Heart to Hearth Cookery

Chocolate Cream Ice

Today was my 2nd Annual Confectionery Workshop.  And this receipt for Chocolate Cream Ice, 1752 was one of the confections!  This is a marriage of 100% pure cacao processed on a metate with fresh, rich spring cream, sugar and egg yolks.  We used 3 chocolate “cakes” for this divine, creamy ice!  We “put (the composition) in the sabotiere (pictured) to make it congeal after the usual manner”  There was little talking as we seriously devoured all the Chocolate Cream Ice in the pot.

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