Old-Time Ice Cream

 My dad used to make really good ice cream back in the '80's and '90's using an old recipe that was not cooked, but contained raw eggs.

"Wait, did you say raw eggs? In food? You'll get sick from that!" you say.

 I ate that ice cream for roughly 30 years completely safely, so no, raw eggs do not automatically mean salmonella poisoning by a long shot.

Actually, my French Silk Pie recipe also is served using raw eggs.

Having said that, don't prepare or serve this to young children, pregnant women, or the elderly. There is a risk, however small.

I consider the ice cream safer though, because freezing helps kill pathogens.

I had to find this recipe online, and it's fairly close. I changed a few things about it here and there, but that was mostly about the method, not the ingredients.

Rant incoming. You've been warned.

You do need an ice cream freezer (sometimes called an ice cream maker) to make this recipe. I know that the industry is pushing us towards the kind that uses a bowl you stuck in your freezer for 24 hours before making the ice cream, but I freaking hate those. There is nothing terribly convenient about being forced to either plan your frozen dessert at least a full day before making it, or being forced to sacrifice freezer space to hold your ice cream freezer bowl all of the time.

Just let me use ice cubes and salt fercrissake!

Luckily Nostalgia has a countertop model that uses ice cubes and salt (table salt is fine.)

So, here's the recipe!

Ingredients:

3 eggs (cold)

3/4 cup granulated sugar

3 cups whipping cream (cold)

1 cup milk (cold)

1/8 Tsp salt

1 tsp vanilla extract*

Beat eggs and sugar for 5 minutes until thick and pale. Mix in the whipping cream, salt, and vanilla extract. Add mixture to the bowl of your ice cream maker and follow the directions for your unit.

Note: Counter to what you'll find on the internet, there really isn't any reason to chill the custard before freezing it if it's never cooked and the ingredients are cold. It's a total waste of time. I've tested both ways and got the same results. The few degrees of warmth you add by beating the eggs makes no material difference. Now, if you intend to just let this sit on the counter for a couple of hours before sticking it in your ice cream freezer while you catch a game on TV, that's something else. Chill it.

*You can make this with other flavors, such as a nice maple pecan by adding 1 tsp Mapline and toasted pecan chips. I'll post a chocolate version later.

A quick K.I.S.S.

 This is not a recipe, it's more a notice of my philosophy.

I've noticed, and my youngest has complained, that most recipe sites online will publish a recipe in the following order:

1. A complete biography of the site owner, starting with how their parents met.

2. A complete history of the country of origin of the recipe, starting no later than 1406, and possibly going back to the origin of humanity.

3. A complete biography of the person they got the recipe from, starting with how their grandparents met.

4. How to make the recipe including useless tips and how to eat the resulting food, but missing ingredient proportions.

5. Multiple ads which may or may not relate to cooking (gotta pay for that website!)

6. Product endorsements.

7. The entire, uncondensed Mahabharata and the entire works of Homer, the Bible (NKJV and Good News versions, both), and a few selected works of Shakespeare, and/or Chekhov.

8. The actual recipe, well hidden between ads.

9. Comments from a few people who claim to have made the food in question.

10. More ads, including clickable (you won't believe number 10!)

My philosophy is to instead give you a bit of information about where I got the recipe, why I went for it, and then the recipe itself. Then I stop. I've heard this philosophy called "Keep It Simple, Stupid!"

Need I say more?

How about "You're Welcome!"