Called simply "Another Ice Cream" in The Canadian Economist, a cookbook published as a fund-raising project by the "Ladies' Association of Bank Street Church, Ottawa" in 1881, this is vanilla ice cream at its classic best.
- Portion size 12 servings
- 3 cups whole milk
- 1 1/2 cup granulated sugar
- 3 eggs
- 2 teaspoons vanilla
- 2 cups light (18%) cream
- 1 cup whipping cream
In top of double boiler over boiling water, heat together milk and sugar until bubbles form around edge. In large bowl, whisk eggs until foamy; beat in about half the hot milk, then return contents of bowl to remaining milk in pan. Cook, stirring constantly, until mixture thickens to light custard that coats wooden spoon. Remove from heat, add vanilla and chill. Keep chilled along with light and heavy cream until it's time to churn.
To make ice cream, pour vanilla custard and light and heavy cream into canister. Cover tightly and set in ice-cream churn. Surround to within 2 inches (5 cm) of top with layers of crushed ice and coarse salt (in proportions of 3 to 1).
Churn slowly at first, turning handle smoothly. When ice cream begins to freeze, after about 15 minutes, increase speed (at this point, turning will become more difficult). Add more ice and salt as necessary to maintain level. When it is no longer possible to turn handle, carefully uncover canister. Remove paddle and pack ice cream down smoothly into canister. Cover with plastic wrap; replace lid.
Drain off melted water around canister; repack with crushed ice and salt, this time 5 parts ice to 1 part salt. Cover the whole churn, first with thick layer of newspapers, then with blankets to keep the cold air in. Let ripen (in shady place if outdoors) for 2 to 3 hours. Uncover, scoop out and enjoy with cake.