—Lancaster Farming, Saturday, June 9,1979
142
Homemade ice cream
has always been popular
ROSEMONT, 111. - Who
can say just what it is that
makes homemade ice cream
such an incomparable
delight?
Perhaps it’s the energy
-used in cranking that
creamy concoction to per
fection. Or, maybe it’s the
taste of thick, sweet cream,
beautiful berries or luscious
fruit. It might even be the
fantasies conceived about it
while chipping the ice.
Whatever it is, there is
little to equal the ambrosial
delight called homemade ice
cream. It’s possible, even
today, to sample its good
ness. For that ice cream is
as different as night from
day from anything ever
tasted.
Several types of ice cream
makers are available. The
newest is a small size (two
quart) electric model which
utilizes two to three trays of
ice cubes and table salt. Two
older models which made a
gallon of ice cream are the
manual crank type or the
electric crank type.
Whichever type of ice
cream maker one chooses, it
will be easier than it was for
Emperor Nero in the fourth
century, who sent runners to
the Alps for snow to be
topped with fruit juices and
honey.
When Marco Polo returned
to Europe from China during
the 13th century, he brought
recipes for milk and water
ices. These popular dishes
were improved by the
Italians who developed a
cooling process for water by
using saltpeter. It was
Tortoni who introduced
cream ices, as they were
called, to the French and
English toward the end of
the 18th century. This was a
treat reserved for royalty,
with the recipe kept secret
from common folk.
By 1776 it wasn’t secret
any longer and several
confectioners in America
made a speciality of ice
cream. George Washington,
Dolly Madison and Mrs.
Alexander Hamilton served
it on many occasions.
Probably the biggest boon
in ice cream making came
with the invention of rotary
paddles in 1786. They kept
the product smooth while it
froze, thus making possible
the creaminess for which, it
is known even today This
also made possible the
manufacture of large
quantities of ice cream so
everyone could get a taste of
the ambrosia.
If one is using the gallon
sized home freezer, he
should plan on "having at
least three cups of rock salt
(approximately two pounds)
and at least 20 pounds of
crushed ice. Should one plan
to harden and ripen the ice
cream in the food freezer, it
will take slightly less salt
and ice in the ice cream
maker.
In the older model it’s
important that the hole in the
freezer bucket be kept open
to allow brine to dram After
the ice cream has formed, a
person drains brine by tilting
the freezer and clearing ice
and salt to about two inches
below the cover. One should
be sure to wipe the cover
before opening so no brine
drips into the celestial
mixture.
There will be soft portions
as well as firm ones in the ice
cream. Blend the two, then
ripen in the ice cream con
tainer or in plastic con
tainers. This will take about
three hours. If one is storing
the ice cream after har
dening, one can cover the top
of the ice cream with plastic
wrap, then seal the con
tainer
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