1 qt cream
1/2 cup granulated maple sugar
1/4 cup maple syrup
1 pinch of salt
1/2 cup chopped walnuts
1/2 cup chopped hard maple sugar
Directions
Scald cream, dissolving into it the 1/2 cup maple sugar and 1/4 cup
maple syrup (or use 3/4 cup maple syrup) and the salt. Chill
overnight in a glass container. Freeze in a crank ice cream freezer,
adding nuts and chopped hard maple sugar before the last 20 cranks.
Pack and freeze until hard. Makes 3 pints. By Judy Haupt and Tom
McCrumm From Maple Dessert Recipes by Massachusetts Maple Syrup
Producers
Association P.O. Box 377 Ashfield, MA 01330
Servings: 6 servings
Maple Walnut Ice Cream Recipe brought to you by Recipe Ideas
Categories: Dessert; Ice Cream; Nut
The History of Recipes
It is possible to read the history of meal recipes way back into ancient history, in truth as far back into recorded history as pharonic Egypt, and possibly even further. Interesting though that maybe, these, early records were just simple hieroglyphic or cunieform instructions for preparing food.
In fact, the most ancient recipe discovered so far, according to historians are some tablets in the Sumerian language 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 people feel blissful. Later on, in The time of the roman empire 25BC a man called Apicius created a collection of scripts which described recipes prepared by the Romans. In his works, Apicius tells us how the roman meals were divided into appetizers, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the chefs of Roman times used many different aromatic flavours, including a few that are still present in modern kitchens such as bay, rue and asafoetida. Later, in the fifteenth century, knights returning from the crusades brought us many new foods and spices from middle-east cuisine, such as coriander, parsley, and basil. The introduction of these new herbs and spices led to a torrent in publications on food, the majority of which are kept safe in private cookery archives. For the decades that followed, the rich families of Europe tried to lay on the most extravagent meals, and because of this cooks and their recipes were greatly in demand. Even so, it was during the nineteenth century that formal cookery and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to assembling, trying out, and recording popular recipes of the day. By the time we get to the 1900s, recipe books were increasing in popularity as a result of higher levels of literacy, more free time and having more money. |
We hope you enjoy this Maple Walnut Ice Cream recipe.
