I was digging around in my Twitter notifications and I noticed a retweet and a thank you from Devon O’Day. I had tweeted that I was reading her book “My Southern Food: A Celebration of the Flavors of the South” ( https://amzn.to/2zzoc7A). My thoughts … it’s a keeper. This is the sort of book that will be passed down in the family for some time … an heirloom.
There are tons of recipes ( I didn’t count them ), wonderful pictures and anecdotes. I loved every minute of it. I suppose that the one that stuck with me the most was the picture of a little girl waiting for the home made ice cream to finish. I can remember cranking our ice cream ( I think it was their way of keeping me out of trouble ) on the back porch until my arms failed.
As you might imagine, I give “My Southern Food” 5 stars out of 5.
Old-Fashioned Very Vanilla
Homemade Ice Cream
This recipe is older than I am. Do not do the math.
1½ cups sugar
2 tablespoons cornstarch
½ teaspoon salt
1 quart milk
4 large eggs
2 tablespoons vanilla extract
4 cups heavy cream
In a double boiler over boiling water (to avoid scorching), stir together the sugar, cornstarch, and salt, and then gradually add the milk. Continue to stir until the mixture is slightly thickened, about 10 minutes. Remove the custard from the heat. In a separate large bowl, lightly beat the eggs. Stir a small amount of the custard into the eggs slowly. Blend it completely. Continue adding custard in small amounts, stirring to integrate the custard with the eggs completely after each addition, until all the custard and eggs are blended and creamy. Add the entire mixture back to the double boiler and cook the custard for 5 minutes. Pour the liquid into a storage container, cover, and chill overnight or for at least 6 hours in the refrigerator. Add the vanilla and cream to the ice-cream mixture and blend well. Transfer to a 1-gallon ice-cream maker and freeze according to the manufacturer’s instructions.
Makes 1 gallon