Common Sense in the Household: A Manual of Practical Housewifery

by Marion Harland

Chocolate Ice-cream. ✠

• 1 quart of cream.
• 1 pint new milk.
• 2 cups sugar.
• 2 eggs beaten very light.
• 5 tablespoonfuls chocolate rubbed smooth in a little milk.

Heat the milk almost to boiling, and pour, by degrees, in with the beaten egg and sugar. Stir in the chocolate, beat well three minutes, and return to the inner kettle. Heat until it thickens well, stirring constantly; take from the fire and set aside to cool. Many think a little vanilla an improvement. When the custard is cold, beat in the cream. Freeze.