1 quart of cream.
1 pint new milk.
2 cups sugar.
2 eggs beaten very light.
5 tablespoonfuls chocolate rubbed smooth in a little milk.
Heat the milk almost to boiling, and pour, by degrees, in with the
beaten egg and sugar. Stir in the chocolate, beat well three minutes,
and return to the inner kettle. Heat until it thickens well, stirring
constantly; take from the fire and set aside to cool. Many think a
little vanilla an improvement. When the custard is cold, beat in the
cream. Freeze.