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
It is actually possible to trace the history of written cooking instructions way back into the far past, certainly as far as the Egypt of the Pharoahs, and maybe further still. Having said that, mostly, these early records were just basic pictorial recipes for preparing food.
The truth of the matter is, the oldest recipe in existence, according to experts in ancient history are some clay tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. As we move into Roman times around 25BC a roman called Apicius assembled a collection of documents detailing recipes prepared by wealthy roman citizens. In his scrolls, he tells us how the roman meals were split into appetizers, main course and desserts, something that is very familiar to us today. He also describes how the ancient Romans were skilled in the use of a wide range of aromatic flavours, including many that are still in use today such as bay, mint and dill. Later, in the 15th century, knights returning from the crusades brought back a variety of foods and spices from Arab cooking, including basil and coriander. The introduction of these new foods and spices led to an increase in books on cookery, some of which are now in private libraries. The revolution that is television brings us TV cooks and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to access 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.
