For about two quarts and a half of cream use a pint and a half of
milk, a quart of thin cream, two cupfuls of sugar, two ounces of No. 1
chocolate, two eggs, and two heaping tablespoonfuls of flour.
Put the milk on to boil in the double-boiler. Put the flour and one
cupful of the sugar in a bowl; add the eggs, and beat the mixture until
light. Stir this into the boiling milk and cook for twenty minutes,
stirring often.
Scrape the chocolate and put it in a small saucepan. Add four
tablespoonfuls of sugar (which should be taken from the second cupful)
and two tablespoonfuls of hot water. Stir over a hot fire until smooth
and glossy. Add this to the cooking mixture.
When the preparation has cooked for twenty minutes take it from the
fire and add the remainder of the sugar and the cream, which should be
gradually beaten into the hot mixture. Set away to cool, and when cold,
freeze.