Homemade Ice Cream

Many of us mature folks have vivid memories of envy watching the "birthday boy" lick the dasher while the canister was put back into the salty ice to age. Today it is probably more economical to buy ice cream ready made, but none of it can compare to homemade.


History - How To Make - Recipes


The origins of ice cream can be traced back to at least the 4th century B.C. Early references include the Roman emperor Nero (A.D. 37-68) who ordered ice to be brought from the mountains and combined with fruit toppings, and King Tang (A.D. 618-97) of Shang, China who had a method of creating ice and milk concoctions. Ice cream was likely brought from China back to Europe. Over time, recipes for ices, sherbets, and milk ices evolved and served in the fashionable Italian and French royal courts.

How to Make

The following directions as well as the recipes that follow were taken from "Ice Creams, Water Ices, Frozen Puddings, Together with Refreshments for all Social Affairs" by Mrs. S. T. Rorer, written in the early 1900's.


Pound the ice in a large bag with a mallet, or use an ordinary ice shaver. The finer the ice, the less time it takes to freeze the cream. A four quart freezer will require ten pounds of ice, and a quart and a pint of coarse rock salt. You may pack the freezer with a layer of ice three inches thick, then a layer of salt one inch thick, or mix the ice and salt in the tub and shovel it around the freezer. Before beginning to pack the freezer, turn the crank to see that all the machinery is in working order. Then open the can and turn in the mixture that is to be frozen. Turn the crank slowly and steadily until the mixture begins to freeze, then more rapidly until it is completely frozen. If the freezer is properly packed, it will take fifteen minutes to freeze the mixture. Philadelphia Ice Creams are not good i frozen too quickly.


After the cream is frozen, wipe off the lid of the can and remove the crank; take off the lid, being very careful not to allow any salt to fall into the can. Remove the dasher and scrape it off. Take a large knife or steel spatula, scrape the cream from the sides of the can, work and pack it down until it is perfectly smooth. Put the lid back on the can, and put a cork in the hole from which the dasher was taken. Draw off the water, repack, and cover the whole with a piece of brown paper; throw over a heavy bag or a bit of burlap, and stand aside for one or two hours to ripen.


The time for freezing varies according to the quality of cream or milk or water; water ices require a longer time than ice creams. It is not well to freeze the mixtures too rapidly; they are apt to be coarse, not smooth, and if they are churned before the mixture is icy cold they will be greasy or "buttery."
The average time for freezing two quarts of cream should be ten minutes; it takes but a minute or two longer for larger quantities.


Use fresh fruits in the summer and the best canned unsweetened fruits in the winter. If sweetened fruits must be used, cut down the given quantity of sugar. Where acid fruits are used, they should be added to the cream after it is partly frozen.


If you wish to pack ice cream and serve it in forms or shapes, it must be molded after the freezing. The handiest of all of these molds is either the brick or the melon mold. After the cream is frozen rather stiff, prepare a tub or bucket of coarsely chopped ice, with one-half less salt than you use for freezing. To each ten pounds of ice allow one quart of rock salt. Sprinkle a little rock salt in the bottom of your bucket or tub, then put over a layer of cracked ice, another layer of salt and cracked ice, and on this stand your mold, which is not filled, but is covered with a lid, and pack it all around, leaving the top, of course, to pack later on. Take your freezer near this tub. Remove the lid from the mold, and pack in the cream, smoothing it down until you have filled it to overflowing. Smooth the top with a spatula or limber knife, put over a sheet of waxed paper and adjust the lid. Have a strip of muslin or cheese cloth dipped in hot paraffin or suet and quickly bind the seam of the lid. This will remove all danger of salt water entering the pudding. Now cover the mold thoroughly with ice and salt. Make sure that your packing tub or bucket has a hole below the top of the mold, so that the salt water will be drained off. If you are packing in small molds, each mold, as fast as it is closed, should be wrapped in wax paper and put down into the salt and ice. These must be filled quickly and packed. Molds should stand two hours, and may stand longer.


Ice cream may be molded in the freezer; you will then have a perfectly round smooth mold, which serves very well for puddings that are to be garnished, and saves a great deal of trouble and extra expense for salt and ice. As cold water is warmer than the ordinary freezing mixture, after you lift the can or mold, wipe off the salt, hold it for a minute under the cold water spigot, then quickly wipe the top and bottom and remove the lid. Loosen the pudding with a limber knife, hold the mold a little slanting, give it a shake, and nine times out of ten it will come out quickly, having the perfect shape of the can or mold. If the cream still sticks and refuses to come out, wipe the mold with a towel wrung from warm water. Hot water spoils the gloss of puddings, and unless you know exactly how to use it, the cream is too much melted to garnish.


These are reproduced as written in her book, ingredients may have changed over the years so substitution may be required.

Philadelphia Ice Creams
22 flavors

Neapolitan Ice Cream
Not Just Your Three Flavor Block

Condensed Milk Ice Cream
Use if cream not available

Sherbets or Sorberts

Water Ice
Cool treat

White Mountain Crank Ice Cream Freeezer

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White Mountain Electric Ice Cream Freezer

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Cuisinart Automatic Ice Cream Maker

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Rollman Ice Cream Freezer 1929

Cralle Ice Cream Disher 1897

Cralle Ice CReam Disher Patent Drawing

Cox Ice Cream Disher 1932

Cox Ice Cream Disher Patent Drawing




Ice Cream Patent Drawings available from Vintage Patent Prints

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