I had an intriguing query from a guy who remembers Ehrmann's ice cream as fondly as I do - the creamy, fresh vanilla ... the intense caramel ... the chocolate so dark and rich, so fully of cream that it actually developed little balls of icy butter ... and sold it for something like 75 cents a scoop.
Family owned, it faced Bardstown Road as a free-standing bakery for generations before moving into the Mid-City Mall, then closed after the death of the owner, Mr. Driskell (?) after he died and his children decided against carrying on the heavy job themselves and couldn't find a taker. Alas. The arrival of the Comfy Cow eases some of the pain, but with all respect to the lovable Cow, no one will ever quite match the magic that Mr. Driskell worked with plain old ice-cream makers and very good ingredients (lots of cream), coming in at 4 a.m. every work day to make enough to last the day.
Anyway, my correspondent is desperate to find the recipe and wonders if the next generation is still around and might be willing to give it up, or if anyone has a recipe.
I recall it mostly as hand-churned (or, realistically, churned by electricity but in old-fashioned churns), made maybe without eggs or a custard base but perhaps simply heavy cream, whole milk and simple ingredients.
Can we help? I'd love to be able to replicate that wonderful stuff myself.