Chocolate Ice Cream in an Ice Tray
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Yield: 1 servings Ready in 1 hours
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Chocolate Ice Cream in an Ice Tray Preparation
Source: Frozen Deserts to fit any equipment, Pet Milk Co. Economics Dept., 1949 Chill until icy cold: 3/4 cup PET milk. Mix in saucepan: 1/3 cup sugar, 2 tablespoons cocoa, 2 tablespoons flour. Stir in gradually: 1/4 cup Pet milk mixed with 1/4 cup water, ( not the chilled milk above!) Boil and stir over low heat 3 minutes or until the mixture is slightly thickened. Remove from heat and add: 1 teaspoon vanilla Cover and chill. Whip the 3/4 cup of chilled milk with cold rotary beater, or electric beater at high speed until stiff. Fold into chilled cocoa mixture. Freeze, without stirring in tray of automatic refrigerator at coldest temperature, or in a mold buried in a mixture of 3 parts crushed ice to 1 part ice cream salt. Makes about 1 quart. Posted to JEWISH-FOOD digest by "Minelle & Joe Paloff"
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