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Maraschino Ice-Cream

Place two quarts of cream in a pan on the fire. Whisk the whites of two eggs to a froth, then add the yolks of eight eggs beaten up with one pound of powdered white sugar; stir them lightly together, and when the cream boils, add to it by degrees, whisking all the time. Place the mixture over the fire and let it boil two times, still whisking; then run it through a sieve. When it is cold mix it with three liqueur glassfuls of Maraschino, place in a freezer, cover, and freeze it.