2 cup heavy whipping cream
2 cup milk (i used the 1% stuff that was, on sale)
2 tbsp cold water
3 each rennet tablets
1 cup sugar
4 tsp vanilla extract
1/2 cup cashew nuts (broken ones are fine)
6 each trick-or-treat size butterfinger ca, ndy bars
3/4 cup french toast crunch breakfast cerea, l
Directions
Dissolve rennet tablets in water (swirl the bowl until dissolved), set
aside. Combine cream, milk, sugar, and vanilla in saucepan and heat
stirring constantly to 110 degrees. Pour into the ice cream freezer
machine, then add the rennet tablet solution and operate the churn
for five or ten seconds to mix well. Turn off the churn and let that
cool for a while.
Take the butterfinger bars (still in their wrappers) and bludgeon
them with the flat handle of a knife (I used a heavy-handled bread
knife) to crush the contents well. Open the wrappers and dump/scrape
the crushed contents into your food processor (with metal blade). Add
the cashews and the breakfast cereal, and pulse the food processor
until the dry ingredients are just broken up and well mixed.
By now the custard should be set and cooled off somewhat. Turn on
the ice cream maker's refrigeration switch and, after a few minutes,
the churn. When the ice cream mixture is just starting to freeze,
pour in the crushed dry ingredients and continue to freeze to the
desired consistency. This will vary depending on your freezer, but
for me it takes about 25-35 minutes.
This is a really scrumptious combination, and could be varied by
changing the flavoring ingredients with other stuff you have around.
Original recipe by: Gordon Peterson, gep2@computek.net
Servings: 1 -1/2 quart
Butterfinger Cashew Crunch Ice Cream Recipe brought to you by Recipe Ideas
Categories: Dessert; Ice Cream; Nut
The History of Recipes
Food historians have proved the existence of recipes way back into antiquity, in truth as far back as the ancient Egyptians, and potentially, even further back. In practice though, mostly, these old records were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the most ancient recipe discovered, according to experts are a few tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful. Progressing into The time of the romans 25BC a roman called Apicius compiled a few documents which described recipes cooked by the Romans. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into starters, main meal and desserts, something that is very familiar to us today. Aspicius describes how the cooks of his times used many herbs and spices, including a few that will be familiar to modern cooks for example thyme, mint and parsley. As our culinary historical trip moves to more modern times there were two books which date from the fourteenth century ; a recipe book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, they have no connection with the spicy food that appears on menues today, but rather recipes for the types of food on the tables of the wealthy. In the 15th century, people returning from the crusades brought us many new spices and herbs from the holy lands, including spices like rosemary and coriander. The introduction of these new tastes was responsible for an explosion in cookery books, some of which still exist in private libraries. Over the next few centuries, the rich and powerful families of Europe tried to offer the most exotic banquets, and consequentially the best chefs and their recipe collections became highly prized. Notwithstanding that, it was during the 19th century the formal cooking and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collating, verifying, and publishing the recipes of their peers. By the arrival of the twentieth century, cookery publications are starting to become popular mostly due to better eduction, people having increased leisure time and disposable income. |
We hope you enjoy this Butterfinger Cashew Crunch Ice Cream recipe.
