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CHOCOLATE ICE-CREAM

For 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. Add four tablespoonfuls of

sugar (which should be taken from the second cupful) and two tablespoonfuls of

hot water. Stir over a hot fire until smooth and glossy. Add this to the cooking mixture.

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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