Ingredients
1 cup sugar
2 large eggs
4 cup canned coconut milk
Directions
1. In a bowl beat together the sugar and eggs until pale in color,
about 5 minutes. Beat in the coconut milk.
2. Freeze in an ice cream maker according to the manufacturer's
instructions. Serve right away or store in the freezer.
TIPS: You may need to allow extra time for hardening in the freezer
if your ice cream maker turns out a soft ice cream. You can
substitute any good-quality ice cream if you don't have the time and
equipment to make the ice creams called for.
from The Well-Filled Tortilla by Victoria Wise and Susanna Hoffman
typed by Tiffany Hall-Graham
Servings: 1 quart
Coconut Milk Ice Cream Recipe brought to you by Recipe Ideas
Categories: Beverages; Dessert; Fruit; Ice Cream
The History of Recipes
We can track the history of `recipes` far back into ancient history, certainly as far into history as the ancient Egyptians, and quite possibly further than that. Interesting though that is, these, early cookbooks were just primitive hieroglyphic recipes for meal preparation.
Later on, there were a couple of interesting recipe books which date from the fourteenth century ; one book called `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are unconnected to the spicy food that is served today, but rather descriptions of the types of meals on the menues of the rich people of that period. By the advent of the twentieth century, cookery books are in high demand, mostly due to more people being able to read, people having increased free time and having more money. |
We hope you enjoy this Coconut Milk Ice Cream recipe.
