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Roman Cream

Put five ounces of sugar into a saucepan with one pint of milk, a small piece of cinnamon, and one ounce of gelatine, and place it on the side of the fire; allow the gelatine to dissolve, and then whisk it well. Beat the yolks of six eggs up till they are light, as for custard, and put them into the saucepan, though do not let the mixture boil. Strain through a fine sieve into a freezer, and when nearly cold whip to a froth, and add one teacupful of curacoa or one wineglassful of wine. Turn the cream out into glasses, and keep them on the ice until they are wanted.