Ingredients
2 cup milk
2 cup heavy cream
3/4 cup sugar
2 large cinnamon sticks
3 egg yolks, beaten
Directions
In a medium-sized, heavy-bottomed saucepan, combine the milk, cream,
sugar, and cinnamon sticks. Heat the mixture until it simmers,
stirring to dissolve the sugar. Remove from the heat and leave to
steep, covered, for 2-3 hours. You can leave the cinnamon to soak in
the cream mixture even longer if you want a more defined cinnamon
flavor.
Heat the liquid again to just below a simmer. Stir a ladle of the hot
liquid into the egg yolks, then whisk the yolks into the cream
mixture. Continue stirring over very low heat, never allowing the
mixture to boil, until the custard thickens, about 8-10 minutes.
Pour the custard into another container and allow it to cook, then
chill it. Remove the cinnamon sticks, strain the custard if needed,
and freeze it in an ice cream freezer accoridng to manufacturer's
instructions.
Source: "The New Vegetarian Epicure" by Anna Thomas
Servings: 1 quart
Cinnamon Custard Ice Cream Recipe brought to you by Recipe Ideas
Categories: Dessert; Ice Cream
The History of Recipes
Historians have traced the existence of recipes way back into ancient history, certainly as far as ancient Egypt, and possibly even further than that. In practice though, these, old cookbooks were just basic pictorial instructions for food preparation.
Fascinatingly, the oldest recipe found, according to food historians are a few tablets in Sumerian describing 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 anyone who tried it feel `wonderful`. Progressing into The time of the romans 25BC a man called Apicius compiled some scripts detailing recipes prepared by wealthy Romans. In his publication, he tells us how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and dessert, a very modern way of dining. Aspicius also informs us how the Roman cooks made use of many herbs and spices, including a few you will know like thyme, fennel and parsley. As our culinary historical trip moves to more modern times we have a couple of cookery books which date from the 14th Century : a book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these books are nothing to do with the indian food that we all know today, but instead accounts of the types of food prepared by the chefs of the rich and powerful of the time. In the 15th century, knights returning from the crusades brought us a variety of spices and herbs from the Middle-East, such as basil and rosemary. The introduction of these new culinary ideas created a surge in recipe publications, the majority of which are kept safe in private cookery archives. By the arrival of the twentieth century, recipe books were highly popular mostly due to increased literacy, more free time and having more money to spend. The introduction of television brought us TV cooks and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of the internet, permitting us all to search through massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Cinnamon Custard Ice Cream recipe.
