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
We can track the history of written recipes far back into ancient history, certainly as far back into recorded history as pharonic Egypt, and possibly even further than that. Interesting though that is, sadly, these ancient cook books were just very simple pictorial instructions for preparing food.
In fact, the oldest recipe discovered so far, according to experts in ancient history is a collection of stone tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. Progressing into Roman times around 25BC a roman called Apicius created a collection of documents detailing recipes enjoyed by wealthy Romans. In his scrolls, he describes how the meals were separated into starters, main meal and desserts, a style of dining still practiced today. Aspicius describes how the Romans made use of many different aromatic flavors, including a few that will be familiar to modern cooks such as bay, mint and dill. Later on, there were a couple of recipe books which were published in the 14th Century - a book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, they are unconnected to the spicy food that is popular today, but rather accounts of the types of meals enjoyed by the rich people of the period. Later on in the 1400s, people returning from the crusades brought us a variety of foods and herbs from Arab cuisine, such as coriander, basil and rosemary. These new foods and tastes was responsible for an eruption in books on cooking, many of which are now in private libraries. By the advent of the twentieth century, cookery books are highly popular mostly as a result of higher levels of literacy, people having more free time and a general increase in wealth. The introduction of the TV gave us TV cooks and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everybody to search through thousands of recipes like those on sites such as this. |
We hope you enjoy this Chocolate Raspberry Toasted Ice Cream _ Part recipe.
