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
We can read the history of written recipes back into the distant past, at least as far into history as early Egypt, and potentially, even further back. In practice though, in the main part, these ancient cook books were just basic hieroglyphic or cunieform recipes for preparing meals.
In fact, the oldest recipe discovered so far, according to experts in ancient history is a series of stone tablets in 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 having made drinkers feel exhilarated and blissful. Progressing into Roman times around 25BC a man called Apicius assembled a number of scripts detailing recipes cooked by the Romans. In his publication, Apicius tells us how the roman meals were separated into starters, main course and afters, something we still use today. Aspicius informs us how the ancient chefs used a wide range of spices and herbs, including many that are still in use today such as bay, fennel and asafoetida. Later on, there are some recipe books which appeared in the fourteenth century ; a book called `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, they are not about the curry that is familiar to us all today, but instead accounts of the types of meals enjoyed by the rich people of that period. Later on in the 1400s, the Crusaders brought back many foods and herbs from middle-east cuisine, including spices like parsley and basil. The introduction of these new tastes led to an increase in manuscripts on cooking, most of which are kept safe in private cookery archives. For the next few years, the powerful families of Wesstern Europe competed to offer the most exotic meals, and because of this the best chefs and their recipe collections increased in prestige. Notwithstanding that, it was during the nineteenth century that formal cookery and recipe books became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to assembling, testing, and recording the recipes that were being prepared for the better households. By the advent of the twentieth century, recipe publications were in great demand, mostly as a result of higher levels of literacy, people having increased spare time and a general increase in wealth. The introduction of the TV brought us TV cookery programs and the recipe books that accompanied them. And that brings us to the present day and the invention of the internet, permitting us all to search through thousands of recipes just like those on this site. |
We hope you enjoy this Never On Sunday Chocolate Ice Cream recipe.
