Don’t you every so often, wonder how somethings you take for granted ever got started?  Well, I often think, how did the concept of frozen cream come into existence.  Having a frozen treat in the wintertime, was no big deal.  Things automatically froze, if left outside.  Later ice blocks could be removed from frozen ponds & kept in shelters, covered with sawdust.  But how did the taste for an utterly indescribable dessert begin? In this article, I will explore some of the data available to us.

The origins of ice cream can be traced back to at least the 2nd-4th Century B.C.


This country in 518-97AD, first ate an ice cream like food made from buffalo milk, flour & camphor.  Phew! Another kind of ice cream was later made in 200BC, when milk & rice were frozen together by packing it into snow.


The Emperor Nero often sent slaves to Apennine mountain tops, to bring fresh snow back & flavored it.  Very much like our water ices today, although I’m sure the flavors were a bit outlandish! Some say juices, fruits, honey & nuts.


Bible references to King Solomon enjoying iced drinks during harvesting.

Over a thousand years later, Marco Polo returned to Italy from the Far East. He brought with him, a recipe that is now very much like our sherbet. Historians estimate that this recipe developed into ice cream sometime in the 16th century. England seems to have discovered ice cream at the same time, or perhaps even earlier than the Italians. “Cream Ice,” as it was called, appeared regularly at the table of Charles I during the 17th century. He paid his chef handsomely, some say a lifetime pension, to keep the recipe a secret. France was introduced to similar frozen desserts in 1553 by the Italian Catherine de Medici when she became the wife of Henry II of France. It was in 1660 that ice cream was introduced to the general public. The Sicilian Procopio introduced a recipe blending milk, cream, butter and eggs at Café Procope, the first café in Paris.


Quaker Colonists were credited to bringing their ice cream concoctions to America. Confectioner’s sold their homemade ice cream in New York & other colonial colonies.  Benjamin Franklin, George Washington, & Thomas Jefferson enjoyed this frozen treat.  Jefferson was especially fond of vanilla. Dolly Madison served it at her husband, President James Madison’s Inaugural Ball of 1813. Her name continued to be associated to the ice cream.  Dolly Madison was a name brand of ice cream in not too long ago era.


Ice cream recipes first appear in 18th century England and America. A recipe for ice cream was published in Mrs. Mary Eales’s Receipts in 1718.

To ice CREAM. Take Tin Ice-Pots, fill them with any Sort of Cream you like, either plain or sweeten’d, or Fruit in it; shut your Pots very close; to six Pots you must allow eighteen or twenty Pound of Ice, breaking the Ice very small; there will be some great Pieces, which lay at the Bottom and Top: You must have a Pail, and lay some Straw at the Bottom; then lay in your Ice, and put in amongst it a Pound of Bay-Salt; set in your Pots of Cream, and lay Ice and Salt between every Pot, that they may not touch; but the Ice must lie round them on every Side; lay a good deal of Ice on the Top, cover the Pail with Straw, set it in a Cellar where no Sun or Light comes, it will be froze in four Hours, but it may stand longer; than take it out just as you use it; hold it in your Hand and it will slip out. When you wou’d freeze any Sort of Fruit, either Cherries, Rasberries, Currants, or Strawberries, fill your Tin-Pots with the Fruit, but as hollow as you can; put to them Lemmonade, made with Spring-Water and Lemmon-Juice sweeten’d; put enough in the Pots to make the Fruit hang together, and put them in Ice as you do Cream.



Great treat for the kids to participate in doing!


  • 1 Cup Whipping Cream
  • 1 Cup Half and Half
  • 1/2 Cup Sugar
  • 1 Teaspoon Vanilla
  • Crushed Ice
  • Table Salt or Rock Salt

You’ll also need a one pound and three pound coffee can.  Make sure to use metal cans with lids. .

Mix the whipping cream, half and half, sugar and vanilla together in the 1 pound coffee can.  Put the lid on the can and place it inside the 3 pound coffee can.  Start putting crushed ice around the small can, which is inside the three pound can.  Every inch or two of depth sprinkle in a generous amount of table salt or rock salt.  Continue to do this until you have the one pound can enshrouded in ice.  Place the lid on the three pound can. 

Now you’re ready to go.  Place the can on a flat surface such as a table top or sidewalk.  Roll the can back and forth for ten or fifteen minutes.  Open the large can, wipe off the excess ice and salt on and around the lid of the small can.  Without removing the small can from the larger can, open the lid of the small can and check on the ice cream.  At this point you’ll probably need to take a spatula, stir the ingredients, replace the lids on the cans and roll again for another ten or fifteen minutes.  At that point it should be about done.  Dig it out and enjoy.  Makes a very simple, yet tasty vanilla ice cream.


