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Thursday, July 2, 2020

HOW TO MAKE 18TH CENTURY ICE CREAM

It’s a hot day and you’re stuck indoors… What can do you? How about trying out this authentic 18th century ice cream recipe!

Watch the how-to video starring Erin Czernecki here.

Supplies

  • ·         Six eggs
  • ·         Two cups of cream
  • ·         One cup of simple syrup
  • ·         3 ounces of grated parmesan cheese
  • ·         Whisk
  • ·         Pot #1 (will be placed over stove top)
  • ·         Pot #2 (to pour hot ice cream into)
  • ·         Larger bowl (that pot #2 can fit into)
  • ·         Ice
  • ·         Salt

Instructions

  • ·         Crack the eggs over pot #1 and whisk them
  • ·         Add cream to whisked eggs
  • ·         Add grated parmesan cheese
  • ·         Turn stove top on medium-high
  • ·         Place mixture on stove top and stir constantly (to avoid lumpiness)
  • ·         Heat long enough to melt parmesan cheese and achieve thickness of a custard
  • ·         Place pot #2 in larger bowl
  • ·         Place ice between pot #2 and larger bowl
  • ·         Pour ice cream into pot #2
  • ·         Sprinkle salt over the ice
  • ·         Freeze for 24 hours

Now sit back and enjoy your 18th century ice cream! Let us know in the comment section how your recipe turned out.


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