In 1984, President (and Californian) Ronald Reagan declared July National Ice Cream Month.  No matter how you scoop it, blend it or top it, Americans love their ice cream no matter the month. Don’t believe us? The average American eats 48 pints of ice cream each year! There’s a good chance it’s made with Real California Milk. California is the number one producer of both ice cream and the milk that gives it the creamy, dreamy texture we love.

To celebrate ice cream season, we spoke with some Real California ice cream experts.  Laly Protzel, founder of Rumba Desserts, and Sherri Tate, CEO and founder of Silver Moon Desserts, are some of the state’s best superpremium ice cream artisans who use Real California Milk to make culinary masterpieces.

Exotic South American Flavor Meets Real California Taste.

When Laly Protzel began Rumba Desserts, which makes exotic-fruit-based ice creams and sorbets, in Sunnyvale, California, it was a quest to combine “traditional South American fruits with the best homegrown milk in California to offer new palate-pleasing experiences.”  Growing up in Peru, Laly spent much of her time on her grandfather’s dairy, learning dairying practices and a strong work ethic.  The fond memories and early lessons would eventually inspire her to create her own business in 2007.  Rumba Desserts are not only satisfying; they’re good for the planet!  Laly works hard to create sustainable business practices, including recycling, using compostable materials, monitoring electrical demand and using local resources whenever possible.  “Our footprint is minimized by the usage of natural produces,” Laly says. “Consequently 80% of our waste is diverted from landfills through recycling, reuse and composting. We continue to look for new ways to contribute to a greener planet.”

The sweetest surprise behind Rumba’s tasty treats? “Combining Real California Milk with the nutritional value of the tropical fruits that I use creates desserts that are an unforgettable treat for the palate!”

Laly believes that ice cream sundaes are a year-round treat — suggesting that each season can evoke its own sundae flavors.  Why not try highlighting Passion Fruit and Banana Cinnamon during the deep summer months or Rum & Raisins and Lucuma for a wintertime treat?  Here’s one of Laly’s favorite recipes:

Luscious Rumba’s Lucuma Afogatto

Ingredients:

1 cup Rumba’s Lucuma ice cream

1/2 cup hot, strong, brewed espresso

2 teaspoons rum liqueur (optional)

2 tablespoons of chocolate syrup

1/8 cup whipped cream

Toasted almonds and cinnamon powder

Preparation:

1. Spoon 1/4 cup ice cream into each of 2 small glass cups; freeze 15 minutes.

2. Pour 3 tablespoons coffee and 1 teaspoon liqueur over each serving. Top each with 1 tablespoon whipped cream, toasted almonds and cinnamon powder. Serve immediately.

Yield: 2 servings.

Silver Moon Desserts are a Dream Come True

Sherri Tate began Silver Moon Desserts, a line of premium, liqueur-infused ice creams and sorbets, in 2008, when she found inspiration while on a vacation in Maui.  She returned, quickly quit her corporate job, and dove head first into creating the company that had been her lifelong dream.  With the help of supportive friends and family, and an adorable dog named Scoop, Sherri made her first sale, and a few short months later, Silver Moon Desserts took off!

Featuring unique flavors, like Orange Creamsicle (crème fraîche, Cointreau and swirls of candied orange peel) or Praline Irish Cream (Irish cream liqueur and candied pecan pralines), Sherri believes the key to the best desserts is high-quality ingredients. “We are proud to use Real California dairy products in all of our ice cream, and plan to continue to do so,” Sherri says. “I have met a few of the dairy farmers where our milk and cream comes from, and yes, I consider them environmentalists. They are typically small business owners that are trying to work in simpatico with the land, the cows and consumer demand for their products. “

As for sundaes, Sherri recommends Silver Moon Créme de Mint Chip on a chocolate brownie with a chocolate cabernet sauce drizzle and whipped cream.  Of course, Sherri insists, to have the perfect sundae, “the whipped cream must be homemade” — from California cream, of course. Check out Sherri’s favorite recipe at home:

Vanilla Bean Ice Cream

Ingredients:

2 cups heavy whipping cream

1 cup whole California milk

¾ cup granulated sugar

1 tablespoon pure vanilla extract

1 vanilla bean, scraped

Preparation:

Combine all ingredients in a stainless steel mixing bowl.  Whisk until sugar is dissolved.  Pour into 1 qt. ice cream machine and let freeze.