Crush 1 pt. of fresh strawberries, leaving a few for diced pieces. Great for sundae toppings!



1/4 cake chocolate

1/2 cup hot water

3/4 cup powdered sugar

Melt chocolate, add water,  & then sugar.  Cook in a double boiler.



1/4 cup cornstarch 

3/4 cup sugar

1/2 teas. salt

2 cups milk

4 eggs

1 teas. vanilla

Bring to a boil.  Add eggs. Return to heat, then cook slowly for 2 min. stirring constantly.  Add vanilla, then 1 cup evaporated milk.

Add to freezer.  When finished, put in freezer to ripen. 


To the above recipe, many variations can be made for different flavors.  I add fresh peaches with a little rum flavoring; strawberries; shaved chocolate with drops of mint flavoring & green food coloring.


MIX:  1 ½ cup sugar; 1 whole qt. milk; juice of 2-3 lemons; grated rind of 2 lemons.

Wisk together & turn into a freezer.  I used to use ice cube trays, then when icy slush, put into blender & refreeze.

Makes 1 qt.  Here again, can use skim milk & Splenda.  Low cal choice.  I’ve always made it with skim milk





Both George Washington and Thomas Jefferson enjoyed serving ice cream to their special guests.   If, like them, you’re already an ice cream enthusiast and are in possession of a  little more sophisticated equipment, you might want to try Thomas Jefferson’s Vanilla Ice Cream recipe this Memorial Day.  Here it is in his own words….. You better have your cholesterol checked after you eat it!

  • 1 Quart Heavy Cream
  • 6 Egg Yolks
  • 1/2 Teaspoon Salt
  • 1 Cup Sugar
  • 1 Tablespoon Vanilla or Grated Vanilla Bean

Scald the cream, and then gradually add to it the egg yolks, which have been beaten until creamy and then beaten some more while gradually adding the sugar and salt. Leave on stove, stirring constantly until the mixture is thick. Remove from stove and strain. Now stir in the vanilla, and pour the mixture into a hand-crank ice-cream freezer, around which ice and salt have been packed in a ratio of 1 part salt to 3 parts ice. Crank freezer until ice cream is thick. Pour out the ice cream into a mold which is surrounded with salt and ice in a ratio of 1 part salt to 4 parts ice. Place in a cold spot until it sets and serve immediately. Makes 3 pints.



Pecan Ice Cream Roll

  • 1/2 gallon vanilla ice cream, softened
  • 1/2 cup chopped pecans
  • 6 chocolate cookies, crushed
  • caramel or hot fudge topping
  • whipped cream
  • 6 maraschino cherries, chopped

Divide ice cream into 6 equal amounts and spread into an 8″x8″ square on plastic wrap. Sprinkle 2 tablespoons cookie crumbs down center of ice cream. Roll up ice cream to form log shape. Freeze 1/2 hour. Pull back from plastic wrap and sprinkle each log with pecan pieces. Rewrap in plastic and freeze for two hours or overnight. Remove plastic wrap and place on serving dish. Drizzle with topping. Garnish with whipped cream and cherries. Option: one large roll can be made in lieu of 6 small rolls.

Apple n’ Oatmeal Cookie Crisp ala Mode

  • your favorite apple crisp recipe that makes at least 3 cups of crisp
  • 8 scoops of vanilla ice cream
  • hot caramel topping
  • whipped cream
  • 8 maraschino cherries

Spoon 1/3 cup apple crisp on each serving dish. Place a scoop of ice cream on crisp. Drizzle with caramel topping. Top with whipped cream and a cherry. Makes 8 servings.

Waffle Berry ala Modeblueberries[1]

  • 1/2 cup strawberry topping
  • 1 cup fresh strawberries, hulled and sliced
  • 1/2 cup blueberries
  • 1/2 cup raspberries
  • 4 frozen waffles, toasted
  • 4 scoops vanilla ice cream    rashberry[2]
  • whipped cream
  • 4 whole strawberries for garnish

Gently toss 1/4 cup strawberry topping with berries; set aside. Place waffle on serving plate. Spoon 1/2 cup berry mixture on waffle. Top with a scoop of ice cream, 1 tablespoon topping and whipped cream. Garnish with additional strawberry. Makes 4 servings.

