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CHOCOLATE ICE CREAM
about two quarts and a half of cream use a pint and a half of milk, a
quart of thin cream, two cupfuls of sugar, two ounces of Walter Baker
& Co.'s Premium No. 1 Chocolate, two eggs, and two heaping
tablespoonfuls of flour.
Put the milk on to boil in a double-boiler. Put the flour and one cupful of the sugar in a bowl; add the eggs, and beat the mixture until light.
Stir this into the boiling milk, and cook for twenty minutes, stirring often.
Scrape the chocolate, and put it in
a small saucepan.
Stir over a hot fire until smooth
When the preparation has cooked for twenty minutes, take it from the fire and add the remainder of the sugar and the cream, which should be gradually beaten into the hot mixture.
Set away to cool, and when cold, freeze.
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