The Times Picayune Publishing Company

Chocolate Ice Cream with Eggs

Creme Glacee au Chocolat

Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Picayune's Creole Cook Book
The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 4 Ounces of Chocolate
  • ½ Cupful of Sugar
  • A Pint

Method

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.