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PURE ICE-CREAM
A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). For family use, select one of the new patent freezers, as being more rapid and less laborious for small quantities than the old style turned entirely by hand. All conditions being perfect, those with crank and revolving dashers effect freezing in eight to fifteen minutes.
✨ Vintage Recipe
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UpdatedLast updated
Original Historical Recipe
Preserved exactly as written in the original source
Original Ingredients
- Two quarts of cream
- one pound of sugar
Original Instructions
- 1
beat up, flavor and freeze
Chef Cecil's Modern Tips Below
Chef Cecil's Modern Tips
Modern guidance to help you succeed with this vintage recipe
This historical recipe relies on pure butterfat content to create a rich, smooth texture without stabilizers. The high cream-to-sugar ratio (2:1 by volume) prevents large ice crystals from forming because sugar lowers the freezing point of the mixture and interferes with crystal formation. Constant agitation during freezing incorporates air and breaks up ice crystals, creating the smooth, scoopable texture we associate with premium ice cream. The fat molecules in cream also coat ice crystals and air bubbles, contributing to a luxurious mouthfeel.
Make Ahead
The ice cream base should be chilled for at least 4 hours or overnight before churning for best results. Once churned to soft-serve consistency, transfer to a freezer-safe container and freeze for at least 4 hours to firm up before serving.
Storage
Store in an airtight, freezer-safe container pressed with plastic wrap directly on the surface to prevent ice crystals. Keeps for up to 2 weeks in the freezer, though texture is best within the first week. Due to the lack of stabilizers, this ice cream freezes very hard; remove from freezer 10-15 minutes before serving to soften to scoopable consistency.
AI-generated tips from Chef Cecil's culinary database
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