Swiss Chocolate Ice Glace de Chocolat à la Suisse

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (11)
  1. Mix half a pound of Fry's Powdered Caracas Chocolate with a quarter-pound of castor sugar.
  2. Stir the chocolate and sugar mixture into rather better than one quart of new milk.
  3. Bring the mixture to the boil with the finely-chopped peel of two lemons and six bay-leaves.
  4. Stir until boiling.
  5. Set aside until cool, and strain through a strainer or sieve.
  6. Pour into the charged freezer and freeze until thick.
  7. Add one pint of whipped cream that has been mixed with four raw stiffly-whipped whites of eggs and a quarter-pound of dried sweetened cocoanut that has been baked till a deep brown colour.
  8. Refreeze.
  9. Fill up any fancy mould with the ice.
  10. Place the mould in the charged ice cave for about four hours, turning it frequently during this time.
  11. When ready to serve, turn out the ice in the usual way and arrange it on a serving dish.
Original Text
Swiss Chocolate Ice Glace de Chocolat à la Suisse Take half a pound of Fry's Powdered Caracas Chocolate and mix with it a quarter-pound of castor sugar; stir it into rather better than one quart of new milk; bring it to the boil with the finely-chopped peel of two lemons and six bay-leaves; stir till boiling; set it aside till cool, and strain it through a strainer or sieve; pour it into the charged freezer and freeze it till thick; add to it one pint of whipped cream that has been mixed with four raw stiffly-whipped whites of eggs, a quarter-pound of dried sweetened cocoanut that has been baked till a deep brown colour; refreeze, and fill up any fancy mould with it; place this in the charged ice cave for about four hours, during which time turn it frequently; then when ready to serve turn out the ice in the usual way and arrange it on
Notes
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