Recipe by Diana #2
Taken from "The Anne of Green Gables Cookbook", written by Lucy Maud Montgomery's granddaughter Kate Macdonald. I am posting this as it appears in the original book, which was written as a tribute to her father Stuart Macdonald (Montgomery's son). The recipes were written with precise instructions, geared for young cooks. All recipes were apparently tested by a 12 year old cook, with perfect results. Quote from the book: "I have never tasted ice cream. Diana tried to explain what it was like, but I guess ice cream is one of those things that are beyond imaginations." (from Anne of Green Gables, XIII) Other recipes are available in a cookbook prepared by chef #756627 - book #243014 *NOTE*: Posting to add to the cookbook. I have not personally made this recipe. (Cooking time is freezing time)
Top Review by Sara 76
This is exactly as it claims - light and creamy! I thought I had messed it up, because the gelatin mixture didn't whip up at all, even though I used double the amount of gelatin, but it really came together in the end, so anyone trying this, don't get disheartened half way through! Also I added the vanilla to the cream during beating. I would suggest leaving it overnight to freeze, as after being in the freezer in an enamel bowl for almost 7 hours, only the edges were frozen hard (didn't matter, we were able to get enough for tonight!). This would be great with different flavouring stirred through before freezing, i plan on making it with chopped up peppermint crisp bars! Cheaper than store bought ice-cream, delicious, and (as I have loved Anne Of Green Gables for as long as I can remember) so fun to make! Thankyou so much for posting! [Made for Aus/NZ Recipe Swap]
- 9.85 ml gelatin
- 59.14 ml cold water
- 236.59 ml milk
- 118.29 ml sugar
- 44.37 ml corn syrup
- 4.92 ml flour
- salt, pinch of
- 1 egg, separated
- 473.18 ml whipping cream
- 14.79 ml pure vanilla extract
Directions See How It's Made
- You Will Need:.
- double boiler.
- measuring spoons.
- measuring cups.
- small saucepan.
- wooden spoon.
- 2 small mixing bowls.
- wire strainer.
- electric mixer.
- 2 large mixing bowls.
- rubber spatula.
- metal bowl or pan.
- Put the whipping cream, electric beaters and one of the large mixing bowls in the refrigerator to chill.
- Put about 2 inches of water in the bottom of the double boiler and bring to a boil.
- Put the gelatin and the cold water in the top pot of the double boiler. Let the gelatin soften for 5 minutes away from the stove.
- Meanwhile, pour the milk into the small saucepan and place it over medium low heat. When tiny bubbles form around the edge of the pot, the milk is ready.
- To the gelatin in the top pot of the double boiler add the hot milk, sugar, corn syrup, flour, and salt. Place over the bottom pot containing the boiling water.
- Stir constantly with the wooden spoon until the mixture thickens- about 15 minutes.
- Put the lid on and cook the mixture over boiling water for another 10 minutes.
- Meanwhile, separate the egg into the 2 small mixing bowls. Set aside the egg white for later.
- Beat the egg yolk slightly with a fork. When the 10 minutes are up, stir the egg yolk very slowly into the mixture on top of the stove. Cook and stir for 1 more minute.
- Pour the hot ice cream mixture through a wire strainer into the other large mixing bowl.
- When the ice cream mixture has cooled to room temperature, beat it with the electric mixer until it is light and creamy - about 5 minutes.
- In the chilled large mixing bowl whip the cold whipping cream with the electric mixer until it falls in large globs and forms a soft peak.
- Rinse the beaters thoroughly with hot water. Then beat the egg white until it is stiff and glossy but not dry.
- Very gently with the rubber spatula, fold first the whipped cream, then the egg white into the ice cream mixture. Gently stir in the vanilla.
- Spoon the mixture into the metal bowl or pan and place in the freezer. Freeze for about 3 or 4 hours - until firm.