No. 97 Chocolate Ice Cream
Three pints best cream, 12 ounces pulverized white sugar, 4 whole eggs, a tablespoonful extract vanilla, a pint rich cream whipped, 6 ounces chocolate; dissolve in a small quantity of milk to a smooth paste; now mix it with the cream, sugar, eggs and extract. Place all on the fire and stir until it begins to thicken; strain through a hair sieve, place in freezer, and when nearly frozen stir in lightly the whipped cream.