It is summertime somewhere in this world and it should not
pass by without making home made ice-cream. My son and I both
have birthdays in the next two weeks. The family just has
one big celebration. I am going to make the home made ice-cream
with all the toppings.
There are two basic types of ice
cream. One is made with eggs and heated to form a basic custard.
This is known as New York-style. The other is made without
eggs and is not heated. This is known as Philadelphia-style.
The Gilmore recipe is the old fashioned custard style. My
mother would tell stories about my father and uncles eating
this ice-cream until their lips turned blue. I don't know
just how far back the recipe goes, but it must be close to
100 years. Also there is nothing better than the old crank
ice-cream freezer. They are getting hard to find, but kids
will always remember the event. Home Made Ice Cream
Ingredients:
This is for 6 quarts.
For the custard:
4 1/2 eggs, beaten
6 cups milk
7 7/8 cups sugar
For the freezer:
1 1/2 pints half & half cream
3 teaspoons of double strength vanilla
1 1/2 cups milk
Directions:
To make custard, put ingredients in top of double
boiler and stir constantly.
When it begins to thicken, remove from heat and
cool.
Put in freezer can.
Add the freezer ingredients.
Cool until completely chilled.
NOW YOU HAVE GILMORE ICE CREAM.
Special Notes: The above recipe is just how it was
handed down to me. You will note that it calls for
4 1/2 eggs. You figure that one out! The recipe
calls for double strength vanilla. This comes from
the fact that my dad had a W. T. Rawleigh Co. route
in Vermont some 70 years ago, and they sold double
strength vanilla. Just double regular vanilla. Have
fun!
