US president Thomas Jefferson’s love of ice cream is well documented, and led to its huge popularity in the US. Jefferson was in France between 1784 and 1789 and brought back lots of exciting recipes – pigs’ feet, fruit tarts, peach flambe – including this recipe. His hand-written ice cream recipe – the first of its kind in the US – still survives today.
Traditionally ice cream would have been frozen using a salt and ice technique. I’ve included this method for those readers who fancy trying some fun food chemistry.
- 6 egg yolks
- 1 pints of single cream
- 1 pints of double cream
- 250g caster sugar
- 2 tsp of vanilla or one vanilla pod
- A pinch of salt
- Ice and salt (if you’re using this freezing method)