Chapter XXI · Ices and Sherbets · No. 2752
2752—Chocolate Ice-cream
Dissolve eight oz. of grated chocolate in half pint of water, and add thereto one quart of boiled milk, in which a large stick of vanilla has previously been infused. For this preparation, eight oz. of sugar and seven egg-yolks will be found sufficient, if the chocolate used be sweet.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2752, p. 791. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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