{"id":7746,"slug":"chocolate-ice-cream-no-1","title":"CHOCOLATE ICE CREAM, No. 1","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["three whole eggs","one cup of granulated sugar","one pint of cream","one-half pound of sweet chocolate","one cup of sweet milk","vanilla to taste"],"ingredients_norm":["whole egg","granulated sugar","cream","sweet chocolate","sweet milk","vanilla"],"steps":["Make same as Vanilla Ice Cream, No. 2, only omitting the milk.","Dissolve on stove one-half pound of sweet chocolate, in one cup of sweet milk, rub smooth and thick, let get cold, and add to the eggs, just before putting in cream.","Flavor with vanilla."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w91:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"f5c06c50f064a19dc8a2cdedb13485384b4e0ea49a446b1b5ed47bb9061ef665","created_at":"2026-08-02T17:04:42Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/chocolate-ice-cream-no-1"}