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Rose Ice Cream

1 quart of cream. 12 ounces of sugar. 12 eggs.

A pinch of salt, coloring and flavoring.

Take off a third of the cream, the thickest, from the top, and keep it cold to be whipped to froth, while the other is freezing. Boil the rest of the cream with the sugar in it, which prevents burning. Beat the eggs in a bowl as light as if for sponge cake, pour the boiling cream and sugar to them and cook about a minute together--enough to slightly thicken but not boil. Strain into a freezer immediately, add a few drops of rose extract and some bright red fruit syrup such as the surplus juice from crimson strawberries in sugar, or else some drops of red coloring, to make the cream light pink. Freeze, and when nearly finished whip the reserved cream to froth and beat it in. When cream thick enough to whip cannot be had keep out the whites of the eggs and use the same way instead.