Chocolate Ice Cream

Ingredients

• 3 tbsps. cocoa
• 1 cup sweet milk or water
• 1y cup sugar
• 1 tbsp. corn starch
• 8 marshmallows

Method

1. 1

   Heat and add marshmallows to dissolve.

2. 2

   Cool and pour in refrigerator tray and freeze.

Nutrition per serving

As published

This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 22. The excerpt below is the record exactly as published.

Y% cup sugar 1% tsp. vanilla I*thssrlour 1 small box macaroons 2 cups milk 6 peaches 2 egg yolks Make custard. Put peaches in individual cups. Pour custard over them, and put crushed macaroons over them, and put in refrigerator un- til ready to use. Mrs. A. R. Dunning. RUMBUMBLE 14% tablespoon gelatin 1 cup sugar 2 tablespoons cold water 1/3. cup rum 6 tablespoons boiling water 1 pint cream 2 tablespoons rye whiskey 2 egg whites Dissolve gelatin in cold water and add boiling water. Dissove sugar In this, add rum and whiskey. Beat cream’and add to mixture and add egg whites, beaten stiff. Put in large mold and chill two hours. Junior Guild Cook Book, Rocky Mount, N. C. LEMON DESSERT 3 eggs ly pt. xx cream 5 tbsp. lemon juice 1 small box vanilla wafers 4 cup sugar Beat egg yolks, add sugar and leirion juice. Cook in double boiler until thick. Cool and add whipped cream and beaten whites. Crush wafers and spread on bottom and top of tray. Chill thoroughly. Mrs. D. M. Roberson. OLD FASHIONED MILK CUSTARD 4 eggs 342 cups sweet milk 2 cups sugar 1 tsp. vanilla % cup flour Beat eggs until fluffy and lemon color; add sugar a little at a time, then the flour, vanilla and milk, and mix thoroughly. Cook in an unbaked pastry shell in a moderate oven until firm. (Makes 3 custards). Estelle C. Corey THE WILLIAMSTON COOK BOOK oT “Don’t Call It” Dessert 1 pt. cream... whipped 14 pkg. dates... chopped not % doz. Graham crackers or too finely 1 box (as_ desired) 1 cup black walnuts and pe- crunched « cans... chopped finely 12 marshmallows cut into cubes General mixture... cream being folded in last. (Tested) Eva Irene Peel. Recipe from Mrs. W. B. Joyner, Weldon, N. C. DATE ROLL 1 package dates, large 1 bottle cherries, 10c % cup nuts 1 box Graham crackers, 15c 2 tbsps. orange juice Pinch of salt 1 box marshmallows, 5c box 1% pint cream, whipped stiff Mix all ingredients together and form into a roll. Let set, slice off into thickness desired, and serve with whipped cream and a cherry on top. Mrs. Henry Griffin DATE LOAF 3 cups sugar 1 cup milk 1 cup dates (cut up) Y% tsp. salt 1 cup nuts Just a few drops vanilla Cook sugar, milk and dates until they form a soft ball in cold water. Add nuts before removing from the stove. Cream and roll in a wet cloth and when cool put in icebox over night and then slice when needed. Mrs. D. R. Davis, Sr., New Bern, N. C. PECAN LOAF 1% cup butter 14 teaspoon nutmeg 1 cup sugar ‘1 tablespoon cinnamon 3 eggs 1 teaspoon salt 2. cups flour 1 teaspoon baking powder 2 cups pecans 3 tablespoons milk Beat eggs separately, fold in egg whites. Put % cup of flour with the pecans. Mrs. Clyde Ward. PINEAPPLE DESSERT 1 cup milk 1 pint whipping cream 1 lb. marshmallows Graham crackers 1 pint crushed pineapple . . Put milk in double boiler, heat and add marshmallows. Stir until mix- ture is smooth. Let cool and add the crushed pineapple and whipped 58 THE WILLIAMSTON COOK BOOK cream. Line an oblong, flat dish with rolled Graham crackers and pour in the pineapple-cream mixture. Cover with a thin layer of crackers and chill. \ Mrs. Charlie Roebuck. a GRAPE FLUFF WITH LEMON SAUCE (Makes 6 servings) 14 cup sugar Grated rind of 1 lemon 3 tablespoons cornstarch 3 tablespoons lemon juice 4 teaspoon salt 1 cup grape juice 2 eggs, separated 34 cup water Combine sugar, cornstarch and salt in medium-size saucepan. Beat egg yolks slightly in small bowl; stir in lemon rind and juice, grape juice, and water; blend into sugar mixture. Bring to boiling over low heat, stirring constantly. Simmer gently 5 minutes, stirring often, or until thick and clear. Remove from heat. Beat egg whites until stiff but not ary in medium-size bowl. Pour cooked pudding mixture slowly over egg whites, folding over and over until well blended. Chill before serving. Serve with Lemon Sauce. CREAM PUFFS 14 cup butter 4 eggs 1 cup boiling water 1 cup flour Put butter and water in pan on stove and as soon as boiling point is reached add flour all at once and stir vigorously. Remove from fire as soon as mixed and add unbeaten eggs, one at a time, beating well between the addition of eggs. Drop by spoonsful on a buttered sheet 14% inches apart shaping with handle of spoon as nearly circular as possible, having mix- ture slightly piled in center. Bake 30 minutes in moderate oven. With a sharp knife make a cut in each large enough to admit cream filling. This makes 18 small cream cakes. If removed from oven before being thor- oughly done they will fall. If in doubt, take one from oven and if it does not fall the others are all right. Filling % cup sugar 2 cups scalded milk | 1/3 cup flour Little almond and vanilla 1g tsp. salt extract 2 eggs Mix dry ingredients, add eggs slightly beaten, and pour on gradually the scalded milk. Cook 15 minutes in double boiler, stirring constantly until thickened, afterwards occasionally. Cool and flavor and fill cavities in puffs. Mrs. F. S. Isler, La Grange, N. C. THE WILLIAMSTON COOK BOOK D9: ICE CREAM 1 cup whole milk. Heat milk and dissolve 16 marshmallows. Cool and add 1 cup evaporated milk whipped. Flavor. Stir once while freezing. Mrs. D. M. Roberson. ICE CREAM BASE 1 quart milk 1/3 cup flour 2 cups sugar VW tsp. salt Scald milk in double boiler. Mix dry ingredients and add to milk. Cook 20 minutes, stirring frequently. Cool and store in refrigerator un- til needed. Mrs. Edwin Holding. CHOCOLATE ICE CREAM 3 tbsps. cocoa 1 cup sweet milk or water ly cup sugar IscansPetsmilk 1 tbsp. corn starch Heat and add 8 marshmallows

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