Uncle Gaylord's Old Fashioned Ice Cream

Forget the modern day air- and additive-filled imposters. Old fashioned ice cream is just milk (cream), eggs, salt, and sweetener.


| May/June 1979



057 old fashioned ice cream 04 churn parts.jpg

The parts of an ice cream freezer.


MOTHER EARTH NEWS STAFF

Seven years ago, a small ice cream parlor opened in San Francisco. Soon customers were standing in line for a taste of Old Uncle Gaylord's old fashioned ice cream. "It's the real thing!" Gaylord told his buyers. "We make it just like it was made 50 yews ago, with cream and eggs, in the paddle freezer"  

From an initial investment of $6,000 (and no government or bank loans) Gaylord Willis has since expanded his operation to 20 stores, but the rapid growth hasn't charged the way his ice cream is made. And even with the high price of real cream and other quality ingredients, the company has been able to compete with the makers of artificial, chemical-laden ice cream.  

Having laid the groundwork, Gaylord is now selling franchises ... which usually cost $10,000 for each store. However — in order to attract the kind of folks who'll appreciate the integrity that goes into his product — Willis is making a special offer to MOTHER EARTH NEWS' readers: a license for setting up your own Old Uncle Gaylord's Ice Cream Parlor (including training in San Francisco) for $3,500.  

The following excerpt is taken from Old Uncle Gaylord's Ice Cream Book, copyright © 1978 by Gaylord Willis and Ted Banhari, which contains 38 recipes for exceptionally delicious ice cream, frozen yogurt, and Italian ice.  


Ice cream, of course, wasn't invented by Americans. The original frozen dessert has long since melted into the annals of antiquity, but there is solid evidence that widely separate cultures were cooling their palates with delicious concoctions while the glory of the Roman Empire was at its height.

King Charles I of England felt so strongly about ice cream that he didn't want the majesty of the delicacy tarnished by lower class palates. He paid his French chef handsomely to keep the recipe classified. But, the chef must have been working both sides of the Channel, for by the latter part of the seventeenth century, exclusive cafes in Pads were peddling small amounts of the frozen delight for outrageous sums. One can almost say that ice cream began as a treat for the rich.

stewart mclendon
8/11/2008 8:03:52 PM

Gaylord passed away a couple of days ago 8/09/08. He had a sharp tongue. He had a caustic and, sometimes, dirty sense of humor. If you didn't like it, get out of his restaurant! He had moved out of the ice cream business, but kept on in the restaurant business in Fayetteville, AR. I still have some of the Old Uncle Gaylords Ice Cream t-shirts. Not everybody liked him, but I did. He will be missed.






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