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Cocoa Ice Cream

2 cups milk 1 cup sugar 2 cups cream, or 2 cups milk and 1 tablespoon cornstarch 2 tablespoons butter or arrowroot to½ cup Lowney's Cocoa 4 egg yolks 1 teaspoon vanilla + teaspoon salt Mix cocoa, sugar, and cornstarch or arrowroot; add scalded milk, and cook twenty minutes in double boiler. Beat eggs; add cream, or milk and butter; pour on to this mixture, cornstarch mixture. Add vanilla and freeze. One cup raspberry juice added just before freezing gives a pleasant variety. See colored illustration, Plate XVII, opposite.