Chocolate Ice Cream with Eggs from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
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 Crea
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Cooking tools:
- Ice cream maker
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Hand mixer
- Measuring cup
- Measuring spoon
- Spoon
- Refrigerator
- Freezer
Ingredients
- 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
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