142 RECEIPTS. 



Chocolate Ice Cream (3). 

 Prepare a mixture as for vanilla ice 

 cream. Melt four ounces of chocolate in 

 half a glass of water, on the fire ; add it 

 to your mixture, strain it through a sieve, 

 and freeze. Pierre Caron. 



Chocolate Ice Cream (4). 

 Boil one quart of milk; grate half a 

 pound of vanilla chocolate, and stir into 

 the milk ; let it boil until thick ; add a 

 quarter of a pound of sugar. When cool 

 add one quart of cream ; stir well and pour 

 into the freezer. The Dessert Book. 



Chocolate Ice Cream (5). 

 To three pints of cream take one of new 

 milk, two eggs, a teacupful of grated choc- 

 olate, two coffee-cups of powdered sugar, 

 a teaspoonful of corn-starch and one of ex- 

 tract of vanilla. Beat the eggs, stir them 

 in the milk ; add the corn-starch and sugar. 

 Let them come to aboil, take them quickly 



