Recipes
Ice Cream Recipes
Thomas Jefferson's Vanilla Ice Cream (original)
President Thomas Jefferson was said to have a favorite 18-step recipe for an ice cream delicacy.
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Makes about 4 pints (2 quarts, 1/2 gallon) 6 yolks of eggs Mix the yolks and sugar together. Put the cream on a fire in a casserole, first putting in a stick of vanilla. When near boiling, take it off and pour it gently into the mixture of eggs and sugar. Stir it well. Put it on the fire again, stirring it thoroughly with a spoon to prevent it's sticking to the casserole. When near boiling, take it off and strain it thro' a towel. Put it in the Sabottiere* then set it in ice an hour before it is to be served. Put into the ice a handful of salt. Put salt on the coverlid of the Sabotiere and cover the whole with ice. Leave it still half a quarter of an hour. Then turn the Sabottiere in the ice 10 minutes, open it to loosen with a spatula the ice from the inner sides of the *Sabotiere. Shut it & replace it in the ice open it from time to time to detach the ice from the sides when well taken (prise) stir it well with the spatula. |
Thomas Jefferson's Recipe - Library of Congress |
Put it in moulds, justling it well down on the knee. Then put the mould into the same bucket of ice. Leave it there to the moment of serving it. To withdraw it, immerse the mould in warm water, turning it well till it will come out and turn it into a plate.
*The Sabottiere is the inner cannister of what we now know as an ice cream maker.
Thomas Jefferson's Ice Cream (modern version)
2 quarts heavy cream
6 large egg yolks
1 vanilla bean
1 cup sugar
Bring heavy cream and vanilla bean to a simmer in a heavy-bottomed saucepan over medium-low heat, stirring frequently, until fragrant, about five minutes. Whisk egg yolks in bowl until smooth. Whisk sugar into eggs until thick. Slowly beat 1 cup of hot cream into egg mixture. Gradually stir egg-and-cream mixture into saucepan of hot cream. Stir constantly, until mixture is thick enough to coat the back of the spoon, about five minutes. Strain mixture into a bowl through a double layer of cheesecloth; remove vanilla bean. Stir until slightly cooled. Refrigerate until chilled, at least an hour or overnight.
Freeze in an ice-cream machine, or in the freezer, until set but slightly soft. Spoon ice cream into a three-quart mold, or several smaller molds, running a spatula through the ice cream and tapping the mold firmly to remove air bubbles. If using molds, cover and freeze for two to four hours. Dislodge molded ice cream by dipping mold briefly into hot water. Run knife around the top edge to separate ice cream from mold. Invert mold over serving dish and gently lift from ice cream. (If not molded, simply serve in small scoops.)
Strawberry Ice Cream à la Dolley Madison
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In 1812, Dolley Madison created a sensation when she served a magnificent strawberry ice cream known as, ‘crème d'glace’ at President Madison's second inaugural banquet at the White House. This recipe is from "The White House Cook Book" by Hugo Ziemann, Steward of the White House, and Mrs. F. L. Gillette, a celebrated 19th-century cookbook author, published by The Saalfield Publishing Company, New York, in 1913. |
Portrait of Dolley Madison |
This easy dessert recipe might be similar to the one used by Dolley Madison's White House chef. It is a very easy dessert recipe to make.
2 cups sugar
1 quart ripe strawberries, cleaned and hulled
1 quart heavy cream
Mix a cupful of sugar with a quart of ripe strawberries, let them stand half a day, then mash and strain them through a coarse towel, then add to the juice a full cupful of sugar and when dissolved, beat in a quart of fresh thick cream and freeze. Raspberries, pineapple and other fruits made the same.
Fresh Strawberry Ice Cream (modern version)
1 quart fresh strawberries, washed, stemmed and quartered
1 1/2 cups granulated sugar
4 cups half-and-half
1 cup granulated sugar
1/2 vanilla bean, split in half and scraped
6 egg yolks
Combine the strawberries and 1/2 cup of the sugar in food processor or blender and process until smooth.
In a saucepan, over medium heat, combine the half-and-half and sugar. Bring to a simmer.
