Miss Parloa's Young Housekeeper / Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three

by Maria Parloa

Chocolate Ice Cream.

Make the foundation the same as for vanilla cream. Shave one ounce of plain chocolate and put it in a small pan with two tablespoonfuls of sugar and one tablespoonful of boiling water. Stir this over a hot fire until smooth and glossy; then stir it into the cooking mixture. Finish with the cream and sugar, the same as when making the vanilla cream, and freeze.