Chocolate Ice Cream

Ingredients

• 114 cups sugar
• 2 cups milk
• 1 tablespoon flour
• 2 squares chocolate
• 14 teaspoon salt
• 2 cups cream
• 2 eggs, slightly beaten
• 1 tablespoon vanilla

Method

1. 1

   Scald milk with chocolate.

2. 2

   Mix sugar, flour, and salt and add eggs.

3. 3

   Combine mixtures and cook over hot water until thickened.

4. 4

   Cool, add cream and vanilla.

5. 5

   Strain and freeze.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 243. The excerpt below is the record exactly as published.

Chocolate Ice Cream. Melt 2 squares unsweetened chocolate, add 44 cup hot water, stir until smooth, and add to hot mixture. Coffee. Scald 14 cup ground coffee with milk or cream and strain before adding other ingredients. Frozen Tom and Jerry. Freeze French Vanilla Ice Cream to a mush. Add 2 tablespoons.rum and 1 tablespoon brandy and finish freezing. Ginger. Add 4% cup Canton Ginger cut in small pieces and 3 tablespoons ginger sirup. Add 2 tablespoons sherry, if desired. Grapenut. Add 1 to1}4cups grapenuts. Flavor to taste with almond extract and vanilla or sherry. * General Directions for Freezing, p. 576. 586 THE BOSTON COOKING-SCHOOL COOK BOOK Macaroon. One cup macaroon crumbs (about 8 dry macaroons pounded). Maple. Use maple sirup or maple sugar in place of sugar called for in recipe. If desired, add 1 cup nut meats, cut in pieces or chopped. Marron. One cup canned marrons, forced through a sieve. Reduce sugar by one half. Flavor to taste with sherry. Mint. Flavor with oil of peppermint. Color delicately green with vegetable coloring. Peanut Brittle. Pound 14 pound peanut brittle, roll, and sift. Peppermint Candy. Crush 4 pound peppermint stick candy and add to hot milk or cream, omitting sugar. . Peach or Quince. Omit 2 cups cream and add 2 cups fruit pulp and juice. Sweeten to taste. If canned fruit is used, start with half the sugar in recipe and add as much more as is needed. Pistachio. Add 1 teaspoon almond extract. Color green. Pistachio Bisque. To Pistachio Ice Cream, add 4% cup each of pounded macaroons, chopped almonds, and peanuts. Praline. Add 1 cup almonds, blanched, toasted, and finely chopped. Caramelize half the sugar and add slowly to scalded milk or cream. Or, add 1 cup Praline Powder (p. 29), made with pecans. Raisin and Nut. Force 1 cup raisins and 1 cup pecan nut meats through food chopper. CHOCOLATE ICE CREAM 114 cups sugar 2 cups milk 1 tablespoon flour 2 squares chocolate 14 teaspoon salt 2 cups cream 2 eggs, slightly beaten 1 tablespoon vanilla

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