Old Fashioned Ice-Cream
This simple ice cream style dates back to the 1600s, when early frozen creams were made using egg yolks, fresh cream, and natural sweeteners rather than stabilisers or gums. These early preparations relied on fat and gentle emulsification to create body, setting the foundation for what later became classic ice cream.
Pure cream provides the base and mouthfeel, while egg yolks bind and stabilise the mixture, giving the ice cream its dense, scoopable texture once frozen. Maple syrup sweetens while contributing minerals and a rounded caramel note that refined sugar lacks.
Blending the base thoroughly ensures the fat and proteins are evenly dispersed before churning, which supports a smooth freeze. Pressing cling wrap directly onto the surface limits air exposure and prevents ice crystals from forming.
The result is a nostalgic ice cream that reminds Herodotos of chocolate paddle pops from his childhood.
Ingredients
900 ml pure cream
140 ml maple syrup
4 pasture raised egg yolks
55 g cacao powder
Method
Place the cream, maple syrup, egg yolks, and cacao into a blender. Blend until completely smooth and well combined.
Pour the mixture into your ice cream maker bowl. Churn according to your machine’s instructions until thick and softly set. If you don’t have an ice cream maker, no problems, you can still simply blend the mixture and freeze it.
Transfer the ice cream to a container. Press cling wrap directly onto the surface of the ice cream so it makes full contact; this prevents ice crystals forming.
Freeze until firm and enjoy!
