When it comes to ice cream, we're used to having ours served in a cone, tub or sundae glass. What we didn't realise was that these serving methods are actually fairly recent.
Ice cream, or 'cream ice' as it was originally called, has been around since the 1500s. From then right up until the 1920s (a century ago), ice cream would be frozen in a metal ice cream mould which would usually be intricately patterned and rounded, and then turned out onto a large serving dish where it would need to be dished up and eaten very quickly indeed.
This Edwardian recipe for 'strawberry cream ice' demonstrates this traditional method. You can find antique ice cream moulds (Edwardian and Victorian) on Ebay, but you can get the same effect by freezing your ice cream in a shaped silicone mould as we did.
Aside from the antique novelty of its' presentation, this strawberry ice cream really is gorgeous. It bursts with natural flavour and doesn't taste artificial or overpowering like most ready-made ice creams. If you like strawberries and cream, this is the one for you. And despite requiring a little elbow grease, it's also quite easy to make! A great one for first-time ice cream makers (like us).
Original Recipe: 'Strawberry Cream Ice' (Book 2, 1909)
Speed: 30 mins. to prep; 6 hrs to freeze | Serves: About 16 (scoops)
1lb (454g) fresh strawberries, washed
85g caster sugar
1 tsp. red food colouring
1 tbsp. lemon juice
Half a pint of whipping cream
1. Remove the stalks from the strawberries and rub them through a sieve using a wooden spoon.
Note: We also hulled our strawberries as this makes it easier to rub them though a sieve and puree. You can also use a modern food processor to puree your strawberries. We don't have one ourselves, so have no choice but to do things to old fashioned way (we're not complaining - although our arms are!) - and if you'll be sticking to the sieve method, definitely use a WOODEN SPOON. You get more friction with a wooden spoon than with a metal one, so you are able to puree your strawberries a lot faster and with less effort. Trust us - we wish we knew this when we made our 1960s strawberry tart!
2. Add the red food colouring and lemon juice to the strawberry puree and then pour into a measuring jug. This should measure half a pint.
3. In another bowl, whip the cream. Once this is whipped, pour in the strawberry mixture and stir together until fully combined.
4. For true Edwardian presentation, transfer the mixture to a patterned silicone mould, covering the top with cling film and freeze. After about 6 hours, it should be completely set.
5. To serve, turn out onto a large dish and invite your guests to spoon as much as they like into their bowls!
Original Recipe for 'Strawberry Cream Ice'
'BOOK 2': High-Class Cookery Recipes for the National Training School of Cookery, 11th Edition (1909)
Author: Mrs Charles Clarke, Principal of the National Training School of Cookery
Publisher: William Clowes & Sons Limited (23 Cockspur Street, S.W. London, England, U.K.)