Thomas Jefferson’s Ice Cream Recipe
Thomas Jefferson, the author of the Declaration of Independence, and, third President of the United States, absolutely loved ice cream. He even brought back a recipe for French-style vanilla ice cream from his time as Ambassador to France and wrote it down in his own hand. Here is the original recipe, translated into modern measurements.
Equipment
- 1 ice cream maker https://www.pamperedchef.com/pws/jcurtis4/shop/Small+Appliances/Ice+Cream+Maker/Ice+Cream+Maker/1538?queryID=5dec56eeb104ca9efc29c55fd9e86c9b
Ingredients
- 1 quart heavy cream
- 1 each vanilla bean substitute 2 tsp of 100% pure vanilla extract
- 6 each egg yolks
- 1 cup sugar
- 1 pinch salt
Instructions
- In a large heavy saucepan, combine the cream and sugar. Split the vanilla bean in half lengthwise and scrape the seeds into the pan. Add the bean to the mixture. (Alternatively, add vanilla extract)
- Heat the cream mixture over medium heat, stirring to dissolve the sugar, until bubbles form around the sides of the pan.
- Remove the pan from the heat and, slowly, pour the cream mixture into a bowl with the egg yolks. Stir well to combine.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly with a spoon to prevent the mixture from sticking to the pan, until it thickens.
- Remove the pan from the heat and strain the mixture through a towel into a clean container. Let it cool to room temperature, then cover and refrigerate for at least 2 hours or, preferably, overnight.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Once the ice cream is churned, transfer it to an airtight container and place it in the freezer to harden for at least 2 hours.
Video
Notes
- You can also use half cream and half milk for a lower-fat version of the recipe.
- Scrape out the insides of the vanilla bean for added flavor.
- This recipe makes about 4 pints of ice cream.