1/4 cup boiling water
1/2 stick cinnamon, crushed
5 squares unsweetened chocolate
dash of salt
6 eggs, beaten
1 1/2 cups sugar
1 quart cream
whipped cream

Cover cinnamon stick with boiling water and let steep about 30 minutes; pour off clear liquid, and work it into the chocolate that has been melted over hot water and kept warm.

Combine eggs, salt, sugar and cream in the top of a double boiler and cook until thick; add spiced chocolate and mix, then cool and freeze.

Serve with whipped cream.

Serves 8.

NOTE: For chocolate caramel ice cream, add 3 tablespoons caramel flavoring in place of cinnamon.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org....Image: Renoir, late 19th century.

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