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Glace Constantine

Have a well-cleaned melon mould of one quart, three ounces chocolate, three ounces granulated sugar, one pint hot water, half pint cream whipped, eight egg yolks and a gill white syrup. Place the chocolate, sugar and water in a saucepan on the fire and boil for five minutes, continually mixing meanwhile; set the pan on the corner of the range. Beat up the egg yolks in a bowl with the cold syrup. Pour, little by little, the chocolate preparation into the eggs, constantly mixing with the wooden spoon while doing so. Transfer the preparation into the same saucepan, set the pan on the fire, gently mix until it bubbles, but do not allow to boil. Remove the pan from the fire and add the whipped cream, mix a little; then strain it into the freezer and freeze the same as vanilla ice cream. Fill the mould with the ice cream and close it tightly. Bury the mould in a tub with ice and rock salt and let freeze for an hour. Remove, unmould on a cold dish with a folded napkin and send to the table.