Thomas Jefferson's Ice Cream

Learn about this recipe from our Historic Taverns Chef, then try it at home.

Colonial Williamsburg Chef de Cuisine Erin Pullman, prepares the recipe for Thomas Jefferson's Ice Cream.

Learn how we make this recipe in our kitchens, then use our 21st-century translation to try the recipe at home!

Make it Yourself

Ingredients

• 2 bottles of good cream (1pint each)
• 6 yolks of eggs.
• 1/2 lb. sugar
• 1 tsp Vanilla
  

Instructions

1. Crack 6 eggs and separate the yolks.
2. Whisk yolks with sugar
3. Add 2 pints or 1 quart of heavy cream to stockpot and heat on medium-high heat.
4. Add sugar and vanilla and mix.
5. When near boiling, take it off the heat and slowly add the egg and sugar mixture. Stir well.
6. Add mixture back on medium-high heat and constantly stir to prevent sticking.
7. When near boiling, take it off and strain through a cheesecloth.
8. Pour the mix to the Sabottiere, or canister and cover with lid.
9. Set the canister of egg and cream mix in an ice pail and surround with ice.
10. Pour a generous amount of salt on top of the ice.
11. With an automatic ice cream maker, rotate the canister in the ice water mix until frozen to the preferred consistency. Enjoy!!