1/4 cup white chocolate, chop coarse
1/4 cup semisweet chocolate, chop
1/4 cup pecan halves, chopped
1/4 cup walnuts, chop coarse
1/4 cup chocolate covered almonds, cut in half
4 oz unsweetened chocolate
1 cup milk
2 large eggs
1 cup sugar
1 cup heavy or whipping cream
1 tsp vanilla extract
1 pinch salt
Directions
Combine the coarsely chopped chocolate, pecans, walnuts and chocolate
covered almonds in a bowl, cover and refrigerate. Melt the unsweetened
chocolate in the top of a double boiler over hot, not boiling water.
Whisk in the milk, a little at a time, and heat, stirring constantly,
until smooth. Remove from the heat and let cool. Whisk the eggs in a
mixing bowl until light and fluffy, 1-2 minutes. Whisk in the sugar,
a little at a time, then continue whisking until completely blended,
about 1 minute more. Add the cream, vanilla and salt and whisk to
blend. Pour the chocolate mixture into the cream mixture and blend.
Cover and refrigerate until cold, about 1-3 hours, depending on your
refrigerator. Transfer the cream mixture to an ice cream maker and
freeze following the manufacturer's instructions. After the ice cream
stiffens (about 2 minutes before it is done), add the chocolate and
nuts, then continue freezing until the ice cream is ready. Makes one
Generous Quart.
Servings: 1 servings
Ben & Jerry's New York Super Fudge Chunk Recipe brought to you by Recipe Ideas
Categories: Candy; Fudge
The History of Recipes
Written recipes as a concept can be found back into the far past, at least as far back as ancient Egypt, and maybe even further. Interesting though that maybe, these, ancient records were just very basic pictorial instructions for food preparation.
In an interesting twist, the oldest recipe in existence, according to experts is a collection of clay tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. During the time of the Romans a man called Apicius compiled a collection of documents detailing recipes enjoyed by wealthy Romans. In his works, he describes how the meals were split into hors d`oeuvre, entrees and dessert, something we still use today. He also tells us how the Roman chefs made use of many different spices, including some that we all recognise such as thyme, mint and asafoetida. Over the succeeding few centuries, the powerful families of Europe competed to serve the most extravagent banquests, and as a consequence, chefs and their recipe collections became highly prized. Nevertheless, it wasn`t until the 1800s that fine cookery and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, testing, and writing down recipes for their fellow cooks to enjoy. When we get to the 20th century, cooking books were highly popular as a result of more people being able to read, leisure time and disposable income. |
We hope you enjoy this Ben & Jerry's New York Super Fudge Chunk recipe.
