Speaking of Ice Cream: 90 Percent Of Americans Eat Ice Cream Regularly

Speaking of Ice Cream, most Americans like it, and eat it – a lot, so says the California Milk Advisory Board…

SOUTH SAN FRANCISCO, Calif., and MODESTO, Calif. - Summer is in full gear and temperatures are on the rise, what better way to cool off than with California ice cream? (Well besides made-in-Texas Blue Bell?)

California is the nation’s number one ice cream producer, churning out over 142 million gallons of ice-cold creamy goodness each year. (Couldn’t find any stats on Texas ice cream production.) In honor of July Ice Cream Month, the California Milk Advisory Board (CMAB), representing California's more than 1600 dairy families, surveyed consumers to find out just where they find themselves enjoying some good-old fashion ice cream, frozen yogurt and gelato.

Key survey results include:

Over two-thirds of consumers nationwide say they find themselves eating ice cream, frozen yogurt or gelato most frequently in front of the TV or on the couch (64 percent).

Women are more likely than men to eat ice cream, frozen yogurt or gelato in bed. (Guilty!)

Young adults, ages 18-34, say they find themselves eating ice cream, frozen yogurt or gelato on the couch more frequently than others (20 percent).

Maybe it's the drip factor but parents are more likely than non-parents to eat ice cream, frozen yogurt or gelato outside (19 percent versus 11 percent, respectively).

Consumers definitely enjoy a good scoop of ice cream on a regular basis.  So much so that former California governor, President Ronald Reagan, recognized America's love for ice cream and declared July National Ice Cream Month back in 1984," said Jennifer Giambroni, Director of Communications for the CMAB.

Whether on the couch or outdoors, the results are conclusive that most consumers enjoy a good scoop of ice cream every now and again, so here are a few tricks and tips of the ice cream trade on eating ice cream:

To prevent an ice cream cone from becoming soggy while you eat, drop a mini marshmallow in the bottom of the cone before scooping.

To soften ice cream, transfer it to the refrigerator for 10-20 minutes before serving. A faster option is to use a microwave but be careful of ice cream soup! Place the ice cream in its cardboard container into a microwave set to High: microwave one pint for 10-15 seconds; one quart for 15-25 seconds; and a half-gallon for 30-40 seconds. (Don't use microwave if ice cream is in a plastic container.)

After serving ice cream, return carton to the freezer immediately to help prevent the formation of ice crystals that can occur when ice cream is partially thawed and then re-frozen. This will keep the texture smooth for your next bowl (if it lasts that long).

With about 90 percent of Americans regularly enjoying ice cream, the CMAB puts a twist on the classic summer time ice cream float by simply adding seasonal fruits, a sugar cookie, a dash of cinnamon – and a scoop of California ice cream, of course!

FLOATING BLUEBERRY CALIFORNIA COBBLER

(Recipe developed by Kristina Vänni on behalf of the California Milk Advisory Board)

Makes 1 float:

1-2 scoops California vanilla ice cream

1/4 cup blueberries

½ cup blueberry-flavored soda

1 sugar cookie,

about 1 tablespoon Ground cinnamon

In a serving glass (or Mason jar), alternate layers of ice cream and blueberries until glass is about 3/4 full. Pour soda into the glass until it reaches the top and ice cream is floating. Top with crumbled sugar cookie and a dash of cinnamon. Sip and smile!

Source: California Milk Advisory Board via PR Newswire (http://s.tt/1gWf4)