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Beer and Vanilla Ice Cream
from the kitchens of Sharmagne Leland-St. John
3 pounds of Burdock Root (or one ounce Essence of Sassafras)
1/2 pound of hops
1 pint of corn, roasted brown
6 gallons of water
Molasses or syrup (to taste)
8 packets or cakes of fresh yeast
Boil the Burdock Root, the hops and the corn in the water until
desired strength is obtained. Strain while hot into a keg.
Add enough cold water to make 10 gallons. When nearly cold, add
molasses or syrup to taste. Add the yeast. Place the keg
in a cold basement or wine cellar for 48 hours.
Vanilla Ice Cream
1-1/2 cups milk
1 teaspoon gelatin
1/2 cup sugar
3 tablespoons corn syrup
1 teaspoon flour
a few grains of salt
1 egg yolk
1 egg white
1/2 cup cream
2 teaspoons vanilla
Put the milk into the top of a double boiler. Add the gelatin.
When the milk is scalded, stir until gelatin is dissolved. Mix the
sugar, corn syrup, flour and a few grains salt together then add to
milk and stir until thickened. Cover and cook ten minutes. Beat the
egg yolk slightly (reserve the egg white), add a portion of the hot
milk to the beaten yolk. Add this mixture to double boiler.
Stir for one minute. Strain into refrigerator pan, chill, then
beat until very light. Beat 1 egg white until stiff, then beat the
cream until stiff and fold into first mixture adding 2 teaspoons
vanilla and the egg whites. Freeze and serve. With a
scoop, form into balls. Place ice cream into large tumblers and
add root beer.
for fun see how Thomas Jefferson did it!