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3/4 cup dried cherries

1/2 cup rum

21/2 cups light cream

1/2 cup sugar

4 egg yolks

1/4 teaspoon vanilla

Place the cherries in a bowl and cover with rum. Allow to soak for several hours or overnight.

Heat the light cream and sugar together until the sugar is dissolved and bubbles begin to form around edge of the pot. Whisk yolks until creamy. Add 1/2 cup of the warm cream to the egg yolks. Pour the warmed yolks back into the half-and-half and continue to cook, stirring, until the custard mixture coats the back of a spoon. Do not boil the mixture or it will curdle. Stir in the vanilla, allow to cool completely, then chill.

Pour into the ice-cream maker and freeze according to manufacturer’s directions. Drain the cherries. When the mixture begins to thicken as it freezes, add the cherries and freeze until ice cream is the proper consistency.

http://www.makeicecream.com/cherryicecream.html

6 large egg yolks

1-1/2 cups milk

1-1/4 cups heavy cream

1/2 cup sugar

10 one inch soft black licorice candies

1 Tbs. Pernod liqueur

1 tsp. vanilla extract

Lightly whisk egg yolks in a large bowl. Combine remaining ingredients, except vanilla, in a heavy saucepan over medium high heat. Stir frequently until mixture just comes to a boil. In a steady stream, slowly whisk mixture into beaten egg yolks. Return mixture to pan over medium low heat and cook, stirring constantly, until it registers 170°F on a candy thermometer (do not boil). Remove from heat. Stir in vanilla and strain mixture through a fine sieve into a bowl. Discard licorice pieces. Cover and chill in refrigerator. Freeze in an ice cream maker 20-30 minutes until frozen.

http://www.makeicecream.com/licicecream.html

Abe Doumar

The walk-away edible ice cream cone made its American debut at the 1904 Saint Louis World’s Fair. Ice cream in a cone was served up by several vendors at the Fair. Nobody know for certain who made the first ice cream cone. Paper and metal cones had been used in Europe for some time to hold ice cream and it was known that edible cones were being served in England prior to the 1904 World’s Fair.

Lebanese immigrant, Abe Doumar built one of the first machines in the United States for making ice cream cones. Doumar created waffle type cones by adapting a waffle iron into a cone oven. However, Doumar did not make his first cone oven until after the World’s Fair.

Italo Marchiony, Charles Menches

Italo Marchiony submitted a patent in 1903 for a mold to make an edible cups with handles. On July 23, 1904, Charles Menches of St. Louis, Missouri started filling pastry cones with two scoops of ice cream. Most historians believe that there were over fifty ice cream cone stands at the 1904 St. Louis World’s Fair and it is possible that several people invented the ice cream cone at the same time. However, the cone definitely become popular in America by way of the St. Louis World’s Fair.

http://inventors.about.com/od/foodrelatedinventions/a/ice_cream_cone.htm

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First Ice Cream Parlor In America – Origins Of English Name

The origins of ice cream can be traced back to at least the 4th century B.C. Early references include the Roman emperor Nero (A.D. 37-68) who ordered ice to be brought from the mountains and combined with fruit toppings, and King Tang (A.D. 618-97) of Shang, China who had a method of creating ice and milk concoctions. Ice cream was likely brought from China back to Europe. Over time, recipes for ices, sherbets, and milk ices evolved and served in the fashionable Italian and French royal courts.

After the dessert was imported to the United States, it was served by several famous Americans. George Washington and Thomas Jefferson served it to their guests. In 1700, Governor Bladen of Maryland was recorded as having served it to his guests. In 1774, a London caterer named Philip Lenzi announced in a New York newspaper that he would be offering for sale various confections, including ice cream. Dolly Madison served it in 1812.

The first ice cream parlor in America opened in New York City in 1776. American colonists were the first to use the term “ice cream”. The name came from the phrase “iced cream” that was similar to “iced tea”. The name was later abbreviated to “ice cream” the name we know today.

Methods and Technology

Whoever invented the method of using ice mixed with salt to lower and control the temperature of ice cream ingredients during its making provided a major breakthrough in ice cream technology. Also important was the invention of the wooden bucket freezer with rotary paddles improved ice cream’s manufacture.

Augustus Jackson, a confectioner from Philadelphia, created new recipes for making ice cream in 1832.

Nancy Johnson and William Young – Hand-Cranked Freezers

In 1846, Nancy Johnson patented a hand-cranked freezer that established the basic method of making ice cream still used today. William Young patented the similar “Johnson Patent Ice-Cream Freezer” in 1848.

Jacob Fussell – Commercial Production

In 1851, Jacob Fussell in Baltimore established the first large-scale commercial ice cream plant. Alfred Cralle patented an ice cream mold and scooper used to serve on February 2 1897.

Mechanical Refrigeration

The treat became both distributable and profitable with the introduction of mechanical refrigeration. The ice cream shop or soda fountain has since become an icon of American culture.

Continuous Process Freezer

Around 1926, the first commercially successful continuous process freezer for ice cream was invented by Clarence Vogt.

http://inventors.about.com/od/foodrelatedinventions/a/ice_cream.htm

1/3 cup water

1/3 cup sugar

2 teaspoon powdered green tea

1 cup heavy cream

1 cup light cream

Combine the water and sugar in a small saucepan over low heat, stirring, until the sugar melts, and simmer the syrup for 5 minutes. In a separate bowl, mix 1 tablespoon of the syrup with the powdered green tea, then add that mixture to the syrup in the saucepan, and stir until evenly mixed. Add the light cream and heavy cream , pour into an ice cream freezer, and freeze according to manufacturer’s instructions.

http://www.makeicecream.com/greenteaicec.html

6 eggs, separated

10 tablespoons sugar

pinch of salt

1/4 cup brandy

1/4 cup rum

2 tablespoons dry sherry

1 cup milk

2 cup heavy cream

1/4 teaspoon nutmeg, freshly grated

Cook the egg yolks, sugar, salt, brandy, rum and sherry in a double boiler until very light and thickened. Remove from heat, add the milk and cream; cool. Beat the egg whites until stiff, fold them in the cream mixture. Pour into a ice creammachine and process according to manufacturer’s directions. Sprinkle with nutmeg before serving.

http://www.makeicecream.com/eggnogicecream.html

Ice Cream

http://allrecipes.com/features/allabouticecream.aspx

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Sweet Sorbet Mango Sorbet Lemon Sorbet Great Dessert Recipes Wanna know what goes great with ice cream? Pretty much everything! Explore crisps, cake, and pie recipes to find the perfect companion for your scoop of choice. Birthday Cake Recipe Hub Cakes Recipe Hub Pies Recipe Hub Crisp Recipe Hub Family Fun Ice Cream Sandwich Desserts Easy Ice Cream Cake Fourth of July Ice Cream Cake Chocolate Mint Milkshake Ice Cream Cone Treats Tin Roof Sundae Pie

http://allrecipes.com/HowTo/banana-split/Detail.aspx