🔵 1938 Depression Era Jell-O Ice Cream Recipe

🔵 1938 Depression Era Jell-O Ice Cream Recipe

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Welcome friends it is Sunday morning so
we’re going to do another in our series of recipes from these Depression era
pre World War Two cookbooks and today we’re going to do one that I find
particularly intriguing especially since it’s you know midwinter
and nothing says midwinter like ice cream! So this is kind of a strange
yet fantastic example of a no churn ice cream Recipe. Quite ingenious in fact! so you
start out with half a package of raspberry jello and I’m flying by the
seat of my pants because I don’t really… It doesn’t say what size the package is and
who knows if today’s package size is the same as the package size in 1939 or was
this 1938? 1938 so a raspberry jello or raspberry jelly powder because I’m using
the no name kind really smells like fake raspberry and to that we add 1/2 cup of
boiling water so cup size in 1938 in Canada was smaller than it is today so
again we’re sort of guesstimating put that in with sugar and we stir that
together to dissolve so I hear yeah you’re right there you’re saying why is
there jello and ice cream really ingenious actually very ingenious
so most modern ice creams that you would buy at the grocery store will contain
thickening agents out of milk so as I was saying most modern ice
creams that you buy at the grocery store will have thickening agents in them that
aren’t gelatin but are gelatin like or mimic gelatin and those would be like
guar gum and there’s a few other names that it goes under and what the gelatin
does is it helps to inhibit ice crystal formation and ice crystal formation is
one of those things that you definitely don’t want an ice cream and with this
being a depression-era ice cream recipe it relies heavily on milk and not heavy
cream so there’s less fat in milk than in cream and cream is another one of
those things that inhibits the ice formation so this is sort of a
roundabout way to add flavor in the case of the raspberry and also to inhibit
those ice crystals from forming so we should get I’m expecting a nice creamy
mouthfeel low-fat ice cream next in is some vanilla and we’ll just mix that in
good amount a little bit more little extra vanilla I never heard anyone next
up is a cup of heavy cream and we’re just going to whip that to stiff peaks
and just a little pinch of salt in there before we start now we fold the whipped cream into the
jello mixture and the jello mixture is still really thin it hasn’t set at all
so I don’t know how effective folding is going to be but we’ll see what happens I
think it’s just going to disintegrate into the mixture yeah so it definitely
didn’t fold the milk and jello mixture was way too loose and liquid to
effectively fold in so it pretty much mixed in I’m gonna put a cover on this
I’m going to stick it in the freezer and it says that it will freeze very short
time in a very short time so let’s see what it tastes like when it’s frozen okay so I’m a little bit worried about
this because I’ve done a lot of no churn ice cream recipes over the years and
this one didn’t have the consistency that I would have expected from those
previous experiences I think the ice crystals are a little too large but the
only way to know is to taste it so let’s give it a go um it’s not very creamy not
very creamy at all and through the lens of 2019 this 1938 depression-era recipe
seems a little lame you know quite honestly through the lens of today it
seems a little lame but I think if we take yourself back to 1938 to a very
rural community just pulling selves ever the depression this would
have been amazing because you wouldn’t just go down to the mall to go to the
ice cream store you wouldn’t just go to the grocery store and buy commercially
made ice cream in stainer or Elm Ville and if you did it was a very special
occasion to probably cost you too much money so this would have been great then
not so great now but i i’m i’m looking at this recipe and i think we can update
this to make it something amazing to make an amazing no turn ice cream for
today that has incredible mouthfeel there’s a couple things that i want to
do with this i’m gonna try it three or four more times take a look in a couple
of weeks to see if we have another video up for an update on this i’m not a huge
fan of jello but i do like the flavor it’s just the mouthfeel so come on back
and we’ll give an updated version of this recipe thanks for stopping by see
you again soon

100 thoughts on “🔵 1938 Depression Era Jell-O Ice Cream Recipe”

  1. My grandpa does this exactly recipe here in brazil
    Idk if it has something related to the great depression, he was born in 1950, so probably not :'3
    And yea we do have normal ice cream here
    But he does it anyway, told me it was the only form of ice cream he ate as a kid, only when he went to sao paulo that he knew "this new ice cream"
    Anyone reading this have any possible explanation? Maybe someone from the USA came to BR and teached my grandpa's mom or someone else?

  2. We had bagged milk and chocolate milk at the schools i went to in California, it was odd at first, but so convenient for the school, and prevents tampering.

