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.

Previously it was made in a pewter pot kept in a bucket of ice and salt and had to be regularly hand stirred and scraped from the side of the pewter pots with a 'spaddle' which is a sort of miniature spade on a long handle. The key factor in the manufacture of ice cream was ice.

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.

Toppings & Variations

This vanilla ice cream is wonderful plain, but toppings certainly don't hurt! Here are a few topping ideas to get you started: Try something fruity, like strawberry compote, blueberry compote, or your favorite fresh fruit. Diced bananas, blueberries, and cherries would all be good choices.

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 ...

Smith's Old-Fashioned Vanilla is our original recipe for creamy vanilla flavored ice cream that's been enjoyed for generations. MILK, CREAM, SUGAR, CORN SYRUP, NONFAT MILK, VANILLA, STABILIZER (CELLULOSE GUM, MONO AND DIGLYCERIDES, GUAR GUM, CALCIUM SULFATE, POLYSORBATE 80, CARRAGEENAN), ANNATTO FOR COLOR.

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.

A device called a sorbetière took the place of the modern ice and salt ice cream machine, but it worked much in the same way. Ice was placed in a container, then the liquid was placed in the sorbetière, the sorbetière was put in the ice bucket, and someone stirred it until it froze.

Breyers® Natural Vanilla is made with fresh cream, sugar, milk, and Rainforest Alliance Certified vanilla beans. Made with non-GMO sourced ingredients.

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.

What makes New York vanilla ice cream different? ›

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.

When it comes to great ice cream, cold temperatures and speed are your friends: the faster you bring your base from liquid to solid, the creamier it'll be. In a 2-quart unit, a typical batch of ice cream will take between 18 and 25 minutes to churn.

Ice cream is only as good as the ingredients used to make it. So if you can afford it, buy organic milk and cream and free-range eggs, making sure that everything is as fresh as can be. If you're adding flavorings or ingredients, such as chocolate, vanilla or fruit, spring for high-quality products.

The cream cheese helps create an ice cream with a denser, smoother texture. As explained by TASTE, cream cheese acts as a stabilizer in ice cream, preventing water from seeping out of the milk and cream as well as preventing the formation of ice crystals that detract from ice cream's creaminess.

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.