Proceed exactly as in the last, but omitting the noyeau or maresquino, and making an infusion with coffee as directed (No. 40) instead of vanilla.

835. Ice of Chocolate is made similar to the vanilla ice cream, but omitting the vanilla and liqueur, in the room of which scrape a quarter of a pound of chocolate, place it in a stewpan over the fire and keep stirring until melted, then have ready boiling a quart of milk, which mix with the chocolate by degrees, finish with eggs and sugar, and freeze as before.