Ingredients
DIRECTIONS CONTINUED
Directions
While the cream is heating, place egg yolks and th remaining sugar
in the bowl of an electric mixer fitted with a paddle. Beat the eggs
on high for 2 to 2 1/2 minutes. Scrape down the sides of the bowl,
then beat on high until slightly thickened and lemon-colored, 2 1/2
to 3 minutes. (At this point, the cream should be boiling. If not,
adjust the mixer speed to low and continue to mix until the cream
boils. If this is not done, the egg yolks will develop undesirable
lumps.) Pour the boiling cream into the beaten egg yolks and whisk to
combine. Return to the saucepan and heat over medium-high heat,
stirring constantly. Bring to a temperature of 185 degrees, 2 to 4
minutes, then pour over the chocoate mixture, add crushed hazelnuts,
and stir to combine. Cool in an ice-water bath to a temperature of 40
to 45 degrees, about 15 minutes. en the custard is cold, freeze in an
ice-cream freezer following the manufacturer's instructions. Transfer
the semi-frozen ice cream to a plastic container. Securely cover the
container, then place i the freezer for several hours before serving.
Serve within 5 day Makes 1 1/2 quarts
Source: Death By Chocolate Cookbook by Marcel Desaulniers
Servings: 1 servings
Chocolate Raspberry Toasted Ice Cream * Part Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Breakfast; Chocolate; Dessert
The History of Recipes
Food historians have proved the existance of recipes way back into the distant past, at least as far back as pharonic Egypt, and possibly even further than that. In practice though, in the main part, these ancient recipes were just basic hieroglyphic or cunieform recipes for food preparation.
Interestingly, the most ancient recipe found, according to experts is a collection of tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. As our culinary historical trip moves on a few more years there are some books which appeared in the 14th Century : a recipe book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these are unconnected to the spicy food that is familiar to us all today, but instead accounts of the types of food on the menus of the upper classes of those days. In the fifteenth century, the Crusaders brought back a variety of foods and herbs from the Middle-East, such as coriander, parsley, basil and rosemary. The introduction of these new foods and spices prompted an eruption in manuscripts on cookery, most of which are kept safe in private cookery archives. During the succeeding few hundred years, the powerful families of Wesstern Europe strove to serve up the most exotic meals, and as a result cooks and their collection of recipes became highly prized. Nevertheless, it wasn`t until the 19th century the formal cooking and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to assembling, verifying, and publishing recipes for their fellow cooks to enjoy. Like it or not, the introduction of television brought us TV chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the internet revolution, permitting everybody to access thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Chocolate Raspberry Toasted Ice Cream _ Part recipe.
