Chocolate Ice Cream

Preparation info

  • Serves


    Appears in

    The Robert Carrier Cookbook

    By Robert Carrier

    Published 1965

    • About


    • 2-3 ounces chocolate
    • 2-3 tablespoons milk
    • ½ pint custard (see vanilla ice cream)
    • ½ pint double cream
    • sugar and vanilla extract


    Grate chocolate and dissolve it over low heat in 2 to 3 tablespoons milk. Add melted chocolate to custard and strain into a bowl. Whip the cream lightly; mix with chocolate custard; sweeten to taste and add a few drops of vanilla. Freeze in the usual way.