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Noble Robinson’s Ice Cream

List of Ingredients




Noble Robinson’s Ice Cream

(Measurements are approximate or to taste.)

• In large bowl, place one quart thick cream and one quart half and half.
• Add 6 eggs and beat well.
• Add sugar to taste. (Mrs. Lewis said it should be oversweetened to compensate for the freezing — perhaps 3/4 to 1 1/2 cups sugar per quart of cream).
• Add half a large bottle of real vanilla (the smaller, 1-ounce bottle is not enough). Place in ice cream mixer; follow manufacturer’s instructions.
Makes about 1 gallon.

• For fruit flavors: Blend in about two cups pureed peaches or strawberries.
• For chocolate, melt 6 small Hershey bars in a double boiler, cool, then blend thoroughly, chilling mixture before freezing.

Recipe contributed by:
Bronwen Souders
Waterford
Co-author of When Waterford and I Were Young.

At its best eaten on a hot sunny day in Waterford.

Noble Robinson’s ice cream stand was a fixture of Waterford around the turn of the century and later (as was its seasonal counterpart, his oyster stand). His granddaughter Gladys Jackson Lewis shared this recipe.

As Mrs. Lewis said, it has made many a child happy over the years, but the use of raw eggs will probably make a government nutritionist frown. The late Waterford historian John Divine had pleasant memories about it, which appear on page 73 of When Waterford & I Were Young.

African-American Noble Robinson (c. 1846 to c. 1828) and his wife, Emma Gaither Robinson, lived in the Weaver’s Cottage in Waterford, owned by his family from 1854 until 1957.


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