{"id":7747,"slug":"chocolate-ice-cream-no-2","title":"CHOCOLATE ICE CREAM, No. 2","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one quart of cream","one pint of new milk","two eggs","one teacup of grated chocolate (double vanilla)","two cups of pulverized sugar","one teaspoon of cornstarch","one teaspoon of extract of vanilla"],"ingredients_norm":["cream","new milk","egg","chocolate","powdered sugar","cornstarch","extract of vanilla"],"steps":["Take one quart of cream, one pint of new milk, two eggs, one teacup of grated chocolate (double vanilla), two cups of pulverized sugar, one teaspoon of cornstarch and one of extract of vanilla.","Beat the yolks of the eggs, sugar and let them come to a boil.","Then take them quickly from the fire, dissolve the chocolate in a little milk over the fire, stir it all the time.","When smooth mix with the milk and eggs, add the cream and vanilla.","Freeze when cold."],"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:w91:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"b4fd4fd6d797a3c00ace352825443700a4e11f42efb3049fc5b841c238e6f3d0","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-2"}