-how to make ice cream-recipe for old fashioned ice cream recipe-

Old Fashioned Ice Cream Recipes Old Fashioned Ice Cream (General Recipe) Very Old Recipe (Over 100 Years Old) Two quarts thick cream, 1 pound A sugar, 1/4 ounce French gelatine, yolks 3 eggs; add 1 quart of the cream and gelatine, set on the fire; stir; to not let boil; melt: Set off, add the eggs and sugar stirred up together with a little of the cream, stirring all the time; set on, let get hot; set off, add the other quart of cream; stir, strain, freeze. Break your ice fine; use salt from 1 pint to 1 quart. Flavor after it is frozen. Follow directions for freezing. Directions for Freezing The essential points in freezing ice cream are to have the ice finely crushed, to use the right proportion of coarse rock salt, and to beat the mixture thoroughly during the freezing. Salt has a great attraction for water and causes the ice to melt, and ice, in changing from a solid to a liquid, absorbs heat. The mixture of melted ice and salt is many degrees colder than ice alone. The melting ice absorbs heat from the cream, or whatever may be placed in the freezer, and reduces the temperature to the freezing point. The finer the ice is crushed the quicker it melts, and the more the mixture is stirred, the sooner all parts come in contact with the cold surface of the can and become chilled. For this reason the ice should be crushed until fine and mushy, not merely broken into lumps; and also because large pieces with sharp edges will dent the can. The melted ice and salt should surround the can, and not be drawn off as fast as melted. It is evident, therefore, that a freezer with an outlet for the water in the bottom, and with directions for drawing off the water as soon as the ice is melted, is constructed upon erroneous principles. The outlet should be just below the top of the can and it should always be open, and then the water will run out before it can get inside the can. Do not draw it off during the process of freezing, unless the tub is so full that the ice clogs the outlet. Use 1 part salt to 3 or 4 parts ice. Coarse fine salt will do the work, but not so satisfactorily as rock salt or Turk's Island salt. A mixture of snow and salt answers when ice cannot be obtained. The ice and salt may be mixed before putting them into the tub, but many prefer to put them in separately, in alternate layers. See that the can is clean, the bearings, gears and socket in the tub are well oiled, and that the can and gear frame are properly adjusted, before putting in the cream. Be sure that the bail of the tub hangs over the latch end, for if on the other side, the crank of the gear frame will interfere with it when lifting the tub. Then lift off the gear frame, being careful not to pull the beater shaft out of the socket. Turn in the cream, adjust the cover and gear frame, fasten the latch, and then pack in the ice and salt. Put in a layer of ice 3 inches deep (pack it in solidly), then a measure or saucerful of salt, sprinkle it evenly on the ice, then 3 measures of ice and 1 of salt, etc., till the tub is full. Then only a small quantity of cream is being frozen, it is sufficient for the ice to come a few inches above the cream in the can. Pack each layer in closely with a wooden paddle and turn the crank occasionally while packing. Turn slowly or occasionally for the first 10 minutes, then rapidly till you can no longer. Remove the beater, scrape off the cream from the sides and pack it down closely in the can. Put a cork in the opening of the cover, and lay the gear frame over, to keep the can down in the ice. Cover with a piece of old carpeting wet in the salt water. If the ice and salt have been well packed, and the cream is to be served within an hour and not molded, no more ice will be needed. But if it to be kept longer, draw off the water and add more ice and salt. All ice creams are richer, and of better body, flavor and texture if allowed to remain in the ice and salt at least an hour to ripen in your freezer for 3 hours. Remove from freezer and let stand at room temperature for 10 minutes. Beat the mixture with a blender or an egg beater until smooth. Spoon into individual serving dishes. Store the leftovers in the freezer. Makes 6 servings! Enjoy!	Maxi-Matic Elite Gourmet Old Fashioned Pine Bucket Electric/Manual Ice Cream Maker Enjoy smooth, creamy ice cream with elite's large 6-quart old fashioned ice cream maker. Features include a maple finish pine tub with strong galvanized hoops, high torque motor 3500rpm with over-heating protection system, and 2 function design allows easy conversion from electric to manual hand crank. Churn great tasting ice cream for the whole family in 45 minutes. Two function design easily converts to electric model or hand crank model. Please Click on Image for More Information! What's on the Menu Today? Allergy Recipes Army Air Corp Photos WWII Baking Tips Beverages Book Care and Repair Children's Recipes Chinese New Year Christmas Entertaining Recipes Cookbook Reviews Cooking and Food Links Cooking for a Large Group Cooking Tips Creative Holiday CookingCulinary History Easter Information and Recipes Easy Recipes Entertaining Tips and Recipes Fun with Food Food Trivia Free Stuff Fun with Food Halloween Fun Herbal Remedies Herbs and Spices Household Hints Kids Crafts and Recipes Kids Links Memorial Day Information Nineteenth Century American Women Nineteenth Century Advertising Nutrition Parenting Tips Pet Goodies for Dogs, Cats and Birds Recipes from the 1800's Sewing Tips Thanksgiving Recipes Weather Page Wine and Beer Information Vanilla Ice Cream Recipe 1.The simplest way to make vanilla ice cream is to make either of the 5 kinds given as foundation, and just before freezing flavor with 1 or 2 tablespoons of the extract of vanilla; the amount will depend upon the strength and purity of the extract. 