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
Historians have found proof that recipes existed way back into the distant past, at least as far back into recorded history as the ancient Egyptians, and possibly even further. However, these, early records were just very basic pictorial instructions for food preparation.
Interestingly, the oldest recipe discovered, according to experts in ancient history is a series of stone 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 having made anyone who tried it feel wonderful. Closer to modern times, there are a couple of interesting books which date from the 1300s : a book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, these two books have no connection with the curry that is familiar to us all today, but instead accounts of the types of meals on the menues of the rich people of the period. In the fifteenth century, the Crusaders brought back many spices and herbs from the holy land, including spices such as parsley, basil and rosemary. The introduction of these new foods and spices led to an explosion in manuscripts on cooking, most of which are kept safe in private libraries. During the succeeding few hundred years, the powerful families of the West competed with each other to serve up the most exotic banquets, and consequentially chefs and their collection of recipes increased in prestige. Nevertheless, it was during the 19th century that cooking and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collating, testing, and recording recipes common in their social group. By the arrival of the 1900s, recipe books are in great demand, mostly due to better eduction, more spare time and a general increase in wealth. Like it or not, the introduction of television brought us TV cookery programs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting us all to search through thousands of recipes like those on this recipe site. |
We hope you enjoy this Ben's Chocolate Ice Cream recipe.
