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Vanilla Ice Cream II
2 cups scalded milk 1 tablespoon flour 1 cup sugar 1 egg 1/8 teaspoon salt 1 quart thin cream 2 tablespoons vanilla Mix flour, sugar, and salt, add egg slightly beaten, and milk gradually; cook over hot water twenty minutes, stirring constantly at first; should custard have curdled appearance, it will disappear in freezing. When cool, add cream and flavoring; strain and freeze.
Chocolate Sauce I (To be served with Vanilla Ice Cream) 1 1/2 cups water 1/2 cup sugar 6 tablespoons grated chocolate 1 tablespoon arrowroot 1/2 cup cold water Few grains salt 1/2 teaspoon vanilla Boil water and sugar five minutes. Mix chocolate with arrowroot to which water has been added. Combine mixtures, add salt, and boil three minutes. Flavor with vanilla, and serve hot.
A cooked custard base thinned with cream and churned — the standard American ice cream formula of the early 1900s, before commercial mixes. The chocolate sauce that follows is a separate recipe intended to be poured over it.
- The hinge: cook the custard over water, not direct heatTwenty minutes in a double boiler cooks out the raw flour without scrambling the egg. If it looks grainy or curdled, the book is right that churning masks it; straining before freezing catches the rest.
- Thin creamPeriod "thin cream" is roughly 18-20 percent butterfat — modern light cream, or half-and-half. Heavy cream (36 percent) will produce a much richer, denser result and may need slightly less sugar to taste balanced.
- Two tablespoons of vanillaThat is a large amount by current standards. Start with one tablespoon of good extract and taste the cooled base; frozen custard reads flavors as much fainter than warm custard does.
- Freezing"Freeze" means a hand-cranked churn packed with ice and rock salt. In a modern machine, chill the base thoroughly overnight first — a cold start is what keeps the ice crystals small. Yield is roughly two quarts, or twelve servings.
- The flourOne tablespoon of flour acts as a stabilizer, doing the job commercial gums and extra yolks do now. It helps keep the mix from separating and gives a little more body; leave it out and the texture will change.
- Grated chocolate for the sauceThis means unsweetened block chocolate grated on a box grater, not cocoa powder and not chips. Six tablespoons grated is roughly 1.5 to 2 ounces by weight, depending on how coarsely it is grated.
- ArrowrootSlake it in the half cup of cold water before it meets anything hot, or it will lump. Arrowroot thickens fast and thins again if boiled hard or held long — three minutes is the limit, and the sauce is best served straight away.