Chocolate Ice Cream I

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Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 1 quart thin cream.
  • 1 cup sugar.
  • Few grains salt.
  • squares Baker’s chocolate or ¼ cup prepared cocoa.
  • 1 tablespoon vanilla.


Melt chocolate and dilute with hot water to pour easily, add to cream; then add sugar, salt, and flavoring, and freeze.