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Eight Yolks of Eggs

Six ounces of Castor Sugar.

Half a pint of Cream.

Put the milk and vanilla on the fire and let it boil, then place it in the oven until a brown skin is formed on the top. Stir the yolks of eggs with the castor sugar to a cream; strain in the milk, and work over the fire until a liaison is formed.

Strain the whole through a sieve, and let it get cold. Whip the cream, and mix it carefully with the custard. Freeze as an ordinary ice; mould it in one mould or several small ones.