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Ice Cream (Two quarts of good cream)

Two quarts of good cream, one-half pint of milk, fourteen ounces of white sugar, two eggs; beat the eggs and sugar together, as for cake, before mixing with the cream; flavor to suit the taste. Place the can in the freezer, then put in alternate layers of pounded ice and salt; use freely of salt in order to make the cream freeze quickly; stir immediately and constantly; stir rapidly as it begins to freeze, to make it perfectly smooth; stir slower as it gets pretty stiff. As the ice melts draw off the water, fill up with fresh layers of ice and salt.