4728 Glace au Chocolat

Chocolate Ice-Cream

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Dissolve 250 g (9 oz) grated chocolate in 2 dl (7 fl oz or U.S. cup) water then add it to 1 litre ( pt or U.S. cups) boiled milk in which a vanilla pod has been infused.

If using sweet chocolate, 250 g (9 oz) sugar and 7 egg yolks are sufficient for 1 litre (14 pt or U.S. cups) milk.