- Holy moly, this is some strong-flavored stuff.
(classical music)
Hi, I'm Kiano, I'm a producer for Tasty,
and today, I'm going to be making a very old recipe
for ice cream.
This recipe was made by a woman named Lady Ann Fanshawe
in the 17th century.
I'm gonna try out this recipe just to see what it was like
to have ice cream in the 17th century.
So that means no refrigeration, just making it on ice.
I expect this to be a little weird.
I do have two of the flavorings
that she did mention in her recipe.
One is blade of mace.
These little bits are the ones that surround
the seed that we know to be nutmeg.
And then orange flower water.
Now this seems like one that
I can go to a very fancy ice cream shop
and they would probably use today.
That smells like aromatherapy.
First I'm gonna make the ice cream
that calls for a blade of mace.
Here are my three pints of cream.
I'm gonna heat it probably, she doesn't say how hot,
with a blade; she calls for a singular blade.
One doesn't seem like enough.
A pinch.
I'm gonna mix 'em in there.
Okay, my milk is starting to get hot.
I'm starting to see the fat separate.
So I'm gonna add in my sugar,
though it doesn't say with how much.
I don't want it too sweet.
Maybe I'll go half a cup at a time
'cause you can put it in but you can't take it out.
Let's go one more.
Oh wow, this is really taking on some color now.
I'm not really getting the blade of mace at all.
I feel like back in the day,
people weren't just like dumping out loads of spices
'cause spices are quite,
still are, but used to be quite expensive.
So I'm gonna turn off the heat
and let it steep for a little bit, kind of like tea.
It's there, you know.
At first, it's like sugar milk, and then as it lingers on,
you get like a little Christmas effect.
I just have to chill this bad boy.
So I'll strain it as I poor.
I want to wrap this very, very, very well
because I will cover it in ice.
She calls for just covering the container with ice,
but we know that you need a little bit of salt
to keep the ice extra, extra cold for this to work,
so I'm gonna add some salt to my ice bath
in order to ensure this actually freezes.
I'm just gonna pop this in there.
Sprinkle on a little bit more salt.
This is not gonna work.
It feels cold but it's just sitting there.
The main difference I'm foreseeing is that
blade of mace, it's steeped to develop flavor over time,
where with this one, as much I put in
is probably what it's gonna taste like.
So I'm pretty much gonna go put a teaspoon.
I'm almost gonna treat it like it's vanilla extract
'cause I have tried vanilla extract on its own,
and it is not delicious.
It tastes like sugar milk.
Let me take a little taste of this
just to see like, so I know what I'm working with.
No.
Agh.
It tastes like I drank a bar of soap.
I don't even know how much of that flavor
I want to get in there.
That really overpowered my mouth.
I can't not taste it right now.
I'm gonna give it one more taste.
Just a touch more.
I'm definitely proceeding with caution.
Okay, Travis.
Just let me know, do you taste it?
- Okay, well, thank you.
Time to add more orange flower water.
If it's only cream,
it can't hurt to add another quarter cup.
Oh, it's a little bit there.
So my cream has cooled.
I'm gonna put it in my little bucket.
Oops, spilled a little.
And then let it ice over and chill for two hours.
Then this should be ice cream.
Oh, come on.
Lift with your legs.
It's been two hours of patiently, oh so patiently waiting.
That wasn't heavy at all.
Lightweight.
Look at that.
This is like Titanic frozen.
Oh, oh ho.
So I have to carefully unwrap this.
Oh.
It would appear that outer edge has melted frozen
but my inside is completely liquid.
Let's see if it's fully not in the middle.
It's all the way to the bottom.
The middle has not gotten frozen.
So I'm gonna rewrap it
and just let it chill for a little bit longer
so everything can freeze.
This one has been icing over for several more hours.
The vessel I used is probably too narrow and too tall.
Therefore, it takes longer for the ice to penetrate
all the way through inside that metal part.
So if I'd used something more flat and shallow,
it probably would have frozen within that two-hour period.
And I can finally see if it worked.
Let's give this a taste.
So this is the mace ice cream.
Wow.
It looks so much like vanilla ice cream,
I was almost ready for it to taste like that.
And it really does have a very strong flavor.
Very similar to nutmeg,
but something's just a little bit different.
I like it, it's good.
It's so funny, they look basically identical
because the flavorings themselves didn't really
add much color.
Let's see about the taste.
So it scoops very easily.
It's a icier texture
and that's probably because of the water.
Okay.
Oh, whoa.
I can't say that this would hold up to modern standards
of what's considered delicious but it's definitely a flavor.
This is nasty.
I'm very surprised that these turned out
to become ice cream.
They are so similar to modern ice cream,
a lot closer than I thought they would be.
But the one that really surprised me was the mace.
It is creamy.
It has a very pleasant flavor that's very comparable
to things that people are eating nowadays.
To create this dessert was definitely a treat of the time.
I'm glad people aren't eating perfume ice cream anymore.
That was a bad idea.
I think it's so cool that this can just hold its own
right next to what we're eating today.
And I definitely could do it again,
but probably would use an ice cream machine,
most definitely would use an ice cream machine.