SeeCalifornia.com

July is National Ice Cream Month. Until 1800, ice cream remained a rare and exotic dessert enjoyed mostly by the elite. Around 1800, insulated ice houses were invented and an industry was created. Celebrate our greatness as the top producer in the nation of dairy products that go into the creamy blends. What counts? The most important ice cream ingredients come from milk. The dairy ingredients are crucial in determining the characteristics of the final frozen product. Federal regulations state that ice cream must have at least 10% milkfat, the single most critical ingredient. The use of varying percentages of milkfat affects the palatability, smoothness, color, texture and food value of the finished product. Gourmet or superpremium ice creams contain at least 12% milkfat, usually more.

You may want to try these:

Shubert’s (shuberts.com) Ice Cream Chico Family owned for 75 years
McConnel’s Santa Barbara (mcconnells.com)
Mitchell’s (mitchellsicecream.com) Ice Cream San Francisco 50 years
Tucker’s (tuckersicecream.com) Alameda
Farrell’s (farrellsusa.com) various locations
Dr. Bob’s (drbobsicecream.com) sold in stores
Fosselman’s (fosselmans.com) Alhambra
Ici IceCream (ici-icecream.com) Berkeley
Doc Burnstein’s (docburnsteins.com) Arroyo Grande
Marianne’s (lovemariannes.com) Santa Cruz
Gunther’s (gunthersicecream.com) Sacramento
Scoops (323) 906-2649 Los Angeles
Pappalecco (pappalecco.com) Little Italy- San Diego
Great Shakes (greatshakesps.com) Palm Springs
Three Twins (threetwinsicecream.com) Napa