Ice Cream Recipes from the Fleet

Makes 1 Gallon

Mocha Ice Cream on the Angelique

12 eggs
3 cups sugar
2 qts heavy cream (or substitute ½ and ½ for low-fat)
1 to 1½ qts all-purpose cream (or substitute 1% milk for low-fat)
2 Tbsp vanilla
3-4 Tbsp instant coffee
5-6 Tbsp baker’s cocoa powder

Ice Cream on the American Eagle Often Features Add-ins

8-10 eggs
4 cups sugar
2½ qts heavy cream
3 cups milk
2 Tbsp vanilla

When ice cream begins to stiffen and cranking starts to get hard, lift cover off of canister and add 2 to 3 cups berries, or chocolate chunks, or broken cookies, or toffee chips, or chopped candy bars. Return lid to canister and continue cranking for just a few more minutes. (If add-ins are put into mixture too early they will sink to the bottom.)

Lewis R. French – French Vanilla Ice Cream

6 medium eggs
2 cups plus 6 Tbsp sugar
4 cups milk
2 cups half and half
2-1/4 Tbsp vanilla
3 cups whipping cream

Combine eggs & sugar, beating well. Add remaining ingredients & pour into ice cream freezer can. Follow directions for your ice cream maker. Note: if you are adding something extra, like chocolate chips or strawberries, add them just as the ice cream is starting to firm up, instead of at the beginning.

Captain Linda’s Vanilla Ice Cream from Schooner Heritage
For 6-qt Hand Crank Ice Cream Freezer

1 X

8 eggs, beaten
1½ cups sugar
½ tsp salt
1 qt milk
2 pints medium cream, partially whipped
3 Tbsp vanilla

1½ X

12 eggs, beaten
2-1/4 cups sugar
3/4 tsp salt
1½ qt milk
3 pints medium cream, partially whipped
4½ Tbsp vanilla

2 X

16 eggs, beaten
3 cups sugar
1 tsp salt
2 qt milk
4 pints medium cream, partially whipped
6 Tbsp vanilla

Mix together, folding in cream last. Put in ice cream freezer. For other flavors add fruits, nuts, or chips.

Mocha = 1 T. instant coffee and 4 T. hot cocoa mix for 1 x.

Chocolate = add baking cocoa to taste.

Full-boat = 2 x. Use 2 6-qt. hand crank freezers.