Chocolate Ice Cream
Add 1½ squares of bitter chocolate, melted in a cup over hot water, to French Ice Cream when the mixture has thickened in the double-boiler. Or, use the amounts and directions for Plain Ice Cream, scalding the cream in the double-boiler and adding to it 1½ squares of bitter chocolate melted in a cup over hot water. If the chocolate lumps in the cream, stir over the fire until it dissolves.
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