Scald the milk; add it slowly to the beaten eggs; add the chocolate, and cook in a double boiler, stirring constantly until the custard coats the spoon; then add the hot caramel. When the mixture is perfectly cold add the cream, whipped, and freeze. See general directions.
To make the caramel, put a cupful of sugar with a half cupful of water into a saucepan; stir until the sugar is dissolved; then, without touching, let it cook until a golden color - not longer, or it will blacken. This is the caramel stage, and registers on the thermometer 345° (see page 512).
Add the hot caramel to any of the mixtures given for vanilla creams, omitting the sugar and vanilla. The caramel supplies both sweetening and flavoring. It must be mixed with the custards while hot, as it quickly hardens, and will not then dissolve.
1 quart of milk. 1 quart of cream. ½ cupful of very black coffee.
1½ cupfuls of sugar.
½ ounce of isinglass soaked for half an hour in a little of the cold milk.
Scald the milk; add the coffee and isinglass and sugar. When it is cold add the cream, whipped, and freeze.