½ pint of heavy cream
2 egg whites beaten stiffly
Melt chocolate in double boiler.
Add corn syrup and stir.
Add melted chocolate mixture to cream, which has been beaten until thick but not stiff, and beat well.
Pour into freezing tray of electric refrigerator, and freeze to a mush; remove from tray and stir in the stiffly beaten egg whites. Return to tray and freeze.
Stir once to insure smoothness, and return to refrigerator.
Freezing time, two hours.
Serves six.