It's officially summer now, even though the cool temperatures continue. Fourth of July means home made ice cream. Clarissa Young (daughter of you-know-who) recalled her brother Feramorz (seriously folks, who names their kid Feramorz? Its as bad as Joseph Smith naming his kid Don Carlos) making ice cream with Heber J. Grant:
"Each boy furnished part of the "makings" and Mother showed them how to cook the custard, in which art they became quite expert. After it had cooled they would put it into a pail with a tight lid, set this within a larger pail, and cover with salt and ice. Then they would take turns twisting and turning the inner pail until the ice cream was frozen."
I've made ice cream using a can inside another can, and kicking it around on the floor. But back to the subject of custard based ice cream. If you google around you can find Thos. Jefferson's custard ice cream recipe from France. Or you can look on the Feeding America website (see previous posts) for recipes from historic cook books. The one I'm using today comes from Mormon Pioneer Mary Vogt Garn, born Sept 12, 1820. It makes six quarts, so I halved it for my 1-gal freezer. I'm giving you the original text however.
“Beat 13 egg yolks very lightly and add thereto four cupfuls sugar and stir well. Add to this, little by little, three pints of rich milk that has been heated to the boiling point, beating all the while, then put in the whites of the 13 eggs beaten to a stiff froth. Cook the mixture in a pail set inside another containing hot water. Boil about 15 minutes, or until it is as thick as boiled custard, stirring steadily. Pour out into a bowl to cool. When quite cold beat into it three pints of rich sweet cream and 5 tsp of flavoring. A pinch of salt is sometimes desirable to bring out the flavor. This makes six quarts of ice cream after freezing. All conditions being perfect the ice cream will be frozen within the hour, in a freezer with a hand crank and revolving dashers, if it is kept moving. The freezer should be packed with cracked ice and salt—rock salt— not the common variety— three-fourths ice and one-fourth salt.”
Helpful hints: layer the ice and salt. Every ten minutes (or so) add another layer of ice and a bit more salt. Don't pour off the melted ice water. If you want to use strawberries in the mix, you have to use A LOT of them. Two pounds would not be too much. Mash them thoroughly, and add them only after the ice cream has started to set. If you thoroughly chill everything well ahead of time, it will speed up the time required for the ice cream to set up. Once it has set up reasonably in the churn, put the can in the freezer for an hour if you want it hard, or eat it right away for softer stuff.
Isn't this fun?