Chocolate Ice Cream

Ingredients

• 1 pint milk
• Yolks 4 eggs
• 3 cups cream
• 1 1/2 cups sugar
• 1 tablespoon flour
• 1/2 cup water

Method

1. 1

   Use either of the recipes for vanilla cream, according to the richness desired, adding to the custard while it is hot three squares of Baker's chocolate melted in small saucepan on range at low degree of heat.

2. 2

   When melted, stir in a very little milk to dilute it before adding to the custard.

3. 3

   Cool, freeze, and pack as directed.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 114. The excerpt below is the record exactly as published.

Chocolate Ice=creani. Use either of the recipes for vanilla cream, accord- ing to the richness desired, adding to the custard while it is hot three squares of Baker's chocolate melted in small saucepan on range at low degree of heat. "When melted, stir in a very little milk to dilute it before adding to the custard. Cool, freeze, and 'pack as directed. Coffee Ice=cream. 2 cups milk. Yolks 4 eggs. % cup Moclia and Java 1 tablespoon flour. coffee. Pinch salt. 1% cups sugar. 1 quart cream. Steep the coffee in the double boiler in the scalded milk, strain and return the infusion to the double boiler. Mix the egg yolks with the sugar, salt and flour. Pour on the coffee infusion from the double boiler slowly, and cook all for ten minutes, stirring constantly. Remove, strain, cool, add cream, pack and freeze. Coffee ice-cream can be served with Maraschino cherries. Caramel Ice=creani. 1 pint milk. Yolks 4 eggs. ■3 cups cream

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