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Vanilla Ice Cream--Best

1 quart of good sweet cream. 8 ounces of sugar.

Vanilla flavoring--either 2 tablespoonfuls of the extract or a vanilla bean boiled in a little milk and the milk used to flavor. Use a freezer that will hold twice as much or more. Sweeten and flavor the cream and churn it in a pail with a whip--churn till half of it is froth. Pour it into the freezer and freeze it as rapidly as possible. Then take out the inside beater and with a wooden paddle about four feet long, made like a spade in shape but narrow, beat the ice--cream about 15 minutes, or till it fills the freezer. Cover down and pack with more ice and salt.