CHOCOLATE ICE-CREAM
Use either of the receipts given for vanilla creams, according to the richness and quality of cream desired; add to the custard while it is hot four ounces of melted chocolate. To melt the chocolate break it into small pieces; place it in a small saucepan on the side of the range where the heat is not great. When it is melted add a very little milk or custard to dilute and smooth it before adding it to the ice-cream mixture. Freeze and pack as directed at head of chapter.
CARAMEL ICE-CREAM No. 1
- 1 pint of milk.
- 1 pint of cream.
- 3 whole eggs.
- 1½ tablespoonfuls of scraped chocolate.
- Caramel.
Scald the milk; add it slowly to the beaten eggs; add the chocolate, and cook in a double boiler, stirring constantly until the custard coats the spoon; then add the hot caramel. When the mixture is perfectly cold add the cream, whipped, and freeze. See [general directions].
To make the caramel, put a cupful of sugar with a half cupful of water into a saucepan; stir until the sugar is dissolved; then, without touching, let it cook until a golden color—not longer, or it will blacken. This is the caramel stage, and registers on the thermometer 345° (see page [512]).
CARAMEL ICE-CREAM No. 2
Add the hot caramel to any of the mixtures given for vanilla creams, omitting the sugar and vanilla. The caramel supplies both sweetening and flavoring. It must be mixed with the custards while hot, as it quickly hardens, and will not then dissolve.