Chocolate Ice-cream

Ingredients

• one quart of cream
• a pint and a half of milk
• four eggs
• two table-spoonfuls of flour
• two cupfuls and three table-spoonfuls of sugar
• one ounce of chocolate
• a table-spoonful of water

Method

1. 1

   Put the milk into the double-boiler, and place on the fire.

2. 2

   Beat together the flour, two cupfuls of the sugar, and the eggs.

3. 3

   When light, stir them into the boiling milk, and cook for fifteen minutes, stirring frequently.

4. 4

   Scrape the chocolate, and put it into a small saucepan with the three remaining table-spoonfuls of sugar and a table-spoonful of water.

5. 5

   Stir over a hot fire until smooth and glossy, and add this to the cooked mixture.

6. 6

   Set away to cool.

7. 7

   When cold, add the cream, and freeze.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 356. The excerpt below is the record exactly as published.

Chocolate Ice-cream. Use one quart of cream, a pint and a half of milk, four eggs, two table-spoonfuls of flour, two cupfuls and three table-spoonfuls of sugar, one ounce of chocolate, and a table-spoonful of water

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