I had an absolute blast making ice cream this past Monday eve
during the “Edible Conversations” series at Manhattan’s Roger
Smith Hotel. The night’s session, “Ice Cream: A Global History,”
featured Laura Weiss, author of the book with the same title.
Of course, she was the star of the proceedings, and I merely
played the “sidekick” who briefly discussed and demonstrated
the 18th century method of ice cream making.
For the event, two types and flavors were shared with gathered
guests: a custard-based vanilla that I made in advance, using
a receipt (recipe) that Thomas Jefferson copied while in France;
and a simple raspberry from Eliza Leslie’s 75 Receipts for Pastry,
Cakes, and Sweetmeats (1828), which I froze on the spot.
Incidentally, although unbeknownst to me at the time, both receipts
are included in the recipe section at the back of Weiss’ book. How
serendipitous was it that I selected those two?! I couldn’t have
planned it better. HUZZAH!
First up, making Jefferson’s receipt for “Ice Cream.” It’s custard-
based, made of egg yolks, sugar, and cream, all of which is infused
with a vanilla bean while cooking:
NEXT: The raspberry