150 g licorice toffees (about 6 oz)
1 cup milk
300 ml carton whipping cream
2 tbsp sugar
4 egg yolks
Directions
Servings: 6
Combine toffees, milk and cream in medium saucepan, stir over heat
without boiling, until toffees have dissolved, bring to boil, remove
from heat. Beat sugar and egg yolks in a small bowl with electric
mixer until thick and creamy. Beat hot milk mixture gradually into
egg yolk mixture, cool.
Use ice cream maker or Pour mixture into deep cake pan, cover, freeze
until firm. Remove ice cream from pan, beat in large bowl with
electric mixer until smooth, return mixture to pan, cover, freeze
until firm.
Source: Australian Women's Weekly, Delicious Desserts Posted by Linda
Davis
Servings: 6 servings
Licorice Ice Cream Recipe brought to you by Recipe Ideas
Categories: Australian; Dessert; Ice Cream; Rice; Vegetable
The History of Recipes
It is actually possible to trace the history of written cooking instructions back into ancient history, at least as far as the Egypt of the Pharoahs, and maybe further still. Interesting though that maybe, generally, these old cookbooks were just primitive pictorial recipes for food preparation.
The truth of the matter is, the oldest recipe found, according to academics is a collection of clay 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 anyone who drank it feel exhilarated. As we move into Roman times around 25BC a man called Apicius created a number of scripts describing recipes enjoyed by wealthy roman citizens. In his scrolls, he describes how the roman meals were split into appetizers, main meal and desserts, something we still use today. Additionally, he informs us how the cooks of his times were skilled in the use of a wide range of herbs, including many that are still in use today like basil, mint and asafoetida. Moving on, we have two interesting books published in the 14th Century : a cookery book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, these two books have no connection with the spicy food that is familiar to us all today, but instead accounts of the types of food served to the nobility of those days. Later, in the 15th century, knights returning from the crusades brought us many foods and spices from the Middle-East, including parsley, basil and rosemary. These new spices and herbs led to an explosion in books on cooking, most of which are kept safe in private cookery archives. By the advent of the 1900s, cooking publications were in high demand, as a result of increased literacy, people having more leisure time and having more disposable income. |
We hope you enjoy this Licorice Ice Cream recipe.
