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ICE CREAM RECIPE

Compleat Confectioner

Hannah Glasse (1760)


"To make ice cream.

Take two pewter basons, one larger than the other; the inward one must have a close cover, into which you put your cream, and mix it with what you think proper, to give it a flavour and colour, as raspberries, etc. then sweeten it to your palate, cover it close, and set it in the larger bason; fill it with ice, and a large handful of salt under and over and round about; let it stand in the ice three quarters of an hour, uncover, and stir it and the cream well together, then cover it again; let it stand half an hour longer, and then turn it into your plate...."

 

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