1 1/2 cup whipping cream
1 1/2 cup milk
2/3 cup sugar
3 egg yolks
1 tsp vanilla extract
2 tbsp aniseed
1/2 cup black licorice whips, chopped
Directions
In a heavy 2-quart saucepan or double boiler over medium-low heat,
stir and heat the cream, milk, and sugar until the sugar dissolves.
Do not boil.
In a small bowl, whisk the egg yolks lightly. While whisking, pour 1
cup of the hot cream mixture into the bowl, then pour the egg mixture
back into the saucepan and place over medium-low heat. Stir
constantly with a wooden spoon (don't let the mixture boil; it could
curdle) for about 8 minutes, or until it begins to thicken and coats
the spoon. To test for doneness, dip a metal spoon into the mixture
and run your finger across the back. The custard is done when your
finger leaves a clear, clean trail. A candy thermometer should read
175-180 degrees F. Remove the pan from the heat and stir in the
vanilla.
With a mortar and pestle, roughly crush the aniseed, or place the
seeds in a plastic bag and bruise them with a hammer. Stir the
crushed seeds into the hot ice cream base. Cover and chill in the
refrigerator for at least 1 hour (the longer it is refrigerated, the
stronger the flavor will be).
Strain the mixture and add the chopped licorice pieces. Pour the
mixture into an ice-cream maker and freeze according to the
manufacturer's instructions.
Source: "The Herb Companion" August/September 1996
Servings: 1 batch
Licorice Chunk Ice Cream Recipe brought to you by Recipe Ideas
Categories: Dessert; Ice Cream; Rice; Vegetable
The History of Recipes
Recipes as an idea can be observed far back into the far past, at least as far back into recorded history as the early Egyptians, and potentially, even further back. Interesting though that is, these, ancient cook books were just very basic hieroglyphic instructions for preparing food.
In an interesting twist, the oldest recipe found, according to historians are a few ancient tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated and blissful. As we move into The time of the roman empire around 25BC a roman called Apicius created some documents describing recipes prepared by his fellow Romans. In his works, he describes how the roman meals were separated into appetizers, entrees and afters, a style of dining still practiced today. Additionally, he describes how the cooks of his times used a wide range of herbs, including a few that will be familiar to modern chefs such as bay, rue and parsley. Moving our culinary historical trip onwards, we find a couple of interesting books dating from the fourteenth century : one book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these two books are nothing to do with the spicy food that is popular today, but instead recipes for the types of meals enjoyed by the upper classes of those days. In the 15th century, people returning from the crusades brought back many foods, spices and herbs from the East, including spices like coriander, parsley, basil and rosemary. The introduction of these new culinary ideas led to a surge in cookery books, many of which are kept safe in private collections. The arrival of TV gave us TV cookery programs and the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, allowing everyone to access thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Licorice Chunk Ice Cream recipe.
