Tell us more, seetheworld! Exactly how do you make these frozen hot chocolates?

Okay...but I'm warning you...you will get hooked

First you must prepare the hot chocolate...

*Bring 1/2 cup of milk (2% OK to use) to a smimmer. Add a heaping 1/4 cup of hot chocolate powder. Stir continuously over medium heat until mixture boils. Remove and refrigerate.

*Add ice to blender
*Add cooled chocolate liquid to blender
*Add a banana (they did at Jacques' when we were there, but it can be left out)
BLEND and ENJOY!

Double, triple the recipe as necessary

That does sound addicting! Thanks, seetheworld!

How nice of auntjj to post this and give us all sugar fits..I have such good memories of my dad and his friend, piling all of his kids and my brother and I , into the back of their Jeep on a summer night and taking us to Dairy Queen.
I love the hot fudge sundae with nuts on top, but the soft chocolate with hard chocolate on top is ok too

I had one no-holds-barred experience about four years ago. I lived in Columbia, MD and a couple of friends of mine started remembering the best treats of our childhood. On a whim we got in the car one early morning, drove all the way to Queens, NY and made our way through Union turnpike.

We found Carvel, and of course, we started with brown bonnets. We continued up to 186th Street and found lots of bagel stores. We filled up on that. I also bought two dozen bialys to take home. We got on the car again to my old stomping grounds near Floral Park and stopped by 257th Street and Union Turnpike. Tony’s Pizzeria was still there. Everything was still the same except Tony’s son was now in charge. We ate some delicious pizza and each one of us ordered a couple of pies to go. We ended our sinful trek by stopping at Carvel again and some more brown bonnets. We took Grand Central Parkway back and drove straight home. Oh what fun.

Of course, it took several months of penance to get back to normal.

Simone1--Thanks for making this travel related! Sounds like you had a great trip.

I traveled all the way to SoHo to get Jacques' hot chocolate mix

I could have kicked myself for forgetting to stop in at his shop in Brooklyn.

Simone, that's a trip I would take any day

I just drank some "Wicked" hot chocolate....cause I needed a chocolate fix!!! Yummm!!!!!!! mrchocolate.com

I hope you people are happy, I am starving now, and I have no chocolate.

I guess I will go downstairs and toast a crusty ol' english muffin with peach jam. I want an egg cream!!!!!!!!!!

At least my stomach will stop growling if I eat the muffin.

sSimone

Can I please come with you next time??

I am from LI and I remember that dessert.

There is something similar...At Lord and Taylor in Manhassett in their lunch restaurant. They make a frozen dessert...regular and chocolate. The regualr is soooo good and unlike anything I have had. Its fluffy, frozen and not exactly vanilla,not ice cream, not frozen yogurt...just white and fluffy and really addicting. Worth every calorie. They serve it with strawberries or chocolate. Since they serve the sauce on the side, you can pour it right down the middle...because theres always a hole down the center of the parfait...it's like a dream

Just had one yeaterday

Frrrozen hot chocolate originated in the Serendipity Restaurant in Manhattan:

FRRROZEN HOT CHOCOLATE: SERENDIPITY'S BEST-KEPT SECRET
From chef and author Stephen Bruce
August 26, 2004

Manhattan's ice cream parlor, Serendipity 3, is turning 50. What better way to celebrate than giving everyone the recipe to one of its best loved treats, Frozen Hot Chocolate, on Good Morning America.

Ingredients
• 6 half-ounce pieces of a variety of your favorite chocolates
• 2 teaspoons store-bought hot chocolate mix
• 1 1/2 tablespoons sugar
• 1 1/2 cups milk
• 3 cups ice
• Whipped cream
• Chocolate shavings

Directions:
Chop the chocolate into small pieces and place it in the top of a double boiler over simmering water, stirring occasionally until melted.

Add the cocoa and sugar, stirring constantly until thoroughly blended. Remove from heat and slowly add 1/2 cup of the milk and stir until smooth. Cool to room temperature.

In a blender place the remaining cup of milk, the room temperature chocolate mixture, and the ice. Blend on high speed until smooth and the consistency of a frozen daiquiri. Pour into a giant goblet and top with whipped cream and chocolate shavings.

