Ice—Chocolate Cream

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 5 min Total: 5 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (4)

6 yolks of egg ↝ Egg, yolk only, raw [Eggs and omelets]
1 oz. (i.e., 6 or 7 bits) of broken lump sugar ↝ Sugar, white, granulated or lump [Sugars and honey]
1 pt cold milk in which some chocolate has already been melted ↝ Milk, NFS [Milk, reduced fat]
whipped cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (5)

Make a custard of 6 yolks of egg to 1 oz. (i.e., 6 or 7 bits) of broken lump sugar and 1 pt cold milk in which some chocolate has already been melted.
Stir on the stove for about 5 minutes till thick (but do not let it boil).
Then pass through a tammy and pour into a basin to get cold and mellow.
Do this after breakfast, and let it stand till after luncheon or even longer.
First freeze alone 10 minutes; then add whipped cream; and freeze it again 1 hour.

Original Text

Ice—Chocolate Cream.
Make a custard of 6 yolks of egg to 1 oz. (i.e., 6 or 7 bits) of
broken lump sugar and 1 pt. cold milk in which some chocolate
has already been melted. Stir on the stove for about 5 minutes
till thick (but do not let it boil). Then pass through a tammy
and pour into a basin to get cold and mellow.
Do this after breakfast, and let it stand till after luncheon or
even longer.
First freeze alone 10 minutes; then add whipped cream; and
freeze it again 1 hour.

Notes

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