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Portuguese Ice-Cream

Put one-fourth pound of sugar into a pan, set it on the fire and stir it until it begins to boil; then place it in the oven to bake. Remove it when done, and add a stick of bruised cinnamon, and the thin rind of a lemon. Put it back in the oven and let it remain for a few minutes longer; pour one-half pint of water into a basin containing the yolks of ten eggs, one and one-half pints of milk, and one pound of caster-sugar; stir these well together and pour into the pan on the fire, stir until it thickens, and then pass through a fine sieve into a bowl or basin. Add one wineglassful of curacoa, place the basin on the ice to freeze the contents, and just before it is completed mix in one breakfast cupful of well-whipped cream, three ounces of sliced pistachios, and the same quantity of finely-minced candied orange-peel. When it has frozen sufficiently, it is ready to be served.