4 extra large egg yolks
3/4 cup sugar
1 cup milk
1 cup heavy or whipping cream
7 oz good-quality bittersweet
1 chocolate
3/4 cup buttermilk
Directions
Break chocolate into small pieces. Using electric mixer, cream egg
yolks and sugar until thick and light. Combine milk and cream in a 2
quart microwave safe casserole and cook, uncovered, at 100% for 2
minutes. With mixer running, add hot milk+cream to egg yolk mixture.
Blend until smooth. Pour mixture into casserole and cook at 100% for
60 seconds. Whisk the mixture. Cook for 60 more seconds. Whisk
again. Cook for 60 more seconds and whisk once more. The mixture
should be thick enough to coat the back of a spoon. Remove from the
microwave and add the chocolate, whisking until smooth. Whisk in the
buttermilk. Cool to room temperature. Chill, loosely covered, at
least 3 hours. Freeze in an ice cream maker according to
manufacturer's
I have made the ice cream, and it's spectacular. "Jessica Litman"
Recipe By : Julee Rosso & Sheila Lukins _The_New_Basics_
Servings: 1 servings
Bittersweet Chocolate Ice Cream Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert; Ice Cream
The History of Recipes
Recipes as an idea can be found way back into ancient history, in truth as far as the Egyptians, and possibly even further than that. In practice though, sadly, these old records were just very basic hieroglyphic recipes for food preparation.
In an interesting twist, the most ancient recipe found, according to academics are some ancient tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated and blissful. Later on, in The time of the romans 25BC a man called Apicius compiled some documents which described recipes prepared by wealthy roman citizens. In his publication, Apicius describes how the roman meals were separated into starters, entrees and desserts, something that is very familiar to us today. Additionally, he recounts how the Roman cooks used a wide range of aromatic flavours, including a few that will be familiar to modern cooks like basil, rue and asafoetida. Later on, in the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from the East, such as coriander, basil and rosemary. These new culinary innovations was responsible for a surge in recipe books, some of which are now in private libraries. Over the succeeding few centuries, the wealthy families of Europe tried to lay on the best banquets, and as a result cooks and their recipes were at a premium. Notwithstanding that, it was during the 1800s that cookery and recipe publications became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to assembling, trying out, and publishing recipes to allow everyone to enjoy them. When we get to the 20th century, recipe books were increasing in popularity due to increased literacy, people having more free time and having more disposable income. The arrival of TV brought us celebrity chefs and the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, permitting us all to search through thousands of recipes just like those on our site. |
We hope you enjoy this Bittersweet Chocolate Ice Cream recipe.
