Chocolate Ice Cream Recipe
In top of double boiler melt 1-1/2 squares
chocolate, add 1/2 cup sugar or 1/4 cup sugar
and 1/4 cup corn syrup; mix well, add slowly 1
teaspoon gelatin soaked in 1 cup evaporated
milk. Scald and stir until blended. Chill, add 1
cup water and freeze. Beat with egg beater
once during the freezing. Serve with or without
whipped cream, or with Marshmallow Sauce,
flavored with 1/2 teaspoon vanilla in place of
peppermint.