This document provides information about ice cream and gazpacho. It includes recipes for strawberry ice cream and watermelon cucumber gazpacho. It discusses ice cream facts such as the minimum milkfat content. It also covers the history of ice cream and notable dates in its development in the United States. Furthermore, it addresses the origins and traditional composition of gazpacho as a peasant food in Spain.

1. You Scream, I Scream –Ice Cream!American Memory photo from the Library of Congress , 1939http://memory.loc.gov

2. Tasty treats scooped up today:View excerpt from the Ice Cream Show DVDTest your knowledge of ice cream factsUncover real ice cream historyMake shake & eat ice cream

3. View Ice Cream Show DVD

4. Quick fact question #1The U.S. Government rules that ice creammust have at least:a. 7% milkfatb. 10% milkfatc. 12% milkfatd. 15% milkfatSource: International Dairy Foods Association (IDFA) - http://www.idfa.org/facts/icmonth/page6.cfm

5. Quick fact question #2Ice cream is mixed by revolving blades to prevent:a. A bad flavorb. A slushy consistencyc. A solid frozen chunkd. A unappealing colorSource: International Dairy Foods Association (IDFA) - http://www.idfa.org/facts/icmonth/page6.cfm

6. Quick fact question #3The 3rd most popular ice cream flavor in the U.S. after vanilla and chocolate is:a. Strawberryb. Cookies and creamc. Chocolate chip cookie doughd. Butter pecanSource: International Dairy Foods Association (IDFA) - http://www.idfa.org/facts/icmonth/page3.cfm

7. Quick fact question #4After WWII in 1946, per capita ice cream consumption hit a high of:a. 23 lbs.b. 32 lbs.c. 18 lbs.d. 28 lbs.Source: Amber Waveshttp://www.ers.usda.gov/Amberwaves/June03/pdf/awjune2003.pdf

8. Truth vs. Myth on Ice Cream History Which of these items is true?Dessert made from water buffalo milk, flour, and camphor, chilled with ice was made during Zhou Dynasty in China (AD 618-907).Marco Polo returned to Italy from China with an ice cream recipe.

9. Truth vs. Myth on Ice Cream History Which of these items is true?Emperor Nero (AD 37-68) ate fruit mixed with snow gathered by slaves in the mountains.Water ices listed on the menus of elegant dinners in Europe during 1660s.

10. Truth vs. Myth on Ice Cream History Which of these items is true?1744 – journal of William Black, working with the governor of Virginia – mentioned a dinner with “ice cream . . . with strawberries and milk” Charles I of England paid his cook an annual sum to keep his ice cream recipe a secret.

11. Notable Dates in U.S. Ice Cream History1843 – Nancy Johnson received patent for “artificial freezer” with a tub, cylinder/lid, and dasher with crank1851 – first ice cream factory built1888 – cornets with cream listed in a cookbook (first cone)1921 – Eskimo Pie rolled out1927 – continuous freezer invented1930s – pasteurization mentioned in ads

12. Shake up some ice creamGet a bag of ingredients.Put inside another bag of rock salt and ice.Agitate it carefully.

13. Sources:American Memory-Library of Congress http://memory.loc.govChocolate, Strawberry, and Vanilla: A History of American Ice Cream by Anne Cooper Funderburg, Bowling Green State University Press, 1995.Everybody Loves Ice Cream by Shannon Jackson Arnold, Emmis Books, 2004.International Dairy Foods Association (IDFA)http://www.idfa.org/facts/icmonth/The Science of Ice Cream by Chris Clarke, Royal Society of Chemistry, 2004

14. Cuisinart Strawberry Ice CreamIngredients3 cups fresh ripe strawberries, stemmed and sliced4 tablespoons freshly squeezed lemon juice1-1/2 cup sugar, divided1-1/4 cups whole milk2-3/4 cups heavy cream1-1/2 teaspoons pure vanilla extract

15. InstructionsIn a small bowl, combine the strawberries with the lemon juice and 1/2 cup of the sugar. Stir gently and allow the strawberries to macerate in the juices for 2 hours. Strain the berries, reserving juices. Mash or purée half the berries.In a medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining granulated sugar until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream, reserved strawberry juice, mashed strawberries, and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Five minutes before mixing is completed, add the reserved sliced strawberries and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

16. GazpachoEarly 3rd century BC Roman word “caspa” meaning remnants or fragmentsAlso, Spanish slang for confusion or predicament

17. GazpachoOriginally peasant food composed of leftovers:Stale breadGarlicOlive oilSaltVinegarTomatoes added when introduced from the New World

19. WatermelonSweetness with savoryMoors took watermelon from Africa to Europe in the 13th century

20. Watermelon Cucumber GazpachoIngredients1 small (about 3 pounds) seedless watermelon, cubed (about 5 cups) 1 small seedless cucumber, peeled and diced (about 1 cup) 3 celery ribs, diced (about ½ cup) ½ small red onion, diced (about 1 cup) 1 clove garlic ¼ cup fresh mint leaves 1 red bell pepper, seeded, diced (about 1 cup) 1 yellow bell pepper, seeded, diced (about 1 cup) 1 jalapeño chile, seeded, more to taste 3 tablespoons freshly squeezed lime juice (about 1 lime) 2 tablespoons red wine vinegar ½ teaspoon salt, more to taste GarnishesFinely cubed watermelon, cucumber, celery, red and yellow bell pepper, and red onion Fresh mint leaves Olive oil for drizzling AccompanimentsCrusty baguette

21. DirectionsPurée all ingredients in the blender until smooth, reserving some of each fruit and vegetable for garnish. Transfer to a bowl and cover. Refrigerate until cold, at least 2 hours and up to 24 hours. Divide chilled gazpacho into four bowls. Serve garnishes alongside for your guests to customize to taste. Finish with a drizzle of olive oil, if desired.