NATIONAL VANILLA ICE CREAM DAY

Vanilla Ice Cream Day on July 23 tips its hat at the second most popular flavor in America. Take a bow, vanilla. I scream, you scream, we all scream for...VANILLA ICE CREAM!! Of course, the day is part of National Ice Cream Month and not too far behind National Ice Cream Day.

Since Americans love vanilla ice cream so much, it shouldn't come as a surprise that vanilla is the most common flavoring in North America for ice cream. In fact, many people consider vanilla ice cream to be the default flavor.

Many may be familiar with Thomas Jefferson's vanilla ice cream recipe. The third president of the United States may have discovered a love for the vanilla flavor while visiting France. While he wouldn't have been the first to savor the delicious taste of vanilla ice cream, Jefferson enjoyed jotting down recipes. The same applied to ice cream. He also produced a handwritten copy of a vanilla ice cream recipe in the 1780s. Only ten copies remain. In fact, the Library of Congress houses one copy that has a cookie recipe on the flip side. Today, the ice cream parlor at Mt. Rushmore in South Dakota serves the same recipe so that anyone can have a taste.

Make your own old fashioned homemade vanilla ice cream for you to enjoy! While you're at it, invite some friends to enjoy it with you. Maybe, go out for some vanilla ice cream. Scoop up a dish full from the ice cream in your freezer. Will you add chocolate syrup or caramel? Oh, and don't forget the sprinkles! Post a photo on social media using #VanillaIceCreamDay to encourage others to do the same.

We were unable to find the creator and origin of National Vanilla Ice Cream Day.

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Jefferson’s Ice Cream Recipe

2. bottles of good cream.
6. yolks of eggs.
1/2 lb. sugar

mix the yolks & sugar
put the cream on a fire in a casserole, first putting in a stick of Vanilla.
when near boiling take it off & pour it gently into the mixture of eggs & sugar.
stir it well.
put it on the fire again stirring it thoroughly with a spoon to prevent it’s sticking to the casserole.
when near boiling take it off and strain it thro’ a towel.
put it in the Sabottiere[14]
then set it in ice an hour before it is to be served. put into the ice a handful of salt.
put salt on the coverlid of the Sabotiere & cover the whole with ice.
leave it still half a quarter of an hour.
then turn the Sabottiere in the ice 10 minutes
open it to loosen with a spatula the ice from the inner sides of the Sabotiere.
shut it & replace it in the ice
open it from time to time to detach the ice from the sides
when well taken (prise) stir it well with the Spatula.
put it in moulds, justling it well down on the knee.
then put the mould into the same bucket of ice.
leave it there to the moment of serving it.
to withdraw it, immerse the mould in warm water, turning it well till it will come out & turn it into a plate.[15]

Modern Version (adapted by Marie Kimball)
Beat the yolks of 6 eggs until thick and lemon colored. Add, gradually, 1 cup of sugar and a pinch of salt. Bring to a boil 1 quart of cream and pour slowly on the egg mixture. Put in top of double boiler and when it thickens, remove and strain through a fine sieve into a bowl. When cool add 2 teaspoonfuls of vanilla. Freeze, as usual, with one part of salt to three parts of ice. Place in a mould, pack in ice and salt for several hours. For electric refrigerators, follow usual direction, but stir frequently.[16]

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