Chocolate Cream Ice

Ingredients

• a quarter of a pound of chocolate
• a quart of milk
• the yolks of twelve eggs
• three-quarters of a pound of sugar

Method

1. 1

   Melt chocolate, mix with boiling milk, finish with eggs and sugar, and freeze.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 235. The excerpt below is the record exactly as published.

the yolks of twelve eggs (to which you have added an ounce of sugar), with which mix the milk by degrees, and stir over the fire until it adheres to the back of the spoon, when stir in the syrup and pass through a tammy. When cold, freeze (see No. 1), adding a pint of whipped cream Avhen half frozen. 4. Orange Cream Ice. Proceed precisely as in the last, but using the rind and juice of ten oranges instead of six lemons, as there directed. ICES AND DBINKS. 447 5. Pineapple Cream Ice. Procure a rather small pineapple, take off the rind (which reserve), and cut the apple into pieces an inch in length and about the thickness of a quill; place them in a sugar-pan with half a pound of sugar and half a pint of water; set upon the fire and reduce to a thickish syrup. Have ready a pint and a half of milk on the fire, into which, when boil- ing, throw the rind of the pineapple ; cover it over and let it mfuse ten minutes. In another stewpan have the yolks of twelve eggs, to which add the milk by degrees (previously straining it); place it over the fire, keeping it stirred mitil it adheres to the back of the spoon, when pass it through a tammy into the basin, add the syrup and pineapple, and freeze (see Xo. 1), addmg a pint and a half of whipped cream when half-frozen. 6. Fromage de Creme a la Glace. Take a pint of cream — thick, it must be — half a pint of milk, the yolk of an egg beaten, and three-quarters of a pound of sugar; let this boil up on the fire five or six times, and take it off; add some vanilla in essence, and put it in a mould; put the mould into a pail with ice pounded at the bottom, and a good handful of salt and saltpetre. Fill the pail to the top round the mould, mix salt and saltpetre with it. When your fromage is iced and ready, turn it out and serve immediately. 7. Almond Cream Ice. Take six ounces of bitter almonds (sweet ones will not do), blanch them, and pound them in a mortar, adding by us THE THOEOUGU GOOD COOK. degrees a little rose-water. Boil them gently in a pint of cream till you tind tliat it is highly flavoured with them. Then pour the cream into a bowl, stir in half a pound of powdered loaf-sugar, cover it, and set it away to cool gradually. When it is cold, strain it, and then stir it, gradually but hard, into three j)ints of cream. Freeze it twice. It will be found very nice. 8. Apricot Cream Ice. Procure a dozen and a half of fine ripe apricots, which cut in halves ; take out the stones, break them and extract the kernels, which blanch in very hot water, and skin. Then put them with the apricots into a sugar-pan, with half a pound of sugar and half a glassful of water. Let them boil until almost forming a marmalade, when put them by in a basin. Have the yolks of twelve eggs in a stew-pan, with which mix by degrees a pint and a half of milk. Set over the fire, keeping it stirred until thick enough to adhere to the back of a spoon. Then pass it through a tammy into a basin. Add the syrup and apricots, and Avhen cold three glasses of noyau. Freeze as in the recij^o for vanilla cream ice (No. 1), and when half frozen add a pint of good whipped cream. 9. Chocolate Cream Ice. This is made like vanilla cream ice (No. 1), but omitting the vanilla, in the place of which scrape a quarter of a pound of chocolate ; place this in a stew-pan over the fire, and keep stirring until melted. Then have ready boiling a quart of milk

Cook this with the app: pantry check, scaling, and the assistant.