Chocolate Ice Cream, No. 1

Ingredients

• 3 pints Heavy cream
• 12 ounces Granulated sugar (Originally 'pulverized white sugar'.)
• 4 Large eggs
• 1 tablespoonful Vanilla extract (Originally 'Royal Extract Vanilla'.)
• 1 pint Heavy cream, whipped
• 6 ounces Semi-sweet chocolate
• 1/4 cup Milk (Used to dissolve chocolate.)

Instructions

1. 1Dissolve chocolate in a small quantity of milk to form a smooth paste.
2. 2In a saucepan, mix the chocolate paste with the cream, sugar, and eggs, and vanilla extract.
3. 3Place the mixture on the stove over medium heat, stirring constantly until it begins to thicken. Do not boil.
4. 4Strain the mixture through a fine-mesh sieve. Let it cool completely, then chill in the refrigerator for at least 2 hours.
5. 5Place the chilled mixture in an ice cream maker and churn according to the manufacturer's instructions until nearly frozen.
6. 6When the ice cream is nearly frozen, gently fold in the whipped cream and the remaining vanilla extract.
7. 7Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.