The Recipe with General Directions for Churning Ice Creams
To Make Ice Creams
About Ice Cream
The first recorded mention of ice cream in England was in 1627, and the first published recipe in that country was by a Mrs. Mary Eales in 1718. This is an ice cream recipe in the 1733 edition of Mrs. Eales's Receipts:
Ice Cream Equipage
|Photos courtesy of Riversdale House Museum|
|1853 Matchett's Baltimore City Directory|
Marshall's Patented Ice Cream Maker
(Source: Advertisement in Agnes Marshall,
Mrs. A.B. Marshall's Larger Cookery Book, London, 1891))
- 2 1/2 Cups Whole Milk
- 1/4 Cup Heavy Cream
- 3/4 Cup + 2 Tablespoons Granulated Sugar
- 1 Vanilla Bean, Split and Scraped or the Grated Rind of 2 Lemons
- 1 Whole Large Egg
- White of 1 Large Egg
- Read Ice Cream Maker Manufacturer's guidelines for freezing the bowl. Then, proceed to make the custard in step #2,
- In a saucepan, whisk together the milk, cream, sugar, vanilla beans and pod (or lemon). Heat on medium heat until the mixture reaches about 175º F.
- Whisk together the egg and egg white in a large bowl and set aside.
- Temper the Eggs: Add about 1/4 cup of the hot mixture to the eggs and stir. Add the eggs to the hot cream in the saucepan and whisk.
- Return the custard to the stove and cook on low heat for a few minutes, until the custard reaches about 160º F and coats the back of a spoon.
- Strain the custard through a fine mesh sieve and place in container with a lid.
- Allow the custard to cool in the refrigerator for several hours or even overnight.
- When the custard is completely cold, follow ice cream maker manufacturer's directions to make the ice cream.