If you are looking to make ice cream, but you don’t have an ice cream maker, then this recipe from 1909 is for you. Gelatin is used to firm up the ice cream, and while I noticed the final product was slightly different than ice cream we know now-a-days, the kids were perfectly happy with this.
Another advantage to using gelatin is that the final product is ready quicker than the traditional method. In a few hours the ice cream was ready to eat; however, it is frozen solid when it comes out of the freezer. I had to let the ice cream sit at room temperature for a few mintues before I was able to scoop any out.
Walnut and Fig Ice Cream
- Course: Dessert
- Cuisine: American
- Author: Adapted from The Good Housekeeping Woman’s Home Cook Book 1909 Edition
- Prep: 5 minutes
- Cook: 20 minutes
- Ready in: 3 hours 25 minutes
- Servings: 8
Ingredients:
- 3 C milk, divided
- 1 T gelatin
- 2 T flour
- 1 egg
- 1 C sugar
- 1 C heavy cream
- 1 tsp vanilla
- 1/4 lb walnuts, chopped
- 1/4 lb figs, chopped
Instructions:
- In a double broiler over medium low heat, add 2 1/2 C milk. Meanwhile, dissolve the gelatin in 1/4 C milk and into the other 1/4 C milk mix flour, egg, and sugar.
- Add slowly the flour, egg, sugar, milk mixture into the warmed milk and stir frequently until it becomes a custard.
- Add gelatin/milk mixture, heavy cream, and vanilla. Mix until smooth.
- Remove from heat. Mix in walnuts and figs, pour into a freezer-safe container, and place in freezer until frozen.
Have you tried this recipe? Please leave a review and comment below.
