Wait, don’t go away! I don’t have an ice cream maker. You can make this without one!
When we were sorting through the things from my grandmother’s storage unit a few years back, my husband came across one of Grandma’s recipe books. It has handwritten cards in her tight cursive, a few noting friends’ names or special instructions. (My personal favorite is the capitalized note on “Spice Drop Cookies” that says, “NO BLACK.” My husband would appreciate that.)
This recipe caught my eye because Grandma called it “Old-Fashioned Strawberry Ice Cream.” If it was old-fashioned when Grandma wrote out the card, who knows how long ago, what is it now? Antique?
Since I don’t have an ice cream maker, I’ve never attempted ice cream before. But all this one requires is a mixer – and requires is probably the wrong word! Can you imagine the pioneer women beating egg whites to soft peaks with just a whisk? Ow.
This ice cream is gelatin-based. From what I researched, gelatin was used as a stabilizer in store-bought ice creams before they discovered cheaper, yuckier things to use. The gelatin keeps the ice cream from forming big ice crystals, I think.
The flavor of this ice cream is really delicious, but unfortunately the texture is not great. It is a little grainy. I think the continuous churning from an ice cream maker is what gives the dessert its creaminess. I believe if you got the setting ice cream out a few times and beat it with a mixer, it would be much creamier.
I’m going to walk you through step by step so you can try this yourself if you want! Since it has raw eggs, you’ll want to use pasteurized eggs or ones that come from a chicken you know and trust.
The ice cream stays soft enough that it scoops easily, but it’s not as soft as regular homemade ice cream. The gelatin helps firm it considerably.
I’ll be sharing some more recipes from my grandma’s binder in the coming weeks! It’s a fun summer adventure, right? Would you like to see her recipe for Spicy Meatloaf?
Added to Real Food Wednesday at Kelly the Kitchen Kop.