National Ice Cream Day – July 19 – is for me, “Carolyn Anderson Day!”
My first book The Complete Book of Homemade Ice Cream, Milk Sherbet and Sherbet was published in 1972 by Saturday Review Press/ E. P. Dutton & Co. The book was popular, published by Bantam in paper back and translated into Dutch. Making and eating America’s favorite dessert is my lifelong passion. Mention ice cream and
Here I am in a 1972 photo making ice cream with the help of my two children, Gwendolyn Cheryl and Clifford Blake (and our Himalayan cat, Pixie). My favorite ice cream is a wonderful American Custard ice cream Barefoot Vanilla. Going barefoot was forbidden until May 1st. As soon as the calendar turned, our shoes came off and there were many hot, barefoot days when we eagerly watched Grandmother come out of the house with a crock of this cream and pour it into the freezer for Granddad to crank.
2 tablespoons flour
3/4 cup sugar
2 eggs, beaten
2 cups light cream
1 teaspoon vanilla extract
1/4 teaspoon lemon extract
1⁄21⁄2 cup condensed milk
4 cups heavy cream
1. Sift together the flour and sugar and then combine with eggs.
2. In a saucepan, heat light cream to a boil.
3. While stirring vigorously, add the egg mixture to the hot light cream. Cook,
stirring, on medium heat until slightly thickened. Cool.
4. Add vanilla and lemon extracts, condensed milk and heavy cream to the
5. Churn freeze.
Makes: 1/2 gallon