In a small mixing bowl, whisk the egg yolks until smooth. Add 1 cup of the hot liquid to the egg yolks and whisk until smooth. Add the yolk mixture to the saucepan of liquid and whisk until incorporated. Bring the liquid back to simmer and continue to cook for 4 to 6 minutes or until the mixture coats the back of a spoon.
Remove from the heat and stir in the strawberries. Whisk until smooth. Pour the mixture into a glass bowl and place a piece of plastic wrap directly on top of the mixture. This will prevent a skin from forming while cooling.
Cool the mixture completely. Process in ice cream machine according to instructions.
Brownie Bowl Sundae
Courtesy of Diane DeCillis
Serves 6
Brownies Bowls:
1 Box Fudge Brownie Mix 19.5-oz.
½ Cup Vegetable Oil
¼ Cup water
3 Large eggs
Ice Cream:
½ Gallon vanilla ice cream
1 Cup walnuts Chopped
1 Jar Hot Fudge Ice Cream Topping
1 Container whipped topping (optional)
Maraschino Cherries for garnish
Heat oven to 325° F. Grease well, a large, approx 3 ¾,” 6-cup muffin pan.
Combine oil, water, eggs large bowl. Add brownie mix, and divide evenly among the six cups.
Bake 30 to 33 minutes.
Remove from oven and let cool approximately 10 minutes.
Gently run knife to loosen edges and remove brownies to cool on a rack for about 20 minutes.
Remove ice-cream from freezer and allow it to soften (just enough to allow folding of ingredients) or soften slightly in microwave at 10-second intervals on very low setting after brownies have cooled.
Once brownies have cooled, use the sharp tip of a knife to cut a circle in the top of the brownie cake angling the tip of the knife toward the center. Cut into brownie leaving about a half inch edge around. Lift cake and reserve in a bowl. Continue carefully cutting cake from brownie and use a spoon to scoop just enough to leave a ½ inch wall around sides and bottom forming the brownie bowl. Cover the bowls and set aside.
Remove ice cream from carton by cutting open sides and place in a large bowl. Cut up softened ice cream working it just enough to fold in chopped walnuts and reserved chopped brownie pieces and crumbs. Continue folding until ingredients are incorporated. Do not over mix. Return to freezer to harden approx. 90 minutes or longer until ready to serve.
When ready to serve, scoop ice cream into brownie bowl. Top with hot fudge. Add whipped cream and garnish with a maraschino cherry if desired.
Brennan's Bananas Foster
Makes 4 servings.
This is the original recipe created by Chef Paul Blangé for Owen Edward Brennan, owner of the venerable Brennan's restaurant in New Orleans. In 1951, Chef Paul, created Bananas Foster named for Richard Foster, chairman of the New Orleans Crime Commission, and a friend of Mr. Brennan’s.
1/4 cup butter
1 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
1/4 cup banana liqueur
4 firm bananas cut in half lengthwise, then halved
1/4 cup dark rum
4 scoops vanilla ice cream
Combine the butter, sugar and cinnamon in a flambé pan or skillet. Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves.
Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum.
When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately.
Cherries Jubilee
Cherries Jubilee is said to have been created by Auguste Escoffier to mark Queen Victoria's Jubilee celebration. It was known that the Queen was very fond of cherries.
Originally the dish wasn’t made with ice cream. Cherries were poached in simple syrup, then warmed brandy was added and served *flambé at the table. Later, Escoffier added the vanilla ice cream to his Cerises Jubile.
Cerises Jubilee (1903)
Remove the stone from some nice large cherries then poach the cherries in syrup; remove and place them in small silver timables. Reduce the syrup and thicken it with diluted arrowroot using 1/2 tablespoons per 3dl (1/2 pint or 2 1/2 U.S. cups) syrup. Instead of the syrup, redcurrant jelly many be used. Coat the cherries with the sauce, pour 1/2 tablespoon of warmed Kirsch into each timbale and set alight when bringing them to the table."Cherries Jubilee (Modern Version)
Serves 8
1/2 cup sugar
1 tablespoon cornstarch
1/4 cup each water and orange juice
3 cups pitted fresh sweet cherries
1/2 teaspoon grated orange peel
1/4 cup brandy, kirsch, or cognac (optional)
1 quart vanilla ice cream
whipped cream and fresh cherries for garnish
In a sauté pan, combine sugar and cornstarch. Blend in water and orange juice. Stir over medium high heat until thickened. Add cherries and orange peel; return to boil and simmer 10 minutes.
