Ingredients
KAREN PHILLIPS CBTX40A
PORT WINE ICE CREAM
1 cup heavy cream
1 cup half-and-half
3/4 cup granulated sugar
6 eggs
1 1/2 cup port
3 tbsp grenadine
HOT "LIQUOR" SAUCE
1 1/2 cup heavy cream
1 cup packed dark brown sugar
9 tbsp unsalted butter
1 cup granulated sugar
1 1/2 cup hershey's chocolate cocoa, sifted & unsweetened
1/4 tsp salt
Directions
EQUIPMENT: Measuring cup, measuring spoons, 2 1/2-qt saucepan, whisk,
electric mixer with paddle, rubber spatule, instant-read test
thermometer, 2 stainless steel bowls (1 large), ice-cream freezer,
2-qt plastic container with lid, ice cream scoop or paddle
Port Wine "Ice Cream" 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 sugar
and stir to dissolve. Bring to a boil.
While the cream is heating, place the eggs and the remaining 1/2 cup
sugar in the bowl of an electric mixer fitted with a paddle. Beat the
eggs on medium for 2 to 2 1/2 minutes. Scrape down the bowl, then
beat on medium until slightly thickened and lemon-colored, 2 1/2 to 3
minutes. (At this point, the cream should be boiling. If not, adjust
mixer speed to low and continue to mix until the cream boils. If this
is not done, the eggs will develop undesirable lumps.)
Directions continue >>>
Servings: 6 servings
Port Wine Ice Cream With Hot "Liquor" Sauce * Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Dessert; Ice Cream; Sauce
The History of Recipes
We are able to follow the history of written recipes way back into the distant past, certainly as far back as the early Egyptians, and possibly even further. Having said that, generally, these ancient cookbooks were just basic pictorial instructions for preparing meals.
The truth of the matter is, the oldest recipe in existence, according to Professor Solomon Katz, is a collection of clay tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful. As we move into Roman times 25BC a man called Apicius compiled a number of scripts describing recipes prepared by wealthy roman citizens. In his works, he recounts how the meals were separated into starters, entrees and desserts, something we still use today. He also recounts how the Roman cooks used a good variety of spices and herbs, including a few you will know like thyme, mint and dill. As we move on, there are some recipe books published in the 14th Century - a book titled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, they are nothing to do with the spicy food that is familiar to us all today, but rather descriptions of the types of food enjoyed by the nobility of the period. Later, in the fifteenth century, knights returning from the crusades brought us many foods and spices from the holy land, such as coriander, parsley, and basil. These new foods and tastes was responsible for a surge in books on cooking, many of which still exist in academic collections. By the advent of the 20th century, recipe publications are in great demand, as a result of better eduction, people having more spare time and a general increase in wealth. |
We hope you enjoy this Port Wine Ice Cream With Hot _Liquor_ Sauce _ recipe.
