Cocoa Nut Cream Ice

Ingredients

• 2 eggs
• 1 cup Lowney's Cocoa
• 11 cups sugar
• 1 cup flour
• 2 cups milk
• 2 cups cream
• | teaspoon salt
• 1 cup walnuts

Method

1. 1

   Mix cocoa, flour, sugar and salt; add eggs slightly beaten.

2. 2

   When well blended, add scalded milk.

3. 3

   Cook in double boiler, stirring constantly, twenty minutes.

4. 4

   Add nuts finely chopped, flavoring and cream.

5. 5

   Freeze.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

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.

cup Lowney's Cocoa ^ teaspoon salt ^ cup sugar 1 inch stick cinnamon Mix chocolate, cinnamon, sugar, salt, cornstarch; add milk ; cook ten minutes ; add vanilla, sherry, and freeze. Serve in frappe glasses, and garnish with cream flavored and beaten, and candied cherries. Three cups of milk and one cup strong coffee may be used instead of all milk. See colored illustration, Plate XII, page 251. Chocolate Ice Cream 4 cups cream 4 ounces Lowney's Premium 6 egg yolks Chocolate 1^ cups sugar I teaspoon salt 1 teaspoon vanilla FROZEN DISHES 283 Scald one cup of cream ; add to melted chocolate and cook three minutes, or until mixture is smooth and glossy ; add sugar, salt, vanilla, and the remaining three cups of cream which has been beaten stiff. When well blended, add beaten yolks of eggs. Freeze. Chocolate Ice Cream No. 2 2 ounces Lowney's Premium 2 eggs Chocolate ^ cup flour 2 tablespoons sugar 2 cups milk 2 tablespoons hot water 1 cup sugar 1 pint cream \ teaspoon salt Beat eggs ; add flour, one cup sugar, and milk ; cook in double boiler twenty minutes. Melt chocolate ; add sugar, boiling water ; cook until glossy, then add to Qgg mixture ; cool ; add cream, salt, and freeze. French Ice Cream 2 cups milk 4 to 6 egg yolks 2 cups cream " 1 tablespoon vanilla 1 cup sugar \ teaspoon salt Make a soft custard of milk, sugar and yolks of eggs. When cool, add cream whipped, salt and flavoring. Freeze. Philadelphia Ice Cream 4 cups light cream 1 cup sugar 3 cups heavy cream and one cup 1 tablespoon flavoring milk \ teaspoon salt Mix the ingredients and freeze without cooking. Brown Bread Ice Cream Add to French Ice Cream one cup brown bread crumbs dried. Freeze. Banana Ice Cream Add the pulp of four bananas and two tablespoons lemon juice to Philadelphia Ice Cream. Freeze. 284 LOWNEY^S COOK BOOK Cocoa Ice Cream 2 cups milk 2 cups cream, or 1 cup sugar 2 cups milk and 1 tablespoon cornstarch 2 tablespoons butter or arrowroot i to ^ cup Lowney's Cocoa 4 egg yolks 1 teaspoon vanilla I teas230on salt Mix cocoa, sugar, and cornstarch or arrowroot ; add scalded milk, and cook twenty minutes in double boiler. Beat eggs ; add cream, or milk and butter ; pour on to this mixture, cornstarch mixture. Add vanilla and freeze. One clip raspberry juice added just before freezing gives a pleasant variety. See colored illustration, Plate XVII, opposite. Chocolate Mousse 3 ounces Lowney's Premium ^ cup cold water Chocolate 1 teaspoon vanilla IJ cups sugar I teaspoon salt 1 cup thin cream whip from 3 cups cream 1 tablespoon granulated gelatine Melt chocolate ; add sugar and one cup cream ; boil one minute. Mix gelatine with cold water, add to boiling mixture ; when cool, add flavoring, salt and whip from cream. Pour into mold, pack in equal parts of ice and salt, let stand four hours. See colored illustration, Plate XVIII, opposite. Frozen Chocolate 4 squares Lowney's Premium 1 cup boiling water Chocolate 3 cups scalded milk I cup sugar ^ teaspoon vanilla I teaspoon salt Melt chocolate ; add sugar, salt and boiling water ; cook five minutes; add scalded milk and flavoring; when cool, freeze. Serve with cream sweetened and flavored, either plain or whipped. ..A ^•^pysw^g^ COCOA ICE CREAM Plate XVII. For Recipe see page 2S4 CHOCOLATE MOUSSE Plate XVI TI. For Recipe see page 284 FROZEN CHOCOLATE SOUFFLE Plate XIX. For Recipe see page 285 VANILLA ICE CREAM WITH CHOCOLATE SAUCE Plate XX. For Recipe see pages 234 and 285 FROZEN DISHES 285 Frozen Chocolate Souffle 2 egg yolks I teaspoon salt rind and juice of 1 lemon 2 egg whites 4 tablespoons sherry wine 2 ounces Lowney's Premium J cup sugar Chocolate, melted I cup cream Cook first five ingredients until mixture thickens ; add beaten whites, chocolate, and cream beaten until thick. Pour into serving dish, and pack in equal parts of ice and salt. Let stand three hours. A very good way is to put serving dish in lard pail, then surround pail with equal parts of ice and salt. See colored illustration, Plate XIX, opposite. Plain Ice Cream 4 cups milk 3 eggs 1 cup sugar 1 tablespoon vanilla ^ teaspoon salt Prepare as for Soft Custard. This is the simplest and cheapest ice cream made. One pint of cream added is an improvement. Freeze according to directions for freezing. See col- ored illustration, Plate XX, opposite. Cocoa Macaroon Ice Cream Make a cream the same as for Cocoa Nut Cream, except omit the nuts. Brown in the oven two dozen macaroons. Crumb in meat chopper; add macaroon crumbs and | cup sherry to cream mixture. Freeze. Cocoa Cocoanut Cream Make a cream the same as for Cocoa Nut Cream, except omit the nuts, and add one cup of shredded cocoanut and the rind and juice of one lemon. Freeze. 286 lownet's cook book Cocoa Nut Cream Ice 2 eggs I cup Lowney's Cocoa 11 cups sugar | teaspoon salt 1 cup flour 1 cup walnuts 2 cups milk 2 cups cream

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