Gently heat liqueur, pour over sauce and flame, if desired. Carefully sprinkle the liqueur over cherry mixture. Using a long fireplace match, carefully hold the flame just above the surface of the pan's contents to ignite. (Take note to be clear of all flammable objects). While the blue flames are still visible in the pan, carefully spoon or ladle the cherries and their sauce over the ice cream in individual bowls. As soon as the flames subside, top each serving with a dollop of the whipped cream, if you like, and garnish each serving with a reserved stem-on cherry and a mint sprig.
* You may also substitute 2-3 (15-ounce) cans whole Bing cherries in juice, drained.
*How to flambé
The term flambé is French for "flaming" or "flamed." The food is topped with a liquor, usually brandy, cognac, or rum and lit afire. The volatile alcohol vapor burns with a blue tint, leaving behind the faint flavor of the liquor or liqueur. This technique is used by chefs in the kitchen to burn off the raw alcohol flavor from a dish as well for dramatic flair at the table.
Only liquors and liqueurs with a high alcohol content can be used to flame foods, and those with a higher proof will ignite more readily. Beer, champagne, and most table wines will not work.
Liquors and liqueurs that are 80-proof are considered the best choices for flambé. Those above 120-proof are highly flammable and considered dangerous.
The liquor must be warmed to about 130 degrees F., yet still remain well under the boiling point, before adding to the pan. (Boiling will burn off the alcohol, and it will not ignite.)
Always remove the pan from the heat source before adding the liquor to avoid burning yourself. Vigorously shaking the pan usually extinguishes the flame, but keep a pot lid nearby in case you need to smother the flames. The alcohol vapor generally burns off by itself in a matter of seconds.
Hot Fudge Cream Puff Sundaes
Made famous by Sander’s Ice Cream Parlor in Detroit, Michigan. Since 1875, Sanders' hot fudge sundaes, served fresh at the counter, were the ultimate treat for Detroiters. Founder Fred Sanders claimed to have invented the ice cream soda.Cream Puffs
1/2 cup. butter
1 cup boiling water
1 cup sifted all purpose flour
1/4 teaspoon salt
4 large eggs
½ gallon Vanilla ice cream
Hot fudge topping (recipe below)
Melt butter in boiling water, add flour and salt, stir vigorously, stirring constantly until mixture forms a ball. Remove from heat and cool slightly. Add eggs, one at a time, beating vigorously after each until smooth.
Drop dough by heaping tablespoons 3 inches apart on a greased cookie sheet.
Bake at 450 degrees for 15 minutes, then reduce temperature to 325 and bake for another 25 minutes.
Remove cream puffs from oven, split.
Turn oven off and return cream puffs for 20 minutes. Remove and cool on rack.
Fill with a large scoop of vanilla ice cream and drizzle with fudge topping.
Hot Fudge Topping
l/3 cup milk
l pound caramels
l/2 pound milk chocolate
l/2 pint vanilla ice cream or l cup soft ice cream
l teaspoon vanilla extract
Place milk and caramels in double boiler, heat and stir until hot, smooth cream is obtained.
Chop the chocolate and add it to the above hot cream. Stir until melted. Mix in soft ice cream and vanilla extract and stir until smooth.
Fried ice-cream does not appear in Mexican cookbooks and is most likely an Americanized Mexican dessert. It may have been inspired by Baked Alaska, which became popular in the last quarter of the 19th century. Fried ice cream uses corn flakes to insulate the cold ice cream. It’s also popular in Asian Cultures.
Mexican Fried Ice Cream
4 servings
1 pint vanilla ice cream
1/2- cup heavy whipping cream, divided
1- teaspoon vanilla extract, divided
1 1/2 -cups crushed frosted cornflakes
1 -teaspoon ground cinnamon
Oil for deep-fat frying
Whipped cream
Scoop and form four balls of ice cream. Cover and place in the back of freezer for 1 hour or until firm.
In a small bowl, whisk 4 tablespoons cream and 1/4 teaspoon vanilla. In a shallow bowl, combine cornflakes and cinnamon.
