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Milanese Ice Cream

Beat up the yolks of two eggs with a pint of cream, and half a pound of finely-sifted sugar; add the mixture to two ounces of Naples biscuits reduced to powder in half a pint of milk. Put all into a bright stewpan, and stir until the mixture is as thick as an ordinary custard, when it may be strained through a sieve. Add a glass of sherry wine when frozen, and then put it into a mould. Probable cost, 2s. per quart. Time, a few minutes to boil the custard. Sufficient for seven or eight persons.