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
very good quality cooking 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 moderate heat until smooth and glossy.

Add this to the cooking mixture.

When the preparation has cooked for twenty minutes,
take it from the heat 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.

For a tasty alternative - use white cooking chocolate .

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