There are many theories about where ice cream originated. Some say Marco Polo brought the idea from China to Europe in the sixteenth century. Others credit the chef of Charles I of England for its discovery. The story says the king paid the chef 500 pounds a year to keep the recipe a secret. However, we know that people for centuries were bringing snow and ice down from the mountains to flavor with honey and nuts.
Quaker colonists who immigrated to Pennsylvania are credited with bringing the recipe for ice cream to America around 1700. Thomas Jefferson was the first person in this country to write an ice cream recipe. The mixture included cream, egg yolks, and sugar, which are still the standard ingredients used today. The ice cream base was placed in a sabotiere, a tall pewter container with a lid, and set into a wooden bucket filled with ice and salt. Jefferson wrote to “leave it still half a quarter of an hour, then turn the Sabotiere in the ice 10 minutes…open it to loosen with a spatula the ice from the inner sides of the Sabotiere.” If you would like to see a video of a sabotiere as it would have been used to make ice cream back in the day I suggest taking a look at the YouTube video by Jas Townsend at https://youtu.be/OpOmmSiUNyw.
On November 25, 1773, Rivington’s New York Gazetteer featured the first advertisement for ice cream in the United States. It announced Philip Lenzi’s arrival from London and included a list of fine treats he had available for purchase, including ice cream.
So, why am I posting this on a Dutch oven group page? Well, we can use the same method but with the use of cast iron. Here are the ingredients and instructions (Credit for this recipe needs to go to Leslie Lovett at www.texasironchef.com):
1 small package instant pudding (any flavor)
2 cups of heavy cream
1 cup of milk
1⁄2 cup of sugar
1⁄2 Tbsp vanilla
1⁄4 tsp lemon juice
1 can evaporated milk
Mix pudding together with 1 cup heavy cream & milk. In a second bowl mix sugar, egg, vanilla, and lemon juice. Mix in the pudding mixture and pour into a 12” DO. Add 1 cup heavy cream and evaporated milk and stir until smooth. Place the lid on the DO. Place an inch and a half of crushed ice and rock salt on the bottom of a large tub, 18 to 20 inches in diameter. Place the DO into the tub and fill the sides of the tub with ice and rock salt. Fill the lip of the DO with ice. Every 5 minutes remove the DO lid and stir the mixture. Total freezing time is 45 to 60 minutes.