Ingredients
2 each eggs, beaten well
4 tbsp flour
2 1/2 tbsp vanilla
3 cup sugar (less for 5 qt freezer
1 milk (about 1 gallon)
Directions
In saucepan, combine sugar and flour. Stir well to break up any
lumps. Add 2 to 3 cups milk and eggs. Cook, stirring constantly,
until thick (usually until it comes to a boil). Cool. Add vanilla.
Pour into freezer and add enough milk to fill freezer 2/3 to 3/4
full. It usually takes our ice cream freezer from 25-40 minutes to
get the ice cream done.
This is a recipe we've used in our family since the 1950's. I
hope you enjoy it as much as we have!
Typed for you by Sandi Cutright.
Servings: 6 quarts
Old-Fashioned Homemade Ice Cream Recipe brought to you by Recipe Ideas
Categories: Dessert; Ice Cream
The History of Recipes
It is quite feasible to trace the history of written cooking instructions way back into the far past, in fact as far into history as the ancient Egyptians, and maybe further still. Having said that, in the main part, these old cook books were just very simple hieroglyphic instructions for food preparation.
Fascinatingly, the oldest recipe in existence, according to academics are some ancient tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated and blissful. Progressing into The time of the romans 25BC a roman called Apicius compiled a few documents describing recipes enjoyed by the Romans. In his works, he describes how the meals were split into starters, main course and afters, a very modern way of dining. Additionally, he recounts how the cooks of Roman times used a wide range of aromatic flavours, including many that are still in use today such as basil, rue and parsley. As our culinary historical trip moves to more modern times there were two interesting books dating from the fourteenth century - a cookery book titled `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, they are not about the spicy food that we all know today, but rather accounts of the types of meals on the menues of the nobility of that time. In the 15th century, people returning from the crusades brought us many spices and herbs from Arab cooking, including coriander, parsley, and rosemary. These new herbs and spices was responsible for an increase in manuscripts on cookery, most of which still exist in private cookery archives. Over the next few centuries, the rich and powerful families of Europe competed with each other to serve the most exotic banquets, and as a consequence, the best cooks and their recipes were at a premium. Nevertheless, it was during the nineteenth century that cooking and recipe books became really popular. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted their lives to assembling, trying out, and recording popular recipes of the day. By the arrival of the twentieth century, cookery publications are in high demand, mostly due to more people being able to read, more leisure time and having more disposable income. |
We hope you enjoy this Old Fashioned Homemade Ice Cream recipe.