Seven Layer Sundae

  • 1 frozen waffle, toasted
  • 1 scoop chocolate ice cream
  • 1 peanut butter cookie, cut in half
  • chocolate topping
  • candy sprinkles
  • whipped cream
  • maraschino cherry
  • chocolate topping

Place toasted waffle on serving dish. Scoop ice cream onto center of toasted waffle. Insert cookie halves at an angle into ice cream. Top with chocolate topping, sprinkles and whipped cream. Garnish with cherry. Makes 1 serving.

Triple Chocolate Crunch Shake

  • 2 chocolate cookies broken into pieces
  • 2 tablespoons chocolate syrup
  • 2 scoops chocolate ice cream, softened
  • 1/3 cup of milk


  • Whipped cream
  • candy sprinkles

Place all ingredients except garnishes in blender. Cover and blend for 30 seconds or until smooth. Garnish blended mixture with whipped cream and sprinkles. Makes 1 serving




Dear Reader.

Today, someone had a query about a recipe. All I could see in the query was +ham +”string beans” +potatoes +vinegar  Now what I need to figure out,  was the reader looking for a German Potato Salad recipe or something else. The other day was a search for rivel soup- eggs+milk+sugar.  As I read it, I thought, now that is a combination!  But I know that was not what the reader intended in the query.  If you do not find what you are looking for, please send me e-mail.   

I am going to add more recipes soon, but time or rather lack of time, is my problem.  My recipe section is located in both this blog & my other blog, “MY DADDY IS NO MORE!” You can locate all my work, by clicking the correct Link on my sidebar.  I will probably being moving the recipe section, to the other blog permanently, when my readers become aware of my writings in 2 parts or blogs.  As you can see, I have wheelchair-access-color1many varied interests, waiting to be developed in some matter.  My creative ideas are abundant!  As a disabled caregiver to an Alzheimer’s husband, my computer has become my outlet & window to the world!  This technology & the education of its’ use, should be a priority for every disabled person.



Recipes for a Long, Happy, Healthy Life!  Hopefully, your genes will compliment the new exposure!


For those that are unfamiliar with this vegetable, I will give you some information.  The origin of rhubarb was that it was grown in the wild in the mountains of the Western and North-western provinces of China and in the adjoining Tibetan territory and in cultivation in much of Europe and the United States. Rhubarb has a unique taste that makes it a favorite in many pies and desserts. It originated in Asia over 2,000 years ago. It was initially cultivated for its medicinal qualities. In China, the dried rhizomes & roots of some varieties were used as a purgative & for stomach ache.  It was not until the 18th century that rhubarb was grown for culinary purposes in Britain and America. Rhubarb is often commonly mistaken to be a fruit but rhubarb is actually a close relative of garden sorrel, and is therefore a member of the vegetable family. Rhubarb is rich in vitamin C and dietary fiber.plant1





Rhubarb is a perennial plant, which means it continues to come back to your garden every year. It formed large fleshy rhizomes and large leaves with long, thick (and tasty) petioles (stalks). Rhubarb stalks are commonly found in supermarkets, fresh rhubarb is prized by gourmet cooks. Some folks say the finest quality rhubarb is grown in Michigan, Ontario, Canada, and other northern states in the United States. Fresh rhubarb is available from early winter through early summer. Winter rhubarb is commercially produced hot houses in Michigan and Ontario. Rhubarb does not do well in my sandy soil of NJ.  Remember to eat the dark red stalk only.  The leaves should be discarded, as they are poisonous! They contain high levels of concentrations of oxalic acid crystals. The edible petioles or red stalks are up to 18 inches long, 1 to 2 inches in diameter. These petioles or stalks  are cut and

and used in pies, jams, jellies, sauces and juice.





Take a package of frozen rhubarb, or if you are fortunate enough to grow the vegetable or find it in a store.  Use like quantity.  To a boiling cup of water add 1 sm. package of    

SUGAR FREE STRAWBERRY GELATIN.  Stir until dissolved.  Then add your rhubarb, bring to boil, then simmer, stirring frequently until thickened.  Cool.  Eat as is, or put in a graham cracker crust, topping with Free Whipped Topping.  When almost done, you could add strawberries, but they tend to water down.  You can be creative & add nuts, etc. when finished.  This is a personal favorite of mine, as it is a freebee in most weight programs.  Sooo Good, if you crave rhubarb.  The correct way of making regular rhubarb, was in adding lots of sugar!  I also added a slice of lemon to that recipe too, but, not the sugar free one.