Ice Cream Recipe

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and all the milk. Bring to a boil, stirring occasionally to dissolve the sugar. Place
the egg yolks in a large bowl and whisk briefly. Still whisking the yolks slowly
pour in the hot cream. When the mixture is smooth, pour it back into the saucepan
or into the top of a double boiler. Cook over low heat or over simmering water,
stirring constantly, until the mixture becomes thick custard, about 15 minutes. Do
not let the mixture boil.
Place the custard in a metal bowl set over a larger bowl of ice. Stir until very cold
and thick. Mix in the lemon juice.
Whip the renaming cup of cream until stiff. Fold in the lemon custard. Place the
mixture in the bowl of the machine and freeze 20 minutes.
Makes about 1 quart.
In 1800 on Italian named Bosio opened the first ice cream parlor in Philadelphia.
In 1851 Jacob Fussell of Baltimore became the first to wholesale and manufacture
ice cream in the United States. A milk dealer, he was looking for a use for his
excess cream and turned it into ice cream for 25c a quart.
History has it that in 1904 the ice cream cone was invented at the St. Louis fair by
Emest Hamwi when he rolled his waffles into cones to hold the ice cream of the
neighboring vender, who had run out of dishes.
By 1924 Americans were eating 245 million ice cream cones annually.
Sorbets
Sorbets are smooth frozen ices made without milk or other dairy products. The
beautiful, silky texture of a sorbet is at its best freshly made and still soft. It should
never be rock hard and should always be free of ice crystals. Making sorbet in our
Ice Cream Maker is so quick and easy.
As you will see, many of these mixtures are made of just fruit puree, simple syrup
and lemon juice. If you have a large food processor, you can add the syrup to the
puree in the work bowl. If not, pour the puree into bowl of the machine and add
the syrup and lemon juice to the puree. Stir to mix. Since the flavor of fruits
varies from batch to batch, always taste your mixture before freezing and add more
lemon juice or syrup as needed.
While sorbet taste wonderful served in any shape, we like to see them given a
festive presentation. Spoon some fruit puree on a dessert plate so it covers the
center in a thin layer. Using two soup spoons form the sorbet into smooth egg-