Chocolate Ice for Tennis, Ball Suppers, &c.

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (7)
Instructions (10)
  1. Put the finely-cut Fry's vanilla chocolate into a stewpan with castor sugar.
  2. Add boiling new milk and cream (or milk alone if preferred).
  3. Bring to the boil, stirring until the chocolate has melted.
  4. Strain the mixture and allow it to cool.
  5. Pour into the freezer and freeze until somewhat thick like batter.
  6. Add the snow cream produced from half a pint of cream.
  7. Add more sugar to the chocolate if liked.
  8. Pour into jugs and serve in cups.
  9. It is a good plan to keep the mixture in the freezer till wanted for use, when it can be helped directly from it.
  10. By this means it keeps colder.
Original Text
Chocolate Ice for Tennis, Ball Suppers, &c. Take one and a half pounds of finely-cut Fry's vanilla chocolate; put it into a stewpan with six ounces of castor sugar; add to it three pints of boiling new milk, one pint of cream, or, if wished, two quarts of milk alone may be used. Bring to the boil, well stirring it until the chocolate has melted; strain it, allow it to get cool, then pour it into the freezer and freeze it till somewhat thick like batter; add to it the snow cream (see recipe) produced from half a pint of cream and add more sugar to the chocolate if liked; pour it into jugs and serve it in cups. It is a good plan to keep the mixture in the freezer till wanted for use, when it can be helped directly from it. By this means it keeps colder.
Notes
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