1 cup homogenized milk
1 cup whipping cream
3/4 cup light brown sugar, packed
1 pinch salt
5 egg yolks
1/4 cup hazelnut liqueur
1 cup roasted oregon hazelnuts
Directions
Combine milk, cream, sugar and salt in deep saucepan. Bring to boil,
stirring occasionally. Beat egg yolks in large bowl, and whisk in hot
cream mixture slowly in a steady stream. Strain mixture into a clean
bowl. Stir in liqueur. Cool to room temperature. Cover and chill
overnight. Freeze in ice cream maker according to manufacturer's
instructions, adding hazelnuts just before ice cream is done.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Servings: 3 cups
Burnt Hazelnut Ice Cream Recipe brought to you by Recipe Ideas
Categories: Dessert; Ice Cream
The History of Recipes
Written cooking instructions as an idea can be traced way back into the far past, certainly as far back as the early Egyptians, and quite possibly further than that. Having said that, in the main part, these old cook books were just very simple hieroglyphic recipes for meal preparation.
In an interesting twist, the oldest recipe found, according to historians is a collection of ancient 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 drank it feel `wonderful`. As we move into The time of the roman empire around 25BC a roman called Apicius assembled a collection of documents describing recipes cooked by wealthy roman citizens. In his scrolls, he tells us how the roman meals were split into hors d`oeuvre, main course and afters, something that is very familiar to us today. He also informs us how the Roman chefs were skilled in the use of many different aromatic flavours, including a few that are still present in modern kitchens for example thyme, rue and asafoetida. Moving our culinary historical trip onwards, we have a couple of interesting recipe books dating from the fourteenth century ; one book entitled `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, these are not about the spicy food that appears on menues today, but instead descriptions of the types of meals on the menues of the rich and powerful of the period. In the 15th century, knights returning from the crusades brought back many foods, spices and herbs from the Middle-East, including basil and coriander. The introduction of these new foods and spices prompted a torrent in cookery books, some of which are kept safe in private collections. Over the next few hundred years, the upper-class families of Europe competed with each other to lay on the most exotic banquets, and as a result the best cooks and their recipe collections were much in demand. Notwithstanding that, it wasn`t until the nineteenth century the formal cooking and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to assembling, trying out, and recording the recipes of their peers. When we get to the 1900s, cooking books are in high demand, due to increased literacy, more leisure time and having more money. The arrival of TV brings us cooking programs and the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, allowing us all to access massive numbers of recipes like those on our site. |
We hope you enjoy this Burnt Hazelnut Ice Cream recipe.
