2 cup heavy cream
2 cup half & half
2/3 cup sugar
1/3 cup unsweetened cocoa powder
2 1/2 oz semi-sweet chocolate, chop
6 eggs, well-beaten
1/2 cup jack daniels whiskey
Directions
Bring cream and half and half to a simmer in a large heavy saucepan.
Add sugar and cocoa; stir until sugar dissolves. remove from heat. Add
chocolate, stir until smooth. Gradually whisk 1/2 cup chocolate
mixture into eggs. Return mixture to saucepan. Stir over medium-low
heat for 10-15 minutes or until mixture thickness and coats the back
of a spoon. Strain into bowl. Cool mixture completely, stirring
often. Stir whiskey into custard. Pour into a 1 quart ice cream
churn. Freeze according to manufacturer's directions. Store in a
covered container for several hours to mellow the flavor. If ice
cream is frozen solid, soften in refrigerator before serving.
Servings: 1 servings
Never On Sunday Chocolate Ice Cream Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert; Ice Cream
The History of Recipes
Historians have traced the existence of recipes back into the far past, in truth as far back into recorded history as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that maybe, generally, these early cookbooks were just basic pictorial recipes for meal preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to academics are some stone tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`. Later on, in The time of the roman empire around 25BC a man called Apicius created a few documents which described recipes cooked by wealthy Romans. In his publication, Apicius recounts how the meals were split into hors d`oeuvres, main course and desserts, something that is very familiar to us today. Aspicius describes how the cooks of his times made use of a wide range of spices and herbs, including some that we all recognise for example thyme, rue and asafoetida. As we move on, we have two interesting recipe books dating from the fourteenth century ; a cookery book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these books are not about the indian curry that appears on menues today, but instead descriptions of the types of meals prepared by the chefs of the rich and powerful of the period. Later, in the fifteenth century, knights returning from the crusades brought us many new foods, spices and herbs from middle-east cuisine, including parsley and basil. These new spices and herbs caused a torrent in books on cooking, some of which are kept safe in academic collections. During the following few hundred years, the rich families of Wesstern Europe tried to serve up the most exotic banquets, and because of this the best cooks and their recipe collections were much in demand. Even so, it wasn`t until the nineteenth century that fine cooking and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to assembling, testing, and recording the recipes of their peers. By the time we get to the 1900s, cooking publications are starting to become popular due to higher levels of literacy, more leisure time and having more disposable income. The arrival of television brings us celebrity TV chefs and the accompanying recipe books. And that brings us to the present day and the internet revolution, allowing everyone to search through massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Never On Sunday Chocolate Ice Cream recipe.
