A number of readers have requested an 1800s recipe for homemade ice cream, a summer delicacy in those days. The following is offered from The Modern Homemaker, 1899, found and submitted by longtime Austin resident Miles Freeman. Many thanks.

  Miles notes the recipe, which has been a summer favorite in his family for decades, is usually doubled because the finished product so quickly disappears.

Serves: 8


·       4 egg yolks

·       ½ cup granulated sugar

·       1 cup whole milk

·       1 cup  heavy cream  or whipping cream

·       2 teaspoons Watkins vanilla extract

·       Crushed ice

·       Rock salt


  In a medium-size bowl, add the egg yolks and sugar; beat until thick and lemon colored. Set aside. 

  In a small heavy saucepan over low to medium-low heat, add the milk. Slowly bring the milk to a gentle simmer or until it begins to bubble around the edges. Do not let the mixture boil. Remove from heat.

  Gradually stir hot milk into beaten egg/sugar mixture with a wire whisk. Pour mixture back into the saucepan. Over low heat, stirring constantly, heat until the custard-like mixture thickens and will coat the back of a metal spoon with a thin film, after approximately 7 to 10 minutes. Your cooking thermometer should reach between 165 and 180 degrees F.

  Do not let the mixture boil or it will curdle. If your custard base does curdle, immediately remove from heat and place in a blender. Process until smooth.