Austinite Maryanne Linder sends along this recipe for homemade vanilla ice cream she says was served at several Pioneer Farms festivals and gatherings in the 1980s by the Austin Natural Science Guild. “The recipe was basically the same as everyone else’s, but the legend was that this one was handed down from early Austin residents who could afford ice to make ice cream in the late 1800s. Whether that’s true, I don’t know. It was a good story if nothing else.”
Makes: 6 servings
Ingredients
• 2 cups heavy whipping cream
• 2 cups (Half-and-Half) cream
• 1 cup sugar
• 2 teaspoons Watkins vanilla extract
Directions
Combine all ingredients in a large bowl, stirring to completely dissolve the sugar. Sterilize the cylinder of ice cream maker with hot water, then let cool for 20 minutes and place in freezer to chill completely.
Once chilled, fill the cylinder to no more than two-thirds full. Freeze according to the directions (either by hand cranking or by an electric freezer.). Refrigerate remaining mixture until you are ready to freeze it.
Once the ice cream is frozen, thoroughly ice and salt, and pack it beneath a blanket for an hour. Serve immediately with fresh strawberries or dessert cake.
Any extra ice cream should be moved into separate containers and placed in the freezer until ready to eat.
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