Chocolate Ice Cream, No. 1
A classic chocolate ice cream recipe from 1888.
Ingredients
- 3 pints Heavy cream
- 12 ounces Granulated sugar (Originally 'pulverized white sugar'.)
- 4 Large eggs
- 1 tablespoonful Vanilla extract (Originally 'Royal Extract Vanilla'.)
- 1 pint Heavy cream, whipped
- 6 ounces Semi-sweet chocolate
- 1/4 cup Milk (Used to dissolve chocolate.)
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Instructions
- 1Dissolve chocolate in a small quantity of milk to form a smooth paste.
- 2In a saucepan, mix the chocolate paste with the cream, sugar, and eggs, and vanilla extract.
- 3Place the mixture on the stove over medium heat, stirring constantly until it begins to thicken. Do not boil.
- 4Strain the mixture through a fine-mesh sieve. Let it cool completely, then chill in the refrigerator for at least 2 hours.
- 5Place the chilled mixture in an ice cream maker and churn according to the manufacturer's instructions until nearly frozen.
- 6When the ice cream is nearly frozen, gently fold in the whipped cream and the remaining vanilla extract.
- 7Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
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A classic chocolate ice cream recipe from 1888.
CHOCOLATE ICE CREAM, No. 1
Indulge in a rich and creamy chocolate ice cream, a delightful treat that's easy to make at home. This recipe combines the classic flavors of chocolate and vanilla, creating a satisfying dessert perfect for any occasion. The smooth texture and intense chocolate flavor make this ice cream a true crowd-pleaser, ideal for serving on a hot day or as a sweet ending to a meal.
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