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Chocolate Ice-Cream

Two desserts-spoons of Larkin Gelatine One quart of milk Two eggs Two cups of sugar One pint of cream Two teaspoons of Larkin Vanilla Flavoring Extract Two squares of unsweetened chocolate Soften the Gelatine in one cup of the milk. Scald the remainder, with the Chocolate, and into it stir the beaten yolks and sugar. When thickened, add the softened Gelatine. Cool, and add the beaten whites, cream and Vanilla Flavoring Extract. Freeze. CARAMEL ICE-CREAM No. 2 With the foregoing formula, a pleasant flavor may be obtained by omitting the Chocolate and cooking the sugar to the caramel stage.