Old-Fashioned Farmer Boy Ice Cream Recipe (With Blueberry Variation) | Little House on the Prairie (2024)

If you’ve ever made ice cream by hand, then you know how much of a delicacy ice cream must have been whenLaura and Almanzowere growing up. The hand-churning, the hand-whipping—it’s a lot of work! A true sign of love and hospitality,something we love about the Ingalls Family.

But I think you’ll find this modern adaptation less tiring and definitely worth the effort. Since my arms aren’t as strong as Ma’s must have been, I used my stand mixer to whip the egg whites and heavy cream. If you’ve ever tried making meringue by hand, you understand why it’s almost impossible to whip the egg whites without some type of mixer.

Another option to consider, which also makes a great gift, is anold-fashioned ice cream maker. Let us know if you try it out!

Mostclassic ice cream recipeswill tell you to flavor your ice cream with vanilla extract, but did you know that in Laura’s time, the most popular flavor would have been lemon because vanilla extract wasn’t widely available or locally grown? It’s true! This is one reason why the party drink recipe at Nellie’s party was adelicious lemonade!

Old-Fashioned Ice Cream Recipe

You haven’t lived until you’ve tasted handmade ice cream flavored with freshly squeezed lemons.

(Jump to printable recipe)

Ingredients for Traditional Ice Cream:

• 3 large eggs
• 1 cup whole milk
• 1 cup granulated sugar
• 3 cups heavy whipping cream, divided
• 2 lemons
• 5-7 lbs. ice cubes
• 2-3 lbs.rock salt (ice cream salt)

Directions for Traditional Ice Cream:

1. Separate the eggs into two small bowls, yolks in one and whites in the second. Beat the yolks for about a minute, until lighter in color and smooth.

3. Add in the sugar and stir until dissolved, about 1 ½ minutes. Reduce the heat to medium low. Add in the egg yolks and stir until the custard thickens enough to coat your wooden spoon with a milky film.

4. Pour the custard into a jar and place in the fridge for later use.

5. In the bowl of a stand mixer or of a hand mixer, beat the egg whites until some stiff peaks form. Pour in 1 cup of heavy cream and beat for an additional 2-3 minutes. Add the remaining cream and stir gently. Place the bowl in the refrigerator for 10 minutes. Squeeze lemons and strain juice to add in later.

6. Fill a very large wide-mouthed bowl about halfway with ice. Sprinkle on the salt and create a well in the center of the bowl. Take the custard and whipped egg mixture out of the fridge. (Fun fact: The salt will lower the freezing point and produce a solution colder than 32 degrees Fahrenheit.)

7. Pour the custard into the bowl with the whipped egg mixture. Place the bowl in the ice and pile ice up on the sides.

8. Stir for 5-10 minutes and cover with a dish towel. Let sit for 10 minutes, then repeat scraping and stirring; repeat this process 3-4 times, or until ice cream reaches soft-serve consistency. Add in the lemon juice.

9. Continue stirring and resting until the ice cream is too stiff to move. This will take about an hour. Let the ice cream sit undisturbed for 30 minutes.

10. To serve, scoop into bowls and top with desired toppings.

Ingredients for Blueberry Lemon Ice Cream:

• 3 large eggs
• 1 cup whole milk
• 1 ½ cups granulated sugar, divided
• 3 cups heavy whipping cream, divided
• 2 lemons
• 5-7 lbs. ice cubes
• 2-3 lbs.rock salt (ice cream salt)
• ½ cup fresh blueberries
• 1 cup water

Directions for Blueberry Lemon Ice Cream:

1. Separate the eggs into two small bowls, whites in one and yolks in another. Beat the yolks for about a minute, until lighter in color and smooth.
2. Pour the milk into a small saucepan and turn the heat up to medium high and heat until simmering. Make sure not to scald the milk.
3. Add in the sugar and stir until dissolved, about 1 ½ minutes. Reduce the heat to medium low. Add in the egg yolks and stir until the custard thickens enough to coat your wooden spoon with a milky film.
4. Pour the custard into a jar and place in the fridge for later use.
5. In the bowl of a stand mixer or using a hand mixer, beat the egg whites until some stiff peaks form. Pour in 1 cup of heavy cream and beat for an additional 2-3 minutes. Add the remaining cream and stir gently. Place the bowl in the refrigerator for 10 minutes. Squeeze lemons and strain juice to add in later.
6. In a small saucepan over medium high heat, combine the blueberries, remaining sugar, and water. Simmer until sauce thickens and blueberries become soft and mashable. Drain the blueberry syrup into a jar and let cool.
7. Fill a very large wide-mouthed bowl about halfway with ice. Sprinkle on the salt and create a well in the center of the bowl. Take the custard and whipped egg mixture out of the fridge.
8. Pour the custard into the bowl with the whipped egg mixture. Place the bowl in the ice and pile ice up on the sides.
9. Stir for 5-10 minutes and cover with a dish towel. Let sit for 10 minutes, then repeat scraping and stirring; repeat this process 3-4 times, or until ice cream reaches soft-serve consistency. Add in the lemon juice and blueberry syrup.
10. Continue stirring and resting until the ice cream is too stiff to move. This will take about an hour. Let the ice cream sit undisturbed for 30 minutes.
11. To serve, scoop into bowls and top with desired toppings.

