Ingredients
6 cup half & half
1 oz cinnamon stick, in small pieces
1 vanilla bean, split length
2 1/2 cup sugar
12 egg yolks
4 cup whipping cream
1 strawberry for garnish
Directions
Combine half and half, cinnamon sticks and vanilla bean in heavy large
saucepan. Scald over very low heat. Remove from heat, cover and let
stand at room temperature at least 1 hour. Combine sugar and egg
yolks in large bowl of electric mixer and beat at high speed until
mixture forms slowly dissolving ribbon when beaters are lifted.
Reheat half and half over low heat. Gradually beat 2 cups half and
half into egg yolk mixture. Stir yolk mixture into remaining half and
half. Cook over low heat, stirring constantly, until thermometer
registers 180~ and custard coats back of spoon; do not boil.
Immediately transfer custard to large bowl. Cool at least 2 hours. If
possible, cover and refrigerate for several hours or overnight.
Strain custard, discarding cinnamon and vanilla bean. Whisk in
whipping cream. Transfer to ice cream maker (in batches if necessary)
and freeze according to manufacturer's instructions. To serve, spoon
into large bowl and garnish with fresh strawberries. Makes 1 gallon.
Servings: 1 servings
Cinnamon Ice Cream Recipe brought to you by Recipe Ideas
Categories: Dessert; Ice Cream
The History of Recipes
Recipes as a concept can be observed way back into history, at least as far into history as pharonic Egypt, and quite possibly further than that. Interesting though that is, mostly, these ancient records were just simple hieroglyphic or cunieform instructions for preparing food.
Interestingly, the most ancient recipe found, according to experts in ancient history is a collection of tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful. As we move into The time of the romans 25BC a roman called Apicius compiled some scripts showing how to cook the recipes cooked by his fellow Romans. In his works, Apicius describes how the meals were divided into starters, entrees and dessert, something we still use today. Additionally, he informs us how the ancient chefs made use of a wide range of aromatic flavours, including a few that will be familiar to modern chefs such as thyme, fennel and dill. Closer to modern times, there were some interesting books which were published in the fourteenth century ; a book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, they are nothing to do with the indian food that is familiar to us all today, but instead descriptions of the types of food eaten by the upper classes. Later, in the 15th century, people returning from the crusades brought us a variety of foods and spices from the East, including spices like rosemary and coriander. These new herbs and spices led to an outbreak in recipe manuscripts, most of which are kept safe in academic collections. By the time we get to the twentieth century, cookery books were greatly in demand as a result of increased literacy, people having increased spare time and a general increase in wealth. Like it or not, the introduction of TV gave us TV chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, permitting us all to search through massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Cinnamon Ice Cream recipe.
