National Chocolate Ice Cream Day in the USA

It’s National Chocolate Ice Cream Day! Thursday has arrived bringing National Chocolate Ice Cream Day where people everywhere are celebrating America's favorite flavor. The holiday arrives ever year on June 7, marking the perfect time to cool down on a hot day with the cold treat. Ice cream is made from milk and cream that is combined with fruits or other flavors and is believed to have originated in China around 200 B.C., according to BBC. Culinary historians believe that the first ice cream flavors were fruit-based, but by the 18th century both vanilla and chocolate were quite common. Thomas Jefferson took a fancy to ice cream while living abroad during the 1780s. (He was the ambassador to France at the time.) It is likely that he is responsible for bringing this delicious frozen treat to America! Today, the United States produces around 1.6 billion gallons of ice cream each year. Whether you prefer your chocolate ice cream in a cone, a cup, a sundae, or a milkshake, indulge in a scoop (or two!) today! Happy National Chocolate Ice Cream Day!

  Here are  7 Ways to Make National Chocolate Ice Cream Day: With sea salt: Oh yes. You heard me right. Ice cream and salt are delicious. You can do a big thing with a recipe or you can just sprinkle a little sea salt on top of your ice cream. Combine it with caramel for a taste bud explosion.   With chili pepper: If you like spicy food, you will be amazed how well chocolate and chili pepper combine to make your mouth oh-so-happy.

 Spicy Mexican Chocolate Ice Cream

 1 cup heavy cream 1 cup  whole milk 1 cup skim milk 2 ounces  unsweetened chocolate 1/2 cup  unsweetened cocoa powder 1 vanilla bean 2 eggs 1 cup sugar 1/8 teaspoon salt 1 teaspoon cinnamon 1/8 teaspoon cayenne pepper   Directions: 1 Slice the vanilla bean in half lengthwise and scrape the seeds (do not discard), set aside. 2 Roughly chop the chocolate and melt in a medium sauce pan together with milk and cream (over medium heat). After the chocolate has melted, whisk in the cocoa powder, avoiding clumps. Add the vanilla bean and seeds. Bring the mix to just under a boil (150° on a candy thermometer), stirring frequently. Remove from heat and let the mix steep, covered, for 30 minutes to an hour.   3 Remove the vanilla bean. Reheat mix over moderate heat until hot (150 degrees), stirring frequently. 4 Whisk the eggs, sugar and salt together in a small bowl.   5 Temporarily remove the pan from the heat. Add 1/2 cup hot cream mixture to the eggs/sugar in a slow stream, whisking constantly. Whisk the egg/cream mix back into the saucepan and return to medium-low heat, STIRRING CONSTANTLY until a candy thermometer reads 170 degrees (do not let it boil).   6 In a medium to large bowl (that cream mixture will be chilled in) combine the cinnamon and cayenne pepper. Pour a small amount of the chocolate cream through a strainer into the bowl and whisk to combine, avoiding clumps. Pour the remaining chocolate cream mixture through the strainer and whisk to combine.   7 Cool completely in the refrigerator (at least 4 hours). Freeze in an ice cream maker. Transfer to an airtight container and put in freezer to harden.  8 Notes: DO NOT add more than 1/8 tsp cayenne pepper. The flavor intensifies as it freezes in the ice cream maker. If you don’t have 1/8 tsp, use 1/4 tsp and remove half the cayenne.   9 Notes: To chill more quickly, place the final mixture in an ice and cold-water bath for 30 minutes (a larger bowl for the ice water, a smaller bowl filled with the cream mixture that will sit in the "bath"). Stir frequently.     With seltzer: Put a little seltzer on your ice cream for a taste a bit like an egg cream and a lot like delicious.     With crumbled graham cracker and toasted marshmallow: Like s'mores only better!   With popcorn: Chocolate covered popcorn is an amazing treat few have had. Sprinkle some on your ice cream for a great treat.    With pretzels: See above. Same deal here. Crumble them in and enjoy.    With Mochi dough: If you haven't had mochi, you are missing out. Yum, yum, yum!

How to Make Mochi Ice Cream

Instructions 1 Soften the ice cream, scoop into 10 round balls, and refreeze until hard. 2 Combine glutinous rice flour and water in a glass bowl. Mix well to paste, then add sugar and vanilla, mix until dissolved.

3 Cover with plastic wrap and microwave for 2 minutes. It will be half cooked. Remove and stir well while it's hot.  4 Cover and return to microwave for 30 seconds. Stir well.   5 Place plastic wrap over a cutting board. Dust generously with corn flour (this is a must).  6 Wait for dough to cool. Place onto board and divide into 10 pieces.   7 Flatten dough with your palm. Wrap each piece of dough around an ice cream ball and refreeze in an airtight container. Of course chocolate ice cream is also delicious plain and simple. Enjoy the day!