Few grains salt
1½ squares Baker’s chocolate or
¼ cup prepared cocoa
1 tablespoon vanilla
Melt chocolate, and dilute with hot water to pour easily, add to cream; then add sugar, salt, and flavoring, and freeze.
Chocolate Ice Cream II
Use recipe for Vanilla Ice Cream II. Melt two squares Baker’s chocolate, by placing in a small saucepan set in a larger saucepan of boiling water, and pour hot custard slowly on chocolate; then cool before adding cream.
Strawberry Ice Cream I
3 pints thin cream
2 boxes berries