Chocolate Ice-Cream. No. 2

Original Recipe

Beat two eggs very light and cream them with two cupfuls of sugar. Scald a pint of milk and turn on by degrees, mixing well with the sugar and eggs. Stir in this half a cupful of grated chocolate; return to the fire and heat until it thickens, stirring briskly; take off and set aside to cool. When thoroughly cold, freeze.

Ingredients

grocery
  • 2 eggs very light and cream them with two cupfuls of sugar
  • 1 pint of milk and turn on by degrees
  • 1 cupful of grated chocolate

Shop Ingredients

Shop on Instacart

Prices and availability vary by location. We may earn a commission from purchases.

receipt_long

Instructions

  1. 1

    Beat two eggs very light and cream them with two cupfuls of sugar.

  2. 2

    Scald a pint of milk and turn on by degrees, mixing well with the sugar and eggs.

  3. 3

    Stir in this half a cupful of grated chocolate; return to the fire and heat until it thickens, stirring briskly; take off and set aside to cool.

  4. 4

    When thoroughly cold, freeze.

Sources & Citations

Sources included so you can explore further.

Recipe by Mrs. F.L. Gillette from The White House Cook Book (1887)