Old Fashioned Vanilla Ice Cream Recipe (2024)

FAQs

How do you make ice cream in the olden days? ›

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 ...

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.

Ice cream is flavored by artificial or natural vanilla flavoring. Artificial flavorings contain 100% vanillin, the main ingredient that contributes to natural vanilla extract's flavor. Natural vanilla extract also contains nearly 200 more compounds in addition to vanillin.

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.

Around the central pewter jar the cook would put a mix of ice and salt. The salt lowers the temperature of the ice, and depending on how much salt is added, it can get to as low as -20 degrees centigrade – sometimes even lower. When the mixture is churned, it quickly freezes and can be put into a mould.

real ingredients

We never use artificial flavors or preservatives, leaving more room for the good stuff like extra cream and high-quality milk.

Each of our vanilla ice creams, our Old-Fashioned Vanilla, Vanilla Bean, and French Vanilla, has their own unique vanilla flavor we use that gives each its own distinct taste.

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.

What exactly are vanilla bean seeds or specks? They are just what they sound like, tiny black seeds that line the inside of a vanilla bean. When flavor houses extract vanilla beans to make vanilla extract, the goal is to extract all possible flavor from the bean, including its seeds.

The major reason behind this is, it is a universal flavor and is loved by almost all. From cookies to cakes, desserts to slices, sauces to drinks, and even savory meals, vanilla flavor is used in many things. Due to this, many people are well aware of its taste and prefer it more than any other flavor for icecreams.

What are the black specks in vanilla ice cream? ›

If you have vanilla ice cream with little black specks those are parts of a real vanilla pod. You are eating high quality ice cream and not ice cream that was made with just vanilla extract or vanilla flavoring.

For the first recipe, I use just three ingredients – heavy cream, condensed milk, and vanilla extract. It's the easiest recipe and the best one to start with if you're new to homemade ice cream. This ice cream is best to make with heavy whipping cream with 36% to 40% fat content.

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.

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.

You put the rotating container in the middle with the cream, sugar etc. Then it got put in a bucket of ice and salt and turned till thickened. 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.

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.