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 tracked way back into distant history, in fact as far back into history as the Egyptians, and maybe even further. Interesting though that maybe, these, early records were just primitive pictorial, hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the most ancient recipe in existence, according to historians is a collection of stone tablets in the Sumerian language which recount 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 those who drank it feel `blissful`. Progressing into Roman times 25BC a roman called Apicius assembled a number of documents showing how to cook the recipes enjoyed by the Romans. In his works, Apicius tells us how the roman meals were divided into appetizers, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the ancient chefs made use of a wide range of herbs, including many that are still in use today for example basil, fennel and parsley. Over the succeeding few centuries, the upper-class families of the West strove to serve up the best banquets, and as a consequence, chefs and their collection of recipes were greatly in demand. Even so, it was during the 1800s that cooking and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to assembling, verifying, and recording recipes of the day. When we get to the twentieth century, cookery publications were greatly in demand due to more people being able to read, leisure time and having more money. |
We hope you enjoy this Cinnamon Streusel Ice Cream recipe.
