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Italian Orange Ice Cream

To one pint of the best cream add twelve ounces of pulverized sugar, the juice of six oranges, rind of three grated, and put in a muslin bag, soaked in the orange juice after it has been strained; squeeze the bag often, giving color to the juice. Add the yolks of eight eggs well beaten; extract of orange, one teaspoonful; then put in the freezer and freeze.