4 oz unsweetened chocolate
1 cup milk
2 large eggs
1 cup sugar
1 cup heavy or whipping cream
1 tsp vanilla
1 pinch salt
Directions
Ben's Chocolate Ice Cream is about as rich as they come. The pinch of
salt helps to bring out the chocolate flavor. Melt the unsweetened
chocolate in the top of a double boiler over hot, not boiling water.
Gradually whisk in the milk 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 mixture to an ice cream maker and freeze
following the manufacturer's instructions. Makes 1 generous quart.
VARIATION: Chocolate Almond- Add 1 cup roasted whole almonds (salted
or unsalted) after the ice cream stiffens, about 2 minutes before it
is done, then continue to freeze until the ice cream is ready.
Servings: 1 servings
Ben's Chocolate Ice Cream Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert; Ice Cream
The History of Recipes
It is quite possible to prove the history of written cooking instructions far back into distant history, in fact as far back as the ancient Egyptians, and potentially, even further back. Interesting though that maybe, generally, these old records were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the oldest recipe found, according to experts are some clay 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 exhilarated and blissful. Later on, in The time of the roman empire around 25BC a Roman scholar, called Apicius, assembled some scrolls detailing recipes cooked by wealthy Romans. In his publication, he recounts how the meals of wealthy Romans were split into hors d`oeuvre, main meal and dessert, something we still use today. Aspicius also informs us how the Romans used a wide range of aromatic flavors, including many that are still in use today for example basil, fennel and dill. As we move on, we have two recipe books published in the 14th Century ; a recipe book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, these are unconnected to the indian food that is familiar to us all today, but instead recipes for the types of food eaten by the nobility of the time. Later, in the fifteenth century, knights returning from the crusades brought us many foods and spices from the Middle-East, including rosemary and coriander. These new foods and spices prompted an eruption in recipe manuscripts, most of which are kept safe in private collections. The revolution that is television brought us TV cookery programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everybody to access thousands of recipes just like those on sites such as this. |
We hope you enjoy this Ben's Chocolate Ice Cream recipe.
