For about two quarts and a half of cream use a pint and a half of milk, a quart of thin cream, two cupfuls of sugar, two ounces of Walter Baker & Co.'s Premium No. 1 Chocolate, two eggs, and two heaping tablespoonfuls of flour.

Put the milk on to boil in a double-boiler (A double-boiler is a specialized piece of kitchen equipment consisting of two fitted saucepans. The larger saucepan is partially filled with water brought to a simmer or boil. The inner saucepan uses this indirect heat to melt chocolate, cook custards and sauces. A double-boiler can also be improvised with a large saucepan and a bowl, or two saucepans separated by a trivet or other heat-resistant spacer.).
Put the flour and one cupful of the sugar in a bowl; add the eggs, and beat the mixture until light.
Stir this into the boiling milk, and cook for twenty minutes, stirring often.

Scrape the chocolate, and put it in a small saucepan.
Add four tablespoonfuls of sugar (which should be taken from the second cupful) and two tablespoonfuls of hot water.
Stir over a hot fire/stove until smooth and glossy. Add this to the cooking mixture.

When the preparation has cooked for twenty minutes, take it from the fire/stove and add the remainder of the sugar and the cream, which should be gradually beaten into the hot mixture. Set away to cool, and when cold, freeze.

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In the USA, a liquid quart is equal to 0.946 litre (or 2 pint), while a dry quart is equal to 1.101 litres (or 1.71 pint). 1 Gill is about one quarter of a pint (or 0.142 litre).