Old Fashioned Vanilla Ice Cream Recipe (2024)

FAQs

How to make ice cream the old fashion way? ›

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.

In the early days of the colonies and on into the nineteenth century, ice cream was made by agitating a container of sweetened cream in a tub of salt and ice. The ice cream freezer that is still with us today was invented in 1846 by Nancy Johnson, an otherwise obscure figure on the culinary scene.

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.

What's the danger in ice cream? Since thorough cooking is nec- essary to destroy the salmonella bacteria, foods that contain raw or lightly cooked eggs—such as ice cream, eggnog, undercooked scrambled or soft boiled eggs, and homemade mayonnaise— are risky and should be avoided.

Time-consuming and costly, the old-fashioned way was to place the ingredients into a thin drum, which was then sunk into a larger container which held a mixture of ice and salt. Although water freezes at 32F (0C), milk and cream will not freeze until they are down to 20F (-6.7C).

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.

From the introduction of ice cream to Britain in the 17th century to the 1930s, most people made ice cream with a simple sorbetière (a lidded pewter jar) in a wooden bucket. This would have been spun round by hand and occasionally opened and scraped down and mixed.

It was frozen using an ice cream machine, a cylindrical tin container surrounded with a mixture of ice and salt inside a wooden outer container. The mixture had to be continually stirred using the machine's handle so it started to freeze evenly before being moulded.

The basic formula for vanilla ice cream is you thicken milk and cream with egg yolks, sweeten them with sugar, flavor them with vanilla, and then freeze them. The yolk will add a yellow color.

New York style vanilla is very rich, both in vanilla flavour and in egg. It's typically flavoured not only with vanilla extract, but also with the scrapings from several vanilla beans, so the vanilla flavour is intense.

Why is French vanilla ice cream so good? ›

Anna: French Vanilla is really unique because it's technically a custard flavor. This means we've added more egg yolks into the vanilla ice cream base itself. It's rich and thick, creamy, and more savory than our other vanillas, but still sweet.

The Role of Egg Yolks

You can make tasty ice cream without them, but there's a reason that almost every recipe published in the last 50 years calls for them. Here's why: After water, egg yolks are mostly fat and protein. Fat, which freezes differently and less hard than water, makes ice cream soft and creamy.

Whole milk – I don't recommend replacing it with reduced fat or skim. Whole milk's higher fat content ensures that the homemade ice cream comes out creamy, not icy. Cane sugar – For sweetness. Vanilla extract – For warm vanilla flavor.

To make a cooked egg base: mix eggs and milk to make a custard base and then cook to an internal temperature of 160 ℉. This temperature will destroy Salmonella, if present. Use a food thermometer to check the mixture temperature.

Have you ever seen an old-fashioned ice cream maker? Nestled inside a wooden bucket, there's a metal canister with a hand crank on top. Cranking the handle scrapes the sweet, creamy mixture from the sides of the metal canister, which sits in a bath of ice water and salt.

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.