?
Yes, you can use frozen strawberries. Before using thaw them first and drain any excess liquid before blending.
What if I don’t have an ice cream maker?
You can still make ice cream by using a no-churn method. After mixing the ingredients, pour the mixture into a freezer-safe container and stir every 30 minutes for the first 2-3 hours to break up ice crystals until the ice cream is firm.
Can I make this recipe dairy-free?
Yes, Substitute whole milk and heavy cream with dairy-free alternatives like almond milk, coconut milk, or oat milk. Use a non-dairy heavy cream substitute if needed.
Can I add mix-ins like chocolate chips or nuts?
Yes! Add mix-ins during the last few minutes of churning, or fold them in once the ice cream is done churning.
What should I do if my ice cream is too hard after freezing?
Let it sit at room temperature for about 5-10 minutes before scooping. This will soften it to a more manageable consistency.
Can I use a different sweetener instead of granulated sugar?
Yes, you can use alternatives like honey, maple syrup, or agave nectar. Keep in mind that these may slightly alter the flavour and texture of the ice cream.
Also, read more about National Bagel Day – January 15, 2025
