Chocolate Ice Cream

Ingredients

• one cake of bitter chocolate
• one gallon of cream

Method

1. 1

   Bring cream to a boil and thoroughly mix bitter chocolate till dissolved.

2. 2

   Add one and a half pounds of sugar.

3. 3

   Let cool and add yolks of six eggs, well beaten.

4. 4

   Season with small quantity of vanilla extract.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 126. The excerpt below is the record exactly as published.

Chocolate Ice Cream. — For each quart of ice cream, melt one or two ounces of chocolate and stir into the hot mixture ; strain before freezing. Use either the recipe for Philadelphia or Nea- politan ice cream. Americans consider the formula for Phila- 220 HOW "WE COOK IN TENNESSEE. delphia cream suitable for fruit ice cream, and that for Neapolitan ice cream better for chocolate, coffee and caramel ice cream. The French use fruit with either. Vanilla Cream. — Put one teacup sugar and one cup flour, but- ter size of walnut in a bowl; break two eggs into this and stir well ; add one quart boiling milk and stir. Return to vessel and let boil till it has a bright look ; add the cold milk and one pint cream; if not sweet enough to taste add more sugar. Flavor with vanilla. — Mrs. John H. Freeman. Maraschino Ice Cream. — Half gallon very thick cream ; three teacups sugar, one big bottle maraschino cherries, quarter pint Jamaica rum; put sugar, rum and cherry juice into cream; chop three-quarters of the cherries and add the cream ami freeze hard; serve in champagne glasses. Marshmallow Ice Cream. — One dozen whites, one quart milk, one quart cream, one cup sugar, one pound marshmallows ; flavor with vanilla; boil milk, add eggs beaten with sugar, just before taking off. Add marshmallows and let dissolve, and the dust that is around them will thicken it. Let cool and add cream. Freeze and pack. Delightful. — Mrs. W. H. Wilson. Chocolate-Marshmallow Ice Cream. — Take half gallon sweet cream, one pint sugar, three ounces chocolate, grated, half pound marshmallows, chopped fine, one pint new milk ; put the pint of milk into double boiler, and when hot, add the chocolate melted with half the sugar; when it thickens, take off and let it cool; then add the rest of the sugar; the cream whipped very stiff, and one teaspoon vanilla; chop marshmallows fine, and when cream begins to freeze add them and finish freezing. Chocolate Cream (Without Eggs). — Half gallon milk, three tablespoons grated chocolate, one and one-half cups sugar, three tablespoons of corn starch or flour, added when milk begins to boil. In using cooked custard for cream it is more convenient to cook only one quart of the milk ; then add to the balance before it cools. — Mrs. J. R. Graves, HOW WE COOK IN TENNESSEE. 221 Chocolate Ice Cream. — One cake of bitter chocolate, one gal- lon of cream

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