Prepare and cook exactly the same as for vanilla ice-cream (No. 1271); put in a saucepan two ounces of well-chopped cocoa and an ounce of powdered sugar, add to it half the cream preparation ; place the pan on the stove, and with a pastry-whip stir briskly, and let boil for three minutes ; take it from the fire, add it to the remaining half of cream, then mix the whole well together for two minutes. Strain through a fine sieve into an ice-cream freezer, let cool for thirty minutes, then proceed to freeze it exactly the same as for the vanilla ice-cream, and serve it also the same.