Monday, October 23, 2017

Chocolate Ice Cream: Good in All Centuries

Chocolate Ice Cream

Recipe Provenance
The following recipe comes from a collection of recipes found in a manuscript journal located in the H. Furlong Baldwin Library at the Maryland Historical Society in Baltimore. The manuscript is attributed to Ann Maria Morris and the date of 1824 is written on the inside cover. The recipe below is one of many from the manuscript that will be included in a book I am writing. The book will contain biographical information about Mrs. Morris, an annotated transcript of the entire manuscript as it was written, and a section of modern recipe adaptations (including this one!).

The Recipe: Chocolate Cream

Scrape three ounces of chocolate & dissolve it in boiling water, boil one quart of new milk & one pint of cream with vanilla until seasoned, then stir in the dissolved chocolate, and beat the yelks of 8 eggs with ½ a lb. sugar, put the whole into the kettle & boil 15 minutes longer stirring all the time to prevent its burning.

Modern Recipe Adaptation: Chocolate Ice Cream
Makes 1 Quart

  • 1 1/2 Ounces Grated Chocolate, Unsweetened
  • 1/4 Cup Water, Boiling Hot
  • 2 Cups Whole Milk
  • 1 Cup Heavy Cream
  • 1/2 Cup Sugar
  • 4 Egg Yolks
  • 2 Teaspoons Vanilla Extract


  1. Read Ice Cream Maker Manufacturer's guidelines for freezing the bowl. Then, proceed to make the custard in step #2,
  2. In a saucepan, whisk together the chocolate and water until most of the chocolate dissolves. Add the milk, cream, and sugar. Place on medium heat and continue to whisk together until the mixture reaches about 175º F. 
  3. Whisk together the egg yolks in a medium bowl and set aside.
  4. Temper the EggsAdd about 1/4 cup of the hot mixture to the eggs and stir. Add the eggs to the hot cream in the saucepan and whisk.
  5. Return the custard to the stove and cook on low heat for a few minutes, until the custard reaches about 160º F and coats the back of a spoon.
  6. Add the vanilla extract and stir thoroughly.
  7. Place the custard in a covered container and cool in the refrigerator for several hours or overnight. 
  8. When the custard is completely cold, follow ice cream maker manufacturer's directions to make the ice cream.

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