  3. Hell yes on the sachet milk! Make jelly but use evaporated milk instead on cold water. Put in the fridge and wait for it to get silky and then froth the hell out of the mixture and allow to set. Fluffy Strawberry mousse!

  4. I would really like to see the utensils of the time period be used. That whisk should be from 1938. Ps, great kettle bro.

  5. Huh, we have bagged milk here in South Africa too, not quite as common as boxed or bottled milk, though, you can still find it at most places.

  6. man you americans have really EVERYTHING put in plastic…whats wrong with you? olive oil in plastic can?! never saw that in europe….and milk in those plastic bags? wtf?!?

  7. I think you hit it on the head. That recipe was from a time when people were just struggling to get by. I’m sure that jello ice cream was a hell of a treat back in those days. Would it be better if you let the jello cool and set up a bit? I think the whipped cream would add good texture and mouth feel if it didn’t dissolve.

  8. The Jello Company Sponsored The Radio Show My Favourite Husband From The 1948 To 1951 Staring Lucille Ball Richard Denning.. Lucy Was Liz Copper ..

  9. bagged milk is a weird as fuck thing. It is pretty much only done in Ontario, not the rest of Canada

  10. The Jello being in the ice cream is not the weirdest part of this video that did not let's talk about why the size of a cup changed or while you're using bagged milk.

  11. I must know how that bagof milk didn't fall out of the jug when it was literally upside down getting the last drops out

  12. If the crystals are too large take the whole bowl out mixed it again to break up the crystals slightly warming it re-freeze it and repeat if necessary

  13. I noticed the milk immediately and was like “oh! He’s Canadian!” Hahaha seems like everyone else had the same revelation

  14. I haven't seen bagged milk in years. Just can't wrap my head around having an open bag of milk in the fridge, doesn't seem sanitary at all. We used to buy it when I was a kid, but at some point over a decade ago they stopped selling it here.

  15. My grandma used to make a jello mousse type product that she would put the screws to with an egg beater.

  16. Works better when jello mixture is put in fridge for a few minutes to set it a bit before cream is folded

  17. Oh shit. My great grandma still makes me this. Hers is a little like spongy like a desert not a ice cream. She’s peruvian 93 and still living

  18. I will still never get over the fact people have bagged milk but then again, I drink my wine out of a bag soooo

  19. Americans stopped putting milk in little garbage bags in, oh, about 1938. Very appropriate for this recipe!

  20. maybe the milk was supposed to be room temperature instead of from a refrigerator. Or perhaps there was supposed to be a waiting period of allowing the jello to slightly harden before adding the milk. just some thoughts.

  21. A Nice way to turn this recipe more creamy is beating the frozen mass and then refreezing. If you constantly repeat this beating step, more creamer the mass will become

  22. I don't quite go back to 1938 (born in 1937), but in early 40s in rural Indiana, Grandpa made ice cream in a hand cranked bucket with ice and salt. Almost nobody back then had a freezer big enough for a tub of frozen anything. The other Grandma still had an ice box for a refrigerator.

  23. You could've put a bowl of ice underneath the Jell-O mixture and cooled the Jell-O mixture down and than added the cream!!!

  24. My grandma said they used to take it out halfway through the freezing time, beat it through with an egg beater then stick it back in to finish freezing. Said it helped a lot with reducing the ice crystal formation.

  25. Disappointing video. You obviously didnt try this before turning on the camera. The jello wasn't thick enough, so whipping the cream was pointless. Not up to the quality of your other work.

  26. Milk in 1938 would have had more fat to it then nowadays, so I'd say it's normal for the texture not to be right. I have a family recipe that's close to that one, taste is good but it's not ice cream of course.

    PS: Funny how people are so disturbed by milk in a plastic bag ; it's so convinient! 😁😂

  27. Most of this cooking is like mine, eyeballing the amount of stuff to put in and hoping you get the recipe right and hoping it tastes good

  28. I would chill the Jell-O until it thickens and stir it every once in a while. Then you could fold in the whip cream without deflating it. That would change the mouth feel entirely. Then I put it back in the freezer and stir it a couple more times intermittently to keep the ice crystals down.

  29. Bags of milk remind me of Ontario, Canada. Since that's the only province I have ever seen them sold.

  30. In Canada milk comes in bags? And so does everyone have that specific pitcher? Is it for recycling purposes? Ok, ok I'll limit my cuture shock to 3 questions.

  31. I think instead of 3cups of milk add only 1cup. Increase the cream to 3-4cups. Beat the cream to stiff peaks and mix. The ice-cream should come out creamy.

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