Ice Cream

Iced desserts became popular in Victorian times, when blocks of ice were stored in ice houses usually associated with the mansion house.  A crushed ice bath would be made, with salt added to turn it to a sub zero liquid, and the vessel containing the dessert ingredients would be placed in it, thus ensuring good contact between the ice and the dessert vessel. The mixture would then be stirred until the desired consistency was obtained.

Nowadays, the same results can be had using commercial ice cream makers, and are much less labour intensive.

This is Edith Stevenson’s granny’s recipe (Mrs Robert Walker of West Carmuirs, Falkirk).  She used to send for a block of ice when she wanted to make this delicious treat, and could obtain the ice from a fishmonger.  She uses Creamola - a trade name for a Scottish firm that specialised in lots of sweets. Creamola could mean ground rice, or custard powder we were not sure which was used for the ice cream, but we used ground rice!

This from the Dundee Evening Telegraph in 1939...


               List  of food products  made  by  the  Creamola Company  based  in  Glasgow.





Ice Cream
This recipe serves 6

 

Ingredients:

570 ml / 1 pint whole milk

1 heaped teaspoon ground rice

1 heaped teaspoon cornflour

1 egg

Half teaspoon vanilla essence

60g / 2 ½ oz caster sugar

 

Method:

Into a bowl put rice, cornflour and sugar. Mix with a little cold milk. Boil remainder of milk then pour onto rice mixture. Return pan to heat and gently cook for 3-4 minutes.

Lightly whisk the egg and stir it into the custard with the vanilla essence stirring all the time. Do not let it boil.

Cool in fridge.

Pour into ice-cream maker and stop when it reaches the required consistency.

 

Cream can be  added before processing as suggested by Edith, but perfectly fine without. In the rare event of having any left over, it can be stored in the freezer, but the temperature is too low to serve it immediately.  

2 to 3 hours before serving from the freezer, allow to defrost in the fridge, optimal temperature - 4 degrees ready for the table.



Great just on its own.....

Scrummy with raspberry sauce....

Verdict - The very best ice cream ever! From a dedicated ice cream maker and aficionado! Thank you Edith for another fabulous recipe.








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