This past weekend, Heart to Hearth Cookery (www.hearttohearthcookery.com) was at The Mill at Anselma presenting a hands-on ice cream program. I had the opportunity to make an 18th century ice cream flavor that I have been wanting to try for a long time-Apricot. I needed very fresh, ripe apricots which were first mashed, sweetened with sugar and the flavor allowed to infuse in the cream. The coopered bucket was filled with ice crushed from a large ice block and mingled with salt. The picture shows the finished product that was enjoyed by all! My next ice cream program will be Saturday July 18th, 2 pm at the Trent House in Trenton, New Jersey.
Posted by: hearttohearthcookery | July 14, 2009
Apricot Ice Cream
This past weekend, Heart to Hearth Cookery (www.hearttohearthcookery.com) was at The Mill at Anselma presenting a hands-on ice cream program. I had the opportunity to make an 18th century ice cream flavor that I have been wanting to try for a long time-Apricot. I needed very fresh, ripe apricots which were first mashed, sweetened with sugar and the flavor allowed to infuse in the cream. The coopered bucket was filled with ice crushed from a large ice block and mingled with salt. The picture shows the finished product that was enjoyed by all! My next ice cream program will be Saturday July 18th, 2 pm at the Trent House in Trenton, New Jersey. Posted in confectionery, culinary history, food history, ice cream, sabotiere
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Heart to Hearth Cookery 
I have on;y one word for you lovely looking ice cream…YUM!!!..I have to try it now….thanks for all the wonderful posts on Savory Fare2…D
By: Dicey on July 14, 2009
at 7:57 pm