Chocolate Ice Cream

Ingredients

• 2 sq. unsweetened chocolate
• 1 c. hot water
• 1 c. sugar
• 1 ts. vanilla
• 1 qt. thin cream

Method

1. 1

   Melt the chocolate, add the hot water, and stir the mixture until it is smooth.

2. 2

   Pour it into the cream, add the sugar and flavoring, and freeze the mixture.

Nutrition per serving

As published

This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 67. The excerpt below is the record exactly as published.

1 c. sugar 2 tbs. flour 2 eggs 1 tbs. vanilla RECIPE 301. 2 c. thick cream and 2 c. milk, or 4 c. thin cream 1 c. sugar 1 tbs. vanilla RECIPE 302. RECIPE 303. 1 qt. thin cream 1 c. hot water 2 sq. unsweetened chocolate 1 c. sugar 1 ts. vanilla RECIPE 304. 2 c. milk 1 c. heavy cream 1 c. sugar ORANGE ICE Make a sirup of the sugar and water by boiling the mixture ten minutes. Add the fruit juice and grated rind ; mix them in well ; cool the mixture, strain it, and freeze it. PLAIN ICE CREAM Scald the milk. Mix the sugar and flour thoroughly, pour on the hot milk, and cook it in a double boiler ten minutes, stirring it often. Beat the eggs ; pour in the cream, vanilla, and the milk. Put the two liquids together and freeze the mixture. VANILLA ICE CREAM Mix the cream, milk, sugar, and vanilla. Put the mixture into a freezer and freeze according to directions (p. 163). STRAWBERRY ICE CREAM Omit the vanilla from the above recipe and add one box of berries which have been hulled, washed, and crushed. Freeze the mixture according to the directions on p. 163. CHOCOLATE ICE CREAM

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