Last week I did a post on a hundred-year-old recipe for Mint Syrup. In that post, I said that the syrup could be used in coffee (it’s delicious) – but several readers suggested that it would be wonderful on ice cream, especially if it was mixed with chocolate syrup.
Well, great minds think alike – and it goes across the years. The magazine that contained the Mint Syrup recipe, also contained a recipe for Chocolate Mint Sauce for Ice Cream.
This sauce was much thicker than most modern chocolate syrups, but it was delightful on vanilla ice cream. The hundred-year-old recipe calls for lots of brown sugar and only one tablespoon of cocoa. I expected the syrup not to be chocolaty enough – but I was wrong. It had just the right amount of chocolate with the brown sugar apparently contributing to the rich flavor.
Here’s the original recipe. (I’m also including the Mint Syrup recipe, so that you don’t need to go back to last week’s post.)
I found this recipe challenging. When I made it, the sauce quickly hardened into a candy-like consistency. I reheated it and added butter. I then removed from the heat and stirred rapidly until the sauce began to thicken – and it again got too thick, so I added water (quite a bit of it), and stirred until the consistency seemed right for a sauce.
Here is the recipe updated for modern cooks – though I feel like it still needs a bit more tweaking. If you try this recipe, I hope you’ll add comments about how well it turned out – and whether you made additional revisions to the recipe.
Put the brown sugar and cocoa in a sauce pan; stir to combine. Gradually add the milk while stirring. Bring to a boil using medium heat, then reduce heat and cook until it forms a soft ball when dropped into cold water (238° F.). Remove from heat, stir in the butter. After the butter has melted, add the mint syrup. Stir rapidly until the sauce begins to thicken; add water if the sauce is too thick. Serve on ice cream.
1 cup sugar
1/2 cup water
1/2 cup mint leaves
Combine the sugar and water in a saucepan; then add the mint leaves. Bring to a boil using medium heat. Reduce heat and simmer until the liquid begins to thicken to a syrup consistency (about 20 minutes). Remove from heat; strain and cool.
Today, Strawberry Ice Cream sometimes seems boring; a hundred years ago it was very special. When strawberries were in season, it was time to get the hand-cranked ice cream freezer out, buy some ice, invite friends over, and make Strawberry Ice Cream.
The hundred-year-old Strawberry Ice Cream recipe that I found was easy to make. It only had three ingredients: cream, sugar, and strawberries. And, the ice cream was delightful. This classic ice cream was creamy and infused with the sunny taste of fresh strawberries.
There was no comparison to the cheap strawberry ice cream sold in plastic gallon tubs at the supermarket. It was somewhat similar to the higher-priced strawberry ice creams, but it did not contain the large chunks of frozen strawberry puree they often contain. The strawberries in this ice cream are “rubbed” through a strainer, so the pieces of strawberry in the ice cream were tiny which creates a lovely texture.
Ice cream that is not eaten immediately can be stored in the freezer. It was extremely firm when removed from the freezer, and should be allowed to warm for a few minutes before attempting to scoop.
(This recipe makes 1 3/4 – 2 quarts of liquid. If a large ice cream freezer is used, it may need to be doubled.)
1 pint strawberries
1 quart light cream (Half and Half)
1 cup sugar
Wash, hull, and slice strawberries, then mash with a potato masher or pastry blender. Add sugar, and let sit for 1 hour. Then “rub” the strawberries through a strainer or colander . (An old-fashioned, hand-cranked Foley mill works well to do this, but is not needed.) Discard the large strawberry fragments that won’t go through the strainer.
Stir the cream into the strained strawberries. Chill the mixture in the refrigerator, then place in ice cream freezer and freeze.
Memorial Day in years gone by was often celebrated by parades and local festivals – and incredible homemade ice cream. An old-time favorite was Maraschino Cherry Ice Cream.
I tend to think of Maraschino cherries as a cocktail garnish (or an ingredient in canned fruit cocktail), but Maraschino cherries were a popular recipe ingredient in the early 1900’s. Back then the cherries were a pricey delicacy, and a popular ingredient that hinted of sophistication and class.
The recipe I adapted was in a hundred-year-old Pennsylvania church cookbook, and it was incredibly easy. This ice cream recipe didn’t require any cooking; I only needed to combine cream, sugar, and lemon juice, and then chill for a few minutes before putting the mixture into the ice cream maker (the cherries are added after the ice cream is frozen). I actually worried that the recipe was too easy, but my fears were totally unfounded. The ice cream was awesome.
The festive Maraschino Cherry Ice Cream was sooth and creamy, and oh so rich, with embedded pieces of Maraschino cherries adding a fun texture and the wonderful nuanced tartness.
My husband and I did not eat all of the ice cream on the day we made it, so we put it into the freezer in our refrigerator – and had a wonderful treat for the next several days. The ice cream texture remained smooth (and unlike what happens when some homemade ice creams are stored, no large granules of ice developed). The inclusion of lemon juice in fruit-flavored ice creams like this one is an old-fashioned way of minimizing the likelihood that large ice granules will develop – and it worked perfectly.
In a large bowl, stir the lemon juice into the sugar. Add 2 cups of the half and half, and stir until the sugar is dissolved, then add the heavy cream and the remaining half and half. Stir to combine. Chill the mixture in the refrigerator (or put into the freezer for 15 minutes), then put the mixture into the ice cream maker, and follow the manufacturer’s directions.
After the ice cream is frozen, stir in the chopped Maraschino cherries. Repack in ice in ice cream maker (or put in the freezer) for two hours.
Note: This recipe is for a 4 quart ice cream maker. Adjust amounts if another size of ice cream maker is used.