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Chocolate Ice Cream

Half a pound sweet chocolate, twelve eggs, one gallon milk, two tablespoonfuls arrow-root, sugar and vanilla to the taste. Dissolve the chocolate in one pint and a half boiled milk. Whip the eggs. Mix the arrow-root in a little cold milk, and add to the eggs. Then pour on one gallon boiled milk, and put on the fire to thicken. When cool, season and freeze.--Mrs. D. R. Chocolate Ice Cream.

Three quarts milk, eight eggs, six ounces chocolate dissolved in a pint of boiling water, three heaping tablespoonfuls arrow-root well mixed in cold milk, one pound and a half of brown sugar, vanilla to the taste. Made like custard, and boiled very thick.--Miss D. D.

Chocolate Ice Cream.

One quart morning's milk, one-quarter of a pound chocolate, one teaspoonful vanilla, sugar to the taste. Boil as for table use. When ready to freeze, whip in one quart rich cream.