Send me your ice cream recipes and I’ll post them on the site!

Here’s a very early ice cream recipe from my book, Ice Cream: A Global History.  It took a lot of elbow grease to make the frozen treat back in the day.

Hannah Glasse’s Ice-cream
––from The Art Of Cookery, Made Plain And Easy (London, 1755),

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.