Chocolate used for this purpose must have neither sugar nor spice in it. Baker's Prepared Cocoa is the best. For each quart of cream, scrape down three large ounces of cocoa or chocolate, put it into a sauce-pan with half a pint of hot water for each ounce, and mix it into a smooth paste with a spoon. Place it over hot coals, and when it has come to a boil, take it off the fire and set it to cool. When it has become lukewarm, stir the chocolate into the cream, and strain it. When strained, add gradually, for each quart of cream, three-quarters of a pound of powdered loaf-sugar, and give the whole a boil up. Then put it into a freezer.
To every quart of cream, allow three ounces of Baker's Prepared Cocoa, and half a pound of powdered loaf-sugar. Scrape the cocoa very fine, and stir it into the cream, alternately with the sugar, a little of each at a time. Having well mixed the whole, boil and stir it, continuing to do so five or six minutes after it has come to a boil. Then strain it into the freezer.