3 tbsp cornstarch
6 cup milk
2 2/3 cup sugar (see note)
4 eggs
3/4 tsp salt
13 oz evaporated milk
2 cup whipping cream
2 cup crushed fresh berries
1 3/4 tbsp vanilla
Directions
Mix cornstarch with 1/2 cup milk until smooth. Add additional 1 1/2
cups milk and cook over very low heat until thick and smooth, stirring
constantly to avoid lumps. Blend sugar, eggs, salt and evaporated
milk in electric mixer bowl. Add hot cornstarch mixture and beat
well. Add whipping cream, remaining 4 cups milk, berries and vanilla.
Pour into gallon electric or hand-crank freezer. Churn and freeze
according to manufacturer's directions until firm, then carefully
remove paddle. Seal ice cream container well. Fill ice cream freezer
to top with crushed ice and ice cream salt. Cover freezer tightly and
set aside several hours to let ice cream season. Or spoon ice cream
into another container which has been chilled and store in home
freezer to season.
Note: It may be necessary to increase amount of sugar slightly
depending on sweetness of berries. Makes about 1 gallon
Servings: 1 servings
Berry Ice Cream Recipe brought to you by Recipe Ideas
Categories: Dessert; Fruit; Ice Cream
The History of Recipes
We can follow the history of meal recipes way back into history, certainly as far as ancient Egypt, and possibly even further than that. In practice though, mostly, these old recipes were just simple pictorial recipes for meal preparation.
During the time of the Romans a man called Apicius created a few documents showing how to cook the recipes prepared by his fellow Romans. In his works, Apicius tells us how the meals were separated into hors d`oeuvres, main meal and afters, a style of dining still practiced today. Aspicius tells us how the chefs of Roman times made use of a wide range of aromatic flavours, including a few that will be familiar to modern chefs like bay, mint and parsley. Over the next few hundred years, the rich families of Wesstern Europe strove to serve the most exotic meals, and as a consequence, the best chefs and their recipes increased in prestige. Nevertheless, it wasn`t until the 19th century that cooking and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, trying out, and publishing recipes to allow everyone to enjoy them. The arrival of TV brings us celebrity TV chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Berry Ice Cream recipe.
