Ingredients
2/3 cup sugar
1/3 cup cocoa
3 egg yolks
2 2/3 cup cream
1/3 cup semi-sweet chocolate
Directions
"Also reminiscent of frozen mousse is this decadently rich chocolate
ice cream. The addition of grated chocolate provides extra bursts of
flavor, but you may omit it if you prefer smoother, unbroken texture.
For a triple chocolate treat, leave in the extra chocolate and splash
each serving with creme de cacao." Stir together sugar and cocoa.
Beat in egg yolks. Gradually beat in cream. Chill and stir freeze.
Grate and stir in semi-sweet chocolate. Makes: 1 quart
Servings: 1 quart
Chocolate Velvet Ice Cream Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert; Ice Cream
The History of Recipes
Academics have tracked the existance of recipes far back into the distant past, in truth as far as the Egypt of the Pharoahs, and maybe further still. Interesting though that is, mostly, these old recipes were just simple pictorial instructions for preparing meals.
Interestingly, the most ancient recipe in existence, according to academics are some clay tablets in ancient Sumerian 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 tried it feel wonderful and blissful. During Roman times around 25BC a roman called Apicius created a collection of scripts which described recipes prepared by wealthy roman citizens. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into starters, main meal and dessert, a style of dining still practiced today. Aspicius also describes how the cooks of his times were skilled in the use of many spices and herbs, including a few you will know for example bay, mint and dill. In the fifteenth century, people returning from the crusades brought us many new foods and spices from Arab countries, including rosemary and coriander. These new foods and tastes was responsible for an eruption in recipe publications, many of which are now in academic collections. During the succeeding few hundred years, the upper classes tried to lay on the most extravagent banquests, and as a consequence, the best cooks and their recipe collections were at a premium. However, it was during the 19th century that haute cuisine and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collecting, testing, and publishing recipes common in their social group. By the arrival of the 1900s, cookery books are increasing in popularity as a result of more people being able to read, people having more leisure time and having more disposable income. Like it or not, the introduction of television gave us celebrity chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everyone to access massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Chocolate Velvet Ice Cream recipe.
