Chocolate Ice Cream Recipes

Grandma's Chocolate Ice Cream Recipes Are Simply Unbeatable

These vintage chocolate ice cream recipes are awesome! Everyone loves chocolate, and chocolate ice cream is a perennial favorite; it remains one of the world's three most-requested flavors. And when it's homemade, it's unbeatable.

You will really enjoy the delicious, all-natural chocolate flavoring in these easy dessert recipes, and you get to choose how much chocolate to put in. Whether you make this frozen dessert in your refrigerator freezer, in an electric ice cream maker, or the old fashioned way in a churn with a hand crank, these chocolate ice cream recipes are sure to please. Everybody loves rich chocolate flavored ice cream.

1 quart of cream, 1 pint new milk, 2 cups sugar, 2 eggs beaten very light, 5 tablespoonfuls chocolate rubbed smoothly in a little milk. Heat the milk almost to boiling, and pour, by degrees, in with the beaten egg and sugar. Stir in the chocolate, beat well three minutes, and return to the inner kettle. Heat until it thickens well, stirring constantly; take from the fire and set aside to cool. Many think a little vanilla an improvement. When the custard is cold, beat in the cream. Then freeze.

Without Eggs

Of all the frozen desserts served at the White House, this was said to be one of the favorites. Very fine, rich, creamy, and delicately flavored with velvety chocolate; so easy a child can make it.

Add four ounces of grated chocolate to a cupful of sweet milk; then mix it thoroughly to a quart of thick, sweet cream; no flavoring is required but vanilla. Sweeten with a cupful of sugar; beat again and freeze. Very fine.

With Eggs

Beat 2 eggs very light and cream them with two cupfuls of sugar. Scald a pint of milk and turn on by degrees, mixing well with the sugar and eggs. Stir in this half a cupful of grated chocolate; return to the fire and heat until it thickens, stirring briskly; take off and set aside to cool. When thoroughly cold, freeze.

Creamy Chocolate

Scald one pint new milk, add by degrees three-quarters of a pound sugar, two eggs, and five tablespoons chocolate, rub smoothly in a little milk. Beat well for a moment or two, place over the fire and heat until it thickens well, stirring constantly; set off, add a tablespoon of thin dissolved gelatin, and when cold, place in freezer; when it begins to set, add a quart of rich cream, half of it well whipped.

Chocolate Fruit

To make chocolate fruit ice creams, when almost frozen, add a coffee-cup of preserved peaches, or any other preserves, cut in fine pieces.

Chocolate Vanilla

To make a mold of chocolate and vanilla, freeze in separate freezers, divide a mold through the center with cardboard, fill each division with a different ice cream, and set mold in ice and salt for an hour or more.

Beat yolks of five eggs until very light. Add two tablespoons sugar. Put in a double boiler and stir until thick. Turn into bowl and add three tablespoons melted chocolate. Beat well and then add one pint stiffly beaten cream. Pack in ice three hours.