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Chocolate Ice Cream

Use only 3 or 4 ounces of the common unsweeteened chocolate to a gallon of cream or boiled custard. Chocolate cream is generally too strongly flavored for the majority. The foreign vanilla chocolates about half sugar and more of course can be used. Boil the chocolate in some milk with sugar added, strain it into the cream and flavor with vanilla besides. Beat the ice cream to make it bright and rich colored. Melted chocolate cannot be mixed at once in cold cream, as it sets and makes trouble, it must be considerably diluted first.