Chocolate Ice-Cream

Ingredients

• 3 squares of unsweetened chocolate
• 1/2 cup of sugar
• 2 teaspoonfuls of vanilla

Method

1. 1

   Make the plain ice cream as before; while still on the stove add the chocolate and sugar.

2. 2

   Put the vanilla in last, just before freezing.

Nutrition per serving

As published

This recipe was extracted from The fun of cooking (1915) by Caroline French Benton, page 22. The excerpt below is the record exactly as published.

1 cup of sugar. 1 cup of cream. Flavoring. Put the cream, milk and sugar in a saucepan on the fire, and stir till the sugar is melted and the milk steams, but does not boil. Take it off and beat with the ^'g^ beater till it is cold; add the flavoring and freeze. 96 THE FUN OF COOKING PEUIT ICE-CREAM 1 quart of fruit, or enough to make a cupful of juice. 1 small cup of sugar. Mash the fruit, rub it through a sieve, add the sugar, and stir into the cream just before putting it into the freezer. **You see what an easy rale this is. Yon can use fresh raspberries or pineapple or peaches in summer-time, and in winter you can use canned fruit If the fruit is sour, of course you must take a little more sugar than if it is very sweet. And when juice is very sour in- deed, like currant or cherry juice, do not use it for ice-cream. And when you want to make chocolate ice-cream you put in — '* '*Do let me write that down. Mother, please, because I perfectly love chocolate ice-cream,'' interrupted Mildred. CHOCOLATE ICE-CREAM Make the plain ice cream as before; while still on the stove add 3 squares of unsweetened chocolate, grated. y^ cup of sugar. 2 teaspoonfuls of vanilla

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