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New York Ice-Cream

Put into a saucepan three breakfast cupfuls of milk, one-fourth pound of gelatine, ten tablespoonfuls of sugar, and set the saucepan at the side of the fire, where the milk will heat up by degrees, and thus give the gelatine time to dissolve; stir frequently from the bottom until the milk boils, add a vanilla bean. Pour a little more milk in a bowl, together with the yolks of ten eggs, whisk them well, pour the boiling milk over, and strain into a freezer. The vanilla bean may be wiped and put away to be used another time. When the custard has become cold, and has begun to freeze, whisk the cup of cream to froth, stir it in, and finish the freezing as usual, working the cream until it is twice its original bulk. It is then ready for serving.