Ingredients
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
Transcribed cooking instructions as a concept can be tracked far back into antiquity, in truth as far into history as the Egyptians, and possibly even further than that. Interesting though that is, generally, these ancient cook books were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the most ancient recipe discovered, according to academics is a series of ancient tablets in Sumerian which recount 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. Later on, in The time of the romans 25BC a roman called Apicius wrote some scripts which described recipes cooked by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were split into hors d`oeuvres, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the ancient chefs made use of many spices and herbs, including some that we all recognise like bay, rue and parsley. Later on, in the 15th century, people returning from the crusades brought back many new foods, spices and herbs from the holy lands, such as coriander, parsley, basil and rosemary. The introduction of these new culinary ideas caused an eruption in manuscripts on cooking, some of which still exist in private collections. Over the succeeding few centuries, the powerful and wealthy houses tried to offer the best banquets, and consequentially cooks and their collection of recipes were much in demand. However, it wasn`t until the 19th century that cooking and recipe publications became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, testing, and writing down recipes that were common in the better off homes of the day. When we get to the 20th century, cook books are starting to become popular due to better eduction, people having more free time and having more disposable income. The TV revolution gave us celebrity TV chefs and the spin-off recipe books. And that brings us to the present day and the internet revolution, permitting us all to search through massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Butterfinger Cashew Crunch Ice Cream recipe.