Dip scoops into cream mixture; roll in cornflakes.
Set aside remaining cornflakes.
Cover and freeze for 1 hour or until firm.
In a small bowl, whisk together the remaining cream and vanilla. Dip scoops into cream mixture; roll in remaining cereal mixture. Cover and freeze for 1 hour or until firm.
Heat oil to 375° and fry each ice cream ball for 12-15 seconds or until golden.
Drain on paper towels and serve immediately with whipped cream.
Caramel Fried Ice Cream
8 servings
1 quart vanilla ice cream
1/4 cup heavy whipping cream
2 teaspoons vanilla extract
2 cups flaked coconut, finely chopped
2 cups finely crushed cornflakes
1/2 teaspoon ground cinnamon
CARAMEL SAUCE:
1 cup sugar
1/2 cup butter, cubed
1/2 cup evaporated milk
Oil for deep-fat frying
Using a 1/2-cup ice cream scoop, place eight scoops of ice cream on a baking sheet. Cover and freeze for 2 hours or until firm. In a bowl, combine whipping cream and vanilla. In another bowl, combine coconut, cornflakes and cinnamon.
Remove scoops of ice cream from freezer; wearing plastic gloves, shape the ice cream into balls. Dip balls into cream mixture, then roll in coconut mixture, making sure to coat entire surface. Place coated balls on a baking sheet. Cover and freeze at least 3 hours or until firm.
For caramel sauce, heat sugar in a heavy saucepan over medium heat until partially melted and golden, stirring occasionally. Add butter. Gradually add milk, stirring constantly. Cook and stir for 8 minutes or until sauce is thick and golden; keep warm.
Heat oil in an electric skillet or deep-fat fryer to 375°. Fry ice cream balls until golden, about 30 seconds. Drain on paper towels. Serve immediately with caramel sauce.
Caramel Fried Ice Cream published in Country Woman May/June 1997, p31
Non-Fried Ice Cream
1 quart Vanilla ice cream
1 1/2 cup Cornflakes cereal, crushed
1 tbs Butter or margarine
1/2 cup Brown Sugar
1 tsp Cinnamon
With this recipe for non-fried ice cream you toast the crumb mixture in the oven and then coat the ice cream balls with the mixture.
With an ice cream scoop form six ice cream balls.
Cover and freeze for one hour in back of freezer.
In a medium bowl mix the cornflake crumbs, brown sugar, cinnamon and melted butter.
Spread on a baking sheet and bake at 350 degrees until golden and crisp, careful not to burn.
Let the mixture cool.
Roll ice cream balls in the crumb mixture and refreeze for another two hours. Serve with a drizzle of honey or chocolate sauce and top with whipped cream.
Variations: Substitute coffee ice cream for the vanilla. Add coconut flakes to cereal mixture, or finely chopped almonds.
Baked Alaska
Also known as: omelette á la norvégienne, Norwegian omelette, omelette surprise, glace au four. Ice cream encased in pastry crust or meringue.
Baked Alaska consists of hard ice cream on a bed of sponge cake, encased in meringue. It is kept frozen until ready to serve when it baked or broiled just long enough to brown the meringue. The meringue is an insulator, and the short cooking time prevents the heat from getting through to the ice cream.
There are early versions of the dessert dating back to Thomas Jefferson. The name Baked Alaska originated at Delmonico's Restaurant in New York City in 1876, in honor of the newly acquired territory of Alaska. It was said to have become popular worldwide by Jean Giroix, chef in 1895 at the Hotel de Paris in Monte Carlo.
Simple Baked Alaska
There are many variations on this classic dessert. This one is easy and delicious!
Serves 8.
2/3 cup sugar
5 egg whites, room temperature
1/8 teaspoon cream of tartar
1 layer sponge cake
1 brick chocolate, strawberry, and vanilla ice cream or other flavor, very firmly frozen
Beat egg whites with cream of tartar until foamy. Gradually add the sugar and beat until meringue forms stiff peaks.
Cut sponge cake 1 inch larger than the brick of ice cream.
Place ice cream on top of cake.
Spread meringue over the ice cream and the cake, sealing completely so no ice cream is exposed.
Bake at 400° until meringue is light brown.
