Old Fashioned Vanilla Ice Cream Recipe (2024)

FAQs

How to make ice cream in the old days? ›

Ice cream at this time was made using the “ pot freezer” method,which involved placing a bowl of cream in a bucket of ice and salt (note: not mixing the ice and salt with cream as many believe). Subsequently, question is, how did they make ice in the old days?

When it comes to great ice cream, cold temperatures and speed are your friends: the faster you bring your base from liquid to solid, the creamier it'll be. In a 2-quart unit, a typical batch of ice cream will take between 18 and 25 minutes to churn.

If you have ever made ice cream, you already know what goes into it, ingredients such as milk, cream, and sugar. But there is one main ingredient that you may not have thought about, probably because you can't see it—air.

The method by which they did this was they used ice and added lots n lots of salt to that ice, the salt would prevent the ice from melting too fast. In this pool of ice n salt, the milk, cream and other ingredients were kept and churned constantly. This is how ice cream was made back then.

The effort needed to produce a serving of ice-cream in an early Victorian household can be seen in this 1856 recipe: 'Break a pail of ice in pieces, add four pounds of salt and mix well; put a pewter freezing-can in an empty pail and surround it with ice; put the pudding ... into the can, and turn it very rapidly with ...

Sugar, corn syrup or honey, as well as gelatin and commercial stabilizers, can all keep your ice cream at a softer consistency. Ice cream also stays softer when you store it in a shallow container, rather than a deep tub, and cover the surface of the ice cream with plastic wrap to keep ice crystals from forming.

Most home ice cream recipes call for simple table sugar, which is chemically known as sucrose. But in pro kitchens you have more options. Liquid sugars like invert sugar, corn syrup, honey, and glucose syrup all add body, creaminess, and stability to ice cream, and a little goes a long way.

Egg Yolks: The most traditional thickening agent, egg yolks contain natural proteins and fats that contribute to a rich and luxurious texture in custard-based ice creams. Cornstarch: Often used in non-custard ice creams, cornstarch mixed with milk helps thicken the base and create a smooth mouthfeel.

The most common ones used in ice creams are guar gum, cellulose gum and carob bean gum. They are used to reduce ice crystal growth, deliver flavour cleanly, increase smoothness, body and creaminess and slow down melting. They also help hold the air bubble structure together and give the ice cream a better texture.

What makes the perfect ice cream? ›

Fat. A great ice cream owes its smooth, creamy mouthfeel to fat, which helps keep ice crystals small. As Bauer explains, fat is also extraordinarily effective at carrying flavors, so when ice cream melts in your mouth, you are hit with the taste of your ingredients.

Higher fat ice creams have more cream, while lower fat ice creams have more milk. You need to be careful, though: too much, or too little fat, can ruin your ice cream... Too much fat, will give an unpleasant, cloying flavor and a blobby, buttery texture from the crystallization of the fat particles.

Great ice cream has a high fat content so that water molecules don't congregate and form ice crystals upon freezing. Too much fat, however, can result in churning ice cream into butter. Over-churned Ice cream isn't good either regardless of fat content.

By mixing ice with saltpeter (or indeed common salt) and placing a container of water or wine in the ice, one could freeze the contents of the container. By rotating the container, one could stir the liquid and keep its texture even without freezing it solid.

The cream mixture was placed in the interior compartment of the ice cream maker which contained a paddle connected to the hand-crank. The more the cream mixture is cranked the smoother the ice cream. Ice and rock salt were then placed between the interior compartment and the exterior bucket.

Ice cream is a colloidal emulsion made with water, ice, milk fat, milk protein, sugar and air. Water and fat have the highest proportions by weight creating an emulsion that has dispersed phase as fat globules. The emulsion is turned into foam by incorporating air cells which are frozen to form dispersed ice cells.

A device called a sorbetière took the place of the modern ice and salt ice cream machine, but it worked much in the same way. Ice was placed in a container, then the liquid was placed in the sorbetière, the sorbetière was put in the ice bucket, and someone stirred it until it froze.