Chocolate Ice Cream

Name: Chocolate Ice Cream
Ingredients: one-quarter pound chocolate; one-half pint cream; one cup sugar; one quart cream

From Dainty recipes, 1950

Presented as published in 1950. 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

Nutrition per serving

5410Calories

29 gProtein

314 gCarbs

453 gFat

Full nutrition (30 nutrients)

Calories5410 kcal

Protein29 g

Carbohydrates314 g

Fiber7.9 g

Sugars255 g

Total Fat453 g

Saturated Fat260 g

Monounsaturated Fat97 g

Polyunsaturated Fat1.2 g

Omega-30.1 g

Cholesterol1215 mg

Sodium270 mg

Potassium1773 mg

Calcium782 mg

Iron9.2 mg

Magnesium236 mg

Phosphorus901 mg

Zinc4.9 mg

Copper1.2 mg

Manganese1.6 mg

Vitamin A2.3 mcg

Vitamin E0.6 mg

Vitamin K37 mcg

Vitamin B60.4 mg

Vitamin B120.3 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.5 mg

Caffeine49 mg

Water682 g

As published

This recipe was extracted from Dainty recipes (1950) by N.C.). Circle Five St. Peter's Episcopal Church (Charlotte, page 11. The excerpt below is the record exactly as published.

CHOCOLATE ICE CREAM One-quarter pound chocolate, melt in double boiler. Scald one-half pint cream, beat yolk of egg, add one cup sugar, then scalded cream and chocolate. Strain through cheese cloth. Whip one quart cream

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