1 cup sugar
1 tbsp flour
1 cup milk
2 cup cream
1/2 tbsp grated lemon rind
1/4 cup lemon juice
Directions
Blend sugar and flour in double boiler. Slowly stir in milk.
Stirring, cook until thickened. Cool. Add cream and chill. Add grated
lemon rind and lemon juice. Stir freeze.
Makes about 1 quart.
Note: This recipe is for a 1-quart machine. Double or triple
ingredients if needed for your machine.
From: Steve Herrick Source: [Ice Cream! The Whole Scoop, by Gail
Damerow, Glenbridge Publishing] Source: [Best Recipes - July/August
1991]
Servings: 1 servings
Luscious Lemon Ice Cream Recipe brought to you by Recipe Ideas
Categories: Dessert; Fruit; Ice Cream
The History of Recipes
We can track the history of `recipes` far back into the distant past, at least as far into history as the Egypt of the Pharoahs, and possibly even further. In practice though, generally, these old records were just very basic pictorial instructions for preparing food.
In fact, the oldest recipe in existence, according to historians is a series of stone tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful and blissful. Later on, in Roman times around 25BC a roman called Apicius created a few scripts detailing recipes cooked by the Romans. He recounts how the roman meals were separated into starters, main meal and desserts, something we still use today. Additionally, he recounts how the early Romans were skilled in the use of many aromatic flavours, including some familiar names such as thyme, rue and parsley. Later on, we find some recipe books published in the 1300s ; one book called `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, they have no connection with the indian curry that is familiar to us all today, but instead accounts of the types of food on the menus of the upper classes of the period. Later on in the 1400s, people returning from the crusades brought us many foods and spices from Arab countries, including spices such as parsley and basil. These new culinary innovations led to an explosion in books on cooking, most of which are now in private cookery archives. For the next few years, the families of Europe competed to offer the most extravagent banquests, and as a consequence, chefs and their recipe collections were much in demand. Notwithstanding that, it was during the 19th century that fine cooking and recipe books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collecting, trying out, and writing down the recipes that were being prepared for the better households. By the advent of the twentieth century, cookbooks were in great demand, as a result of more people being able to read, more spare time and having more money. |
We hope you enjoy this Luscious Lemon Ice Cream recipe.
