Jefferson’s Ice Cream: A Sweet 250th Birthday Tradition
How to Celebrate Independence Day Like a Founding Father
In just a few days, America will turn 250 years old!
So much has changed in our country since the Declaration of Independence was signed, but one thing hasn’t: Our sweet tooth. Whether it’s cobbler, apple pie, or a giant cake decorated like an American flag, most of us will celebrate the 4th of July with some sort of delicious dessert.
But a special birthday requires an extra-special treat. So, this year, why not celebrate like the Founding Fathers would? Specifically, by taking a page from the book of the man who wrote the Declaration of Independence.
In 1785, Thomas Jefferson was appointed the country’s second ambassador to France. (As a result, he missed out on the Constitutional Convention.) He stayed there for four years, returning with a mastery of French, the ability to write secret coded messages using a cipher he had created…and a lifelong passion for ice cream.
Jefferson was notthe first person to introduce ice cream to America, as is sometimes claimed. But he can claim to be the author of one of the oldest written ice cream recipes in America. Written in Jefferson’s own handwriting, it still exists today…and we’ve included it with this message!
Jefferson was so fond of ice cream that he brought all his equipment to the White House, frequently serving it whenever he had guests. We can think of few better ways to honor both him and our country’s founding than through his own recipe. So, without further ado, we present to you Thomas Jefferson’s ice cream…the quickest way to exercise our own pursuit of happiness.
Happy 250th Independence Day!
Ice Cream For Independence Day
By Thomas Jefferson1
Ice Cream.
2. bottles of good cream.
6. yolks of eggs.
1/2 lb. sugar
Mix the yolks & sugar. Put the cream on a fire in a casserole [deep pot or saucepan], first putting in a stick of Vanilla. When near boiling take it off & pour it gently into the mixture of eggs & sugar.
Stir it well.
Put it on the fire again stirring it thoroughly with a spoon to prevent it’s sticking to the casserole.
When near boiling take it off and strain it thro’ a towel.
Put it in the Sabottiere.* Then set it in ice an hour before it is to be served. Put into the ice a handful of salt.
Put salt on the coverlid of the Sabotierre & cover the whole with ice. Leave it still half a quarter of an hour. Then turn the Sabottiere in the ice 10 minutes
Open it to loosen with a spatula the ice from the inner sides of the Sabotierre. Shut it & replace it in the ice.
Open it from time to time to detach the ice from the sides. When well taken (prise) stir it well with the Spatula.
Put it in moulds, justling it well down on the knee. Then put the mould into the same bucket of ice. Leave it there to the moment of serving it. To withdraw it, immerse the mould in warm water, turning it well till it will come out & turn it into a plate.
*A Sabotierre is an inner canister used in an ice pail.
If Jefferson’s instructions are a little hard to follow, well…it was the 18th century, after all. Here’s a more modern version!
Beat the yolks of 6 eggs until thick and lemon colored. Add, gradually, 1 cup of sugar and a pinch of salt.
Bring to a boil 1 quart of cream and pour slowly on the egg mixture. Put in top of double boiler and when it thickens, remove and strain through a fine sieve into a bowl.
When cool add 2 teaspoonfuls of vanilla. Freeze, as usual, with one part of salt to three parts of ice. Place in a mould, pack in ice and salt for several hours.
For electric refrigerators, follow usual direction, but stir frequently.
SOURCE:
1 “Ice Cream,” The Thomas Jefferson Foundation,” Monticello.org, https://www.monticello.org/encyclopedia/ice-cream


























