Chocolate Ice Cream with Eggs

Creme Glacee au Chocolat

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 4 Ounces of Chocolate
  • ½ Cupful of Sugar
  • A Pint of Milk
  • The Yolks of 8 Eggs
  • A Pint of Whipped Cream
  • A Tablespoonful of Vanilla


Dissolve the chocolate in a little water, and add it to the boiling Milk. Take off, and pour over the eggs and sugar, which you will have beaten to a thick Cream. Add the Vanilla and set to cool. Then add the whipped cream, and freeze as directed.