*************************
July is National Ice Cream Month!!
*************************
*************************
Here's another ice cream recipe for the 2nd annual We All Scream For Ice Cream Roundup and also for the weekly Vintage Recipe Thursday, both right here at Joy Of Desserts.
Chocolate Ice Cream Recipe
2 cups milk, scalded
2 squares unsweetened chocolate
4 tablespoons corn syrup*** (See Joy's note, below)
1 teaspoon vanilla extract
1 teaspoon orange extract
1/4 teaspoon salt
3/4 cup sugar
1 cup whipping cream
2 egg whites, stiffly beaten
3 tablespoons quick-cooking tapioca
Melt chocolate over hot water. Add milk, tapioca, and salt. Cook until tapioca is clear. Add sugar and syrup.*** Stir until sugar is dissolved. Rub through coarse sieve. Chill thoroughly. Fold in egg whites. Add extracts. Carefully fold in stiffly whipped cream. Pour into tray of mechanical refrigerator or into freezer. Freeze. 8 servings.
This recipe doesn't tell you how to freeze the ice cream, so if you need to know how to freeze ice cream without an ice cream maker or machine, click on my post. It's just 3 easy steps!
*** Joy's note: I would never use corn syrup as it is not a healthy product. Research shows numerous and severe health concerns, including infertility, obesity, tumors, and the most severe of them all -- death! It is banned in many countries. You can replace it with simple syrup, or a light colored honey.
Chocolate Ice Cream Recipe
2 cups milk, scalded
2 squares unsweetened chocolate
4 tablespoons corn syrup*** (See Joy's note, below)
1 teaspoon vanilla extract
1 teaspoon orange extract
1/4 teaspoon salt
3/4 cup sugar
1 cup whipping cream
2 egg whites, stiffly beaten
3 tablespoons quick-cooking tapioca
Melt chocolate over hot water. Add milk, tapioca, and salt. Cook until tapioca is clear. Add sugar and syrup.*** Stir until sugar is dissolved. Rub through coarse sieve. Chill thoroughly. Fold in egg whites. Add extracts. Carefully fold in stiffly whipped cream. Pour into tray of mechanical refrigerator or into freezer. Freeze. 8 servings.
This recipe doesn't tell you how to freeze the ice cream, so if you need to know how to freeze ice cream without an ice cream maker or machine, click on my post. It's just 3 easy steps!
*** Joy's note: I would never use corn syrup as it is not a healthy product. Research shows numerous and severe health concerns, including infertility, obesity, tumors, and the most severe of them all -- death! It is banned in many countries. You can replace it with simple syrup, or a light colored honey.
Please remember to visit the other participants.
Comment, and comment often!
Comment, and comment often!
Vintage Recipe Thursday is meant to preserve out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers or your own original vintage family recipes. You're invited! Get the details by clicking to the Vintage Recipe Thursday Homepage. I post recipes from the Searchlight Recipe Book, first published in 1931. My 16th printing is from 1943. What will you post?
Thank you Joy, for coming up with the idea of sharing vintage recipes. I think that we are losing so much in that area and that these heirlooms should be preserved. Plus I think that they are often so much BETTER! I love chocolate ice cream and since we just bought an ice cream maker, we'll need to try your recipe. It is coming from you, a trusted source! Thank you! Roz (bella)
ReplyDelete