I'm going to tell you more about ice cream, just like I promised.
I never knew there were recipe books back in the 1600's but, well, there were.
The first recipe for ice cream, in French mind you, appeared in 1674 in Nicholas Lemery's Recueil de curiositez rares et nouvelles de plus admirables efets de la nature. Don't ask me what all that means. And then recipes for sorbetti saw publication in the 1694 edition of Antonio Latini's Lo Scalco alla Moderna (The Modern Steward). Recipes for flavored ices began appearing in Francois Massialot's Nouvelle Instruction pour les Confitures, les Liqueurs, et les Fruits, starting with the 1692 edition. His recipes resulted in a course, pebbly texture--kind of like eating sand.
But you want a recipe. So the first ice cream recipes appeared in the 18th century in England and America. The following recipe was published in Mrs. Mary Eales's Receipts in London in 1718. No, that's not a typo. They called them "receipts" in those days.
So here goes . . . .
"Take Tin Ice-Pots (whatever they are), 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 which no Sun or Light comes in, it will be froze in four Hours, but it may stand longer; then 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."
All right, so I've given you this to experiment with. Let me know how it turns out. I've got two more ancient ones but this should keep you busy for awhile.
See you later.