Ingredients
2 package gelatin, unflavored
1/2 cup ; water, cold
9 tbsp sugar
1 tbsp cornstarch
2 each eggs, large, beaten
1 1/2 cup milk, scalded
1 cup ice cream, vanilla
1 tsp vanilla
1 cup cream, heavy, whipped
Directions
Sprinkle gelatin over cold water to soften. Heat to dissolve gelatin
completely. Mix together sugar and cornstarch. Add eggs; beat for 2
minutes. Slowly add warm milk, beating constantly. Pour into a
1-quart saucepan. Cook over medium heat until custard coats a spoon.
Add gelatin and ice cream while custard is hot. Cool until slightly
thickened. Add vanilla. Fold in whipped cream. Pour into a 1-quart
mold. Chill until set. Unmold carefully and serve with a garnish of
fresh fruits.
Servings: 6 servings
Bavarian Vanilla Cream Recipe brought to you by Recipe Ideas
Categories: German
The History of Recipes
It is possible to track the history of `recipes` far back into ancient history, in truth as far back into history as pharonic Egypt, and maybe further still. Having said that, these, early recipes were just simple hieroglyphic recipes for preparing food.
In fact, the most ancient recipe discovered, according to food historians is a series of ancient tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. Later on, in The time of the romans around 25BC a roman called Apicius created a collection of documents which described recipes enjoyed by wealthy roman citizens. He tells us how the roman meals were divided into hors d`oeuvre, main meal and dessert, a very modern way of dining. He also describes how the chefs of Roman times made use of many herbs, including a few that are still present in modern kitchens like bay, fennel and dill. Later, there were a couple of interesting cookery books which were published in the 14th Century ; a cookery book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, these are unconnected to the indian food that we all know today, but rather recipes for the types of meals prepared for the nobility of that time. Later, in the fifteenth century, people returning from the crusades brought us many new foods and spices from the holy land, including parsley and basil. These new culinary innovations prompted an eruption in recipe manuscripts, most of which are now in private libraries. The arrival of television gave us celebrity chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everybody to search through thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Bavarian Vanilla Cream recipe.
