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Glace Napolitain

Take four ounces of Carolina rice, wash it thoroughly, and put it in a stewpan over a slow fire with a pint of milk, a pint of good cream, a pinch of salt, and two ounces of sugar. Let the rice swell considerably in this. When it is tender enough to give way between the fingers, add a stick of good vanilla, and boil it one minute, then let it get cold. When cold, take all the cream that remains unabsorbed, and put it in a stewpan with the beaten yolks of six eggs; if there is not cream enough, add to it a little milk. Stir this on the fire with a wooden spoon, and when the eggs are well done, and the mixture very thick, let it cool. Add to this a pint of double-whipped cream, and after mixing the cream with the custard, taste if the latter is sweet enough. Do not make it too sweet. Then take some out in a basin, and put it into the rice only, not into the freezing-pot; next mix together the rice and cream, take out the vanilla, and put all the rest into the freezing-pot; work it well in the ice. When quite frozen, put it in ice-moulds that shut on both sides; put them in the pail with salt all round the ice. At dinner-time dip the moulds in cold water, and push the glace off the moulds, and cover it with the remainder of cream.