The Blue Grass Cook Book

page 172

      MARCELLUS'S CHOCOLATE ICE CREAM

  1 gallon rich cream,

  1/2 cake of chocolate,

  1 pint white sugar.

Make a syrup of the sugar with a little water, and add the melted chocolate and
2 tablespoons gelatine. Be sure that the chocolate is thoroughly melted, or it
will be lumpy. When cool, stir into the cream and freeze. Flavor with vanilla.

      METROPOLITAN ICE CREAM
1 1/2 gallons cream.

Take 1/2 gallon and color with chocolate and flavor with vanilla.

1/2 gallon of cream and color with cochineal and flavor with rose.

1/2 gallon and flavor with lemon. Freeze each separately and then stack in a
mould and put on ice and freeze again. Or take any other combination preferred
and pack and freeze.

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