Chocolate Junket Ice Cream
From Lowney's cook book, 1907
Serves 4
Two squares of chocolate give a very delicately flavored cream.
Presented as published in 1907. 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
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 111. The excerpt below is the record exactly as published.
4 ounces Lowney's Premium. Chocolate 1 tablespoon vanilla 4 cups cream ^ teaspoon salt f cup sugar 1^ cups finely chopped figs Melt chocolate, add sugar and one half cup cream, cook until smooth, add remaining ingredients, and freeze, stir- ring occasionally while freezing to keep figs from settling to the bottom. Note. — If figs are soaked in wine, the flavor of the cream is much better, and there is less liability of the figs being lumpy. 282 lowney's cook book Chocolate Philadelphia Ice Cream 2 ounces Lowney's Premium 1 cup sugar Chocolate, or 4 cups light cream J cup Lowney's Cocoa i teaspoon salt J cup hot water 1 teaspoon vanilla Melt chocolate, add remaining ingredients, and freeze. Chocolate Junket Ice Cream 4 squares Lowney's Premium 1 junket tablet Chocolate 1 tablespoon cold water 2 cups cream 1 tablespoon vanilla 3 cups milk IJ cups sugar
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