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The Omaha Guide
Omaha, Douglas County, Nebraska
What is this article about?
Frances Lee Barton shares an economical recipe for homemade chocolate ice cream using basic ingredients, suitable for budget-conscious dessert lovers.
Merged-components note: Tested recipe column with accompanying illustration; practical home advice fits domestic_news better than literary
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OCR Quality
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By
Frances Lee Barton
Even though the budget must be watched carefully,
lovers of
home-made ice cream may satisfy
their craving as
often
as
they
wish. Just keep
the
following
economical
recipe in sight
and follow it
when
company
is scheduled, or
your craving for
an ice-cold des-
sert gets the better of you:
Economy Chocolate Ice Cream
3 squares unsweetened chocolate:
1⅓ cups sweetened condensed
milk; 1 cup water; ¼ teaspoon
salt; 2 cups top milk or thin cream;
1 teaspoon vanilla.
Melt chocolate in top of double
boiler. Add condensed milk and
blend; then add water gradually.
stirring constantly. Remove from
boiling water, add salt, then cream
and vanilla. Strain into freezer
and freeze until stiff, using 8 parts
ice to 1 part salt. Remove dasher
and cover tightly; repack in 4
parts ice to 1 part salt. Makes
about 1½ quarts ice cream.
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Economy Chocolate Ice Cream recipe: 3 squares unsweetened chocolate, 1⅓ cups sweetened condensed milk, 1 cup water, ¼ teaspoon salt, 2 cups top milk or thin cream, 1 teaspoon vanilla. Melt chocolate in double boiler, add condensed milk and blend, add water gradually stirring constantly. Remove from heat, add salt, cream, and vanilla. Strain into freezer and freeze with 8:1 ice to salt, then repack with 4:1. Makes about 1½ quarts.