Chocolate and Cocoa Ice Cream

Dissolve in a very slack oven four ounces of unsweetened chocolate in two gills of hot water. Beat twelve egg-yolks in a tinned basin with one pound of powdered sugar and dilute the preparation with a pint and a half of boiling milk, adding the fourth part of a vanilla stick. Stir the cream on a moderate fire till nearly thick, then mix in the chocolate thoroughly dissolved with three gills of hot cream; stir well for a few moments, remove and strain twice through a sieve into a metal vessel; when cold transfer to a sorbetiere to freeze.

Chocolate--Another Way.—Two pounds of fine sweet chocolate, two quarts of milk, half a vanilla bean, two pounds of sugar and twenty-four yolks; cook, let get cold and then add two quarts of fresh cream and freeze.

With Cocoa.—Boil a pint and a half of milk, add ten ounces of torrefied cocoa, and a quarter of a vanilla stick; leave to infuse for two hours. Mix five egg-yolks, ten ounces of sugar and the infusion in a tinned basin; cook over a slow fire, stirring incessantly until the preparation covers the spoon; remove, cool partly and add one pint of raw fresh cream; stram, freeze and serve, mixing in a few chocolate pastilles.