Old Fashioned Vanilla Ice Cream Recipe (2024)

FAQs

How to make ice cream in the old days? ›

Vanilla Ice Cream:

Mix ½ cup sugar or 1/3 cup sugar and 3 tablespoons corn syrup 1 teaspoon flour and a few grains salt. Add to milk and stir until thickened. Cover and cook ten minutes. Beat 1 egg yolk slightly, add a portion of the hot milk, return to double boiler and stir and cook one minute.

The main difference between vanilla and French vanilla ice cream is the addition of egg yolks in French vanilla ice cream. This gives French vanilla ice cream a richer, creamier texture and more complex vanilla flavor. Vanilla ice cream, on the other hand, has a simpler flavor and a lighter texture.

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.

1950s: Pineapple

So it's no surprise that pineapple found its way into ice cream, too. Flavors in grocery store freezers included a pink pineapple sherbet, cherry pineapple and a vanilla, raspberry and orange-pineapple swirled ice cream.

Make a custard out of milk, egg, sugar, salt, and vanilla. Remove from stove and let cool. Alternate between pouring snow and custard into the bowl until no more snow can be stirred into the mixture. Eat right away (before it melts on you!) or pour into ice cube trays.

Almost 70 years ago, ice cream was made in a hand-cranked maker that was a wooden bucket, a metal container, paddles inside the container and a hand crank and gear piece on top. Ice and rock salt was poured around the metal container inside the wooden bucket.

Tillamook® Ice Cream is still, and will always be, made with high quality ingredients, more cream and less air than the industry standard for ice cream, with no artificial flavors or sweeteners, no synthetic colors, and no high fructose corn syrup.

MILKFAT AND NONFAT MILK, SUGAR, CORN SYRUP, WHEY, HIGH FRUCTOSE CORN SYRUP, CONTAINS LESS THAN 2% OF NATURAL AND ARTIFICIAL FLAVOR, MONO AND DIGLYCERIDES, GUAR GUM, CALCIUM SULFATE, CAROB BEAN GUM, ANNATTO (COLOR), CARRAGEENAN. CONTAINS: MILK. PROCESSED IN A FACILITY THAT USES EGGS, WHEAT, SOY, PEANUTS AND TREE NUTS.

The United States Food and Drug Administration characterizes vanilla ice cream into three categories: (1) the ice cream only contains vanilla extract; (2) the ice cream contains 1 ounce (28 g) of synthetic vanillin per gallon (3.8 L) of one-fold vanilla extract; (3) the ice cream only contains synthetic ingredients.

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.

Do eggs make ice cream creamier? ›

Eggs leverage the fat already present in the ice cream base (the butterfat in cream and milk) and make it work even further for a creamier texture. But wait, there's more! Egg yolks also improve the stability of an ice cream, reducing its tendency to melt before you can get it from freezer to cone to mouth.

The more water there is in your ice cream, the more likely it will be to form ice crystals. You can normally swap out water for coconut milk or heavy cream.

Bassetts Ice Cream is not only delicious, it has a long and proud history as well. America's oldest ice cream brand is a family-owned and operated business that has been making high-quality ice cream with a luxuriously silky mouthfeel since 1861. That's over 160 years of experience and tradition in every scoop.

Chocolate

Chocolate is a crowd favorite because, like vanilla, it's versatile. Unlike vanilla, it has a lot of variations: chocolate chunk, fudge swirl, mudslide. Along with that, chocolate ice cream is a favorite of many because it can be rich or light. It can also be dressed up in a sundae or eaten by itself.

Booza origins dates back to at least 1500 AD in Greater Syria and is sometimes referred to as the "first ice cream in the world".

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 ...

Unlike a French custard, this ice cream doesn't contain any eggs, and doesn't require cooking. Simply whisk together cream, milk, sugar, vanilla, and a pinch of salt. Use an ice cream maker to churn, or hand churn using our easy method.

Around 500 BC, the Egyptian and Indian cultures had discovered rapid evaporation as a means to cool water placed in clay pots, on straw beds. Evaporation, combined with the decrease in night temperatures, froze the water.

When the mixture is churned, it quickly freezes and can be put into a mould. The Victorian cook would then have used an ice cave – a metal box in a wooden chest filled with more ice and salt – to freeze the moulded ice solid.