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Ice Cream (One quart milk seven eggs)

One quart milk, seven eggs, yolks and whites beaten separately, four cups of sugar, two quarts of sweet cream, six tablespoonfuls of flavoring. Scald the milk in a double boiler, beat the yolks extra white, add the sugar and beat a little longer, run little by little, add the boiling milk, beating continuously, stir in the well-beaten white of eggs, return to the boiler and cook until as thick as boiled custard, stirring steadily; take off fire, and when quite cool stir in the cream and flavoring; then freeze.