Did you know that summer was the traditional time tomake ice cream? It could only be made by people lucky enough to have ice as well as plenty of cream like the Wilders. When young Almanzo made ice cream, there were no power-driven refrigerators or churns available. They had to work hard for their sweets and use fresh ingredients. For more fun food facts like these, check outThe Little House Cookbook.

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Note:
The author drew ideas and inspiration fromThe Little House Cookbook: Frontier Foods from Laura Ingalls Wilder’s Classic Storiesby Barbara M. Walker (New York: Harper & Row, 1979). You can read a review of this wonderful resource by clickinghere.

Ingredients for Traditional Ice Cream:

• 3 large eggs
• 1 cup whole milk
• 1 cup granulated sugar
• 3 cups heavy whipping cream, divided
• 2 lemons
• 5-7 lbs. ice cubes
• 2-3 lbs.rock salt (ice cream salt)

Directions for Traditional Ice Cream:

1. Separate the eggs into two small bowls, yolks in one and whites in the second. Beat the yolks for about a minute, until lighter in color and smooth.
2. Pour the milk into a small saucepan and turn the heat up to medium high and heat until simmering. Make sure not to scald the milk.
3. Add in the sugar and stir until dissolved, about 1 ½ minutes. Reduce the heat to medium low. Add in the egg yolks and stir until the custard thickens enough to coat your wooden spoon with a milky film.
4. Pour the custard into a jar and place in the fridge for later use.
5. In the bowl of a stand mixer or of a hand mixer, beat the egg whites until some stiff peaks form. Pour in 1 cup of heavy cream and beat for an additional 2-3 minutes. Add the remaining cream and stir gently. Place the bowl in the refrigerator for 10 minutes. Squeeze lemons and strain juice to add in later.
6. Fill a very large wide-mouthed bowl about halfway with ice. Sprinkle on the salt and create a well in the center of the bowl. Take the custard and whipped egg mixture out of the fridge. (Fun fact: The salt will lower the freezing point and produce a solution colder than 32 degrees Fahrenheit.)
7. Pour the custard into the bowl with the whipped egg mixture. Place the bowl in the ice and pile ice up on the sides.
8. Stir for 5-10 minutes and cover with a dish towel. Let sit for 10 minutes, then repeat scraping and stirring; repeat this process 3-4 times, or until ice cream reaches soft-serve consistency. Add in the lemon juice.
9. Continue stirring and resting until the ice cream is too stiff to move. This will take about an hour. Let the ice cream sit undisturbed for 30 minutes.
10. To serve, scoop into bowls and top with desired toppings.

Ingredients for Blueberry Lemon Ice Cream:

• 3 large eggs
• 1 cup whole milk
• 1 ½ cups granulated sugar, divided
• 3 cups heavy whipping cream, divided
• 2 lemons
• 5-7 lbs. ice cubes
• 2-3 lbs.rock salt (ice cream salt)
• ½ cup fresh blueberries
• 1 cup water

Directions for Blueberry Lemon Ice Cream:

1. Separate the eggs into two small bowls, whites in one and yolks in another. Beat the yolks for about a minute, until lighter in color and smooth.
2. Pour the milk into a small saucepan and turn the heat up to medium high and heat until simmering. Make sure not to scald the milk.
3. Add in the sugar and stir until dissolved, about 1 ½ minutes. Reduce the heat to medium low. Add in the egg yolks and stir until the custard thickens enough to coat your wooden spoon with a milky film.
4. Pour the custard into a jar and place in the fridge for later use.
5. In the bowl of a stand mixer or using a hand mixer, beat the egg whites until some stiff peaks form. Pour in 1 cup of heavy cream and beat for an additional 2-3 minutes. Add the remaining cream and stir gently. Place the bowl in the refrigerator for 10 minutes. Squeeze lemons and strain juice to add in later.
6. In a small saucepan over medium high heat, combine the blueberries, remaining sugar, and water. Simmer until sauce thickens and blueberries become soft and mashable. Drain the blueberry syrup into a jar and let cool.
7. Fill a very large wide-mouthed bowl about halfway with ice. Sprinkle on the salt and create a well in the center of the bowl. Take the custard and whipped egg mixture out of the fridge.
8. Pour the custard into the bowl with the whipped egg mixture. Place the bowl in the ice and pile ice up on the sides.
9. Stir for 5-10 minutes and cover with a dish towel. Let sit for 10 minutes, then repeat scraping and stirring; repeat this process 3-4 times, or until ice cream reaches soft-serve consistency. Add in the lemon juice and blueberry syrup.
10. Continue stirring and resting until the ice cream is too stiff to move. This will take about an hour. Let the ice cream sit undisturbed for 30 minutes.
11. To serve, scoop into bowls and top with desired toppings.