Chocolate Ice Cream

Ingredients

• two quarts milk
• two squares chocolate
• six eggs
• two cups sugar
• three tablespoons flour

Method

1. 1

   Place milk on stove, grate in chocolate when boiling.

2. 2

   Beat eggs and sugar with flour, add to milk and cook until it thickens.

3. 3

   Freeze.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 41. The excerpt below is the record exactly as published.

Chocolate Ice Cream Place two quarts milk on stove ; grate in two squares choco- late when boiling, or same quantity of cocoa; beat six eggs, two cups sugar, three tablespoons flour together; add to milk and cook until it just begins to thicken; freeze. 94 The Toronto Cook Book Ice Cream One and a half quarts milk, one pint cream, four cups sugar, four eggs; do not cook; take two heaping teaspoons of Knox's gelatine dissolved in warm water; add to above com- position and freeze; when partly frozen add flavoring and finish freezing. It is well to strain the gelatine. Peach Ice Two dozen peaches pared, sliced and covered with sugar; add enough water to make two quarts; cook until it comes to a boil; mash peaches through a coarse strainer; cool and then add whites of three eggs well beaten; freeze. Vanilla Ice Cream With Macaroons Take one quart thick cream, one cup sugar, one tablespoon vanilla; freeze five minutes; when thoroughly frozen add some crumbed macaroons; this is delicious. Vanilla Ice Cream Excellent One pint rich cream, one pint milk, one cup sugar, one tablespoon vanilla. Chocolate Ice Cream Delicious One quart milk, one cup sugar, two squares chocolate

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