Mix chocolate, cinnamon, sugar, salt, arrowroot; add milk; cook ten minutes; add vanilla, sherry, and freeze. Serve in frappé glasses, and garnish with cream flavored and beaten, and candied cherries.
Three cups of milk and one cup strong coffee may be used instead of all milk. See colored illustration, [Plate XII], opposite p. 263.
Chocolate Ice Cream No. 1
- 4 cups cream
6 egg yolks
1½ cups sugar
4 ounces Lowney’s Premium Chocolate
¼ teaspoon salt
1 teaspoon vanilla
Scald one cup of cream; add to melted chocolate and cook three minutes, or until mixture is smooth and glossy; add sugar, salt, vanilla, and the remaining three cups of cream which has been beaten stiff. When well blended, add beaten yolks of eggs. Freeze.
Chocolate Ice Cream No. 2
- 2 ounces Lowney’s Premium Chocolate
2 tablespoons sugar
2 tablespoons hot water
1 pint cream
2 eggs
½ cup flour
2 cups milk
1 cup sugar
¼ teaspoon salt
Beat eggs; add flour, one cup sugar, and milk; cook in double boiler twenty minutes. Melt chocolate; add sugar, boiling water; cook until glossy, then add to egg mixture; cool; add cream, salt, and freeze.