Ingredients
KAREN PHILLIPS CBTX40A
1 cup hazelnuts
1/2 pt red raspberries
4 oz semi-sweet chocolate, broken into 1/2 oz pcs
1 1/2 cup heavy cream
1 cup half-and-half
2 oz unsweetened chocolate, broken into 1/2 oz pcs
3/4 cup granulated sugar
4 egg yolks
1/2 cup whole milk
Directions
EQUIPMENT: Measuring cup, 2 baking sheets with sides, 100%-cotton
kitchen towel, saute pan, double boiler, film wrap, 2 stainless steel
bowls (1 large), rubber spatula, whisk, ladle or metal spoon, 2
1/2-qt saucepan, electric mixer with paddle, instant-read test
thermometer, ice-cream freezer, 2-qt plastic container with lid.
Preheat the oven to 325 degrees. Toast and skin the hazelnuts. Lightly
crush the nuts with the bottom of a saute pan.
Heat 1 inch of water in the bottom half of a double boiler over
medium-high heat. Place the semi-sweet and unsweetened chocolates and
milk in the top half of the double boiler. Tightly cover the top with
film wrap. Allow to heat for 8 to 10 minutes, then transfer to a
stainless steel bowl and stir until smooth.
Crush the raspberries in a stainless steel bowl using a ladle or metal
spoon (be sure to crush, not puree, the berries). Stir crushed
berries into chocolate mixture and hold at room temperature. Heat the
heavy cream and half-and-half in a 2 1/2-qt. saucepan over
medium-high heat. When hot, add 1/4 cup of sugar, and stir to
dissolve. Bring cream to a boil.
Continued >>>
Servings: 1 servings
Chocolate Raspberry Toasted Hazelnut Ice Crea Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Breakfast; Chocolate; Dessert
The History of Recipes
Historians have proved the existance of recipes back into distant history, in fact as far back into recorded history as pharonic Egypt, and possibly even further than that. However, mostly, these early recipes were just primitive pictorial, hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the most ancient recipe found, according to experts in ancient history is a series of ancient tablets in ancient Sumerian which show 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 blissful. During Roman times around 25BC a Roman scholar, called Apicius, assembled some scrolls showing how to cook the recipes prepared by his fellow Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvre, entrees and afters, something we still use today. He also recounts how the Romans were skilled in the use of many spices, including a few that will be familiar to modern cooks like thyme, fennel and parsley. In the fifteenth century, knights returning from the crusades brought us many new foods and herbs from the East, such as parsley, basil and rosemary. These new herbs and spices caused an outbreak in manuscripts on food, many of which still exist in private libraries. During the succeeding few hundred years, the wealthy families of Europe strove to serve the most extravagent meals, and as a result cooks and their collection of recipes increased in prestige. Even so, it wasn`t until the 1800s that formal cookery and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collating, testing, and publishing recipes to allow everyone to enjoy them. By the arrival of the 1900s, recipe publications are starting to become popular mostly as a result of increased literacy, people having more spare time and a general increase in wealth. |
We hope you enjoy this Chocolate Raspberry Toasted Hazelnut Ice Crea recipe.
