The California Milk Advisory Board and Ice Cream Expert Bruce Weinstein Dish Out Patriotic and ‘California Cool’ Desserts

SOUTH SAN FRANCISCO, Calif., & MODESTO, Calif. – June 30, 2008 – Californians can escape the summer heat with some fun new ice cream treats guaranteed to delight ice cream lovers. The California Milk Advisory Board (CMAB) has partnered with Bruce Weinstein, author of The Ultimate Ice Cream Book, to create patriotic and delicious ice cream recipes perfect for Fourth of July parties and for cooling off during the summer months.

Weinstein is touring California the week of June 30, making stops in San Diego, Sacramento and the San Francisco Bay Area to share his love for ice cream made with Real California Milk. The tour features signature patriotic ice cream recipes and custom recipes for each city he visits.

Americans eat an average 25 pints of ice cream annually. California is the number-one producer of both ice cream and milk in the U.S. In 2007, the state produced 130 million gallons of ice cream, each gallon requiring about 12 pounds of whole milk to produce. In 1984, Americans’ love for ice cream became official when President Ronald Reagan proclaimed July as National Ice Cream Month.

“In celebration of July’s National Ice Cream Month, we have created some delicious ice cream treats which are perfect for summer entertaining,” said CMAB Vice President of Communications Tricia Heinrich. “We hope Californians are inspired by these patriotic and creative recipes and will use California dairy products to create their own versions for their friends and families.”

The patriotic desserts include the “Flag Parfait,” created with layers of vanilla or strawberry ice cream, fresh blueberries and Bing cherries. The CMAB’s “Uncle Sam-wich” creation includes a scoop of ice cream squeezed between two freshly-baked sugar cookies decorated like American flags.

In San Diego, Weinstein will dish out the “Sand-i-ego Starfish,” a beach-themed ice cream dessert shaped like a starfish, complete with graham cracker “sand” and a miniature umbrella. In the San Francisco Bay Area, caramel will complete the “Cable Car-a-mel Sundae,” a classic sundae made with swirls of vanilla and dulce de leche ice cream and ribbons of caramel sauce, topped with salted peanuts and maraschino cherries.

Recipes for the ice cream desserts are listed below and available online at our ice cream page.

Flag Parfait
In a parfait glass, layer maraschino cherries, vanilla or strawberry ice cream, fresh blueberries, another layer of ice cream and canned Bing cherries in heavy syrup. End with a scoop of ice cream; top with whipped cream, red and blue jimmies and a sparkler or a small paper American flag.

Uncle Sam-wich
Roll out sugar cookie dough, cut into rectangles and bake. Decorate half the cookies with red, white and blue icing to look like American flags. Place a scoop of your favorite ice cream on undecorated cookies, spread with a small spatula and top with a decorated cookie. Freeze.

Ascoop from Alcatraz
Scoop rocky road ice cream into a waffle cup; draw “prison bars” on ice cream with chocolate syrup or fudge sauce. Garnish with chocolate chips, mini-marshmallows and toasted pecans.

The Cable “Car”-a-mel Sundae
Scoop vanilla and dulce de leche ice cream into a sundae dish; top with caramel sauce, salted peanuts and maraschino cherries.

The Sand-i-ego Starfish
Line star-shaped molds with plastic wrap; fill with chocolate, strawberry or fudge ripple
ice cream. Freeze until firm. Sprinkle a plate with graham cracker crumbs, unmold ice cream stars and arrange on top. Garnish with seashell-shaped chocolates, gummy fish or sharks and caramel sauce; sprinkle more graham cracker crumbs on top and add a paper drink umbrella to complete the dessert “beach.”

The “Reel” Hollywood Chocolate Milk Shake
In blender on low speed, blend 1 1/2 cups chocolate ice cream, 1/2 cup milk and 1/4 cup chocolate syrup. Drizzle the inside of a tall, clear glass with chocolate syrup; carefully pour in milk shake. Top with chocolate whipped cream (recipe below) and mini chocolate sandwich cookies.
Chocolate Whipped Cream: Whisk 1 cup heavy cream with 2 tablespoons confectioner’s sugar and 1 tablespoon unsweetened cocoa powder until stiff. (Yield: 2 cups)

Central Valley Ice Cream
Scoop vanilla, almond or almond fudge ripple ice cream into a shortcake cup, top with cherry sauce (recipe below) and garnish with toasted sliced almonds. Add fresh or canned sliced peaches for color.
Cherry Sauce: In saucepan, heat one 15-ounce can Bing cherries in heavy syrup. Mix 2 teaspoons cornstarch with 1 tablespoon water; stir into cherries. Simmer about one minute or until thick; cool. (Yield: 2 cups)

Contact:

Sara Kerns, Ketchum sara.kerns@ketchum.com (415) 984-6229