2. Make whichever foundation cream is preferred and use 1/4 less than the sugar given in the recipe; just before freezing add from 1 to 2 tablespoons of vanilla sugar or enough to give the flavor desired. These recipes were taken from an 1800's book "Lees Priceless Recipes" The wording and ingredients are as written in the book. Scoop: 150 Specialty Ice Creams from the Nation's Best Creameries Summertime's here, and 'tis the season for making ice cream at home for parties, backyard barbecues, and beach getaways. A guide to more than two dozen of the nation's best artisan dairies, Scoop takes you on a colorful tour with photos, stories, and histories of these mom-and-pop shops. Author Ellen Brown has reinterpreted classic frozen recipes for the home cook, each fitted to the most popular ice cream freezers on the market. Explore the nation's favorite ice cream shops with a plethora of delectable photographs and 150 recipes--featuring ice cream, gelato, sorbet, and more. This is the must-have guide for the at-home ice cream connoisseur.	Food Fun and Facts has over 900 pages. Use the Menu, or for a quick Search, use the Site Search Bar. Enjoy! Old-Fashioned Homemade Ice Cream: With 58 Original Recipes This informative, enthusiastic guide provides complete instructions and helpful advice for making delicious homemade ice cream, either in a hand-cranked or electric freezer. Includes 58 exotic, mouth watering ice cream recipes, plus recipes for toppings, sauces, more. Introduction. Illustrated throughout. The Popsicle - A Brief Overview The Popsicle, referring to a frozen treat made of ice and flavoring on a stick, is the common name in the United States and Canada. If you were in England or other British territories, you would ask for an Ice-lolly. In Australia, it is referred to the icy pole when ordered. The first Popsicle was created in 1905 by accident. Frank Epperson, 11 years old at the time, left a glass of soda powder and water outside with a mixing stick in it. The temperature dropped over night and when Frank found his cup the stick was frozen in the drink. He then took it in the house and had hot water running over the sides of the cup. The water loosened the frozen drink and Frank eat the frozen chunks. Even though many frozen juice bars were around at this time, the Popsicle was the first form of frozen products to be marketed to the public. Today the Popsicle sells millions of frozen treats yearly. The Popsicle was introduced to the public in 1922. Epperson got his idea patent as the Popsicle and it has been the name of many products ever since. Good Humor now owns the rights to the Popsicle and has made the Popsicle the big company that America knows it to be. A variation of the Popsicle is the Fudgesicle. A Fudgesicle is just a chocolate ice cream formed on a stick. It melts in your mouth and it is one of the most popular types of Popsicles. A type of Fudgesicle is marketed by Popsicle and they are sold in stores all over the country. The nutrition facts of a Fudgesicle can be found on the box. They are relatively low in fat. They are perfect for anyone who is watching their wait. You get to taste the creaminess of the ice cream and you get a taste of chocolate all rolled up in a sixty-calorie dessert. If you purchase Fudgesicles, they are even marketed as a kosher food. Another Popsicle product that has been found to be successful is the Pudding Pop. It combines the goodness of pudding and ice cream. You get this rich ice cream pop that brings back all those memories of being a kid. They come packaged with three flavors. You can decide between chocolate and vanilla, and if you can’t decide which, go with the twist. The twist tastes like a soft serve cone from the local shop. It’s creamy and filled with good chocolate. It’s hard to eat just one, but with ninety calories a pop, it may not be a good idea to have seconds. Say that you want the ice and the cream; a Popsicle and fudge pop. If that’s the case, you may want to try the new Popsicle product known as the Firecracker: Banana and Double Fudge. The bottom of the pop is the banana Popsicle and the top gives you the enjoyment of a fudge pop. It’s a great mix because many people love chocolate, frozen bananas. That’s exactly what it tastes like. You get to indulge yourself with the chocolate and get that great burst of banana ice at the same time. For those who are on a diet, you can enjoy one or two of this Popsicles and be guilt free. Rather you like the icy Popsicles or the creamy Fudgesicles you can always find the perfect something in your ice cream isle by looking for the Popsicle brand. They sell millions of Popsicles a year and they know exactly what to mix to give you the best-frozen dessert. By: Scott Byers Article Source: http://www.content-corral.com Scott Byers is the owner of Ice Cream Info, a complete ice cream resource with articles on ice cream, including how to make it. Norpro Ice Cream Sandwich Maker Create the old fashion ice cream sandwiches you loved as a child with Norpro's Ice Cream Sandwich Maker. A built-in sandwich cutter lets you effortlessly create a perfect sandwich. A spreader comes included as well as recipes and instructions. The tool is top-rack dishwasher safe. Back to Home Page Email Me! Copyright 1999-2011 Privacy

