Today is Vanilla Ice Cream Day.
Though we may never know the exact day when ice cream was invented, many believe that today is the day, in 1904, that one of several vendors at the St. Louis World Fair was the first person to put ice cream onto a cone.
I’ll let other people fight over when the cone was invented, who put ice cream in it first, and whether they were able to finish eating it before it all melted in this super hot July weather.
Instead, I’m gonna give you :
Thomas Jefferson’s Vanilla Ice Cream recipe:
|You can also find this recipe at the Library of Congress website.
Just click on the image above to see the original.
As you are likely to not have an 18th century Ice Cream Maker lying around, It’s quite OK if you want to ignore Thomas’ instructions and use the instructions that came with your ice cream maker. You’ll notice that there’s quite a few egg yolks in this recipe, so by today’s standards, it might be closer to a frozen custard, but certainly it is a French Vanilla.
It’s all ice cream to me! Enjoy!
2 bottles of good cream (I think he means 2 quarts)
6 yolks of eggs.
1/2 lb sugar. (about 1 cup)
Mix the yolks & sugar.
Put the cream on a fire in a casser-
ole, first putting in a stick of Vanilla.
When near boiling take it off &
pour it gently into the mixture
of eggs & sugar.
Stir it well.
Put it on the fire again stirring
it thoroughly with a spoon to
prevent it’s sticking to the casse-
When near boiling take it off and
strain it thro a towel.
Put it in the Sabottiere (a sabottiere – aka sorbetière – is the inner canister of an ice cream maker, usually metal).
Then set it in ice an hour before
it is to be served, put into the
ice a handful of salt.
Put ice all around the Sabottiere.
i.e. a layer of ice, a layer of salt
for three layers.
Put salt on the cover lid of the
Sabotiere & cover the whole with
Leave it still half a quarter of an hour.
Then turn the Sabottiere in the ice 10 minutes.
Open it to loosen with a spatula
the ice from the inner sides of
Shut it & replace it in the ice.
Open it from time to time to de-
tach the ice from the sides.
When well taken (prise) stir it
well with the spatula.
Put it in moulds, justling it
well down on the knee.
Then put the mould into the
same bucket of ice.
Leave it there to the moment
of serving it.
To withdraw it, immerse the
mould in warm water,
turning it well till it
will come out & turn it
into a plate.