Chocolate Ice Cream (Glace au Chocolat)

Ingredients

• half cup water
• four tablespoons granulated sugar
• one tablespoon cornstarch
• four ounces of cut-up chocolate
• Make a Napoleon Ice Cream, see recipe: Assorted Ice Creams a la Napoleon.

Method

1. 1

   Put half cup water on stove, add four tablespoons granulated sugar, thicken the water with one tablespoon cornstarch dissolved in cold water, add four ounces of cut-up chocolate, stir on the ice until cold.

2. 2

   When cold add this to half of the Napoleon ice cream.

3. 3

   Line a melon mould with Napoleon white ice cream, fill the centre with the chocolate, put more white ice cream on top.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 474. The excerpt below is the record exactly as published.

one tablespoon cornstarch and half cup sugar; add the grated pineapple. Let stand until cold. When cold, add the brandy and the whites of the eggs — unbeaten; last add the cream. Pack in a freezer in ice and salt, [freeze until hard, take off the cover, mix the shredded pineapple in with the ice cream. When ready to serve, fill with the ice cream the pineapple that has been left on ice to get cold; decorate the top with whipped cream and maraschino cherries. Place on a paper doily, garnish with spun sugar. Tie a ribbon around the top. If the pineapple should be too small, the platter can be garnished all around with pyramids of the ice cream with a maraschino cherry on top of each. THE SWEDISH, FRENCH, Coffee Ice Cream ( Glace au Cafe ) a la Mildred Three cups coffee, two eggs, one and a half cups sugar, one pint cream, two tablespoons brandy. Put coffee on stove with half cup sugar. Stir yolks with half cup sugar to a souffle, add one tablespoon cornstarch, add to the boiled coffee, let stand to get cold, add half cup sugar, unbeaten whites of two eggs, and the pint of cream. Put in a freezer and freeze until hard. Put the ice cream in a melon mould, pack in ice and salt and let freeze from one to one and a half hours. Dip in warm water and turn out on a paper doily. Serve with frozen whipped cream as a dessert for luncheon or dinner, with fancy cakes. Ice Cream (Glace) a l’Alaska Three cups milk, two eggs, one and a half cups sugar, one pint cream, two tablespoons brandy. Put milk on stove with half cup sugar. Stir yolks and half cup sugar to a souffle with one tablespoon cornstarch, add to the boiled milk, let stand to get cold, add half cup sugar, brandy, unbeaten whites of two eggs, and the pint of cream. Put in a freezer and let freeze until stiff, then put in a melon mould, pack in ice and salt, and let freeze for one hour. When ready to serve turn out on a pie plate (packed in ice), cover with a heavy meringue which is: whites of three eggs (beaten up stiff), with three tablespoons sugar; sprinkle with sugar and chopped almonds and brown in oven quickly for a few seconds. Chocolate Ice Cream (Glace au Chocolat ) a la Ethel Bayes Make a Napoleon Ice Cream, see recipe: Assorted Ice Creams a la Napoleon. Put half cup water on stove, add to that four tablespoons granulated sugar, thicken the water with one table¬ spoon cornstarch dissolved in cold water, add four ounces of cut-up chocolate

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