Chocolate Custard Cream

Ingredients

• 4072. of bitter chocolate
• 2 egg yolks
• 6 oz. castor sugar
• 2 egg whites
• 3 pint milk
• $ pint thick cream
• | teaspoonful vanilla essence
• Pinch of salt

Method

1. 1

   Melt the chocolate very slowly in a double saucepan.

2. 2

   Heat the milk and pour into the beaten egg yolks.

3. 3

   Add the sugar, return to the saucepan, cook for five minutes, and then add slowly to the melted chocolate.

4. 4

   Stir well while combining the two.

5. 5

   Cool, then fold in the stiffly beaten egg whites.

6. 6

   Whip the cream, add the vanilla, fold into the chocolate flavoured custard.

7. 7

   Pour into the tray and freeze.

Nutrition per serving

As published

This recipe was extracted from Prestcold cold cookery (1930) by Pressed Steel Co. Ltd, page 3. The excerpt below is the record exactly as published.

CHOCOLATE CUSTARD CREAM Use same method as preceding recipe for Vanilla Custard Cream, but place 4072. of bitter chocolate in the top of a double saucepan and place over fire until dissolved. Add this mixture to the custard before it is cool and before egg whites are added. Then proceed as when making Vanilla Custard Cream. This will give a delicious ice cream, with an unusually smooth texture. RUM, PORT, SHERRY AND BRANDY CUSTARD CREAM Three tablespoonfuls of any of the above wines or spirits may be substituted for the vanilla essence. It should be added to the whipped cream, which is then folded into the chilled custard. CHOCOLATE ICE CREAM 4 oz. bitter chocolate 2 egg yolks 6 oz. castor sugar 2 egg whites 3 pint milk $ pint thick cream | teaspoonful vanilla essence Pinch of salt

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