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
Historians have traced the existence of recipes far back into antiquity, in truth as far back into history as pharonic Egypt, and possibly even further. However, mostly, these early records were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the most ancient recipe in existence, according to food historians is a series of ancient tablets in the Sumerian language describing the making 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 `wonderful`. Progressing into The time of the romans 25BC a roman called Apicius wrote some documents which described recipes enjoyed by wealthy roman citizens. In his works, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvres, main meal and desserts, a very modern way of dining. Aspicius recounts how the ancient cooks were skilled in the use of many different herbs, including some familiar names such as thyme, rue and parsley. In the 15th century, people returning from the crusades brought back many new foods and herbs from Arab cooking, such as coriander, parsley, and rosemary. These new herbs and spices created an eruption in books on cooking, most of which are now in private collections. Over the following few centuries, the powerful and wealthy houses tried to serve the most extravagent meals, and as a consequence, cooks and their recipes could command a high salary. Even so, it wasn`t until the 19th century that fine cooking and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collating, verifying, and writing down recipes for their fellow cooks to enjoy. By the arrival of the twentieth century, cook books are increasing in popularity mostly as a result of more people being able to read, more spare time and having more money to spend. |
We hope you enjoy this Bittersweet Chocolate Ice Cream recipe.
