ksul-uasc-mscc219_107

105

Chocklet Ice Cream.

1 qt. cream, 1 pt milk;
2 cups of sugar
2 eggs.
4 tablespoons chocklet melted.
Heat milk and pour over sugar and
eggs beaten together. Add a little hot
milk to the melted chocklet and when
smooth pour all together and return
to double boiler and cook creamy.
Set off to cool. Flour with 2 teaspoonsfull
vanila. When cold beat in the cream.
Better if whipped. Freeze and pack.
2 hours.