Chocolate Ice Cream I
A dish with thin cream and sugar at the center.
contains dairy
Ingredients
US
Metric
- 950 ml thin cream
- 240 ml sugar
- Few grains salt
- 1½ squares Baker’s chocolate or ¼ cup prepared cocoa
- 15 ml vanilla
Make it lactose-friendly
- 1 quart thin cream → lactose-free cream or coconut cream
Steps
- Melt chocolate, and dilute with hot water to pour easily, add to cream; then add sugar, salt, and flavoring, and freeze.
Nutrition (estimated, per serving)
| Calories | 419 |
|---|---|
| Protein | 4.5 g |
| Fat | 28.8 g |
| Carbs | 36.4 g |
| Fiber | 0.7 g |
| Sodium | 100 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States