Ice Cream
historical1860s
Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 20. One of the earliest known cookbooks by an African American author.
Heating the berries in a water bath (bain-marie) gently extracts juice and flavor compounds without scorching or developing bitter flavors from direct heat. Simmering the sugar-juice mixture concentrates the syrup through evaporation while creating an inhospitable environment for bacteria through high sugar content. Adding alcohol after cooling preserves the volatile aromatic compounds in the brandy while the high alcohol content (combined with sugar) acts as a natural preservative, creating a shelf-stable cordial.
Put the berries in a stone pot, setting it in hot water
Boil and strain through a bag
Mix the sugar with the juice
Simmer half an hour
When cold, add a quart of
This is essentially a preserve recipe. The cordial improves with age and can be made up to 1 year in advance. After the initial 2-week mellowing period, the flavors will continue to develop and mellow for several months. Store in sterilized bottles in a cool, dark place.
Store corked bottles in a cool, dark place (like a cellar or pantry) away from direct sunlight. Properly made cordial will keep for up to 1 year unopened. Once opened, refrigerate and consume within 3 months. The high sugar and alcohol content act as natural preservatives, preventing spoilage.
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Bottle and cork
