2 cup milk
2 cup whipping cream
1 vanilla bean, split
1 cup caramel sauce
Directions
SOURCE: SPAGO, W. SUNSET BLVD; LOS ANGELES. RAYMOND CABERNET
SAUVIGNON, 1978. SAUCE: Combine sugar and 1/2 cup water in heavy
saucepan. Cook on medium heat 15-20 minutes, until sugar turns light
golden brown. Don't let sugar burn. Remove saucepan from heat,
immediately add cream, stirring until smooth. Add butter, let melt
in sauce. Stir to combine thoroughly. Serve warm or chilled. If not
using at once, cover with plastic wrap, store in refrigerator. ICE
CREAM: In 3-quart bowl, whisk egg yolks together with sugar. Set
aside. Pour milk and cream into saucepan, add split vanilla bean.
Heat just to boiling point to scald, then remove pan from heat. Pour
a little scalded milk and cream into egg mixture, stir gently.
Gradually add and mix in remaining milk and cream. Return pan to
stove, cook over medium to low heat, stirring constantly until
mixture coats wooden spoon. Strain into bowl over ice. Stir in
Caramel Sauce. Freeze in ice-cream maker, according to directions.
~----
FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/10 6:38 AM
TO: ALL FROM: CHRISTIE ASPEGREN (FGXF83A) SUBJECT: R-MM ALL
SEASONS MEA
#1 (We'll see if they go up in order
These are from MK's 'A Taste for all Seasons'
Servings: 6 servings
Apple Tarts With Ice Cream Part 2 Recipe brought to you by Recipe Ideas
Categories: Apple; Dessert; Fruit; Ice Cream
The History of Recipes
It is quite feasible to track the history of transcribed cooking instructions back into ancient history, in truth as far back as the early Egyptians, and maybe even further. However, these, ancient records were just very basic hieroglyphic instructions for preparing meals.
In fact, the most ancient recipe discovered so far, according to food historians are some stone tablets in ancient Sumerian describing the preparation 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 exhilarated and blissful. Later, there were some interesting books published in the fourteenth century ; a cookery book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these are not about the curry that is familiar to us all today, but rather recipes for the types of food cooked for the nobility of those days. For the centuries that followed, the upper-class families of the West strove to offer the most extravagent banquests, and because of this the best chefs and their recipe collections were at a premium. Even so, it wasn`t until the nineteenth century that formal cookery and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collating, trying out, and writing down the recipes of their peers. By the time we get to the 20th century, cookery publications were greatly in demand as a result of higher levels of literacy, people having increased spare time and having more money to spend. |
We hope you enjoy this Apple Tarts With Ice Cream Part 2 recipe.
