Chocolate Caramels Recipe

From MISS MARY ELLIOTT MCCANDLESS, of Pennsylvania, Lady Manager.
A simple rule for Maraschino ice cream calls for one quart of cream, a
large cup of granulated sugar, six egg yolks, a cup of milk, and a
tablespoonful of gelatine, which has been soaked for two hours in four
tablespoonfuls of cold water. Let the milk come to a boil and pour it
slowly over the eggs, beat them all the while to prevent their
curdling. Then add the gelatine and finally the sugar. Beat the whole
well, strain it into the cream und add four tablespoonfuls of
Maraschino. Pack the cream in a freezer and freeze like any other.
When it is of proper consistency, remove the beater, cork up the
freezer, pack in more ice and salt, cover the whole closely with thick
newspapers and let it rest for an hour or two before it is served.
This is a most delicious cream.

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