From Cow to Cone – July is National Ice Cream Month

The Hansens process milk, butter, cream, cheese curds and ice cream from their 150 cows right on the farm.

The Hansens process milk, butter, cream, cheese curds and ice cream from their 150 cows right on the farm.

During June Dairy Month we celebrated the many dairy farmers who work hard 365 days a year to produce a safe and nutritious product for us.  32 years ago I fell in love with a dairy farmer who milked Holsteins ( black and white cows). Read June 2014 – Dairy Farm to see how a dairy farm plays a vital part in our farm today.  So, I always enjoy the opportunity to visit with dairy farmers.  We have family friends a few miles down the road who are dairy farmers, and I have had the privilege to meet dairy farmers from other states.  A few years ago we had the opportunity to tour a family dairy farm where they also process their milk into dairy products including ice cream!  Since July is National Ice Cream Month I am honored to share the Hansen’s Farm Fresh Dairy story.

The Hansen family includes three generations (the fifth, sixth and seventh generations of the farm's owners) who live and work on the farm.

The Hansen family includes three generations (the fifth, sixth and seventh generations of the farm’s owners) who live and work on the farm.

The Hansen family has owned their farmland in Hudson, Iowa, for 151 years, making it a Heritage Farm. Since 2004, Jay and Jeanne Hansen and their four sons, Brent, Brad, Blair and Blake, have been processing milk from their herd of 150 Holsteins and selling it directly to the public. Today they process milk into whole, 1%, skim and chocolate milk, cheese curds, heavy cream, butter, egg nog, and over 30 flavors of ice cream. In 2012, the Hansens opened a Tour Center on the farm to accommodate the 5,000 visitors every year who come to see how milk gets from the cow to their table. 
Hansen’s Dairy products are sold at their three retail stores — Moo Roo in Waterloo, Hansen’s Outlet in Cedar Falls, and the tour center in Hudson — and other grocery stores in the Cedar Falls/Waterloo and Cedar Rapids/Iowa City areas.
The best part is creating a delicious, nutritious product that is so well supported by the public. We love sharing our story with visitors and it’s amazing to see how much they learn.
The youngest of the seventh-generation Hansens is three-year-old Beckett, son of Blake and Jordan Hansen, who enjoys helping Daddy feed the heifers.

The youngest of the seventh-generation Hansens is three-year-old Beckett, son of Blake and Jordan Hansen, who enjoys helping Daddy feed the heifers.

Following is a recipe from the Hansens:

SAVORY CHEESE BALL

Jeanne Hansen, Hudson

2 lbs. Velveeta (cubed) 1 (8 oz.) package cream cheese from Hansen’s 1 lb. Sharp Cheddar Cheese, shredded (Cedar Grove) 1 lb. Hansen’s Butter 1 (16 oz.) jar processed cheddar cheese with bacon* 1 jar Kraft Pimento Cheese 1 jar Kraft Pineapple Cheese

Directions:

With everything at room temperature, mix with your electric mixer. Cover and refrigerate for at least one hour or overnight. Form into balls, about 8 ounces each. May be sprinkled with (or rolled in) dried parsley, bacon bits, nuts, etc. To give away as a gift, tie up with tissue paper and ribbon. Makes about 10 balls.

*The original recipe called for 2 (8 oz.) jars of Kraft cheddar cheese with bacon. This product is no longer available, so another brand would work. The purpose of this ingredient in the recipe is to provide a nice bacon flavor. As an alternative, you may experiment with adding 1⁄4 cup (or more/less as you prefer) crumbled cooked bacon, 1 additional cup of shredded cheddar cheese, and another 4 ounces of cream cheese. Blocks of cheddar cheese with bacon are also sold at Hansen’s. Try adding a cup or two of that cheese (shredded) plus some extra cream cheese in place of the bacon cheese called for in the recipe.

Thanks Hansen Family!!

Enjoy an ice cream cone today.  Make homemade ice cream for the 4th of July and top with strawberries and blueberries or raspberries.  YUM!

Take care,

Julie

P.S. A few weeks ago I actually had the chance to sample their ice cream as it was served at a Teachers Workshop, Making the Agriculture Connection.  It was delicious!

 

 

 

 

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