Ingredients
FOR THE ICE CREAM
3 egg yolks
2 cup whipping cream
1 1/2 cup milk
1 cup sugar
2 tsp vanilla
FOR THE STREUSEL
1/2 cup light brown sugar, packed
2/3 cup flour
1 tbsp cinnamon
1/4 cup butter
Directions
FOR THE ICE CREAM: 1.In a large bowl, whisk egg yolks until slightly
thickened. Set aside.
2.In a saucepan, combine cream, milk, and sugar. Bring to a gentle
boil over medium high heat, stirring to dissolve sugar. Whisk about 1
cup of the hot mixture into the egg yolks, then whisk the egg yolk
mixture back into the pan. Cook, stirring constantly, until the
mixture is thick enough to coat the back of a spoon. Pour through a
fine sieve into a large bowl. Stir in vanilla. Cool slightly. Then,
cover with plastic wrap and refrigerate for at least 4 hours and up
to 2 days.
3.Freeze in an ice cream maker according to manufacturer's
instructions.
Transfer ice cream to a freezer container and gently stir in cinnamon
streusel just until marbleized. Cover lightly and freeze 1/2 to 2
hours before serving.
Note: To add extra smoothness and volume to homemade ice cream, make
the mixture a day ahead and refrigerate. After churning, ripen the
ice cream in an airtight container in the freezer from 1/2 to 2 hours.
FOR THE STREUSEL: 1.Preheat oven to 300F.
2.In a medium bowl, mix the brown sugar with the flour and cinnamon.
Using knives or a pastry blender, cut in the butter until the mixture
is crumbly.
3.Spread evenly on a baking sheet, and bake 5 minutes. Stir several
times while baking, watching to be sure the topping does not burn.
Cool, then break up any large clumps that may have formed. -----
Servings: 1 quart
Cinnamon Streusel Ice Cream Recipe brought to you by Recipe Ideas
Categories: Dessert; German; Ice Cream
The History of Recipes
Written recipes as an idea can be found way back into history, certainly as far back into recorded history as the ancient Egyptians, and possibly even further than that. Having said that, these, ancient records were just basic pictorial recipes for food preparation.
In an interesting twist, the oldest recipe found, according to academics is a series of clay tablets in Sumerian which recount 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 drank it feel exhilarated. During the time of the Romans a roman called Apicius compiled a collection of documents detailing recipes enjoyed by wealthy Romans. In his scrolls, he tells us how the roman meals were divided into hors d`oeuvre, main meal and desserts, something that is very familiar to us today. Aspicius also describes how the early Romans were skilled in the use of a wide range of herbs, including a few that are still present in modern kitchens like basil, rue and asafoetida. Over the next few hundred years, the upper-class families of the West competed to serve the most exotic banquets, and as a result cooks and their collection of recipes were at a premium. Notwithstanding that, it wasn`t until the 19th century that fine cooking and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to assembling, verifying, and recording recipes to help cooks of their time. When we get to the 20th century, cookery publications are highly popular mostly due to increased literacy, people having more free time and having more disposable income. The arrival of TV brings us TV cooks and the accompanying recipe books. Which 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 Cinnamon Streusel Ice Cream recipe.
