Scald the cream; add the sugar to it. Prepare the chocolate in the usual way, by cooking it in the boiling water until a smooth paste is formed (see Chocolate). Add the chocolate mixture to the hot cream. Cool, add salt and vanilla, and freeze.
FRENCH ICE CREAM
1 quart cream 1 pint milk 3 egg yolks Salt 1 cupful sugar 1 tablespoonful vanilla
Prepare as directed in Method of Mixing Frozen Foods.
FRUIT ICE CREAM
2 cupfuls fruit juice, or 3 cupfuls crushed fruit 1 quart cream 2 cupfuls sugar
Prepare and freeze according to the Method of Mixing Frozen Foods.
For Frozen Fruit or Water Ice, use water instead of cream.
The flavor of most fruits is improved by adding 2 tablespoonfuls of lemon juice to the water mixture.