There is really no cream in this, but sweetened condensed milk instead. The result is a smooth, remarkably rich texture–not heavy and not too sweet. Truly delectable.
From the original recipe by Elizabeth Kevill Burr
In “Chocolate and Cocoa Recipes” 1909 –USA
1 quart (950 ml) whole milk
3 squares (90 g) Baker’s unsweetened chocolate
3 tbsp (25 g) flour
1 can (14 oz-400 g) sweetened condensed milk
6 tbsp (75 g) sugar
1 pinch salt
3 tsp (15 ml) pure vanilla extract
Take about 1/4 cup (60 ml) of milk from the total and mix it with the flour; set aside.
Scald the remaining milk, add the salt and then the chocolate, stirring until melted and smooth. Add the flour paste, stirring constantly and cook for 10 minutes until slightly thickened. If there are lumps, an immersion blender works best to eliminate them. Place the cooked mixture aside to cool to lukewarm.
In a bowl, beat together the eggs, sugar and condensed milk. Add to the lukewarm chocolate mixture and mix well. Cook for about 4 minutes, until thick and smooth.
Cool the mixture by placing the pan in an ice bath and then refrigerate, covered, until cold (preferably overnight). Add the vanilla extract to the cold chocolate mixture and freeze in an ice cream maker.