Mrs. Beeton's All About Cookery

The most trusted name in the Victorian kitchen, arranged A to Z: over a thousand recipes with the price of every dish worked out to the penny — including what to serve at a ball supper, and how to carve what you serve.

Home › C › Chocolate Ice Cream

Chocolate Ice Cream

INGRE- DIENTS for 8 ices. oz. of chocolate, 1/2 pint of new milk, 1 pint of cream, 1/2 lb. of white sugar. AVERAGE COST, 2s. per quart.

Scrape the chocolate into the milk and blend thoroughly, add the cream and sugar, strain, put it into the freezing machine and stir or shake till it begins to set. If it is required moulded it must be put into the mould before it gets too hard, after which it must be again set on ice.

TIME.-25 minutes to freeze.

SEASONABLE at any time.

Read next

← Chocolate CreamsChocolate Icing →