is made in the same way as the vanilla ice-cream, adding a flavoring of
chocolate and a little vanilla powder. For instance, to make a quart and
a half of cream: Make the boiled custard with the yolks of six eggs,
half a pound of sugar, one pint of boiled milk, and a tea-spoonful (not
heaping) of vanilla powder. Pound smooth four ounces of chocolate; add a
little sugar and one or two table-spoonfuls of hot water. Stir it over
the fire until it is perfectly smooth. Add this and a table-spoonful of
thin, dissolved gelatine to the hot custard. When about to set in the
freezer, add one pint of cream, whipped.