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Chocolate Custard Cream
Place two squares of bitter chocolate in top of double boiler and place over fire until dissolved. Add this mixture to the preceding custard before it is cool and before egg whites are added. Continue method in the preceding recipe. Chocolate Ice Cream. 2 squares bitter chocolate 1 cup granulated sugar 1 cup milk 2 egg yolks 1 teaspoon vanilla 2 egg whites 1 cup single cream 1 cup XX cream pinch of salt Melt chocolate in top of double boiler. Heat sugar and milk in top of second double boiler, then add well-beaten egg yolks. Cook for 5 minutes, then add to melted chocolate slowly. Stir well while combining the two. Cool, then fold in stiffly beaten egg whites. Chill, add single cream to custard, then fold in XX cream, which has been whipped and properly chilled. Pour into tray of refrigerator and freeze.
Two entries run together here: a variation that turns a plain custard base into a chocolate one, and a complete chocolate ice cream. Both share the same structural problem for a modern kitchen.
- Uncooked egg whites in a frozen dessertThe yolk custard is cooked, but the beaten whites are folded in afterward and the mixture is only frozen, never heated again. Freezing does not destroy Salmonella; it simply holds it. Use a current ice cream recipe with a fully cooked base or pasteurized eggs.
- Slow still-freezingThe mixture is chilled before it goes into the tray, but freezing in a refrigerator tray is slow and the dessert is served straight from that tray with no further cooking step; the raw whites in it are never heated.
- Bitter chocolate"Bitter" here means unsweetened baking chocolate, and a square is one ounce. Modern bars are often sold in half-ounce squares, so check the weight rather than counting pieces.
- XX creamThe recipe treats XX cream as the richer of the two, since it is the one whipped; it corresponds broadly to today's heavy whipping cream at 36 percent fat or above. "Single cream" is light cream, about 18 to 20 percent.
- The refrigerator trayThis is the freezing tray of a mechanical refrigerator, not a churn. It produces a dense still-frozen dessert, which is why so much whipped cream and beaten white is folded in for lightness.
- YieldNot stated in the original; roughly a quart to a quart and a half once the cream and whites are folded in.