A Southern Classic: Lemon Ice Cream - no special equiment necessary
On a recent trip to Kiawah, I was
delight to find and old worn copy of the genteel Southern classic
"Charleston Receipts" gracing the cookbook collection in my good
friend's family vacation home. This copy of the original 1950
edition of the Junior League of Charleston's cook book is a
treasure. I copied down a few recipes and plan to share and review
them here in an on-going series.
For the first installment: 'My Mother's Lemon Ice Cream' submitted
by Miss Margaret Watson.
You will need:
2 lemons
2 cups cream
2 cups milk
1 cup sugar
1 egg white
Directions as Published:
Squeeze juice of one lemon, cut the other into very thin slices.
Add juice and sliced lemon to 1 cup of sugar and let stand for 1
hour until dissolve.
Whip cream, add milk and chill. Then add lemon and sugar mixture
and stiffly beaten egg white.
If made in an electric refrigerator, ice cream should be cream
should be beaten thoroughly when it is a mushy consistency.
My interpretation:
I followed the directions for lemon and sugar. Then used my
Kitchenaide and the whisk attachment to beat the egg white into
stiff peaks. I set the beaten egg white aside and whipped the
cream, also using the whisk attachment. I added the milk and egg
white, stirred and then mixed in the lemon sugar mixture. Then I
put the metal mixing bowl with the contents into the freezer for 1
hour. I took the bowl out and mixed it with the beater attachment.
Repeated that again one hour later. And one hour more in the
freezer, the ice cream was ready to serve and delicious!
"Charleston Receipts" is America's
oldest Junior League cookbook still in print. Whether you are a
true Southern Belle or just a fan of Southern culture like myself,
this book is a must have. Some of the recipes are a bit out of date
based on ingredients, such as sweet breads, or on shear yield,
there is a champagne punch recipe that serves 600, but each is a
treat in it's own right. A cookbook and history lesson all in one,
"Charleston Receipts" has been called the Bible of Southern Cooking
and I personally don't think it is a book you can over bill. To
read more about this history of this interesting book, visit the Junior League
of Charleston website, read a review
from Gourmet, or, better yet, get your own copy at
Amazon.com.
This entry was written by
amy,
posted on
Tuesday, June 22, 2010
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