In a few days American will turn 250 years old. Many of us look forward to gathering with family and friends during the summer season, often enjoying favorite traditions and, of course, delicious desserts. Whether it's cobbler, apple pie, or a scoop of ice cream, sweet treats have long been part of American culture.
Speaking of ice cream, did you know that Thomas Jefferson had a particular fondness for it?
In 1785, Jefferson was appointed as the country's second ambassador to France. (As a result, he missed out on the Constitutional Convention.) During his four years abroad, he developed a deep appreciation for French culture and cuisine. Along with his improved command of the French language and his interest in coded communications, he returned home with a lifelong enthusiasm for ice cream.
While Jefferson did not introduce ice cream to America, as is sometimes claimed, he is credited with preserving one of the oldest known written ice cream recipes in the United States. Written in his own handwriting, the recipe still exists today—and I've included it with this letter for you to enjoy.1
Jefferson enjoyed ice cream so much that he brought his equipment with him to the White House and frequently served it to guests. His recipe offers a fascinating glimpse into the tastes and traditions of early American history.
I hope you enjoy trying this historic recipe!
Thomas Jefferson’s Famous Ice Cream
- 2. bottles of good cream.
- 6. yolks of eggs.
- 1/2 lb. sugar
- Mix the yolks & sugar. Put the cream on a fire in a casserole [deep pot or saucepan], first putting in a stick of Vanilla. When near boiling take it off & pour it gently into the mixture of eggs & sugar.
- Stir it well.
- Put it on the fire again stirring it thoroughly with a spoon to prevent it's sticking to the casserole. when near boiling take it off and strain it thro' a towel.
- Put it in the Sabottiere.* Then set it in ice an hour before it is to be served. Put into the ice a handful of salt.
- Put salt on the coverlid of the Sabotierre & cover the whole with ice. Leave it still half a quarter of an hour. Then turn the Sabottiere in the ice 10 minutes
- Open it to loosen with a spatula the ice from the inner sides of the Sabotierre. Shut it & replace it in the ice.
- Open it from time to time to detach the ice from the sides. When well taken (prise) stir it well with the Spatula.
- Put it in moulds, justling it well down on the knee. Then put the mould into the same bucket of ice. Leave it there to the moment of serving it. To withdraw it, immerse the mould in warm water, turning it well till it will come out & turn it into a plate.
*A Sabotierre is an inner canister used in an ice pail.
If Jefferson’s instructions are a little hard to follow, well…it was the 18th century, after all. Here’s a more modern version!
- Beat the yolks of 6 eggs until thick and lemon colored. Add, gradually, 1 cup of sugar and a pinch of salt.
- Bring to a boil 1 quart of cream and pour slowly on the egg mixture. Put in top of double boiler and when it thickens, remove and strain through a fine sieve into a bowl.
- When cool add 2 teaspoonfuls of vanilla. Freeze, as usual, with one part of salt to three parts of ice. Place in a mold, pack in ice and salt for several hours.
- For electric refrigerators, follow usual direction, but stir frequently.
1 “Ice Cream,” The Thomas Jefferson Foundation,” Monticello.org, https://www.monticello.org/encyclopedia/ice-cream