Chocolate Ice-Cream
From A guide to modern cookery, 1909
Serves 3
Adjust sugar based on the sweetness of chocolate used.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 452. The excerpt below is the record exactly as published.
CHOCOLATE ICE-CREAM Dissolve eight oz. of grated chocolate in half pint of water, and add thereto one quart of boiled milk, in which a large stick of vanilla has previously been infused. For this preparation, eight oz. of sugar and seven egg-yolks
Cook this with the app: pantry check, scaling, and the assistant.