Chocolate Philadelphia Ice Cream
- 2 ounces Lowney’s Premium Chocolate, or
½ cup Lowney’s Cocoa
¼ cup hot water
1 cup sugar
4 cups light cream
¼ teaspoon salt
1 teaspoon vanilla
Melt chocolate, add remaining ingredients, and freeze.
Chocolate Junket Ice Cream
- 4 squares Lowney’s Premium Chocolate
2 cups cream
3 cups milk
1 junket tablet
1 tablespoon cold water
1 tablespoon vanilla
1¼ cups sugar
Scald milk; add melted chocolate and sugar; cook three minutes; cool. When lukewarm, add junket tablet which has been dissolved in cold water. Add cream and freeze.
Two squares of chocolate give a very delicately flavored cream.
Cocoa Frappé
- 4 cups milk
3 squares Lowney’s Premium Chocolate, or
½ cup Lowney’s Cocoa
½ cup sugar
½ tablespoon arrowroot
1 teaspoon vanilla
1 tablespoon sherry wine
⅛ teaspoon salt
1 inch stick cinnamon