Old Fashioned Ice Cream Recipes

Old Fashioned Ice Cream (General Recipe)
Very Old Recipe (Over 100 Years Old)

Two quarts thick cream, 1 pound A sugar, 1/4 ounce French gelatine, yolks 3 eggs; add 1 quart of the cream and gelatine, set on the fire; stir; to not let boil; melt:

Set off, add the eggs and sugar stirred up together with a little of the cream, stirring all the time;

set on, let get hot; set off, add the other quart of cream; stir, strain, freeze.

Break your ice fine; use salt from 1 pint to 1 quart.

Flavor after it is frozen. Follow directions for freezing.

Directions for Freezing

The essential points in freezing ice cream are to have the ice finely crushed, to use the right proportion of coarse rock salt, and to beat the mixture thoroughly during the freezing. Salt has a great attraction for water and causes the ice to melt, and ice, in changing from a solid to a liquid, absorbs heat.

The mixture of melted ice and salt is many degrees colder than ice alone. The melting ice absorbs heat from the cream, or whatever may be placed in the freezer, and reduces the temperature to the freezing point.

The finer the ice is crushed the quicker it melts, and the more the mixture is stirred, the sooner all parts come in contact with the cold surface of the can and become chilled.

For this reason the ice should be crushed until fine and mushy, not merely broken into lumps; and also because large pieces with sharp edges will dent the can.

The melted ice and salt should surround the can, and not be drawn off as fast as melted.

It is evident, therefore, that a freezer with an outlet for the water in the bottom,
and with directions for drawing off the water as soon as the ice is melted,
is constructed upon erroneous principles.

The outlet should be just below the top of the can and it should always be open, and then the water will run out before it can get inside the can. Do not draw it off during the process of freezing, unless the tub is so full that the ice clogs the outlet.

Use 1 part salt to 3 or 4 parts ice. Coarse fine salt will do the work, but not so satisfactorily as rock salt or Turk's Island salt. A mixture of snow and salt answers when ice cannot be obtained.
The ice and salt may be mixed before putting them into the tub, but many prefer to put them in separately, in alternate layers. See that the can is clean, the bearings, gears and socket in the tub are well oiled, and that the can and gear frame are properly adjusted, before putting in the cream.

Be sure that the bail of the tub hangs over the latch end, for if on the other side, the crank of the gear frame will interfere with it when lifting the tub.

Then lift off the gear frame, being careful not to pull the beater shaft out of the socket.
Turn in the cream, adjust the cover and gear frame, fasten the latch, and then pack in the ice and salt. Put in a layer of ice 3 inches deep (pack it in solidly), then a measure or saucerful of salt, sprinkle it evenly on the ice, then 3 measures of ice and 1 of salt, etc., till the tub is full.

Then only a small quantity of cream is being frozen, it is sufficient for the ice to come a few inches above the cream in the can. Pack each layer in closely with a wooden paddle and turn the crank occasionally while packing.

Turn slowly or occasionally for the first 10 minutes, then rapidly till you can no longer. Remove the beater, scrape off the cream from the sides and pack it down closely in the can. Put a cork in the opening of the cover, and lay the gear frame over, to keep the can down in the ice.

Cover with a piece of old carpeting wet in the salt water. If the ice and salt have been well packed, and the cream is to be served within an hour and not molded, no more ice will be needed.

But if it to be kept longer, draw off the water and add more ice and salt. All ice creams are richer, and of better body, flavor and texture if allowed to remain in the ice and salt at least an hour to ripen in your freezer for 3 hours.

Remove from freezer and let stand at room temperature for 10 minutes. Beat the mixture with a blender or an egg beater until smooth. Spoon into individual serving dishes.

Store the leftovers in the freezer. Makes 6 servings! Enjoy!