It is never very good when made with any kind of custard or imitation cream and ought to be made only when real cream is to be had.

4 cups cream.

1 ounce common chocolate.

1 heaping cup sugar.

1 tablespoon vanilla.

Chocolate cream is generally too strongly flavored for the majority. The imported sweet kinds are made of half sugar and more of such chocolate can of course be used, but the common unsweetened is the kind generally furnished.

The ounces are marked on the cakes. Otherwise use a half cup dry grated.

Boil a little milk with some sugar in it, put in the grated chocolate and beat up over the fire until it is melted then strain it into the freezer, put in the cream and sugar, freeze and beat up well to make it a rich bright color.

The chocolate can also be mixed in the cream by only melting it in a saucepan set in a rather warm place, with nothing added, but it does not do to pour it into the cold cream without previously diluting it with a little thoroughly beaten in

Cost - Same as best ice cream.