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Yellow Frozen Custard

1 quart of cream or milk. 12 ounces of sugar. 12 yolks of eggs. Vanilla bean or extract to flavor.

Boil the cream with the sugar and vanilla bean in it. Beat the yolks light and pour the boiling cream to them. Set on the fire again for a minute. The custard will not froth in the freezer if cooked much, but should be taken off and strained as soon as slightly thickened. Freeze and beat light.