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Ratafia Ice-Cream

Beat the yolk of an egg, and stir into it half a pint of cream and half a cupful of new milk. Sweeten, and put the liquid into a saucepan over a gentle fire with an ounce of ratafias. Stir until it begins to thicken, pour it out, and when cool add the strained juice of half a lemon. Freeze the preparation in the usual way, and when it is set, add a glassful of noyeau, maraschino, or Curacoa, and another ounce of crushed ratafias. Time, about ten minutes to thicken the custard. Probable cost, 1s. 3d. Sufficient for one pint of ice-cream.