To make ice-cream is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic method of making ice-cream from cream flavoured with raspberries and sweetened with sugar by freezing in a bed of ice and water. The full recipe is presented here and I hope you enjoy this classic British version of: To make ice-cream.
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This is a traditional British recipe redacted from Hannah Glasse's 1747 volume The Aft of Cookery Made Plain and Easy, the classic Georgian cookbook.
To make ice-cream.
TAKE two pewter-baſons, one larger than the other ; the inward one muſt have a cloſe cover, into which you are to put your cream, and mix it with raſpberries, or whatever you like beſt, to give it a flavour and a colour. Sweeten it to your palate ; then cover it cloſe, and ſet it into the larger baſon. Fill it with ice, and a handful of ſalt : let it ſtand in this ice three quarters of an hour, then uncover it, and ſtir the cream well together ; cover it cloſe again, and let it ſtand half an hour longer, after that turn it into your plate. Theſe things are made at the pewterers.
Modern Redaction
Ingredients:
600ml cream
300g raspberries, crushed
sugar, to taste
Method:
For this you will need a large bowl and a lidded metal container that will fit inside (a saucepan or metal casserole dish will work well).
Beat together the cream and raspberries and sweeten to taste with sugar. Pour this mixture into the metal dish and cover. Set his in the larger bowl and pack between the two vessels with an ice and salt mixture.
Allow to stand for 45 minutes then uncover and beat together. Cover the cream mixture and leave for a further 30 minutes, or until just set.
Turn out onto a chilled serving plate, garnish with fresh fruit and serve immediately.
