The ice cream freezer was patented on this day (May 30th) in 1848. Now at the time they were hand crank and required elbow crease as well as large amounts of chipped ice, but they did create a great frozen treat.
When my husband was Farm manager and later Site manager for Kline Creek Farm in Winfield, Illinois, every summer we would have an Ice Cream Social where we would hand crank hundreds of gallons of ice cream to serve to visitors.
courtesy of 1890 farmer on flickr.com |
Lemon Verbena Sorbet
2 1/2 cups water
2 cups granulated sugar
1 1/2 cups chopped lemon verbena
2 tablespoons lemon juice
2 cups granulated sugar
1 1/2 cups chopped lemon verbena
2 tablespoons lemon juice
Combine the water, sugar, and lemon verbena in a medium, heavy saucepan, and bring to a boil. Stir the pot until the sugar dissolves, and then reduce the heat to medium-low. Allow the pot to simmer for 5 minutes. Remove from the heat and allow the herb-syrup to steep while it cools. Refrigerate for 2 hours, or until thoroughly chilled. Strain, add the lemon juice, and process in an ice cream machine according to the manufacturer's instructions. Transfer the sorbet to an airtight container and let firm in the freezer for at least 2 hours before serving.
No comments :
Post a Comment