real encouragement for real homeschooling moms

yankee doodling

Independence Day Celebration in Centre Square, Philadelphia, a depiction of the celebrations of July 4th 1819, painted in 1819 by John Lewis Krimmel, a German-American immigrant.

Mollie’s post on ice cream inspired me to bring out the ice cream freezer and fire it up, err, cool it down, or whatever. I have enough for 3 gallons chilling in the fridge in anticipation of 4th of July company tomorrow and perhaps a taste treat before then. I will leave some of it as old-fashioned vanilla and provide candy toppings alongside. To the rest I will add strawberries or pureed peaches that are now arriving in our stores fresh from Southern Illinois. Yummmmmm! Perhaps they will even be served with sparklers!

Ice cream recipes first appear in 18th century England and America. A recipe for ice cream was published in Mrs. Mary Eales’s Receipts in 1718:

“To ice CREAM. Take Tin Ice-Pots, fill them with any Sort of Cream you like, either plain or sweeten’d, or Fruit in it; shut your Pots very close; to six Pots you must allow eighteen or twenty Pound of Ice, breaking the Ice very small; there will be some great Pieces, which lay at the Bottom and Top: You must have a Pail, and lay some Straw at the Bottom; then lay in your Ice, and put in amongst it a Pound of Bay-Salt; set in your Pots of Cream, and lay Ice and Salt between every Pot, that they may not touch; but the Ice must lie round them on every Side; lay a good deal of Ice on the Top, cover the Pail with Straw, set it in a Cellar where no Sun or Light comes, it will be froze in four Hours, but it may stand longer; than take it out just as you use it; hold it in your Hand and it will slip out. When you wou’d freeze any Sort of Fruit, either Cherries, Rasberries, Currants, or Strawberries, fill your Tin-Pots with the Fruit, but as hollow as you can; put to them Lemmonade, made with Spring-Water and Lemmon-Juice sweeten’d; put enough in the Pots to make the Fruit hang together, and put them in Ice as you do Cream.”

Here is much simpler and more fun-for-the-kids way to make ice cream this weekend. This is for one individual serving of Ice Cream in a Bag.

To a quart size heavy duty Ziploc bag add the following:

3 TBS. sugar
1 cup heavy or light cream (half and half will do)
1/2 tsp. vanilla

Seal and place that bag in a one gallon heavy duty Ziploc bag. Layer ice and rock salt on the gallon bag and seal.

Toss the bag back and forth for about 10 minutes and you will have the best ice cream ever.



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