|courtesy of 1890 farmer on flickr.com|
The volunteers used ice blocks from the previous winter's ice cutting on the lake at the farm. They crushed it and mixed it with rock salt, then packed it around the one-gallon metal containers that held the ingredients. The salt melted the ice while a crank turned the container. As ice melted, more was added until the eggs, cream, sugar and flavoring became ice cream. It took about one and a half hours to make a gallon of ice cream this way.
When you make icce cream with herbs you generally do soe with a simple syrup rather than eggs and cream, which results in a Sorbet rather than an ice cream. However, you can still freeze it and enjoy on a hot day using your ice cream freezer. So selebrate the patenting of the Ice Cream Freezer with this great recipe using my favorite herb!
2 cups granulated sugar
1 1/2 cups chopped lemon verbena
2 tablespoons lemon juice