Chocolate Ice-Cream

Ingredients

• a quarter of a pound of Baker’s chocolate
• one quart of fresh milk
• two teacupfuls of white sugar
• a teaspoonful of vanilla-extract
• a quart of rich cream

Method

1. 1

   Dissolve chocolate in a little water, add milk, and boil while stirring.

2. 2

   Make a paste of corn-starch and cold milk, stir into chocolate, and boil until thickened.

3. 3

   Add sugar and vanilla, then mix with cream and freeze.

Nutrition per serving

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 81. The excerpt below is the record exactly as published.

CHOCOLATE ICE-CREAM. 20 7 best manner a decoction of very strong coffee ; it must be very clear ; stir sufficient into the cream to flavor it highly, and freeze ; it will be a darkish color, but is highly esteemed by gentlemen. — Peterson's Magazine. {By per) Chocolate Ice-Cream. Scrape up a quarter of a pound of Baker’s choco- late, and dissolve it in a little water ; then add to it one quart of fresh milk, and put it on the fire in a stewpan to boil, stirring it all the time. Make a paste of a tablespoonful of corn-starch and the same quan- tity of cold milk ; stir it into the chocolate, and boil until it has well thickened, which should be in about fifteen minutes ; add two teacupfuls of white sugar, and a teaspoonful of vanilla-extract ; when well thickened, remove the chocolate from the fire, and add it to a quart of rich cream

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