Maple Peanut Ice Cream: Miss Mary Keswick’s Bridge Triumph, from the 1958 A Vermont Cook Book.; maple; fifties; 1950s; peanuts; recipe; ice cream; Vermont

Miss Mary Keswick titled this recipe “Bridge Triumph”. It is a triumph of simplicity. There’s no cooking involved at all. I’m not completely sure there was even whipping in the original. Keswick’s entire instructions are:

“Stir peanut butter and maple syrup together until of smooth consistency. Add cream and pour into freezing tray, stirring once during freezing.”

You’ll notice nothing in there about whipping the cream either before or after adding. For all I know the cream isn’t supposed to be whipped. I expect cream mixed with maple syrup is very good. It’s also possible that this is like other ice creams, where the cream is meant to be whipped separately and then folded into the syrup. Since I happened to have a lot of all three ingredients on hand, I chose to sort of follow the instructions and add the cream before whipping. And I chose to whip because I sort of assume it needs have the consistency of ice cream.

There are a lot of “sort ofs” in how I chose to interpret this recipe. I almost passed it over, and I’m glad I didn’t. Maple and peanut butter is a wonderful combination in ice cream.

Keswick’s original title for this recipe is apparently a crossword puzzle clue for “slam”. Not being a bridge player, I have no idea if that somehow plays into what this recipe is other than being a great offering during a bridge game.

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