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
It is actually possible to trace the history of written recipes back into history, certainly as far as the ancient Egyptians, and possibly even further than that. However, sadly, these old recipes were just very simple hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the oldest recipe found, according to experts in ancient history are some 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 having made drinkers feel exhilarated. Moving on, there are a couple of cookery books which date from the 14th Century - a book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, they are unconnected to the indian curry that is popular today, but rather descriptions of the types of food prepared by the cooks of the nobility of the time. Later, in the 15th century, the Crusaders brought back a variety of spices and herbs from the Middle-East, such as coriander, parsley, and rosemary. These new herbs and spices was responsible for an eruption in books on cooking, many of which still exist in academic collections. During the following few centuries, the wealthy families of Wesstern Europe competed to lay on the most exotic banquets, and as a result cooks and their recipes increased in prestige. Nevertheless, it was during the 19th century that fine cooking and recipe collections really came of age. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collating, testing, and publishing recipes that were common in the better off homes of the day. The revolution that is television brought us TV cooks and the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everybody to search through thousands of recipes like those on this site. |
We hope you enjoy this Port Wine Ice Cream With Hot _Liquor_ Sauce _ recipe.
