CHOCOLATE-FLECKED ICE CREAM

             2 cups milk             1 cup cream
             ¾ cup sugar             1 tsp vanilla
             1 egg                   ½ cup chocolate chips

Beat the egg well, then mix with the milk and sugar. Cook over low heat to about 185°, stirring, about 10-15 minutes. Chill in refrigerator or over ice; freeze to slush in the freezer, stirring after the first hour and every 30-60 minutes until it is slushy throughout.

Whip the cream until stiff. Add the slush and vanilla and continue whipping until creamy. Pour into cold freezer container and freeze for thirty minutes.

Coarsely chop the chocolate and fold into the ice cream. Freeze several hours or overnight until hardened.

Adapted from “Norse Cold Cookery & Recipe Digest” (1947). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!