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The first hand cranked ice
cream maker was invented in 1843 by Nancy Johnson, a New England
housewife. She patented her invention but lacked the resources to
manufacture them. She sold her patent to a Philadelphia kitchen
wholesaler in 1847.
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Coconut Ice Cream
6 large egg yolks
pinch of salt
2 C. heavy cream
1 15 oz. can of cream of coconut
2 t. vanilla extract
Beat the egg yolks with a mixer until they are a pale yellow and form a thick
ribbon.
In a saucepan, scald the cream. Gradually stir 1 C. of the cream into the egg
yolks. Add the yolk mixture back to the saucepan. Cook custard for another 2 - 4
minutes. Do not boil. You want the custard to coat the back of a spoon.
Cool the cream mixture and whisk in the can of cream of coconut, salt and the
vanilla. Chill for at least 4 hours.
Put the chilled custard in the freezer container. Freeze according to
manufacturer's instructions.
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