Who knew that Thomas Jefferson could be considered the father of .....ice cream!
Word is he was an early adopter and regularly served the sweet confection to his friends and family at Monticello and beyond.
If you want to follow in his culinary foot steps, you'll find the recipe below.
Thomas Jefferson's Vanilla Ice Cream
- 2 bottles of good cream
- 6 yolks of eggs
- 1/2 lb. of sugar
- Stick of vanilla
- Put the cream on a fire, first putting in a stick of vanilla
- When near boiling, take off the fire and pour it gently into a mixture of eggs and sugar, stirring well
- Put it on the fire again stirring thoroughly with a spoon to prevent it from sticking to the dish
- When near boiling, take it off and strain through a towel
- Put the mixture in a Sabottiere and set it in ice (sprinkled with a handful of salt) an hour before it is to be served
- Put salt on the coverlid of the Sabottiere and cover the whole with ice for 7 minutes
- Turn the Sabottiere in the ice 10 minutes, and when well taken, stir well with the spatula
- Put the mixture in moulds, which will sit in the same bucket of ice until serving
Looking for sweet spots? Find more here.