Chocolate Ice Cream

An ice cream recipe found in “Condenced Milk and its use
in Good Cookery” published by  Borden’s Condenced Milk
Company in 1927

Chocolate Ice Cream

3 oz Unsweetened Chocolate
2 cups milk
1 cup sugar
4 tablespoons flour
1/8 teaspoon salt
2 eggs, slightly beaten
4 cups light cream
2 tablespoons vanilla


[1] Add chocolate to milk and heat in double boiler. When chocolate is melted, beat with rotary egg beater until blended. Combine sugar, flour, and salt; add gradually to chocolate mixture and cook until thickened, stirring constantly. Then continue cooking 5 minutes, stirring occasionally.

[2] Add small amount of mixture to eggs, stirring vigorously; return to double boiler and cook 2 minutes longer, stirring constantly. Cool. Add cream and vanilla. Put in freezer and freeze until stiff, stirring a few times during the proccess.

Makes 2 quarts ice cream.