“We didn’t make homemade ice cream. We made Ashburn’s Ice Cream,” said Bill Ashburn in the July-August issue. Now you can make Ashburn’s Ice Cream too.
We had this recipe ready and waiting, but just ran out of room. So many people have shared their Ashburn’s memories that we decided to make room this time. Will that be one scoop or two?
Ashburn’s Original Vanilla Ice Cream
(Converted from a two-hundred gallon recipe by Lawrence Ashburn in August 2002.)
- 3 ½ cups heavy whipping cream
- 49 ounces (3 ½ 14 ounce cans) sweetened condensed nonfat milk
- ¼ cup of sugar
- ½ ounce plain gelatin dissolved in 1 cup warm water
- 1 ½ tablespoons Adams vanilla extract
- 3 drops yellow food coloring
- 1 drop red food coloring
Mix ingredients thoroughly, and then add enough water to make one gallon of mix.
Freeze according to freezer’s directions.
The best ice cream in the world was Ashburn’s lemon custard. I last had it in 1965. Does ANYONE have the recipe? Have told my family about it all these years.
I was eating ashburn”s ice cream when I was 5 years old in Sherman Texas 1945 lemon custard was my favorite and then Hawaiian delight the best ice cream in the world o boy wouldn’t I love to have the recipe for lemon custard I have the one for Hawaiian delight haven’t made it yet but I have it sure wish they were still around
Can’t wait to try it out!
I loved going to the Ashburn’s off Granbury Rd in Wedgwood. We loved the lemon custard and the Hawaiian Delight best, but all flavors were great. I think the vanilla recipe is the BASE of all flavors. So, I may add to the vanilla and see what I come up with. In the late ’80’s there was an old DQ being used as a Chinese plCe that still served Ashburn’s ice cream but one day we went in & the owners told us of a spill at the Ashburns facility & that it was out of biz. 🙁
Loved the cinnamon ice cream and no one else had raspberry sherbet! Plus Hawaiian pineapple and lemon custard. Adams vanilla I bet is the one Adams calls Adams Best vanilla!