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Caramel Ice-Cream

Place in a copper basin ten ounces of sugar together with a small quantity of water and cook to a caramel, then pour it out onto a marble slab to become cool, after which pound it and again place it in the basin with half a dozen yolks of eggs, a quarter of a vanilla stick, and one pint of boiling milk. Cook over a slow fire without boiling, and remove when it covers the spatula. After it has become cold, add one pint of cream, straining it through a sieve, and freeze.