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The Quest for Antique Cooking
Andy Newbrey
While writing this article, the trees are lightly blowing in the dry breeze.
There’s not a cloud in the sky. It’s 104 degrees and my choice of things
to do for the afternoon are; mowing the lawn, washing dishes or eating
a big bowl of homemade ice cream… I could do all three, but mowing
the lawn in this heat, after a bowl of ice cream, can’t be healthy. So, the
lawn will have to wait ‘till tomorrow morning.
It’s my firm belief that every child should have to make homemade,
“hand-cranked” ice cream at least 3 times during the formative years.
(From beginning to end.) Cranking that old ice cream maker is a
character builder. By the time it’s done, you’ve cranked for, at least, 45
minutes, both arms ache, your rear end is cold and sore from sitting on
the thing, you’re hot and your uncle’s gotten a lot of enjoyment out of
watching you suffer just like he had to…But, in the end, everyone at the
table says, “Boy, did you make this? My goodness this is good!” —It’s
ice cream you’ll tell your grandkids about.
There are loads of homemade ice cream recipes out there to choose
from. This is one I’ve put together from several old standards.
Old Fashioned Vanilla Ice Cream
(This takes planning ahead for the best results)
2 Cups Egg Yolks (1Lb or 24 eggs)
8 Cups Whole Milk
5 Cups ½ & ½
5 Cups Whipping Cream
3 Cups Sugar
3 Table Spoons Vanilla
Makes 2 Gallon (8 Quarts or more)
1. The best thing to do, if you don’t have a double boiler, is to make
one by placing one smaller pan inside a larger pan filled with water.
Bring the water to a gentle boil and heat the milk to 160 degrees. Let it
steep for a little while.
2. Combine the egg yolks and sugar in a mixer and beat them until
they are nice & creamy
3. Once the milk has steeped for a while, slowly pour it into the egg
and sugar mixture—with the mixer spinning slowly
4. When thoroughly mixed, return all of it to the double boiler, heat
and stir it until it reaches 160 degrees. (Always heat an egg custard mix
to 160 or more.)
5. After it hits 160 degrees remove the mix from the stove and pour
it through a sieve to remove or reduce any lumps.
6. At this point add the vanilla and it’s ready to chill over night. You
can freeze it immediately, however, I’ve found the longer it is left to chill,
the creamier the finished product.
7. Freeze it in an ice-cream maker according to manufacturer’s
instructions
8. To make it REALLY good: In a second double boiler, heat 4 cups
chopped strawberries along with 2 cups of sugar until thoroughly
macerated. The cooking will give the berries a stronger flavor. Add the
berries & sugar at step 6.
Andy Newbrey
While writing this article, the trees are lightly blowing in the dry breeze.
There’s not a cloud in the sky. It’s 104 degrees and my choice of things
to do for the afternoon are; mowing the lawn, washing dishes or eating
a big bowl of homemade ice cream… I could do all three, but mowing
the lawn in this heat, after a bowl of ice cream, can’t be healthy. So, the
lawn will have to wait ‘till tomorrow morning.
It’s my firm belief that every child should have to make homemade,
“hand-cranked” ice cream at least 3 times during the formative years.
(From beginning to end.) Cranking that old ice cream maker is a
character builder. By the time it’s done, you’ve cranked for, at least, 45
minutes, both arms ache, your rear end is cold and sore from sitting on
the thing, you’re hot and your uncle’s gotten a lot of enjoyment out of
watching you suffer just like he had to…But, in the end, everyone at the
table says, “Boy, did you make this? My goodness this is good!” —It’s
ice cream you’ll tell your grandkids about.
There are loads of homemade ice cream recipes out there to choose
from. This is one I’ve put together from several old standards.
Old Fashioned Vanilla Ice Cream
(This takes planning ahead for the best results)
2 Cups Egg Yolks (1Lb or 24 eggs)
8 Cups Whole Milk
5 Cups ½ & ½
5 Cups Whipping Cream
3 Cups Sugar
3 Table Spoons Vanilla
Makes 2 Gallon (8 Quarts or more)
1. The best thing to do, if you don’t have a double boiler, is to make
one by placing one smaller pan inside a larger pan filled with water.
Bring the water to a gentle boil and heat the milk to 160 degrees. Let it
steep for a little while.
2. Combine the egg yolks and sugar in a mixer and beat them until
they are nice & creamy
3. Once the milk has steeped for a while, slowly pour it into the egg
and sugar mixture—with the mixer spinning slowly
4. When thoroughly mixed, return all of it to the double boiler, heat
and stir it until it reaches 160 degrees. (Always heat an egg custard mix
to 160 or more.)
5. After it hits 160 degrees remove the mix from the stove and pour
it through a sieve to remove or reduce any lumps.
6. At this point add the vanilla and it’s ready to chill over night. You
can freeze it immediately, however, I’ve found the longer it is left to chill,
the creamier the finished product.
7. Freeze it in an ice-cream maker according to manufacturer’s
instructions
8. To make it REALLY good: In a second double boiler, heat 4 cups
chopped strawberries along with 2 cups of sugar until thoroughly
macerated. The cooking will give the berries a stronger flavor. Add the
berries & sugar at step 6.