Enjoy with a spoon or a straw.


Whipped Cream
Ingredients
• 1 cup heavy cream, very cold
• 1 teaspoon vanilla extract
• 1 1/2 tablespoons light corn syrup

Directions

Combine the cream and vanilla and mix well.
With an electric mixer with a whisk attachment, start whipping the cream on medium speed. Add the corn syrup slowly while beating. Whip until the cream holds soft peaks.
Slather, drop and dollop onto whatever your heart desires.

Makes 2 to 2 1/2 cups, enough for 1 to 8 persons, depending on if you feel like sharing.

Recipe courtesy of Sweet Serendipity: Delicious Desserts and Devilish Dish by Stephen Bruce, Universe Publishing, © 2004.

Yes. I remember the parfait too. Gertz Department store, under the old El train used to serve them in a tall parfait glass. I liked the chocolate syrup. I've been trying to find a recipe or more info. An Egg Cream is a drink made club soda, chocolate syrup and a little milk. They're delicious too.
Also does anyone remember Mays Department store or the movie theaters on Jamaica Ave. We used to go once a week to see the Kung Fu or horror movies. All of these bring back memories of growing up in Queens.

I remember that Custard and Have been trying to find out if the company is still in business that made it.
. My mother used to buy it for my brother and I in A&S basement in Brooklyn, also at McCrory also sold it.
It was so soft and creamy, was served in a tall glass and you had a choice of chocolate or strawberry syrup. I LOVED IT!
I found an article on another board that said it may have been made by a swedish Ice cream company but that is all they knew.
It was not made by Dairy Queen or Carvel.

Okay now I feel kinda stupid. I saw offers to buy a frozen custard in Hershey PA. I just didn't have a clue what that was and didn't go for it...sounds like I missed out.

Found lots of talk about this online. Apparently MANY MANY people have been dying to find this delicious dessert for a long time! And who knew there was a discussion board online where they only talk about "dead malls"?

Some people call it frozen custard, others say it was not really frozen, more chilled and whipped. Some say it was called "The WalkAway Sundae" and others call it a "Brown Cow". Some say it seemed like malted Vanilla custard and others disagree, but everyone agrees it was absolutely delicious. One man said it was his "holy grail" to find this parfait but he has had no luck no far.

There is a little evidence that it might have been a type of frozen custard made by the Kohr's company or the Frango company. The difference in flavor to vanilla custard of today may be because in the 50's they had to put a lot more egg into the frozen custard to keep it whipped up as they did not have the stabilizers and chemicals that they used today for Dairy Queen, Carvel etc.

One person states that the closest she had come to the flavor is to find some Breyer's French Vanilla Ice Cream, soften it a bit and swirl it with some Hershey's chocolate syrup.

Cali, is your offer still good to post that Bavarian custard recipe?

Hi CAPH. I had forgotten about the recipe. Here it is:

BAVARIAN CUSTARD DESSERT WITH CARAMEL SAUCE
1 tblsp. gelatin
1/2 c. milk
3 egg yolks
1 c. sugar
1 tsp vanilla
1-1/2 c. milk
3 egg whites beaten
1 c. cream (whipped)

Soften gelatin in 1/2 c. cold milk. Beat egg yolks and sugar well. Slowly add 1-1/2 cups of milk and cook in a double boiler until mixture coats spoon. (Actually I use a whisk and it also will coat the whisk). Add gelatin mixture and stir together. Chill mixture thoroughly. When totally chilled, beat the mixture until creamy and not lumpy. Fold in stiffly beaten egg whites and whipped cream. Add vanilla and mix well. Pour into parfait dishes and chill. Serve with caramel sauce that follows (I like the caramel sauce warm.)

CARAMEL SAUCE
5 tblsp butter
4 tblsp cream
1 c. brown sugar
1 tsp vanilla

Boil mixture while stirring(about 2 minutes) Let cool slightly and serve over custard.

P.S. You can add any other flavors to the custard if you prefer. I have also frosted an angel food with this custard and poured the warm caramel sauce over the sliced pieces when I served them and it was a hit that way also. Enjoy!!

Sounds delicious! Thanks, Cali!